Fall favorites

Honey-mustard chicken with roasted vegetable

Some foods taste better in November, so the food experts at allrecipes.com say.

Here are a few recipes they recommend for the month and moving forward.




    3 cups peeled and cubed butternut squash

    2 carrots, peeled and cut 1-inch pieces

    1 large parsnip, peeled and cut into 1/2-inch pieces

    1 small sweet potato, peeled and cut into 1/2-inch pieces

    1 small red onion, cut into 1-inch wedges

    2 tablespoons extra-virgin olive oil

    2 teaspoons minced fresh rosemary

    1/2 teaspoon sea salt

    1/4 teaspoon fresh ground black pepper


    4 skinless, boneless chicken breast halves

    1/4 teaspoon salt

    1 pinch ground black pepper to taste

    1 tablespoon extra-virgin olive oil

    1/2 cup low-sodium chicken broth

    1/4 cup white wine

    2 tablespoons honey

    2 tablespoons whole-grain mustard

Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).

Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.

Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.

Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.

Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.

Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.



6 slices lower-sodium bacon

30 Brussels sprouts, halved lengthwise

2 cloves garlic, chopped

salt and ground black pepper to taste

2 tablespoons grated Parmesan cheese, or to taste (optional)

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.

Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.

Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.


1 tablespoon vegetable oil

1 (4 pound) beef pot roast

1 tablespoon brown sugar

1 tablespoon salt

1 tablespoon dry mustard

1/4 teaspoon black pepper

3 large potatoes, quartered

3 carrots, peeled and cut into 2-inch pieces

1 onion, sliced

1/3 cup vinegar

1/3 cup water

Preheat oven to 325 degrees F (165 degrees C).

Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.

Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.

Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).


1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.



6 ounces dried multigrain or whole grain rotini or penne pasta

12 ounces fresh or frozen peeled and deveined shrimp, with tails intact if desired

4 cloves garlic, thinly sliced

1 tablespoon olive oil

1/2 teaspoon ground black pepper

4 cups coarsely chopped fresh kale and/or Swiss chard

1 14 1/2 ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained

1 8 ounce can no-salt-added tomato sauce

1/3 pitted kalamata olives, halved

1/4 cup shredded Parmesan cheese (1 ounce)

Cook pasta according to package directions; drain. Meanwhile, thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In an extra-large nonstick skillet cook shrimp and garlic in hot oil over medium-high heat for 3 to 4 minutes or until shrimp are opaque, stirring occasionally. If shrimp or garlic browns too quickly, reduce heat to medium. Remove from heat. Sprinkle shrimp and garlic with 1/4 teaspoon of the pepper; toss to coat. Remove shrimp and garlic from skillet.

Add kale and/or chard to the same skillet. Cook and stir for 3 to 4 minutes or just until tender. Stir in tomatoes, tomato sauce, olives, the remaining 1/4 teaspoon pepper, pasta, and shrimp mixture. Cook and stir for 2 to 3 minutes or until heated through.

Divide shrimp mixture among serving plates. Sprinkle with cheese.

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