Happy Fall friends!! Although it’s still in the 70s here in LA… I’m kinda ready for the cooler temps and the fall themed cooking. So without further ado…65+ Fall Dinner Ideas.
Minestrone is basically an Italian version of a vegetable soup that’s loaded with just about every vegetable under the sun, a handful or so of pasta, a tomato broth and parmesan cheese. It has everything you could possibly want / need and it really required very little effort other than chopping all the veggies to prep. It’s a one pot wonder that you’re going to love!
A super easy Sweet Potato Soup with delicious garlic bread that will rock your weeknight meals!
The most perfect chicken tortilla soup you’ll ever make! Inspired by Cafe Terra Cotta (who used to make the most perfect tortilla soup in Tucson, AZ), you’ll never make another recipe ever again!
This Curry Lentil Soup is the perfect soup no matter who you’re feeding. It’s naturally vegan, incredibly filling and packed with flavor from the curry and the coconut milk. All in all… it’s perfection.
This meatball loaded soup is light, bright and delicious it’s one of my favorite fall dinner ideas and perfect for those colder months. The chicken meatballs are great on their own, but add them to a parmesan broth and it’s game over. This soup is going to skyrocket to the top of your fav soups. Serve it with some crusty bread or garlic bread…. you can’t go wrong!
This soup is majorly delicious. Loaded with the perfect amount of spice, plenty of shredded Cheddar cheese (because almost all great soups have cheese) and broccoli. If you’re in a pinch for time, frozen broccoli florets are absolutely allowed! And let’s not forget that this soup is made from a roux base, so it’s smooth, creamy and you seriously can’t go wrong!!
I know we all feel very strongly about Roasted Tomato Basil Soup. I mean, what else are you supposed to eat alongside your grilled cheese during the fall and winter months? Hello?!? Tomato soup is VERY important which is why I’m so excited about this recipe.
It’s one of those recipes that I make once a month then keep it stocked in the freezer should I need to quickly get dinner on the table. And it’s 100% what I’m making as part of my game day menu this coming weekend! I’ll pile it high with avocado, because duh, and also cheese because that’s mandatory! You can serve it up with any other toppings of your choice so your guests can jazz it up any way they want it!
Smoky Beef and Black Bean Chili!! It’s loaded with tons of peppers, topped with cheese and it’s the perfect way to feed a crowd.
I’m about to say something bold: this Black Bean Sweet Potato Chili will convert any meat lover. I know, it’s a bold statement. But after a few years of hearing from you guys about this recipe… I stand by my statement confidently. Chili is an ESSENTIAL recipe during the fall/winter. And you won’t miss the meat with all the black beans, sweet potatoes and spices in this one.
Chicken Chili Verde was a HIT when we were kids growing up in Tucson. It’s one of the easiest things to make. Trust me, you’re going to want this one on regular rotation.
Is there anything more relaxing than a quiet night in, a big pot of French Onion Soup, a giant cheesy piece of toast on top and a movie? Sounds like a recipe for success if you ask me.
This Cheesy Roasted Cauliflower Soup is EVERYTHING. First let’s just start by saying that if you’re not roasting cauliflower, and cooking it some other way, you’re missing out on life. Roasting Cauliflower is what gives it that deep caramelized flavor that you just can’t say no to. It’s so good. Almost candy like…
Pho is a Vietnamese soup, that is made from beef stock and spices, that get’s a pile of noodles and thinly sliced or shredded beef or chicken. You can top it with any assortment of herbs and voila – perfection! I usually make mine with chicken stock if I’m adding chicken, and beef stock if adding beef. Seems like the obvious move, right?
White beans mixed with the arugula pesto and some garlic croutons is EVERYTHING. Truly – I could eat it all day long. It’s a winter panzanella at it’s best!
Truly one of my favorite one of my favorite fall dinner ideas! This quick and easy salad is loaded with shaved Brussels Sprouts plenty of pomegranate seeds, sweet candied walnuts, persimmons and honey crisp apples, creamy avocado, feta and a very very easy dressing. It would go great alongside any type of roast chicken, turkey, steak, pork… you get the idea!
This Shaved Brussels Sprouts Salad get doused with a lemon garlic shallot vinaigrette and then tossed with some crunchy red grapes, a little salty cheese and some Marcona almonds for crunch. It’s the perfect salad to have as a side dish for fall and winter months. Or top it with your fav protein and turn it into the main course. I’ve been adding salmon on top and it’s truly a match made in heaven.
