Warm Up Your Menu: 10 Comfort Dishes to Satisfy Fall Cravings
This season is all about comfort–dishes that warm the soul and satisfy your cravings for something cozy. So, dust the cobwebs off your fall cookbooks and jump into fall with our top ten dishes for bringing comfort to your menu.
1. Classic Chicken Pot Pie
A comfort food staple, chicken pot pie is the ultimate fall dish, combining tender chicken, a medley of vegetables, and a creamy sauce, all wrapped up in a flaky pie crust. This dish is perfect for both lunch and dinner menus and can be easily prepared in individual servings or as a shareable pie.
Ingredients:
· 2 cups Walker Farms chicken breast, cubed – SGC# 211639
· 1 cup carrots, diced – SGC# 192260
· 1 cup peas – SGC# 204032
· 1 cup potatoes, diced – SGC# 191700
· 1 medium onion, diced – SGC# 191965
· 2 cloves garlic, minced – SGC# 192922
· 1/3 cup butter – SGC# 054098
· 1/3 cup all-purpose flour – SGC# 053330
· 1 3/4 cups chicken broth – SGC# 090464
· 2/3 cup milk – SGC# 195610
· 1 teaspoon Restaurant Marketplace dried thyme – SGC# 140519
· 1/4 cup white wine
· 1 premade pie crust – SGC# 209916
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté diced onions and garlic in butter until soft. Add flour to create a roux, then slowly whisk in chicken broth and milk to make a creamy sauce.
3. Stir in cubed chicken, diced carrots, peas, and potatoes. Add thyme and a splash of white wine. Cook until the sauce thickens.
4. Pour the mixture into a pie dish, cover with pie crust, and bake for 30-35 minutes or until the crust is golden brown.
2. Butternut Squash Sausage Stuffed Shells
These Jumbo pasta shells are delicately stuffed with a rich and velvety butternut squash puree, creating a creamy and slightly sweet interior. Nestled in a bed of hearty Italian sausage crumbles, this dish offers a delightful contrast of flavors that dance on your guest’s palate.
Ingredients:
· 1 butternut squash, peeled and cubed – SGC# 197202
· 1 onion, sliced – SGC# 191965
· ¾ cup milk – SGC# 195610
· ¾ cup vegetable broth – SGC# 090069
· 1 pound sausage – SGC# 201415
· 2 cups spinach – SGC# 192495
· 3 cloves garlic – SGC# 192922
· 1 pound jumbo shells, cooked al dente – SGC# 194590
· 15 ounces ricotta – SGC# 056632
· 1 egg – SGC# 193003
· ¼ cup parmesan, shredded – SGC# 055179
· Additional parmesan, shredded – SGC# 055179
· Olive oil – SGC# 054417
· Salt & pepper – SGC# 052100; 191565
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Arrange onion and butternut squash in an even layer on a lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.
3. Meanwhile, cook sausage over medium heat. When sausage is mostly browned, add spinach and garlic. Cook until spinach is wilted and remove from heat.
4. Place roasted butternut squash and onion in a food processor.
5. Pulse until a smooth puree forms. Allow to cool. Stir in milk and vegetable broth. Pour butternut squash sauce into base of a 9x13 baking dish.
6. In a large mixing bowl, stir together ricotta, parmesan, and egg. Add sausage and spinach into ricotta and stir until evenly distributed.
7. Fill cooked pasta shells with 3-4 tablespoons of filling. Arrange shells in butternut squash sauce in the 9x13 baking dish.
8. Bake for 30 minutes covered with aluminum foil followed by 15 minutes uncovered. Top with additional parmesan.
3. Beef Bourguignon
This French classic is a comfort food heavyweight. Slow-cooked beef in red wine with mushrooms, onions, and bacon creates a rich, hearty stew that’s perfect for those chilly fall nights.
Ingredients:
· 2 pounds beef chuck, cut into 1-inch cubes – SGC# 216103
· 2 cups red wine
· 2 cups beef broth – SGC# 060472
· 3 carrots, sliced – SGC# 192260
· 8 ounces mushrooms, sliced – SGC# 192824
· 1 medium onion, diced – SGC# 191965
· 4 slices Walker Farms bacon, chopped – SGC# 215127
· 3 cloves garlic, minced – SGC# 192922
· 2 tablespoons tomato paste – SGC# 081018
· 2 tablespoons all-purpose flour – SGC# 053330
· 2 tablespoons butter – SGC# 054098
· 2 sprigs thyme – SGC# 193482
· 2 bay leaves – SGC# 193549
· Salt and pepper to taste – SGC# 052100; 191565
Instructions:
1. Marinate beef chunks in red wine, garlic, thyme, and bay leaves overnight.
2. In a Dutch oven, cook chopped bacon until crisp. Remove bacon and set aside. In the same pot, sear marinated beef until browned on all sides.
3. Add carrots, mushrooms, and onion. Sprinkle with flour and stir to combine. Add tomato paste, beef broth, and the marinade. Bring to a simmer.
