Seasonal Recipes

As the days grow shorter and there’s a welcome crispness in the evening air, September invites us back into the kitchen for heartier, more comforting fare. This month’s lineup celebrates the transition into fall with rich, satisfying flavors: dig into a bowl of Rigatoni with Kale and Sausage for a weeknight classic, or let Cider Braised Chicken with Caramelized Onions fill your home with the season’s best aromas. For dessert, our Apple Crisp with Miso-Salted Caramel offers a sweet-and-savory twist on an autumn favorite. And if you’re looking for a plant-based option with plenty of kick, don’t miss our vegan Jalapeño Poppers Soyrizo Taquitos — proof that fall comfort food can be meat-free without sacrificing flavor.

Rigatoni with Kale and Sausage

Total Time	Servings
45 Minutes	8

INGREDIENTS:

• 6 tablespoons extra-virgin olive oil, divided
• 8 garlic cloves, chopped (about 2 1/2 tablespoons), divided
• 1 teaspoon crushed red pepper, divided
• 1 large bunch lacinato kale, stemmed and roughly chopped (about 4 packed cups)
• 1/2 cup water
• Kosher salt, to taste
• 1 pound mezze rigatoni pasta
• 7 tablespoons unsalted butter, divided
• 1 1/2 pounds fennel sausage (about 4 links) or Italian sausage, casings removed
• 1/2 cup (4 ounces) dry white wine
• 3/4 cup chicken stock
• 3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup), divided
• Fennel pollen (optional) and black pepper, for garnish

Garlic Breadcrumbs

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 garlic cloves, grated
• 1 cup panko
• 1 teaspoon kosher salt
• 1 tablespoon fresh oregano, chopped
• 1/2 teaspoon garlic powder

Directions

1. Heat oil and butter in a large skillet over medium until butter is melted. Add garlic; cook, stirring constantly, until fragrant, about 20 seconds. Stir in panko and salt; cook, stirring often, until panko is golden brown, 6 to 8 minutes. Remove pan from heat; stir in oregano and garlic powder. Transfer to a medium bowl, and set aside. Wipe skillet clean.
2. Heat 3 tablespoons oil in skillet over medium. Add half the chopped garlic (about 3 3/4 teaspoons) and 1/2 teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 20 seconds. Add kale; toss to coat. Add 1/2 cup water; cover and cook, undisturbed, until kale is tender but still bright green, 2 to 3 minutes. Season with salt to taste. Transfer kale to a medium bowl, and set aside. Wipe skillet clean.
3. Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente. Drain pasta, reserving 1 1/2 cups cooking liquid.
4. While pasta cooks, heat 3 tablespoons butter and remaining 3 tablespoons oil over medium-high in skillet. Add sausage to pan in a single layer; cook, undisturbed, until sausage is browned on the bottom, about 5 minutes. Continue to cook, breaking up sausage into small crumbles using a wooden spoon, until cooked through, about 5 minutes more.
5. Add remaining chopped garlic (about 3 3/4 teaspoons) and remaining 1/2 teaspoon crushed red pepper to skillet; cook, stirring constantly, until fragrant and golden, about 30 seconds. Add wine; cook, stirring constantly and scraping up any browned bits from bottom of skillet, until wine is reduced by half, about 2 minutes. Add chicken stock, and bring to a simmer over medium-high. Simmer until stock is reduced by half, about 2 minutes. Reduce heat to medium, and stir in reserved kale until combined.
6. Add drained pasta and remaining 1/4 cup butter to skillet, and heat over medium; toss until butter melts, adding reserved cooking liquid as needed to form a glossy sauce. Remove pan from heat; gradually stir in 1/2 cup grated cheese, tossing constantly until sauce clings to pasta. Top with reserved garlic breadcrumbs, remaining 1/4 cup cheese, fennel pollen (if using), and black pepper. Serve immediately.

