Autumn Vegetable Soup from Edible Baja Arizona
True, it’s not autumn. But here in Baja Arizona, you’ll find that many of the same ingredients (onions, Swiss chard, sweet potatoes) can still be found locally. Replace the freshly diced tomatoes with a can of good tomatoes and you’ll have yourself a warm and comforting vegetable stew that only gets better over night.
Crispy Mustard-Roasted Chicken from Barefoot Contessa
Breaded chicken isn’t always unhealthy! In this irresistible recipe, chicken breast, thighs, and drumsticks are coated in a tangy mustard-wine sauce before being dredged through garlic-herb breadcrumbs and baked to crispy perfection. We’re thinking they’d go perfectly alongside these Maple Mustard Roasted Sweet Potatoes and a hearty kale salad.
Maple Butternut+Apple Soup from Ambitious Kitchen
Sweet roasted butternut squash is simmered with diced apples, onions, carrot, and a hint of cinnamon before it’s all blended into creamy perfection. Our recommendation? Serve it with hunks of warm crusty bread spread thick with tangy goat cheese, or alongside a gooey grilled cheese sandwich.
Creamy Kale Salad with Chickpeas and Shallot from Minimalist Baker
Is the fridge overflowing with the bounty of winter greens you couldn’t resist at the farmers market? Not to worry! This savory, creamy, crunchy kale salad will make you excited to eat those winter greens all season long.
Frittata with Chicken and Chard from Edible Baja Arizona
Because you have better things to do on Friday night, this frittata takes minimal effort and results in big taste. Leftover chicken, goat cheese, and chard are added to fresh eggs and baked for ten minutes to create a flavorful and almost effortless frittata.