As the weather turns cooler and the nights grow darker, these 30+ Fall Dinner Ideas will make your weeknight dinners a breeze. These simple recipes are easy enough for a weeknight, and they’re full of hearty, nourishing, and seasonal ingredients!

creamy turkey soup in a black stew pot with a ladle lifting out a serving

Jump To The Fall Dinner Ideas

The start of fall means school starts up again, football is back in our lives, and our schedules are busier than ever. Here at HSR, we want to make sure you don’t miss out on enjoying simple and nourishing recipes! Even when life gets hectic! 

Today we’re sharing over 30 meals that’ll satisfy your tastebuds and your packed schedule! Below is all of the seasonal fall produce you’ll want to add to your grocery list, along with a comprehensive list of recipes that range from tenderloin to tofu – and every veggie in between!

Don’t forget to check out our Creamy Turkey Soup recipe which we’ve highlighted as a standout dish. You can whip up fresh Whole Wheat Dinner Rolls to make your soup a complete meal.

Fall Produce – What is in season in the fall?

Keep an eye out for these ingredients this fall! There’s an abundance of ways to enjoy this delicious seasonal produce.

  • Winter Squash and Pumpkins: Yes, we love squash year-round, but winter squash and pumpkins really shine in the cooler seasons. The flavor is most vibrant this time of year and they pair so well with seasonal spices like the cinnamon and honey combo in air fryer acorn squash
  • Apples, pears: Freshly picked apples aren’t just for applesauce and apple pie, they can also be incorporated into savory weeknight fall dinners. Pears are also picked in the fall and can be used in savory dishes too. 
  • Brussels Sprouts, Cauliflower and Brassicas: Brussels sprouts are harvested in late summer and fall and can withstand light frost. Once picked, they can be held in storage for several months. Other cruciferous veggies like cauliflower are also great at this time of year for the same reasons.
  • Root Vegetables: Autumn is a great time to incorporate turnips, celeriac and parsnips into your family dinners, along with other root veggies.
  • Potatoes: It’s best to plant potatoes about 100 days before the first frost, so by mid-October, we’re drowning in potatoes. The starchy tuber is a star in fall dishes – just think of Shepherd’s Pie – and they can be stored for longer periods of time. 
  • Onions: Though onions are great year round, they are harvested in the fall. They are an ideal storing crop too. Just keep them in a dark drawer- no root cellar required!
  • Carrots: Cooler temperatures make for sweeter carrots, so they’re most commonly dug in late August and early September. Maple glazed carrots are the perfect sweet side dish to serve with a tenderloin or pork chops!
  • Garlic: This is a great vegetable for long-term storage. Keep it in a dark, cool place and your garlic will last longer. 
  • Leafy Greens like Swiss chard and kale: These are great in the fall because they grow relatively fast and do well in cooler temperatures. Just enjoy them before the first hard frost! Saute Swiss chard with onions for a quick and tasty fall side dish. 
  • Mushrooms: Fungi are plentiful in the fall! You can enjoy mushrooms as an ingredient in risotto, pasta, as a side dish, or use roasted portobello as a beef burger replacement. 
  • Nuts: Everything from acorns to hazelnuts are great in the fall. Make some spiced nuts or brussels sprouts with hazelnuts to highlight this fatty and nutrition-packed ingredient.
  • Peppers and Eggplants: In early fall long keeping late summer produce like bell peppers, eggplants and other nightshades like tomatillos can be kept for many weeks into the fall.
  • Herbs: The same goes for properly stored woody herbs picked from the garden before the first hard frost. Keep it in Ziploc bags (wrapped in dry paper towels) and they will keep for several weeks in the produce drawer of your refrigerator.

30+ Fall Dinner Ideas

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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creamy turkey soup in a black stew pot with a ladle lifting out a serving

Fall Dinner Ideas


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Description

As the weather turns cooler and the nights grow darker, here’s a list of 30+ Fall Dinner Ideas that will make your weeknight dinners a breeze. These simple recipes are full of hearty, nourishing, and seasonal ingredients, like this Creamy Turkey Soup recipe. Enjoy this veggie and protein-packed soup that’ll warm you from the inside out!


Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 large sweet onion, diced
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon salt
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground pepper
  • 2 tablespoons dry sherry
  • 5 cups homemade turkey stock or chicken broth* See Tip
  • 1 1/2 cups green beans trimmed and cut into 1-inch lengths
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1/2 cup water
  • 3 cups chopped cooked turkey
  • 1 cup frozen peas, thawed
  • 1/2 cup heavy cream

Instructions

  1. Melt butter in a large heavy soup pot or Dutch oven over medium-high heat. Add carrots, celery, onion, garlic and salt and cook, stirring often, until the vegetables are softened and starting to brown, 12 to 15 minutes. 
  2. Stir in sage, thyme and pepper and cook stirring until fragrant, about 1 minute. Add in sherry and cook, stirring until the liquid has evaporated.
  3. Add in stock, green beans and rosemary and bring to a simmer over high heat. 
  4. Whisk flour and water together in a small bowl until completely smooth and lump-free. Drizzle the flour slurry into the soup, while stirring constantly until the soup is thickened and simmering. Reduce heat to medium-low and simmer until all of the vegetables are just tender, 3 to 5 minutes.
  5. Stir the turkey, peas and cream into the soup and cook, stirring often, until the soup is heated through, about 3 minutes.

Notes

Tip: If using homemade stock add 1/4 teaspoon salt to the soup to compensate for the sodium in purchased broth.

To Make Turkey Stock from Scratch:

1 turkey carcass

1 ½ gallons water

1 tablespoon lemon juice

Place turkey carcass in a large soup pot and cover with 1 ½ gallons cold water. The turkey should be nearly or completely submerged in the water. If not, add enough so that it covers the bones. Add lemon juice and place over high heat and bring to a simmer. 

Reduce heat to medium-low and simmer until the white cartilage in the breast bone and at the joints has dissolved into the stock, 1 ½ to 2 hours. Strain the stock into a large bowl and discard the bones.

  • Prep Time: 35 mins
  • Active Time: 35 mins
  • Cook Time: 30 mins