4. Cover and cook in the oven at 325°F (165°C) for 2.5 to 3 hours until the meat is tender. Serve with mashed potatoes or crusty bread.
4. Loaded Baked Potato Soup
All the flavors of a loaded baked potato in a creamy, comforting soup, this dish is packed with bacon, cheddar cheese, sour cream, and chives.
Ingredients:
· 4 large russet potatoes, peeled and diced – SGC# 191866
· 6 slices Walker Farms bacon, chopped – SGC# 215127
· 1 medium onion, diced – SGC# 191965
· 2 cloves garlic, minced – SGC# 192922
· 3 cups chicken broth – SGC# 090464
· 1 cup heavy cream – SGC# 195489
· 1 1/2 cups sharp cheddar cheese, shredded – SGC# 054067
· 1/2 cup sour cream – SGC# 193046
· 1/4 cup fresh chives, chopped – SGC# 193433
· Salt and pepper to taste – SGC#0 52100; 191565
Instructions:
1. In a large pot, cook bacon until crisp. Remove and set aside. In the same pot, sauté onions and garlic until soft.
2. Add diced potatoes and chicken broth, simmering until potatoes are tender. Use a blender to puree half of the soup for a creamy texture.
3. Stir in heavy cream, shredded cheddar cheese, and sour cream until smooth.
4. Serve topped with crispy bacon bits and chopped chives.
5. Pulled Pork Shepherd’s Pie
A smoky twist on a classic, this dish features tender pulled pork layered with vegetables and gravy, topped with a mashed sweet potato crust.
Ingredients:
· 2 pounds pork shoulder – SGC# 201975
· 1 cup barbecue sauce – SGC# 080955
· 1 medium onion, diced – SGC# 191965
· 2 cloves garlic, minced – SGC# 192922
· 2 cups mixed vegetables (carrots, peas, corn) – SGC# 077578
· 3 large sweet potatoes, peeled and mashed – SGC# 191734
· 1/2 cup butter – SGC# 054098
· 1/2 cup heavy cream – SGC# 195489
· Salt and pepper to taste – SGC# 052100; 191565
Instructions:
1. Slow-cook pork shoulder with onions, garlic, and barbecue sauce in a slow cooker on low for 6-8 hours until it falls apart.
2. Shred the pork and layer it in a baking dish with mixed vegetables and gravy (optional).
3. Boil and mash sweet potatoes with butter and cream. Season with salt and pepper. Spread over the pork mixture.
4. Bake at 375°F (190°C) for 25-30 minutes until the top is golden.
6. Pumpkin Risotto with Goat Cheese
This creamy risotto is infused with the sweetness of pumpkin and balanced with tangy goat cheese, perfect for a comforting fall meal.
Ingredients:
· 1 1/2 cups Arborio rice – SGC# 704973
· 1 cup pumpkin puree – SGC# 074260
· 4 cups vegetable broth – SGC# 090069
· 1/2 cup white wine
· 1 medium onion, diced – SGC# 191965
· 2 cloves garlic, minced – SGC# 192922
· 1/2 cup goat cheese, crumbled – SGC# 055999
· 1 tablespoon fresh sage, chopped – SGC# 196312
· 1/4 cup pumpkin seeds, toasted – SGC# 054003
· 2 tablespoons olive oil – SGC# 054417
· Salt and pepper to taste – SGC# 052100; 191565
Instructions:
1. In a large pot, sauté onion and garlic in olive oil until soft. Add Arborio rice and stir to coat.
2. Pour in white wine and cook until absorbed. Gradually add vegetable broth, one cup at a time, stirring continuously until the rice is al dente.
3. Stir in pumpkin puree and goat cheese until creamy. Season with salt, pepper, and fresh sage.
4. Serve topped with toasted pumpkin seeds.
7. Apple Cider-Glazed Pork Chops
Juicy pork chops with a sweet and tangy apple cider glaze, these are a delicious way to showcase fall flavors.
Ingredients:
· 4 Walker Farms pork chops – SGC# 214350
· 1 cup apple cider – SGC# 167043
· 1/4 cup brown sugar – SGC# 051749
· 1 tablespoon Dijon mustard – SGC# 074206
· 1 tablespoon fresh thyme leaves – SGC# 193482
· 2 tablespoons butter – SGC# 054098
· Salt and pepper to taste – SGC# 052100; 191565
Instructions:
1. Season pork chops with salt and pepper. Sear in a skillet over medium-high heat until golden brown on both sides. Remove and set aside.
2. In the same skillet, add apple cider, brown sugar, and Dijon mustard. Simmer until reduced by half and syrupy.
3. Return pork chops to the skillet, spoon the glaze over, and simmer until cooked through.
4. Garnish with fresh thyme and serve with roasted vegetables or a warm apple compote.
8. Sweet Potato and Black Bean Chili
This vegetarian chili is hearty, spicy, and loaded with flavor. Sweet potatoes add a touch of sweetness to balance the heat of the spices, while black beans provide protein and fiber.
