Seasonal Recipes

As the air turns crisp and the days grow shorter, October calls for comforting dishes that warm both the kitchen and the spirit. This month’s selection celebrates the flavors of the season—from savory slow-cooked favorites to sweet, spiced indulgences. Enjoy tender Cider-Braised Short Ribs with Caramelized Onions, rich and flaky Cheese Tarts with Bacon and Fingerling Potatoes, and a perfectly cozy Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake for a touch of autumn sweetness. For a hearty plant-based twist, the Vegan Butternut Squash Potstickers bring comfort and creativity to the table, proving that fall flavors can be enjoyed by everyone.

Cider Braised Short Ribs with Caramelized Onions

Total Time	Servings
3 Hours 30 Minutes	6

INGREDIENTS:

• 5 pounds bone in beef short ribs
• 3 tablespoons all-purpose flour
• kosher salt and black pepper
• 1 tablespoon salted butter
• 4 yellow onions, thinly sliced
• 2 cups apple cider
• 2 cups chicken broth or dry white wine
• 6 carrots, chopped
• 6 cloves garlic, smashed
• 2 tablespoons chopped fresh thyme
• 1 apple, quartered (optional)
• 2 bay leaves

Directions

Oven

1. Preheat the oven to 325° F.
2. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat, sear the ribs on both sides. Remove the ribs to a plate, wipe the pot clean of grease.
3. Add the butter and onions and cook 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper, and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are lightly golden. Add the thyme, then add the short ribs back to the pot. Add the remaining 1 1/2 cups cider, broth or wine, carrots, garlic, and bay leaves. Arrange the apples around the meat. Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.
4. Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!

Slow Cooker

1. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, sear the ribs on both sides.
2. To the bowl of your crockpot, add the butter and onions, then place the ribs over the onions. Add thyme, apple cider, broth or wine, carrots, garlic, and bay leaves. Cover and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apples, arranging them around the meat.
3. Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!

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Cheese Tarts with Bacon and Fingerling Potatoes

Time	Servings
1 Hour 30 Minutes	4

INGREDIENTS

• 11 ounces fingerling or baby Yukon Gold potatoes (about 6 potatoes), scrubbed
• 1 3/4 teaspoons kosher salt, divided
• 6 bacon slices (about 4 ounces)
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced (about 2 1/2 cups)
• 1/4 teaspoon black pepper, plus more for garnish
• 1 (14-ounce) package frozen all-butter puff pastry, thawed
• 8 ounces soft, washed-rind cow-milk cheese, such as Reblochon, rind removed, thinly sliced, and torn
• Fresh thyme leaves, for garnish

Directions

1. Preheat oven to 400°F. Place potatoes and 1 1/2 teaspoons salt in a small saucepan; add enough cold water to cover potatoes by 1 inch. Bring to a boil over high; boil, undisturbed, until tender when pierced with a knife, 15 to 20 minutes. Drain well; let stand until cool enough to handle, 10 to 15 minutes.
2. Meanwhile, cook bacon in a large skillet over medium, flipping as needed, until crisp, 8 to 10 minutes; transfer bacon to a paper towel–lined plate. Discard bacon drippings, or reserve for another use. Do not wipe skillet clean. Heat oil in same skillet over medium. Add onion; cook, stirring often, until softened and deep golden brown, 10 to 15 minutes. Transfer onion to a small bowl; sprinkle with pepper and remaining 1/4 teaspoon salt, stirring to combine. Set aside.
3. Peel potatoes, and thinly slice crosswise; set aside. Cut bacon slices crosswise into thirds; set aside.
4. Line a large baking sheet with parchment paper. Unfold puff pastry sheet onto prepared baking sheet into a 14- x 10-inch rectangle about 1/8 inch thick. Lightly score a 1/2-inch border around the pastry; prick the pastry inside the border all over using a fork. Bake until pastry is puffed and lightly golden, about 20 minutes. Deflate the pastry inside scored border using the back of a fork.
5. Top pastry evenly with half of the cheese (about 1/2 cup), bacon, half of the onion (about 1/3 cup), and potatoes. Top evenly with remaining onion (about 1/3 cup) and remaining cheese (about 1/2 cup). Bake at 400°F until cheese is melted and pastry is browned, 10 to 12 minutes. Let stand 1 to 2 minutes before cutting into 6 pieces. Garnish with thyme and additional pepper, and serve.

