Seasonal Recipes

October seasonal recipes bring cozy flavors to the table, starting with a Creamy Pumpkin and Parmesan Chicken Skillet, a savory dish blending tender chicken with the warmth of pumpkin and parmesan. For a comforting twist, try the One-Pot Vegetarian Chili Mac, loaded with beans, pasta, and spices, with easy vegan substitutions available. For dessert, indulge in an Apple Pie Tiramisu, a fall-inspired take on the classic Italian treat, layering spiced apples with creamy mascarpone. Pair it with a Spiced Pear Old-Fashioned, a cocktail that combines bourbon with the sweetness of ripe pears and warm spices, perfect for crisp autumn evenings.

Creamy Pumpkin & Parmesan Chicken Skillet

Total Time	Servings
40 Minutes	4

INGREDIENTS:

• 4 skinless, boneless chicken breasts (about 2 lb. total)
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 3 Tbsp. tomato paste
• 1/4 tsp. crushed red pepper flakes, plus more for serving
• 1 1/2 c. low-sodium chicken broth
• 3/4 c. pumpkin puree
• 1/2 c. grated Parmesan, plus more, shaved, for serving
• 1/4 c. heavy cream
• Juice of 1/2 lemon
• 1/2 c. packed fresh basil leaves, thinly sliced, divided

Directions

1. Season chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. Heat a medium (10″) heavy skillet over medium-high heat. Pour in oil and arrange chicken in skillet. Cook, turning halfway through, until golden, about 3 minutes per side. Transfer chicken to a plate.
2. Reduce heat to low. Cook garlic, tomato paste, and red pepper flakes, stirring, until garlic is light golden and fragrant and tomato paste has slightly toasted, about 30 seconds. (This will happen fast, as pan will still be hot from searing chicken.) Add broth, pumpkin puree, Parmesan, cream, lemon juice, and 1/2 teaspoon salt and whisk to combine. Nestle chicken back into skillet. Increase heat to medium and bring to a simmer. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring occasionally, until chicken is cooked through and sauce has thickened, about 5 minutes.
3. Stir half of basil into skillet; season with salt and pepper. Sprinkle with remaining basil, shaved Parmesan, and red pepper flakes.

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Apple Pie Tiramisu

Time	Servings
4 Hours 30 Minutes	10

INGREDIENTS

Apple Filling

• 1 (21-ounce) can apple pie fruit filling or topping
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon table salt
• 1/8 teaspoon ground nutmeg

Tiramisu

• 1 (8-ounce) container mascarpone cheese, softened
• 2 cups heavy whipping cream
• 2/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup apple cider
• 24 ladyfingers cookies
• 1/4 cup caramel topping, divided, plus more for drizzling
• chopped toasted pecans for garnish (optional)

Directions

1. Prepare the Apple Filling: Stir together apple pie fruit filling, cinnamon, salt, and nutmeg in a bowl until well combined. Reserve 1/4 cup apple slices from the filling in a small bowl; roughly mash remaining apple mixture using a potato masher. Set aside.
2. Prepare the Tiramisu: Place mascarpone in a large bowl; set aside.  Combine cream, sugar, cinnamon, vanilla, salt, and nutmeg in a second large bowl and beat with an electric mixer on medium-low speed until it starts to thicken, about 30 seconds. Increase speed to medium and beat until soft peaks form, about 2 minutes.
3. Gently whisk a third of cream mixture into mascarpone just until combined and slightly loosened; fold in remaining cream mixture, in 2 additions using a whisk, until just combined.
4. Pour apple cider in a shallow bowl. Quickly dip and roll ladyfingers in the cider, one by one, just until coated, about 1 second each. Arrange 12 ladyfingers in a single layer on the bottom of an 8-inch square baking dish; trim or break ladyfingers to fit as needed. Crumble and arrange any leftover ladyfinger pieces into the gaps and over the top. 
5. Spread half of mashed apple filling over ladyfingers. Drizzle evenly with 2 tablespoons of the caramel sauce. Top with half of the mascarpone mixture, spreading into an even layer. Repeat layers once with remaining ladyfingers, cider, apple filling, caramel sauce, and mascarpone mixture, piling top high as needed and swooping into an even layer with the back of a spoon. Discard any remaining cider.
6. Loosely cover with plastic wrap and refrigerate with reserved apple slices until set, for at least 4 hours or up to 24 hours. 
7. When ready to serve, chop reserved apple slices. Uncover and top tiramisu evenly with chopped apples and a drizzle of caramel sauce; garnish with pecans, if using.

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One-Pot Vegetarian Chili Mac

Total Time	Servings
45 Minutes	4

INGREDIENTS

• 3 Tbsp. extra-virgin olive oil
• 1 white onion, chopped, divided
• 2 ribs celery, chopped
• 2 jalapeños, thinly sliced, divided
• 1 tsp. kosher salt, plus more 
• 4 garlic cloves, minced
• 1 to 3 chilis from canned chilis in adobo, depending on spice preference, minced
• 1 Tbsp. ground cumin
• 1 tsp. dried oregano
• 1 c. freshly chopped cilantro, divided
• 2 1/4 c. cold water
• 1 (28-oz.) can whole tomatoes, crushed
• 1 (15-oz.) can pinto, kidney, white beans, or black beans, drained and rinsed
• 8 oz. dry pasta, such as cavatappi
• 1 c. shredded white cheddar  (For a Vegan Option replace with Vegan Cheese or Omit completely)
• 8 oz. low moisture whole milk mozzarella, cut into small cubes (For a Vegan Option replace with Vegan cheese or Omit Completely)
• Corn chips, such as Fritos, for topping

Directions

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add ¾ onion, celery, and ¾ of the jalapeños. (The rest of the onion and jalapeño are for garnish!) Season with salt and cook until vegetables are mostly tender and onions are translucent and lightly golden, about 8 to 10 minutes.
2. Add garlic and cook until fragrant, 1 minute. Add minced chili, cumin, and oregano, and cook, stirring frequently, for 1 minute more. Add ½ the cilantro and water, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add crushed tomatoes along with any liquid in the can.
3. Add beans, dry pasta, and 1 teaspoon salt. Cover, bring up to a boil, then reduce heat to a simmer and let cook with lid ajar for 14 to 16 minutes, until pasta is tender. 
4. Remove from heat and stir in cheeses until melted. Serve with crushed corn chips and the remaining sliced jalapeños and onion for garnish.

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Spiced Pear Old-Fashioned

INGREDIENTS:

• ¼ pear, chopped
• 2 sprigs fresh rosemary, divided
• 1 lemon twist
• 1 teaspoon pure maple syrup
• 3 dashes cardamom bitters
• 1 ½ fluid ounces bourbon
• ½ fluid ounce ginger liqueur (such as Domaine de Canton®)
• 1 cup ice cubes
• 3 ounces club soda, chilled
• 1 very large ice cube
• 1 pear wedge for garnish

Directions

1. Muddle chopped pear, 1 rosemary sprig, lemon twist, maple syrup, and bitters in a cocktail shaker with a muddler or the handle of a wooden spoon until pear is liquified. Add bourbon, ginger liqueur, and 1 cup ice to the cocktail shaker. Cover and shake until well chilled.
2. Place large ice cube into the rocks glass and set a small fine sieve over the glass. Strain the drink through the cocktail shaker top and the sieve to catch any large pieces of pulp or rosemary. Top with club soda. Garnish with pear wedge and rosemary sprig.

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