Seasonal Recipes

As September ushers in the crisp beginnings of fall, it’s the perfect time to lean into cozy, comforting dishes that warm both the home and heart. This month’s recipes are a blend of hearty classics and seasonal favorites—think Broccoli Cheddar Chicken and Rice Casserole for weeknight comfort, pillowy Ricotta Gnocchi for an elevated yet simple dinner, Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter to sweeten your mornings, and a Creamy Vegan Potato Leek Soup that captures autumn’s essence in every spoonful. Whether you’re gathering with family or savoring a quiet evening, these recipes celebrate the flavors and comfort of the season.

Broccoli Cheddar Chicken and Rice Casserole

Total Time	Servings
55 Minutes	6

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• kosher salt and black pepper
• 1 yellow onion, chopped
• 3 carrots, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 2 tablespoons salted butter
• 1 1/2 cups basmati or jasmine rice
• 1/2 cup dry orzo pasta (use gluten free, if needed)
• 2 tablespoon fresh thyme leaves, plus more for topping
• 3 1/2 cups low sodium chicken broth
• 3 cups broccoli florets, roughly chopped
• 2 bay leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper, more or less to taste
• zest of 1/2 a lemon
• 1/2 cup whole milk or canned coconut milk
• 1 1/2 cups shredded sharp cheddar cheese

Directions

1.  Preheat the oven to 425 degrees F. 
2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli, bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.
3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole. 
4. Transfer to the oven and bake 15-20 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil.

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Ricotta Gnocchi

Time	Servings
1 Hour 30 Minutes	4-6

INGREDIENTS

• 2 3/4 cups whole-milk ricotta cheese (about 1 1/2 pounds)
• 3 ounces Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish
• 1 large egg
• 1 large egg yolk
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons grated lemon zest plus 4 teaspoons fresh lemon juice, divided
• 2 1/3 cups all-purpose flour (about 10 ounces), plus more for dusting
• 3 tablespoons extra-virgin olive oil, divided, plus more for greasing
• 4 ounces pancetta, finely chopped (about 2/3 cup), divided
• 6 tablespoons unsalted butter, divided
• 20 fresh sage leaves, divided

Directions

1. Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a stand mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.
2. Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.
3. Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch-thick rope, about 22 inches long.
4. Cut each rope into 3/4-inch-long pieces (about 25 to 28 pieces per rope); transfer gnocchi to baking sheet.
5. Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, about 2 minutes. Once gnocchi float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon or spider.
6. Preheat oven to 200°F. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta; cook, stirring occasionally, until fat is rendered and pancetta is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally, until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.
7. Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned, 2 to 3 minutes. Flip; cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with 2 tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.
8. Repeat with remaining 1 1/2 tablespoons oil, remaining half of pancetta, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.

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Pumpkin Coffee Cake Muffins with Cinnamon Honey Butter

Total Time	Servings
45 Mins	16

INGREDIENTS

• 12 tablespoons (3/4 cup) salted butter, melted
• 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt

Streusel

• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• 6 tablespoons cold salted butter, cubed
• 4 ounces cream cheese, cut into 16 cubes

Cinnamon Honey Butter

• 4 tablespoons salted butter, at room temperature
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350 degrees F. Line 16 muffin tins with paper liners.
2. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk, beat until smooth and creamy. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.
3. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
4. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 
5. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon. 
6.  Serve the muffins warm or at room temperature smeared with cinnamon butter.

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Creamy Vegan Potato Leek Soup

Total Time	Servings
55 Minutes	4

INGREDIENTS

• 3 large leeks
• 2 bay leaves
• 2 large sprigs fresh sage (or rosemary)
• 10 to 12 sprigs (7g) fresh thyme
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper
• 12 ounces (340g) Yukon gold potatoes (3 medium potatoes)
• 6 cloves garlic, finely chopped
• 1 teaspoon Aleppo pepper (optional; or ¼ to ½ tsp red pepper flakes)
• 4 cups (960 mL) good-quality vegetable broth
• 2 (15-ounce / 425g) cans cannellini beans, drained and rinsed
• 3 ounces (85g) fresh baby spinach, chopped (optional)

Herby Oil

• 1 cup (14g) flat-leaf parsley (leaves only)
• 1 handful (8g) fresh dill (leaves only) (or more parsley)
• 2 medium lemons
• 1 clove garlic, grated or minced
• ½ teaspoon flaky sea salt
• ¼ cup (56g) extra virgin olive oil

Directions

1. Cut off the roots and the top few inches of dark green tops first, then thinly slice the remaining leeks. Add to a bowl of cold water and gently agitate them to loosen the dirt. Use your hands or a slotted spoon to scoop out the leeks onto a clean towel and pat dry (don’t drain them, or the dirt will fall back into the leeks).
2. Gather the bay leaves, sage sprigs, and thyme sprigs in a single pile. Use kitchen twine to tightly tie them together. Set aside.
3. Heat the 2 tablespoons of olive oil in a Dutch oven or soup pot over medium-high heat. Once shimmering, add the leeks with a few pinches of salt. Cook until softened and starting to brown, 7 to 9 minutes, stirring occasionally. While this cooks, rinse the potatoes, then peel and dice them.
4. Add the garlic and chili flakes to the pot. Cook for 1 to 2 minutes, stirring frequently. If needed, add a splash of broth to deglaze, scraping up any browned bits. Add the broth, Bouquet Garni, ½ teaspoon kosher salt, pepper to taste, potatoes, and beans. Stir well.
5. Bring the soup to a boil. Then reduce the heat to medium-low, cover the pot, and simmer the soup for 20 to 25 minutes, or until the potatoes are tender, uncovering to stir a few times.
6. Meanwhile, make the Herby Oil: Finely chop the parsley and dill. Using a microplane, zest the lemons on top of the parsley, then grate the garlic into the mix. Add to a small jar (this makes it easier to distribute the oil). NOTE: If you prefer things less lemony, start with 1 lemon’s zest.Stir in the flaky sea salt and the ¼ cup (56g) olive oil. Taste, adding more salt to taste.
7. Once the potatoes are tender, scoop out the Bouquet Garni and discard. Blend about half of the soup (3 to 3 ½ cups / 680 to 800g).a. Stand blender option: Transfer half of the soup to a stand blender. Replace the blender cap with a dish towel to allow the steam to vent. Blend until thick and smooth. Return to the pot and stir to incorporate.b. One-pot option: Use an immersion blender throughout half of the soup, but be sure to not blend it all—you want to retain some texture.
8. Add the baby spinach to the soup. Simmer for 2 minutes, or until the spinach has wilted and is silky. Season to taste with salt and pepper.
9. Serve the soup in bowls. Spoon the Herby Oil over each bowl.

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