It’s that time of year again, and nobody wants to miss it! Winter jackets are coming down from the attic, bandwagon football fans are bursting from every corner, and Starbucks’ Pumpkin Spice Lattes are running rampant across America, just as they do around this time every year. However, nothing can more quickly get us in the mood for Fall than some delicious heartwarming seasonal food. Check out some of these simple recipes to embrace the autumn spirit.

Salad- Maple Pecan Salad (food network)

Ingredients:

Candied Pecans

• 2 tablespoons unsalted butter

• 2 tablespoons packed light brown sugar

• ½ cup raw pecans

Maple-Balsamic Dressing

• 1 small shallot, finely diced

• 1 teaspoon Dijon mustard

• 2 teaspoons balsamic vinegar

• ¼ cup extra-virgin olive oil

• 2 teaspoons maple syrup

• Kosher salt and freshly ground black pepper

• 1 head endive, separated leaves

• 2 hearts frisee, hand torn

• 1 large radicchio, torn leaves

• 1 red pear, sliced

• ¼ cup shaved Parmesan

Directions:

    Step 1:

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with wax paper (use 2 forks to separate pecans) while you prepare the salad.

    Step 2:

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

    Step 3:

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Appetizer- Roasted Sweet Potato Salsa (Martha Stewart #9)

Ingredients

• 1 large sweet potato (1 pound), peeled and diced small

• 1 red onion, diced small

• 1 tablespoon extra-virgin olive oil

• 1 medium tomato, diced small

• 1 avocado, diced small

• 2 tablespoons chopped fresh cilantro

• 1/4 cup fresh lime juice (from 2 limes)

• Coarse salt

Cook’s Note: Quick ways to enjoy this salsa: Serve with crackers or a toasted baguette for a snack. Scatter over chopped lettuce for a simple salad. Stir into couscous to create an easy side dish. Use as a topping for chicken tacos or nachos. Fold into scrambled eggs at breakfast.

Directions:

     Step 1:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss together sweet potato, red onion, and olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

     Step 2:

Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

Meal- Pumpkin Quesadillas (Rachael Ray)

Ingredients:

• 2 cups canned pure pumpkin puree

• 1 teaspoon ground cumin

• 8 8 inches flour tortillas

• 4 ounces goat cheese, crumbled

• 1/2 cup chopped walnuts, toasted

• 1/4 cup vegetable oil

Directions:

     Step 1:

In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.

Dessert- Apple Tart (Food Network)

Ingredients:

• 1 whole sheet puffed pastry, cut in half

• Nonstick cooking spray

• 1 cup brown sugar

• 1/4 teaspoon salt

• Juice of 1/2 a lemon

• 3 whole apples, cored, halved and sliced, but not peeled

• Store-bought caramel sauce, for serving

• 1/4 cup chopped pecans

Directions:

     Step 1:

Preheat the oven to 425 degrees F.

     Step 2:

Place the puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.

     Step 3:

Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.

     Step 4:

Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

Dessert- Apple Crumble with Vanilla Ice Cream

Ingredients:

• 4 Granny Smith Apples, cut in half

• ¼ cup olive or canola oil

• 1 stick (8 tablespoons) unsalted cold butter, melted

• 8 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• ½ cup granola

• 1 pint vanilla ice cream

• ½ cup prepared caramel sauce, heated, optional

Directions:

     Step 1:

Heat the grill to medium

     Step 2:

Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly.

     Step 3:

Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with ½ teaspoon ground cinnamon, 4 tablespoons light brown sugar and ½ stick melted butter.

     Step 4:

In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar, and the granola.

    Step 5:

Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.

Dessert- 5 Minute Healthy Peach Frozen Yogurt

Ingredients

• 16 ozs frozen peaches (or 4 cups fresh peaches, frozen solid)

• 3 tbsps agave nectar (or honey)

• 1/2 cup plain yogurt (non-fat or whole)

• 1 tbsp fresh lemon juice

Directions:

     Step 1:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

     Step 2:

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Recipes courtesy of Food Network, Yummly, Rachel Ray, and Martha Stewart.