RECIPES FOR THE SEASON

PERFECTLY pumpkin

Fill your home with the aroma of fall with warm slices of this Pumpkin Loaf dolloped cooking spray.

with butter.

PUMPKIN LOAF In a bowl, whisk eggs. Set aside.

Nonstick cooking spray 4 eggs 3 1/2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon salt 2 sticks butter 2 cups sugar 1 can (15 ounces) pumpkin puree 1 cup chocolate chips Heat oven to 350 F.

Prepare loaf and muffin pans with nonstick

1 cup walnuts, chopped

In a separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.

Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.

Pour batter into loaf and muffin pans. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean

Cool 10 minutes before removing from the pans

—Recipe courtesy of Culinary.net—

Whether you’re looking for a family meal or a dish to feed a different type of crowd, taking advantage of kitchen tools like your slow cooker can help take the effort out of preparation. Cranberry-Orange Pork Loin is a classic dish that’s perfect for a fall family meal or entertaining friends.

CRANBERRY-ORANGE PORK LOIN

2 cups sugar 1 can (15 ounces) pumpkin puree 1 cup chocolate chips 1 cup walnuts, chopped

Heat oven to 350 F.

Prepare loaf and muffin pans with nonstick cooking spray

Nonstick cooking spray 4 eggs 3 1/2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon salt 2 sticks butter In a bowl, whisk eggs. Set aside.

In a separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.

Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended Fold in chocolate chips and walnuts

Pour batter into loaf and muffin pans. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean

Cool 10 minutes before removing from the pans

—Recipe courtesy of Culinary.net—

CLASSIC & slow cooked

PROTEIN-PACKED fall salad

If you’re looking for a way to take your salad from snack or side to a savory main course, consider this High-Protein Chicken, Onion and Quinoa Salad with its own handmade dressing. Ready in less than 30 minutes, it calls for a handful of everyday ingredients including sauteed onions as a key ingredient for added flavor.

In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in hearthealthy nutrients and have been shown to help prevent some cancers. HIGH-PROTEIN CHICKEN, ONION & QUINOA SALAD

DRESSING: 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon honey 1 teaspoon Dijon mustard

1 1/2 cups red quinoa, rinsed 2 1/2 cups vegetable broth 1 teaspoon canola oil 1 white onion, sliced 3 cups baby kale 1 red skinned apple, chopped 2 cups cooked chicken, chopped 1/2 teaspoon salt 1/4 teaspoon pepper

To make dressing: In bowl, whisk vinegar, olive oil, lemon juice, honey and Dijon mustard until well combined. Set aside. In a saucepan, bring quinoa and broth to boil. Simmer, covered, 12-15 minutes, or until broth has been absorbed.

Cool completely

In a medium skillet, heat canola oil over medium-high heat. Saute onion 3-5 minutes, or until softened and translucent. Remove from heat; cool completely.

In a large bowl, toss onion, kale, apple, chicken, salt and pepper with dressing.

Stir in cooled quinoa.

—Recipe courtesy of the National Onion Association—

While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Welcome the flavors of fall with this Apple Pear Walnut Crisp.

APPLE PEAR WALNUT CRISP

WALNUT CRISP TOPPING: 1 1/2 cups California walnuts, divided 1/4 cup all-purpose flour 1/3 cup brown sugar 1/2 cup quick-cooking oats 1/2 teaspoon ground cinnamon 1/2 cup butter, chilled and sliced into 1 table spoon pieces APPLE PEAR FILLING: 3 Granny Smith apples, peeled and sliced into 1/4-inch slices 2 D’Anjou pears, peeled and sliced into 1/4-inch slices 1/2 cup granulated sugar 2 tablespoons cornstarch 1 teaspoon cinnamon 1/8 teaspoon salt 1 tablespoon lemon juice ice cream (optional) caramel sauce (optional)

To make walnut crisp topping: In the food processor, pulse 1 cup walnuts until finely ground.

—To find more recipes to celebrate the season at walnuts.org/fall-favorites—

EASY apple crisp