Healthy Harvest: Six Recipes to Celebrate Fall

These homespun recipes featuring fresh fall flavors and nourishing ingredients—including Pacific® organic free range chicken broth— will become your seasonal go-tos.

By Pacific Foods

October 1, 2015

Image may contain Bowl Dish Food Meal Curry Stew and Soup Bowl

These homespun recipes featuring fresh fall flavors and nourishing ingredients—including Pacific® organic free range chicken broth— will become your seasonal go-tos.

Sarah Anne Ward
1/6
SPONSORED: Curried Chicken and Dumplings
This comfort food staple gets kissed with touch of fragrant curry. Soft doughy dumplings nestled in a warm, savory broth will hit all the right notes on a cool autumn day.
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Sarah Anne Ward
2/6
SPONSORED: Risotto with Butternut Squash and Mushrooms
Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms. This robust recipe makes a hearty, meatless main course or an elegant side dish.
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Sarah Anne Ward
3/6
SPONSORED: Herbed Couscous with Fresno Chiles
Fresh herbs, spicy fresno chiles, and roasted pistachios add a bold punch of flavor and texture contrast to this fluffy couscous—a quick and healthy addition to any autumn menu.
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Sarah Anne Ward
4/6
SPONSORED: Glazed Rainbow Carrots with Citrus and Pecans
Chefs across the country are showing carrots the love as the new of-the-moment vegetable. Embrace the fall trend with this vibrant side of sweet, tender carrots splashed with citrus and crunchy toasted pecans.
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Sarah Anne Ward
5/6
SPONSORED: Velvety Cauliflower Soup with Crisp Pancetta
Nothing nourishes the soul like a warm bowl of soup—especially on a brisk fall day. Bursting with fresh cauliflower flavor, this silky version makes a standout starter or a comforting snack to cozy up to.
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Sarah Anne Ward
6/6
SPONSORED: Tuscan White Bean Purée
A bold bouquet of fresh garlic and rosemary enlivens this creamy white bean purée—a healthy, nutrient- rich accompaniment to vegetable crudités, toasted pita points, or a crispy baguette.
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