Feeling Like Fall: My Favorite Seasonal Recipes

As the weather gets colder, I like to warm up by cooking. From soups and teas to pasta and pies, nursing a recipe to completion inspires my creative side, and sharing these dishes forges a fulfilling connection with my loved ones. Below are a couple of my own easy recipes that I make to add some flavor and joy to my home.

Garlic Parmesan Cream & Spinach Angel Hair

This creamy pasta is so simple to make and so hearty for fall. It takes just a handful of household staple ingredients and is vegetarian so anyone can enjoy it!

What you'll need (serves 1).

• 2 oz. (~2/3in in diameter) dry angel hair pasta. Makes about one cup cooked.

• 1 tbsp. butter.

• 1 tbsp. all-purpose flour.

• 1 cup milk (can be dairy or dairy-free).

• 1 tbsp. minced garlic.

• 1 tbsp. oregano / Italian seasoning.

• Salt and black pepper to taste.

• 1/4 cup parmesan cheese.

• A couple of handfuls of fresh spinach. Add as much or as little as you like.

• 1 cup sliced carrots.

• 2-3 cups water (or chicken broth).

• Optional: mushrooms, onion, or other vegetables of choice.

Instructions:

1. Bring 2-3 cups of water to a boil in a medium-sized pot (for additional flavor, use chicken broth).

2. While waiting for the water to boil, slice the carrots and prepare any other vegetables you will be adding.

3. Once the water is boiling, add the angel hair.

4. Heat a saucepan over medium heat, and then add the butter. Once the butter is melted, add the flour and whisk constantly so that no clumps of flour remain.

5. Add the milk and continue whisking until smooth. For a thinner sauce, add more milk. Reduce heat.

6. Mix the minced garlic, Italian seasoning, salt, pepper, parmesan, and spinach into the pan. If you added more milk to your sauce, also increase the amount of seasoning.

7. When the pasta is halfway cooked (after ~5 mins), add the sliced carrots to the pot to let soften. Stir the sauce occasionally on medium-low heat.

8. Once pasta and carrots are finished cooking, strain, and then add to the saucepan along with any other vegetables.

9. Fully incorporate the sauce with the pasta, and then serve once the spinach has shriveled and other vegetables are fully cooked.

Autumnal Greek Salad

To keep it fresh I enjoy a salad either before a meal or as a meal itself. My usual favorite is a Greek salad but for fall, I spice it up with a twist...

What you'll need (serves 1).

• 3 romaine heart leaves.

• 1 tbsp. Greek dressing.

• 2 tbsp. crumbled feta cheese.

• Black olives as desired.

• 2 small red bell peppers.

• 1/2 small red onion.

• 1 tsp. crushed red pepper/chili flakes.

• 1 tsp. cinnamon.

• 2 tsp. olive oil.

Instructions:

1. Rinse romaine leaves. Stack on top of each other, and slice horizontally to create short strips.

2. Chop the red onion and red peppers. In a small bowl, combine the cinnamon, crushed red pepper, and olive oil, and then add the onion and red pepper. Mix.

3. Place romaine in a bowl and coat with Greek dressing. Add the onion and red peppers and mix.

4. Top with crumbled feta cheese and black olives and serve.

I hope that either or both of these dishes can bring some festivity to your kitchen this fall!