While the temperature surely does not reflect the onset of Autumn or Fall, the seasons they are a changing! Who knew that Autumn and Fall are actually not the same date? The first day of Fall which is also known as the autumnal equinox, is Sunday, September 22 AT 8:44 a.m. Eastern Time here in North Carolina, but there are some meteorologists that consider the beginning of Autumn or meteorologist fall, is actually three weeks prior to that date on
September 1. No matter the first “official” date for either most likely the weather here in North Carolina will still be quite warm
As Fall actually approaches, our options for fresh fruits and vegetables morphs as well and so does our palate. While I am a big warm weather summer person, I do love soups, casseroles and the wide variety of comfort foods that fall recipes bring us, “warm you to the core recipes!”

Super Simple Roasted Tomato Soup with Fresh Basil

• 3 ½ pounds tomatoes, about 11 medium, halved
• 1 small onion, quartered
• 2 garlic cloves, peeled and halved
• 2 teaspoons olive oil
• 2 tablespoons fresh Thyme leaves
• 1 teaspoon salt
• ¼ teaspoon pepper
• 12 Basil leaves

Optional toppings; shredded Parmesan cheese, homemade croutons, basil
Preheat oven to 400 degrees. Place tomatoes, onion and garlic in a greased 15 x 10 x 1 inch baking pan, drizzle with olive oil. Sprinkle with thyme. Salt and pepper, toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly.
Process tomato mixture and basil leaves in batches in a blender until smooth, I use an immersion blender (it could be one of my favorite’s tools).
Transfer to a large saucepan, heat through. If desired, top with cheese, croutons, or basil.
A 1-ciup serving, calculated without toppings, contains; Calories 107, Fat 5g.,
Carbohydrates 15g., Fiber 4g., Protein 3g.

Black Bean, Sweet Potato and Quinoa Chunky Chili

For the Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 2-3 chipotle peppers, finely chopped
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ¼ teaspoon cinnamon
• Pinch nutmeg
• 1, 15 ounce fire-roasted tomatoes
• 1 large sweet potato, peeled and diced into cubes
• 2, 14 ounce cans black beans, rinsed and drained
• 2 cups quinoa
• 3 cups vegetable or chicken broth
• ½ teaspoon salt

For the Yogurt Sauce

• 1 cup plain Greek yogurt
• 1-2 teaspoons hot sauce
• ¼ teaspoon Dijon mustard

Optional Toppings

• Cilantro, chopped
• Sliced ripe avocado
• Shredded cheddar

Add olive oil to a pot and place over medium heat. Once oil is hot, add the onion, carrots and garlic; cook for 5 minutes or until onions become translucent. Then stir in the chopped chipotles, cumin, turmeric, and cinnamon.
Next stir in the sweet potato cubes, fire-roasted tomatoes, black beans, quinoa, broth and salt. Cover and simmer for 20-30 minutes, or until sweet potatoes are tender. Taste and adjust the seasonings, adding more salt if desired. You can also add more chopped chipotle peppers or hot sauce.
Make the yogurt sauce: add yogurt, hot sauce, and Dijon mustard in a medium bowl; stir to combine. Taste and adjust as necessary.
Spoon chili into bowls and add yogurt sauce on top. Garnish with cheddar cheese, avocado, and cilantro if you would like!
Serves 6, each serving, including the yogurt sauce, contains; Calories
360,Carbohydrates 59g., Protein 18g., Fat 6g., Fiber 16g.

Sheet Pan Fall Dinner

• 6 bone-in, skin on chicken thighs
• 4 tablespoons olive oil
• 1 ½ teaspoons red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon each fresh thyme, sage, and rosemary
• Salt and fresh ground pepper
• 1 large sweet potato, peeled and chopped into cubes
• 1 pound Brussels sprouts, halved
• 2 medium fresh apples, cored and sliced
• 1 onion, cut into slivers
• 4 slices bacon, chopped into 1 inch pieces

Preheat oven to 450 degrees.
Pour 2 tablespoons olive oil, red wine vinegar, garlic and herbs into a gallon sized
resealable bag
Add the chicken, season with salt and pepper, then seal the bag and rub the mixture into the chicken to evenly distribute the herbs. Set aside.
Place sweet potato, Brussels sprouts, apples, and onion on an 18 by 13-inch rimmed baking sheet.
Drizzle with the remaining olive oil and toss. Season with salt and pepper to taste. Spread into an even layer.
Set chicken thighs over veggie/apple layer.
Separate any pieces of bacon that may be stuck together, then sprinkle the bacon over the vegie apple mixture.
Roast in preheated oven until chicken and veggie are golden brown, about 30-35 minutes (chicken should be 165 degrees in the center). Broil during the last few minutes for a more golden brown crispy skin on the chicken. Serve warm.
Serves 6, each serving contains; Calories 692, Carbohydrates 41g., Far 43g., Fiber 8g., Protein 35g.

Sausage Stuffed Acorn Squash

For the squash

• 2 medium acorn squash
• 2 tablespoons olive oil
• ¼ teaspoon salt or more to taste
• Fresh ground black pepper

For the Filling

• 1 tablespoon olive oil
• 1 small onion, diced
• 10 ounces Italian sausage, spicy or mild, crumbled
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 4 ounces fresh spinach
• ½ cup cranberries
• ½ cup pecans, chopped

Prepare the squash, preheat the oven to 400 degrees.
Cut off the top and bottom of each acorn squash to create a flat base. Just a thin slice off of both, not too deep. Scoop out the seeds and flesh, and slice each squash in half.
Place each half cut sides up on a baking sheet. Drizzle the cut sides of the acorn squash with olive oil and rub the oil into the squash. Season generously with salt and pepper.
Turn the squash over and place it sides down on the baking sheet. Roast for 30 minutes.
Prepare the filling, while the squash are baking, in a large skillet heat the olive oil, diced onion, and cook on medium high heat for about 2 minutes.
Add the crumbles sausage, garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked.
Add fresh spinach and cook for another 5 minutes on medium heat until spinach is wilted.
Add dried cranberries and chopped pecans and combine.
Stuffing the squash, divide the sausage filling among the 4 halves and stuff the squash until the mixture is level or higher.
Bake squash halves in 350 degree oven for 10-20 minutes until the mixture is heated through.
Serves 4, each serving contains; Calories 582, Carbohydrates34g., Fiber 7g., Protein 14g.,
Fat 42g.