This Shredded Brussels Sprouts Salad is the perfect holiday salad! Crunchy, bright, flavorful and loaded with creamy avocado!
The perfect quick and easy Fall Farmers Market Salad that goes well with just about any main course this time of the year!
It’s a salad to end all salads. The Fall Harvest Salad is equal parts beautiful and delicious and while it looks fancy – it couldn’t be easier to throw together!
This persimmon salad is basically what dreams are made of and you’ll be equally as obsessed as me – promise! Persimmons are the perfect way to jazz up a fall salad. Ever so slightly sweet and paired with this delicious shallot vinaigrette – omg. GAME CHANGER!
This Persimmon Caprese Salad is the fall spin on a caprese you’ve been looking for. With perfectly ripe persimmons, soft burrata cheese, a tart balsamic drizzle and some pomegranate seeds, it’s a recipe for success.
All the roasted delicata squash, tons of peppery arugula, some salty cheese, pistachios to give it some crunch and more! It’s perfect. Works for lunch, or dinner, and most definitely leftovers. And it’s really everything you could want in a main course salad this time of year.
Hands down my favorite thing about this time of year is throwing a big tray of vegetables into the oven and roasting them until they are caramelized and crazy flavorful. I like them a bit crispy, perfectly seasoned and then I use them on all sorts of things, like this Roasted Butternut Squash Salad!
Not only is it delicious, but it’s healthy, colorful and way easy! The feta gives it a salty bite, the type of squash I used is the easiest to handle and the herbs make you feel like there’s a tiny bit of summer in your kitchen – add to that the bursts of flavor from the pomegranate seeds and it’s GAME OVER.
You’ll be obsessed with this kale salad. Perfectly cooked flaked salmon, creamy avocado, crunchy bread crumbs, and everything but the bagel seasoning it couldn’t get any better.
A fresh take on a cobb salad loaded with salmon, sweet potatoes, avocado and the most delicious mustard vinaigrette!
On their own, each of these vegetables is delicious, but throw them all together and add some brown butter, pomegranate seeds and grated ricotta salata and you’re in business. This is quite possibly the most festive side dish in the history of side dishes.
Perfectly crispy Roasted Broccolini with a lemon, garlic parm dressing that you’ll want to slather on just about every veggie moving forward.
Acorn squash can take on any number of flavor profiles, but for this one I went with a sweet topping of honey, nutmeg, ricotta and pomegranate seeds. It’s equal parts delicious and gorgeous!
If you want to cook perfect mushrooms every time… this is it. These Crispy Wild Mushrooms are the perfect side dish for just about any main course.
Looking for a fun and easy side dish to serve up at your next dinner party? Look no further than these Crispy Lemon Roasted Brussels Sprouts! They’re simple to make and so delicious that everyone is sure to love them.
It’s part caramelized vegetable with a hint of tahini (which reminds me of that epic vegan caesar dressing from a few months back) and then some extra lemon juice to give it some tang. It’s been on the menu the last 5 nights in a row and I can never get enough. The cauliflower is almost candy like when you roast it properly.
This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You could also throw in some extra herbs if you’re feeling the need to incorporate some thyme or rosemary or whatever you have on hand. But these potatoes that I’m about to show you, are total rock stars and always disappear at dinner parties.
If you’ve ever had creamed spinach before, I can guarantee you’ll love this Cheesy Creamed Kale just as much! It’s savory and extra cheesy, easy to make and easy to eat, and goes well as a side dish for just about everything.
Once baked these sweet potato fries get tossed with some herbs, some Parmesan cheese and a little bit of garlic. They’re true perfection.
This is one of my all time favorite recipes to cook any type of green. Kale, Swiss Chard, Collard Greens… you name it. If it’s leafy and hearty, it’s going to work well in this recipe. Once you’ve got these wilted down, you can serve them any which way.
Roasted Carrots that are tossed with an herb vinaigrette and then topped with avocado and a handful of arugula! This is my idea of the the perfect side dish or honestly lunch if you want to add a few pieces of roasted chicken or salmon or steak.
There’s a wildly expensive grocery store here in LA that makes some of the most insane Buffalo cauliflower I’ve ever had – hello Erewhon I love you but I’ll be broke if I shop there every week. So instead of going there every time the craving strikes, I do myself (and my wallet) a favor by making my own version at home.
This green beans recipe is so good they basically taste like candy! Doused with garlic, lemon zest, shallots and a decent amount of spice (optional if you don’t like spice), you’ll get anyone to love them!
