Five Nights of Fall Recipes

You don’t have to be vegan to appreciate this delicious and warming dairy-free soup. It’s creamy by virtue of lots of coconut (both in the form of full-fat milk and antioxidant rich oil), tangy thanks to ginger, shallots, and a dash of lime. Add a bit of cilantro to the mix and you’ve got yourself a meal that’s somehow herbaceous, tart, and nourishing all at the same time. We promise it’ll even impress the carnivores in your crowd.

Dal has been an Indian diet staple for centuries–and for good reason. It’s a feel-good food in so many ways: healthy, hearty, nutrient-dense (thanks, lentils), and delicious. Served with yogurt, cilantro, and crispy toasted bread, there’s hardly a better meal for a cool fall evening in.

A crispy piece of salmon is delicious on its own–but if you really want to take things to the next level, add the umami tang of a miso sauce—and up your greens game with a zippy, Asian-inspired smashed cucumber salad. It’s a meal for all seasons–not just fall–but it’s filling and delicious enough to power you through the first cold front.

This soup recipe is an ideal choice for fall, especially on busy weeknights. It’s designed to be quick, easy, and incredibly delicious. If you’re into meal prep, you can even cook the eggs and broth, including the mushrooms, a day ahead. Plus, udon noodles are readily available in most large retailers, Japanese grocery stores, or online, making it super convenient.

If you’ve spent the previous four nights cooking our vegan, vegetarian, and (largely) dairy-free picks, you may be after an indulgence on night five. And fear not: we have certainly got you covered. Our braised ribs are a cooking commitment that pays off—after a few hours in the oven, you’ll find yourself with a tender, fall-off-the-bone dinner designed to delight even the pickiest palate.