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Cider Braised Chicken with Caramelized Onions

Time	Servings
1 Hour	6

INGREDIENTS

• 2 pounds chicken, thighs or breasts
• 3 tablespoons all-purpose flour
• kosher salt
• black pepper
• 1 tablespoon salted butter
• 4 yellow onions, thinly sliced
• 2 cups apple cider
• 2 cups sliced mushrooms
• 4 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 1 cup chicken broth or dry white wine

Directions

1. Preheat the oven to 400° F.
2. Season the chicken with salt and pepper, then rub with flour to coat. Heat a large oven-safe skillet with sides over high heat, and sear the chicken on 1 side. Remove the chicken to a plate.
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 mushrooms, garlic, thyme, and sage, then add the chicken back to the pot. Add the remaining 1 1/2 cups cider, and wine. Roast for 30 minutes or until the chicken is falling apart. Watch the sauce, if it begins to thicken too much, cover the dish.
4. Serve the chicken with wild rice pilaf and bread. Drizzle with any remaining pan sauce and onions. Enjoy!

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Apple Crisp with Miso-Salted Caramel

Total Time	Servings
1 Hour 20 Minutes	8

INGREDIENTS

Miso Caramel

• 1/2 cup plus 2 tablespoons packed light brown sugar
• 6 tablespoons unsalted butter
• 6 tablespoons heavy cream
• 2 tablespoons white miso

Streusel

• 1/2 cup (about 2 1/8 ounces) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked old-fashioned regular rolled oats
• 1/3 cup unsalted butter, softened
• 1 tablespoon white miso
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Filling

• 2 pounds (4 to 5 medium) tart, sweet apples, peeled and sliced (such as Honeycrisp, Fuji, and/or Gala)
• 1 tablespoons all-purpose flour
• Vanilla ice cream, for serving (optional)

Directions

1. For the miso caramel preheat oven to 350°F. Bring brown sugar, butter, cream, and miso to a boil in a medium saucepan over medium, whisking vigorously, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and let cool slightly, about 5 minutes.
2. To make the streusel stir together flour, brown sugar, oats, butter, miso, cinnamon, and nutmeg in a medium bowl with a fork until mixture is crumbly and combined.
3. For the filling toss together apples and flour in an ungreased 8-inch square baking dish until combined. Drizzle apple mixture with 1/2 cup miso caramel. Sprinkle evenly with streusel.
4. Bake until apples are tender and mixture is bubbly, about 40 minutes. Let cool on a wire rack for 15 minutes. Drizzle with remaining 1/2 cup miso caramel and serve with vanilla ice cream, if desired.

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Jalapeno Popper Soyrizo Taquitos

Total Time	Servings
40 Minutes	12

INGREDIENTS

• 1 tablespoon olive oil plus more for the tortillas
• 1 small yellow onion diced
• 2 cloves garlic minced
• 2 jalapeños diced, remove ribs & seeds if sensitive to heat
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 6 ounces soyrizo crumbled (or any plant base sausage of your choice)
• 6 ounces vegan cream cheese
• 12 corn tortillas
• cilantro, lime wedges, pickled jalapeños for serving

Vegan Ranch

• 1/2 cup vegan mayo
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried chives
• 1 teaspoon dried parsley
• 1/4 teaspoon dried dill
• 1-2 tablespoons apple cider vinegar
• water to thin

Directions

1. Heat the oil in a skillet over medium heat. Add the onion, garlic, jalapeños and dry spices. Cook down for a couple minutes then add the soyrizo. Cook for 3 more minutes, stirring frequently. Set aside to cool for 5 minutes.
2. Combine the soyrizo/veggies and the cream cheese in a bowl and mix to combine.
3. Heat the tortillas.* Brush one side of a tortilla with oil, flip it over and spread some of the filling down the center. Roll it up and place seam side down in an air fryer basket (see notes for baking instructions). Repeat with the remaining ingredients and cook for 8 minutes at 380 degrees. Flip and cook for another 3-5 minutes, or until crispy. Work in batches if needed.
4. Meanwhile, combine all of the ranch ingredients in a bowl and add water to thin. Taste and adjust seasonings as needed. Set aside.
5. To serve, plate the hot taquitos and top with ranch, cilantro and pickled jalapeños. Add the lime wedges and the remaining ranch to the side.

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