recipes
Fall Into Fresh Ideas for Autumn Entertaining
Last Updated on November 10, 2025 by Daily News Staff
(Family Features) Crafting cozy crowd-pleasers is a must for hosting – especially during the cooler fall months. Give your crowd something to celebrate, regardless of the occasion, with comforting sides and appetizers that warm loved ones from the inside-out.
Always a healthy snack, fresh California grapes can also be the versatile ingredient you need for elevating dishes for get-togethers and parties. In addition to providing a juicy burst of flavor and pop of color, roasting grapes in recipes like these intensifies their flavor as the natural sugars caramelize.
No matter your main course, you can enjoy it alongside an easy yet refined side dish in Roasted Cauliflower with Grape Gremolata. Tender, caramelized cauliflower is topped with a vibrant grape gremolata with fresh herbs, garlic and a hint of lemon zest adding a bright and flavorful finishing touch. Colorful, tasty grapes bring balance to this savory side that pairs well with roasted chicken, grilled fish or hearty grain bowls.
Sesame-Roasted Grapes in Crispy Won Ton Cups offer perfect party bites that blend sweet and savory in each mouthful. Juicy, fresh California grapes are tossed with sesame oil, honey and a touch of soy then roasted until caramelized. Nestled in golden brown won ton cups, they make for a simple yet sophisticated way to start any gathering.
If a warm medley of color and taste sounds like the ideal addition to your fall celebrations, Sheet Pan Roasted Grapes and Sweet Potatoes provide an effortless solution as a crowd-pleasing side. Sweet potatoes, grapes, red onion and tangy balsamic glaze are roasted and topped with fresh basil so you can enjoy the flavors of the season without spending all your hosting time in the kitchen.
To discover more recipes that elevate fall entertaining without the hassle, visit GrapesFromCalifornia.com.
Roasted Cauliflower with Grape Gremolata
Servings: 6
Grape Gremolata:
- 1 cup finely chopped green Grapes from California
- 2 tablespoons minced Italian parsley
- 1 clove garlic, minced
- 1 large lemon, zest only
- 1 pinch sea salt
Roasted Cauliflower:
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- freshly ground pepper, to taste
- To make grape gremolata: In medium mixing bowl, stir grapes, parsley, garlic, lemon zest and salt. Cover and refrigerate until ready to serve, up to 1 day ahead.
- To make roasted cauliflower: Heat oven to 450 F and line baking sheet with foil.
- Discard leaves and stems from cauliflower and cut into 1-1 1/2-inch florets. Place in large bowl and drizzle with olive oil. Sprinkle with salt and pepper, to taste, and toss well to coat. Transfer to prepared baking sheet and spread in single layer.
- Roast 15 minutes. Stir well and roast 15 minutes, or until golden brown on edges. Serve warm with grape gremolata.
Nutritional information per serving: 90 calories; 3 g protein; 12 g carbohydrates; 5 g fat (50% calories from fat); 1 g saturated fat (10% calories from saturated fat); 0 mg cholesterol; 290 mg sodium; 3 g fiber.
Sesame-Roasted Grapes in Crispy Won Ton Cups
Servings: 24 (1 cup each)
- 24 square won ton wrappers, at room temperature
- olive oil cooking spray
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (unseasoned)
- 1/4 teaspoon ground ginger
- 3 cups red Grapes from California
- sesame seeds
- snipped fresh cilantro, for garnish
- Heat oven to 350 F. Spray won ton wrappers on both sides with olive oil spray. Press into 24 mini muffin cups, gently pressing into bottom to form flat base. Bake 10-12 minutes, or until lightly browned; let cool.
- Increase oven temperature to 425 F and line small baking sheet with foil. In medium bowl, stir sesame oil, honey, soy sauce, vinegar and ginger. Add grapes and toss well to coat.
- Spread mixture in single layer on baking sheet and roast 30 minutes, or until grapes are cooked but still holding shape, stirring occasionally. Let cool then spoon a few grapes into each won ton cup, adding any leftover juices. Garnish with sesame seeds and cilantro.
Nutritional information per serving (1 wonton): 50 calories; 1 g protein; 9 g carbohydrates; 1.5 g fat (27% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 120 mg sodium; 0 g fiber.
Sheet Pan Roasted Grapes and Sweet Potatoes
Servings: 6
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3/4 teaspoon sea salt
- 3 cups red Grapes from California
- 1 pound orange sweet potatoes, peeled and cut into 1/4-inch slices
- 3/4 cup thinly sliced onion
- freshly ground pepper, to taste
- snipped fresh basil
- Heat oven to 425 F. In large bowl, combine oil, vinegar, salt, grapes, sweet potatoes and onion, tossing well to coat. Place on large baking sheet and spread in single layer.
- Bake 30 minutes, or until potatoes are tender, stirring halfway through cooking. Sprinkle with freshly ground pepper, to taste, and fresh basil.
Nutritional information per serving: 170 calories; 2 g protein; 27 g carbohydrates; 7 g fat (37% calories from fat); 1 g saturated fat (5% calories from saturated fat); 0 mg cholesterol; 310 mg sodium; 2 g fiber.
SOURCE:
California Table Grape Commission
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/food-and-drink/
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(Feature Impact) Coughs and sniffles don’t have to derail you for long – not with a fresh, homemade stockpot full of Sick Day Chicken Noodle Soup. Loaded with rotisserie chicken, celery and carrots, it’s sure to warm you from the inside-out as a warm, comforting meal. Plus, with eight servings, this dish can help solve dinnertime dilemmas throughout the week by storing leftovers in the refrigerator and reheating on the stove.