A quick and easy Tortellini with Sausage and Mascarpone that makes for one of the best weeknight fall dinner ideas!
The beauty of this recipe is that it works with WHATEVER vegetables are in your fridge. I’ve done it with a combination of zucchini, yellow squash, eggplant, carrots, red bell peppers and mushrooms. The key is just making sure all the veggies are chopped in the same size so they cook evenly! Once they are caramelized and perfect, they get layered with sheets of pasta, béchamel sauce, basil vin, a tomato sauce of your choosing and all the cheese. All that’s left to do it bake the lasagna until the cheese is golden and bubbly and EAT.
A super easy Creamy Butternut Squash Pasta that you’ll want to put into your weekly rotation!
It’s a ground chicken mixture that’s flavored the same way you would season a chicken parmesan. Add to that some perfectly boiled gnocchi (which are like little pillows of heaven) on top and finish it off tons of cheese and herbs because obviously love a burrata moment, and that’s about it. It’s magical to say the least and I am confident that you’re going to love it.
Let’s take it back a childhood favorite of mine… Schinkennudeln! It’s a ham and cheese pasta and it is truly what my childhood tastes like.
Some of the most incredible Ricotta and Sausage Pasta you’ll ever have! This creamy sausage pasta is perfection for fall or winter!
This Cauliflower Alfredo Pasta is a spin on tradtional Alfredo pasta. It’s hearty and creamy without being overly heavy. Top it with some fried sage and parmesan cheese and Voila! It’s the perfect thing to serve this time of year because it feels impressive but it’s actually quite easy!
This 10ish minute Sun Dried Tomato and Kale Pasta will be your new go-to! It’s made of mostly pantry staples and some fresh kale and couldn’t be more delicious!
Have you ever butter roasted tomatoes? It’s wildly amazing. And it’s perhaps the easiest pasta to make because I’m going to guess you have almost every ingredient at home already! Here we go – Roasted Tomato Sauce Pasta!
This Lemon Kale Pesto Pasta is insane! Instead of a traditional basil pesto, this garlic loaded kale pesto is the name of the game. It starts with a simple garlic infused oil, and then it’s loaded with kale, a little red pepper flakes, salt, pepper and lemon. Simple and DELISH. It’s perfect warm, at room temp or cold. And it absolutely saves well for leftover meals!! Hop to it – you’re gonna be obsessed!
This Roasted Mushroom Pasta with Herbs is the perfect fall meal! Earthy and garlicly mushrooms with pasta and a touch of cheese. Simple and delish!
It’s loaded with kale, tons of leeks which are literally my currently favorite vegetable, a bit of savory sausage, cheese, red pepper flakes, and more!
Risotto seems way more complicated than it actually is – it really just requires a few minutes of constant attention and the result will be this creamy delicious meal in a bowl that you can savor and enjoy!
Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you’ve ever had…. plus there’s a crispy topping! This is one of those fall dinner ideas the whole family will enjoy.
FALL INSPIRED PIZZA:
The Bacon Goat Cheese and Leek Pizza combo is truly one for the record books! The salty bacon with the tangy goat cheese and the savory leek confit is a match made in heaven on top of pizza dough!
This Deep Dish Deep Dish Butternut Squash Pizza with Bacon + Brussels will absolutely knock your socks off with the perfect crusty crust, gooey cheese and tons of delish toppings making it perfect for fall and/or winter.
I love a white pizza. It’s truly my pizza base of choice. Tons of garlic, olive oil. red pepper flakes… it’s my absolute all time favorite! Add to that some caramelized mushrooms, tons of wilted spinach, 2 different kinds of cheese and some lemon juice and it’s the fall pizza of your dreams.
This Detroit Style Sausage Fennel Pizza will absolutely knock your socks off with the perfect crusty crust, gooey cheese and tons of delish sausage on top for BALANCE!
Another famous WGC deep dish pizza – this time loaded with briny castelvetrano olives. Today they top the most incredible deep dish pizza with caramelized cheese, crispy crusts, tender middles and fresno chiles to boot. The result is a perfectly balanced deep dish pie that you’ll want to keep coming back to for years to come!
This White Pizza is loaded with 2 kinds of cheese, lots of garlic, plenty of cooked spinach so you can pretend you’re being the slightest bit healthy, a sprinkling of red pepper flakes and here’s the kicker… LEMON!! Fresh lemon juice on a pizza. Who would have thought, right? Trust me… it’s everything. It’s kind of like a spinach dip on top of a pizza crust. I’m not mad at that one bit!
