Seasonal Recipes

As November settles in with its crisp air and cozy evenings, it’s the perfect time to embrace recipes that warm the home and highlight the flavors of the season. This month’s lineup brings together rich, comforting dishes like Red Wine Cranberry Braised Short Ribs, Chicken Meatballs in a Pumpkin Coconut Curry Sauce, and a brunch-ready Maple Pumpkin French Toast Casserole. And for a satisfying plant-based option, our Butternut Squash Mac & Cheese offers all the creamy comfort you’d expect—completely vegan. These November recipes are designed to help you savor the season, one flavorful bite at a time.

Red Wine Cranberry Braised Short Ribs

Total Time	Servings
6 Hours 20 Minutes	6

INGREDIENTS:

• 5 pounds bone in, beef short ribs
• kosher salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 shallots, thinly sliced
• 4 carrots, chopped
• 2 cups dry red wine, such as Cabernet Sauvignon
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or honey
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 cups fresh cranberries
• mashed potatoes, for serving

Directions

Slow Cooker

1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker. 
2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries. 
3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

Oven

1. Preheat the oven to 325 degrees F.
2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

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Chicken Meatballs in Pumpkin Coconut Curry Sauce

Time	Servings
45 Minutes	4

INGREDIENTS

For the Meatballs

• 1 pound lean ground chicken or turkey
• 1 egg
• ½ cup panko breadcrumbs, gluten free if desired
• 1 tablespoon brown sugar or coconut sugar
• ½ tablespoon red chili paste
• ⅓ cup finely diced cilantro
• ¼ cup finely diced green onion (or sub red onion)
• 3 cloves garlic, minced
• ½ tablespoon fresh grated ginger (or sub ½ teaspoon ground ginger)
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• Freshly ground black pepper

For the Sauce

• 1 tablespoon sesame oil
• 1 (15 ounce) can lite coconut milk
• ¾ cup pumpkin puree
• 2 tablespoons natural creamy peanut butter
• 1 tablespoon low sodium soy sauce (or coconut aminos)
• 1 tablespoon yellow curry powder
• 1 large carrot, sliced
• 1 red bell pepper, cut into chunks or julienned
• ½ cup frozen peas

Garnish

• Cilantro
• Chopped peanuts
• Scallions

Directions

1. In a large bowl, add the ground chicken, egg, breadcrumbs, brown sugar, red chili paste, cilantro, green onion, garlic, ginger, turmeric, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
2. Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done browning, transfer them to a plate and set aside.
3. Reduce the heat to medium-low and add in the coconut milk, pumpkin puree, peanut butter, soy sauce and yellow curry powder; whisk together until well combined. Add in carrots, then add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15-20 minutes.
4. After 15 minutes, remove the lid and gently stir in the red bell pepper and peas. Simmer for 5 more minutes uncovered. Serve with rice and garnish with cilantro, chopped peanuts and scallions.

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Maple Pumpkin French Toast Casserole

Total Time	Servings
1 Hour 45 Mins	12

INGREDIENTS

Crumb Topping

• 1/3 cup packed light brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• Pinch of kosher salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 3/4 cup chopped pecans

Casserole

• 5 large eggs
• 1 cup half-and-half
• 1 cup whole milk
• 1 cup canned pumpkin
• 1/2 cup maple sugar or light brown sugar
• 2 1/2 teaspoons pumpkin pie spice
• 2 teaspoons maple or vanilla extract
• 1/2 teaspoon kosher salt
• 1 pound day-old challah, cut into 1/2-inch cubes (about 10 cups)

Glaze

• 1 cup unsifted powdered sugar
• 1 1/2 tablespoons whole milk, plus more as needed
• 1 teaspoon maple or vanilla extract
• 1/2 teaspoon ground nutmeg
• Small pinch of kosher salt

Directions

1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; set aside.
2. Whisk together brown sugar, flour, pumpkin pie spice, and salt in a medium bowl until combined. Add in cubed butter, using a pastry blender or fingers to cut butter into dry ingredients, until butter is well incorporated throughout and butter pieces are no larger than peas. Mix in pecans. Set aside.
3. Whisk together eggs, half-and-half, milk, pumpkin, maple sugar, pumpkin pie spice, maple (or vanilla) extract, and salt in a large bowl until thoroughly combined. Add cubed bread; toss until combined. Spoon into prepared baking dish.
4. Evenly spread the reserved crumb topping over the bread mixture. Coat one side of a sheet of aluminum foil with cooking spray. Place the foil with the cooking spray coated side down over the baking dish so the topping doesn’t stick to the foil.
5. Bake the casserole for 30 minutes. Remove and discard foil. Continue baking at 350°F until the casserole is set and the crumb topping is golden brown and crispy, 20 to 30 minutes. Let stand for 20 minutes on a cooling rack.
6. Just before serving, make the glaze. Whisk together sugar, milk, maple extract, nutmeg, and salt in a small bowl. Add additional milk as needed to reach desired consistency. Drizzle glaze over casserole and serve warm.

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Butternut Squash Mac & Cheese

Total Time	Servings
1 Hour	6

INGREDIENTS

For the Roasted Squash

• 4 cups butternut squash peeled & cubed, approx. 1 medium squash
• 1 small yellow onion sliced
• 6 cloves garlic peeled
• 2 tablespoons olive oil
• salt & pepper
• 5 sprigs fresh thyme

For the Sauce

• 4 ounces vegan feta
• 4 ounces vegan parmesan
• 4 ounces vegan cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper

For the Mac & Cheese

• 4 cups broth I used vegan chicken broth
• 3/4 pound short pasta I used cavatappi
• fresh sage optional, for garnish

Directions

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Add the squash, onion, garlic, olive oil and a pinch of salt & pepper to the baking sheet and toss to coat evenly. Add the thyme and place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender. Remove from the oven and remove the thyme leaves from the stems – discard the stems.
3. Add everything from the baking sheet to a food processor with the feta, parm, cream cheese and dry seasonings. Blend until smooth and set aside.
4. Bring the broth to a boil in a stock pot. Add the dry pasta and cook for 8 minutes, stirring frequently. Do not drain the remaining broth.
5. Pour in the sauce and stir, stir, stir for 5-ish minutes. You want until the pasta to finish cooking and everything to be incorporated. Taste and adjust the seasonings as needed.
6. Serve hot with sage and more fresh pepper on top.

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