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Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake

Total Time	Servings
1 Hour 30 Mins	12

INGREDIENTS

Cinnamon Swirl

• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons cinnamon
• 1/4 cup cinnamon sugar
• 4 tablespoons salted butter, melted

Pumpkin Cake Batter

• 1 cup pumpkin butter
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup melted coconut oil
• 1/2 cup maple syrup
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 4 ounces cream cheese, melted

Directions

1. Preheat the oven to 350° F. Line a (9×9 inch) square pan or bundt cake pan with parchment paper.
2. To make the cinnamon swirl. In a bowl, combine the brown sugar, flour, and cinnamon. Pour over the butter and mix until you have clumps.
3. To make the batter. In a large bowl, stir together the pumpkin butter, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, pumpkin pie spice, and salt. Mix until just combined. Pour half the batter into the prepared pan.
4. Spoon or drizzle teaspoon size amounts of the cream cheese over the batter. Sprinkle half of the cinnamon swirl mix over the cream cheese, then sprinkle with 2 tablespoons of cinnamon sugar. Evenly spoon the remaining batter overtop. it’s OK if all the cream cheese is not all covered.
5. take the remaining cinnamon swirl mix and sprinkle over the top of the cake, then sprinkle with cinnamon sugar.
6.  Bake for 55-65 minutes, or until the center is just set. Let cool 10 minutes. Serve the cake slightly warm or at room temperature.

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Butternut Squash Potstickers

Total Time	Servings
2 Hours 15 Minutes	40

INGREDIENTS

For Potstickers

• 1 (2 lb.) butternut squash
• 2 tsp. extra-virgin olive oil 
• Kosher salt
• Freshly ground black pepper 
• 1 Tbsp. minced ginger 
• 3 cloves garlic, minced
• 3 green onions, thinly sliced 
• 1 Tbsp. low-sodium soy sauce 
• 1 Tbsp. rice vinegar
• 1/4 tsp. crushed red pepper flakes 
• 40 dumpling wrappers
• Vegetable oil, for cooking 

Dipping Sauce

• 1/4 cup low-sodium soy sauce
• 1 Tbsp. rice vinegar
• 1 tsp. sesame oil 
• 1 green onion, thinly sliced 
• 1 tsp. sesame seeds

Directions

1. Preheat oven to 450° and line a small baking sheet with parchment paper. Cut ends off squash, then cut in half lengthwise and scoop out seeds. Drizzle olive oil over squash and season with salt and pepper. Place squash, cut side down on prepared baking sheet and bake until a knife inserted in the thickest part meets no resistance, about 40 minutes. Let cool. 
2. When squash is cool enough to handle, scoop out flesh into a large bowl and mash with a fork until smooth. You should have about 2 cups of puree. 
3. Add ginger, garlic, green onions, soy sauce, vinegar, and red pepper flakes to squash and stir to combine. Taste and season with salt and pepper to taste. 
4. Fill a small bowl with water. Work with one wrapper at a time and keep remaining wrappers covered with a damp paper towel. Place a wrapper on a clean surface and place a heaping teaspoon of filling in center of wrapper. Dip your finger in water and wet all edges of wrapper. 
5. Seal wrapper together by making folds starting on one end and working your way towards the other end. Use more water to help seal dumplings tightly. Repeat with remaining wrappers and filling. 
6. In a large skillet over medium-high heat, heat 2 tablespoons vegetable oil. Add potstickers, seam side up in a single layer, working in batches as needed. Sear for 2 minutes or until bottoms are golden. Reduce heat to low and very carefully add ¼ cup water (it will splatter!). Cover with a lid and let steam for 5 minutes or until wrappers are soft. Remove from pan and carefully wipe pan dry and repeat with remaining potstickers. 
7. For dipping sauce: In a small bowl, combine all ingredients.

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