Ingredients:
· 2 large sweet potatoes, peeled and diced – SGC# 077404
· 1 can (15 oz) black beans, drained and rinsed – SGC# 076307
· 1 medium onion, diced – SGC# 191965
· 1 red bell pepper, diced – SGC# 192436
· 3 cloves garlic, minced – SGC# 192922
· 1 can (14.5 oz) diced tomatoes – SGC# 079913
· 3 cups vegetable broth – SGC# 090069
· 1 tablespoon ground cumin – SGC# 171561
· 1 tablespoon chili powder – SGC# 169920
· 1 teaspoon smoked paprika – SGC# 191331
· 1/2 teaspoon cayenne pepper (optional, for extra heat) – SGC#
· 2 tablespoons olive oil – SGC# 054417
· Salt and pepper to taste – SGC# 052100; 191565
· 1 avocado, sliced (for garnish) – SGC# 192607
· 1/4 cup fresh cilantro, chopped (for garnish) – SGC# 193201
Instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add diced sweet potatoes and bell pepper, cooking for another 5 minutes.
3. Stir in the cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper, and cook for 1 minute until fragrant.
4. Add the diced tomatoes, black beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until sweet potatoes are tender.
5. Serve hot, garnished with sliced avocado and fresh cilantro.
9. Homemade Chicken and Dumplings
A quintessential comfort food, chicken and dumplings combine tender chicken, fluffy dumplings, and a rich, savory broth for a satisfying meal.
Ingredients:
· 1 whole chicken (about 3-4 lbs), cut into pieces – SGC# 211438
· 8 cups chicken broth – SGC# 090464
· 2 cups all-purpose flour – SGC# 053330
· 2 teaspoons baking powder – SGC# 052969
· 1/2 teaspoon baking soda – SGC# 053009
· 1 cup buttermilk – SGC# 194563
· 4 tablespoons butter, melted – SGC# 054098
· 2 medium carrots, diced – SGC# 192260
· 2 celery stalks, diced – SGC# 192295
· 1 medium onion, diced – SGC# 191965
· 3 cloves garlic, minced – SGC# 192922
· 2 bay leaves – SGC# 193549
· 1 tablespoon fresh thyme leaves – SGC# 193482
· Salt and pepper to taste – SGC# 052100; 191565
· 1/4 cup fresh parsley, chopped (for garnish) – SGC# 193136
Instructions:
1. In a large pot, bring chicken broth to a boil. Add chicken pieces, bay leaves, thyme, salt, and pepper. Reduce heat and simmer for 45 minutes to 1 hour, or until the chicken is cooked through.
2. Remove chicken from the pot and let cool slightly. Shred the meat, discarding the skin and bones. Set aside.
3. In the same pot, add carrots, celery, onion, and garlic. Simmer until vegetables are tender, about 10 minutes.
4. Meanwhile, prepare the dumplings: in a bowl, whisk together flour, baking powder, baking soda, and a pinch of salt. Stir in buttermilk and melted butter until a sticky dough forms.
5. Drop spoonfuls of the dumpling dough into the simmering broth. Cover the pot and cook for 15 minutes, or until the dumplings are fluffy and cooked through.
6. Return shredded chicken to the pot and heat through. Serve hot, garnished with fresh parsley.
10. Spiced Pear Crumble with Vanilla Ice Cream
End your fall menu on a sweet note with this spiced pear crumble. Warm, spiced pears topped with a crunchy oat and nut topping, served with a scoop of vanilla ice cream, make for a perfect dessert.
Ingredients:
· 5 ripe pears, peeled, cored, and sliced – SGC# 191740
· 1/4 cup granulated sugar – SGC# 051755
· 1/4 cup brown sugar – SGC# 051749
· 1 teaspoon ground cinnamon – SGC# 170425
· 1/2 teaspoon ground nutmeg – SGC# 170401
· 1/4 teaspoon ground cloves – SGC# 170142
· 1 tablespoon lemon juice – SGC# 082215
· 1 cup rolled oats – SGC# 058080
· 1/2 cup all-purpose flour – SGC# 053330
· 1/2 cup chopped walnuts – SGC# 141739
· 1/2 cup butter, melted – SGC# 054098
· 1/4 cup honey – SGC# 121908
· Vanilla ice cream (for serving) – SGC# 196804
Instructions:
1. Preheat oven to 350°F (175°C). In a large bowl, combine sliced pears, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and lemon juice. Toss to coat evenly.
2. Spread the pear mixture in a 9x13-inch baking dish.
3. In a separate bowl, mix oats, flour, chopped nuts, melted butter, and honey until crumbly. Sprinkle the topping evenly over the pears.
4. Bake for 35-40 minutes, or until the topping is golden brown and the pears are tender.
5. Serve warm with a scoop of vanilla ice cream.
