Fall/6 recipes

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

A great method to use up the seasonal butternut squash, bread crumb mixture became crispy and golden brown after baking, and love the sweetness of butternut squash.

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

Oven baked salmon with dill recipe bakes in rice topped tomatoes and mushrooms for an easy weekday main dish recipe.

A stove-top beef stew recipe. Nothing beats a hearty, savory beef stew that warms you up a cold day and satisfies your hunger.

Italian pasta Carbonara for two using 6 simple ingredients and perfectly sized for two servings. Best of all this can be served in about 20 minutes.

This Indian inspired chickpea soup is tasty and light, you can serve it with naan bread, or any bread with mango chutney on the side.

Enjoy the decadence of this rich classic lightened up. This simple and easy French onion soup lets you enjoy without the guilt. Use any leftover bread you might have, it's extra filling using some toasty whole-wheat grain filled bread and it gives a nutritional boost.

Instant pot pressure cooker beef stew. Deliver rich "slow-cooker" flavor in just 30 minutes.

Made this Hawaiian stuffed chicken breast for dinner, didn't have herb stuffing mix, so I sliced up 1 slice of whole grain bread into 1/2-inch cubes, tossed with a bit dry Italian herb mix and a bit olive oil...

Serve these succulent baked German pork chops over a bed of rice or with some good bread to soak up all the yumminess.

Crescent City Red Beans & Rice slow cooker recipe

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.

A quick braise keeps this much maligned "little cabbage" tender-crisp, slightly nutty and not mushy. Dressed simply in a butter mustard sauce seasoned with tarragon.

It sunk in the middle but that could have been due to my lack in baking skills. It was very moist and had a wonderful flavor.WOW, Big hit at holiday party!

I make this soup every Halloween and is the "signal" to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!