Proteins: Chicken thighs, ground beef, pork shoulder, sausage, lentils, beans
Vegetables: Butternut squash, sweet potatoes, carrots, onions, kale, spinach, mushrooms
Grains/Starches: Rice, pasta, quinoa, couscous, potatoes
Liquids: Broth, cream, canned tomatoes, cider, red wine
Flavor Boosters: Garlic, fresh herbs (sage, thyme, rosemary), mustard, soy sauce, vinegar
Dairy: Cheese (cheddar, parmesan, goat), sour cream, butter

Pantry Essentials: Olive oil, salt, pepper, flour, cornstarch, spices (paprika, cumin, nutmeg)

Roasted Sheet Pan Dinners

Preheat oven to 400°F.

Toss meat and veggies in oil and seasoning.

Spread on a sheet pan and roast 25–40 minutes until golden.

One-Pot Pastas & Casseroles

Sauté aromatics and protein in a deep pan or pot.

Add liquid and starch (pasta, rice, etc.) and cook until tender.

Stir in cheese or finish with herbs.

Slow-Cooked Stews & Braises

Brown meat and remove.

Sauté onions and garlic.

Deglaze pan with wine or broth.

Add meat back in, cover, and simmer low for 2–3 hours.

Quick Skillets

Cook protein and veggies in a large skillet.

Add sauce or seasoning.

Serve over grains or tuck into wraps.

Use seasonal produce: Shop your farmer’s market or produce section for the freshest fall ingredients.

Brown your meat first: Always sear for better flavor in stews and braises.

Deglaze your pan: Wine, cider, or broth pulls up all that caramelized flavor.

Layer your herbs: Add some early for depth, finish with fresh for brightness.