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Get ready for some cozy fall recipes!

After a summer of trying to limit how much we turn on the stove, fall is a welcome time to head back to the kitchen and cook up some of those recipes that are too heat intensive for the dog days of August. There’s so much to choose from, too!

In the early days of fall, we still have much of the bounty from local farms, such as corn, summer squash, green beans, and tomatoes. As the leaves start to turn shades of fiery red, rich copper, and brilliant yellow, apples and pumpkins are in season, filling our tables with savory and sweet meals.

Then in the waning days of the season, we get sweet potatoes, winter squashes, and hearty greens like kale, Swiss chard, and Brussels sprouts. And the best part is that so many of these fruits and vegetables are infinitely adaptable to anything from a quick breakfast to mouth-watering pies, and from nourishing soups that warm you on a cold night to light dishes ideal for an afternoon lunch.

There’s a reason fall is known for bountiful harvests! And it’s with that in mind that we bring to you the latest edition of RecipeLion Magazine! You’ll find more than 25 recipes in this issue that celebrate the flavors of the season, from savory to sweet.

Here’s a sample of some of the dishes on the menu for this issue of RecipeLion Magazine:

Corn, beans, and squash make great companions in the garden – and on your plate! With these 11 Recipes Celebrating Corn, Beans & Squash, we’re taking the celebration to the kitchen, where the exquisite flavor combination of these vegetables can truly shine.

  • Tagliatelle with Corn and Tomatoes: This may well be one of our favorite quick meals. You get the flavorful freshness of home-grown veggies, such as the slight acidity of fresh-from-the-vine cherry tomatoes. The fruitiness of the white wine is undercut by the sweetness of fresh-picked corn and a few tablespoons of unsalted butter. The flavors are only further boosted by the slightly peppery basil and the vegetable broth. Toss everything together with the warm pasta noodles and a generous helping of parmesan and you have a silky, creamy sauce that’ll linger on your tongue long after the last bite.
  • Roasted Stuffed Acorn Squash: Some winter squash varieties just seem ready-made to serve for dinner. I love the look of an acorn squash, with its deep ribbing, deeper green skin, and the lovely, luscious surprise of its succulent orange flesh inside. And it’s small enough that you don’t feel like you need to make a mountain of food.
  • Chicken and Green Bean Stir-Fry: Chicken and Green Bean Stir-Fry is one of our favorite Chinese take-out selections. The tender chicken, the crisp green beans, and that yummy brown sauce—so good for soaking up with steamed rice! With this recipe, you get all that great flavor right at home, in minutes.
  • Picture Perfect Pumpkin Pancakes: Pumpkin Pancakes are delicious, fluffy, and can be paired well with a bit of maple syrup for those with a sweet tooth. On the other hand, a fresh slice of apple and banana will please those looking for a healthier option. Feasting on a stack of Pumpkin Pancakes can be a great way to start the day, especially when mornings are chilly.

If you ask me, there’s not much better on a blustery fall day than a bowl of hot soup with a slice of fresh bread. The rain and winds may come, the skies may be dark and foreboding, and the night may be dark, but a bowl of Vegetarian Corn Chowder or Pumpkin and Bean Soup is guaranteed to help you feel comfortable and warm. Here’s a preview of Fall’s Perfect Pair: 8 Bread & Soup Recipes for Cozy Evenings.

  • Green Bean, Potato, and Bacon Soup: Seasoned with onion and salt and pepper, this creamy, easy soup comes together in no time. Essentially, you cook the vegetables and bacon separately, then combine them with the dairy broth, heat through, and serve. And then take in the applause from your tablemates.
  • Pumpkin and Bean Soup: One thing that makes the Pumpkin and Bean Soup so exciting is the prominent explosion of flavors. Pumpkins work really well with spices like cinnamon, nutmeg, allspice, or even ginger. The dash of black pepper gives it that extra punch, and a tiny sprinkling of salt compliments the blend of spices.
  • Vegetarian Corn Chowder: The spotlight is solely on garden-fresh corn in this recipe, highlighted by the combination of butter, olive oil, onion, garlic, and thyme. What’s more, the secret to its creamy thickness lies in a combination of heavy cream and Yukon Gold potatoes. When you serve, don’t forget to top off the bowl with fresh parsley and a drizzle of olive oil!

I dare you to resist these 7 Garden-to-Table Dessert Delights! With ingredients straight from the garden, you know they taste fresh and delicious. And you could even claim that you’re eating your vegetables! Vegetables for dessert have never sounded better!

  • Pumpkin Crème Brûlée: Is this the easiest dessert in the world to make? No. Is it worth every second of effort? Absolutely! The pumpkin makes this already delectable dessert even more decadent.
  • Sweet Potato Pecan Crumble: This recipe is totally indulgent yet light and creamy at the same time. With just one bite, you’ll discover that this mixture instantly melts in your mouth.
  • Crunchy Whole Wheat Apple Crisp: When autumn approaches, apple crisp is on the menu. The heavenly aroma of baked apples and cinnamon fills the kitchen, and we can’t wait to let it cool slightly before serving with a big scoop of ice cream.

I hope you enjoy this issue of RecipeLion Magazine, and find time to enjoy the beauty and the taste of the season!

About RecipeLion Magazine: RecipeLion Magazine is all about creating and adapting recipes so even the busiest cooks can successfully make tasty and delicious dinners. All recipes are guaranteed to be family-friendly, tested for ease of preparation, tested to ensure deliciousness, and guaranteed to include readily available ingredients.

About Mequoda Publishing Network: Mequoda provides actionable ideas, inspiration, and advice for gardeners, cooks, and crafting enthusiasts—with the goal of improving their lives and increasing personal enrichment and enjoyment. We operate five multiplatform consumer brands, including six magazines, 28 email newsletters, and more than 100 digital books. We partner with dozens of sponsors to help them market their products to our audiences.

For nearly two decades, Mequoda has explored and expanded the evolving art and science of multiplatform publishing and marketing. With in-depth research, aggressive testing, and cutting-edge strategy, Mequoda has developed a reputation as an industry leader for building and operating multiplatform communities that serve, engage and delight consumers, sponsors, and affiliates.

Contact: To learn more about our Email Marketing and Broadcasting Services, Exchange Program, or to become a marketing partner with any of our publications, please contact Christy Page at or 781-556-1006.

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