You know those flavor combos that you try and you’re like OMG THIS IS LIFE ALTERING? This pizza is one of those! Broccolini with Feta and Mint is out of this world. Add that to a pizza with some melted cheese and some spicy from the Fresno peppers and it’s game over.
This Wild Mushroom Roasted Squash Pizza is my latest creation is it screams fall. Wild mushrooms from the farmers market, my new favorite kind of squash and this addictive Roasted Garlic Paste that you’re basically going to want to slated on everything you eat for the foreseeable future. Oh… and don’t forget to top it off with some fried sage… it’s the right thing to do!!
FALL DINNER IDEAS FOR THE FAMILY:
Have some leftover rice – done. Perhaps you have some rotisserie chicken from the store left in the fridge from a sandwich – game on. Then all you need are a few pantry staples to make this an incredible skillet bake and dinner is on the table in less than 20 minutes. And it’s HEAVY on the cheese. Next time you’re in a rut for what to make for dinner, go ahead and whip up this recipe and I promise you’ll be sold. It’ll be the fastest addition to your weekly dinner routines ever!
These meatballs have been in the fall/winter rotation since my culinary school days. They are PERFECTION. I made them on repeat for chilly nights when all I want to do is throw something in the oven, curl up on the couch with a blanket, and have a glass of red wine. That’s basically my recipe for success these days between all the crazy deadlines and work obligations.
I’m having a moment with all things Sweet Potatoes, Kale and Black Beans. They all just work so well together, and I thought why not stuff them into some enchiladas, smother them with enchilada sauce, cheese and a chipotle crema. Match made in heaven. These are going to be on repeat for the fall months and I know you guys are going to love them!
These Greek Lamb Meatballs with Feta Tzatziki are truly what dreams are made of.
You know those recipes that are near and dear to your heart? The ones that always bring you back to some fun event years ago. Well… Eggplant Parmesan is one of my favs for that very reason!
Cheesy Chicken Sausage Pasta Bake is truly one of the most comforting and easy weeknight meals to put together. You know I love a recipe that only has 4 steps in the directions. Speaking my language!
I took each and every ingredient from the chicken parm recipe, and turned it into mozzarella stuffed chicken parmesan meatballs. So all those herbs – into the meatballs! The parmesan and breadcrumbs – into the meatballs. The mozzarella, well, you get the point! There’s even a bit of flour on the outside of every meatball to give it a bit of a crust.
The best Roasted Whole Chicken with a foolproof method for the most crispy skin!
In our house we stock sweet potatoes like onions, garlic and cheese. So basically, we’re never without a few on hand. I use them for fries, sautés, mashes… you name it! I’m particularly obsessed with stuffing them. Especially when it involves corn, black beans, salsa and cheese (just a handful of my favorite ingredients!) which is exactly what I’m doing today!
Get ready for your new favorite way to make salmon for a weeknight meal! This Curried Salmon Rice Bowl couldn’t be more delicious.
Fall Dinner Ideas
For the Meatballs
- 1/2 pound ground chicken
- 1/4 cup grated parmesan
- 1/4 cup Italian breadcrumbs
- 1 egg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
For the Soup
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes
- 8 cups chicken or vegetable stock (low sodium preferred)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 bunch curly kale, stems discarded and greens torn into bite size pieces, about 4 cups
- 1 egg
- 2 tablespoons grated parmesan, plus extra parmesan for serving
- 1 cup cannellini beans, drained and rinsed
- 1 lemon, juiced
For the Meatballs
- In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley and crushed red pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
- Form the mixture into small meatballs about 1 inch, about 1 1/2 teaspoon. Place on a baking sheet.
- Heat the olive oil in a large skillet over medium high heat and working in batches if needed sear the meatballs on all sides until golden, about 5 min. Remove to a paper towel lined plate to drain.
To Make the Soup
- In a 5-6 quart dutch oven or pot heat the olive oil over medium high heat and sauté the onions, garlic and red pepper flakes for 3-5 mins until soft. Add broth, salt and pepper and bring to a simmer. Reduce the heat to medium low, add kale to the pot and cook until the kale is wilted about 3 minutes.
- Add the meatballs to the pot along with the beans and simmer 8 mins.
- In a small bowl whisk the egg and grated parmesan, slowly pour the egg mixture into the soup while stirring.
- Add lemon juice and adjust seasoning with more salt, pepper, or crushed red pepper.
- Serve with additional parmesan and a squeeze of lemon juice.