Warm up your winter meals with more comforting ideas available at Culinary.net.
Sick Day Chicken Noodle Soup
Recipe adapted from Tastes Better from Scratch
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 8
- 1/2 tablespoon butter
- 2 ribs celery, diced
- 3-4 large carrots, diced
- 1 clove garlic, minced
- 10 cups chicken stock or broth
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed red pepper flakes
- salt, to taste
- pepper, to taste
- chicken bouillon cubes (optional)
- 4 cups dry egg noodles
- 3 cups cooked rotisserie chicken
- In large stockpot over medium-high heat, saute butter, celery and carrots 3 minutes. Add garlic and cook 30 seconds.
- Add chicken stock or broth and season with rosemary, thyme and crushed red pepper. Add salt and pepper, to taste. Taste and add chicken bouillon cubes, if desired, for flavor.
- Bring to boil. Add noodles and cook until al dente. Remove from heat once noodles are tender.
- Add chicken. Taste and adjust seasoning as desired.
Photo courtesy of Shutterstock
SOURCE:
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Last Updated on February 15, 2026 by Daily News Staff
A Medley of Garden Veggies
(Family Features) If your garden is overflowing, look no further than Thyme-Roasted Garden Veggies as a mouthwatering fall side dish. Zucchini, squash, tomato and carrot collide in this shareable dish that’s perfect for autumn get-togethers. Find main dishes to pair with these delicious roasted vegetables by visiting Culinary.net.
Thyme-Roasted Garden Veggies
Recipe courtesy of “Cookin’ Savvy” Servings: 4-6- 2 zucchinis
- 2 yellow squashes
- 2 tomatoes
- 2 carrots
- avocado oil
- 2 tablespoons thyme
- 2 tablespoons minced garlic
- salt, to taste
- pepper, to taste
- 1 cup shredded Parmesan cheese
- Heat oven or grill to 425 F.
- Cut zucchinis, squashes, tomatoes and carrots into bite-sized pieces. Place on lined baking sheet. Drizzle with avocado oil. Sprinkle with thyme and garlic then season with salt and pepper, to taste. Top with Parmesan cheese.
- Bake or grill 30 minutes until fork tender.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
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Food and Beverage
Hearty Ways to Warm Up Winter
During cold winter days, cozy up with comforting dishes like Pumpkin Chili and Pumpkin Mac n’ Cheese, utilizing Green Giant 100% Pure Pumpkin for added warmth and nutrition. These recipes are quick to prepare and offer delicious flavors, perfect for family meals. Discover more comforting options at greengiantvegetables.com.
(Family Features) Coming inside from a cold day calls for moments spent under a blanket, around a warm fire and curled up with a hot bowl of delicious, comforting food. From chili to pasta, your winter menu is sure to feature filling dishes that warm you and your loved ones from the inside out.
For example, you can beat the chill with Pumpkin Chili, which uses Green Giant 100% Pure Pumpkin for a thicker, creamier texture and subtly sweet, earthy flavor. Plus, it comes together in around 30 minutes as an easy solution for busy weeknights or weekend fun.
Switch up pasta night with Pumpkin Mac n’ Cheese for a rich, velvety texture that features cheddar and gruyere cheeses, but you can substitute other favorites like Monterey Jack, fontina or gouda. The extra creamy texture and flavor from cream cheese means you can save time without making a traditional cream sauce using flour for added convenience.
These hearty, filling recipes feature delicious, nutritious and high-quality Green Giant 100% Pure Pumpkin that adds warmth to the menu all year long mixed into baked goods, morning smoothies and more. With special care and premium quality in mind, the non-GMO pumpkin grown in the USA without preservatives can be your new go-to.
To find more ways to warm up this winter, visit greengiantvegetables.com.
Pumpkin Chili
Prep time: 10 minutes
Cook time: 23 minutes
Servings: 4
- 2 tablespoons olive oil
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) Green Giant 100% Pure Pumpkin
- 1 can (15 ounces) red kidney beans, drained and rinsed
- In Dutch oven over medium heat, heat oil. Add bell pepper and onion. Saute 5 minutes.
- Add ground turkey and separate with spatula. Cook 5 minutes, stirring occasionally. Stir in chili powder, paprika, cumin and garlic powder.
- Add broth, tomatoes and pumpkin. Bring to boil and reduce heat to low. Simmer 10 minutes. Add kidney beans and simmer 3 minutes.
- Ladle into bowls and serve hot.
Pumpkin Mac n’ Cheese
Prep time: 15 minutes
Cook time: 26 minutes
Servings: 10
- 1 1/2 pounds shell pasta
- 3 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 tablespoon fresh chopped sage
- 4 ounces cream cheese, cubed
- 2 cans (15 ounces each) Green Giant 100% Pure Pumpkin
- 2 cups whole milk
- 2 1/2 cups freshly grated sharp cheddar cheese
- 2 1/2 cups freshly grated gruyere cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- Cook pasta according to package directions. Drain pasta when al dente, about 8 minutes.
- In large skillet or Dutch oven over medium heat, heat butter. Add garlic and sage; saute 1-2 minutes, until garlic is lightly browned. Add cream cheese and pumpkin. Heat until cream cheese is melted and stir to combine.
- Gradually stir in milk, cheddar and gruyere. Stir in Dijon mustard, salt and pepper. Heat until cheese is melted and sauce is creamy, about 3 minutes.
- Fold in cooked pasta.
SOURCE:
Green Giant
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