One-Pot French Onion Soup with Porcini Mushrooms - I had luck ordering dried porcini mushrooms online if you can’t find them in the grocery store… and I have used them in many other recipes since!
Skillet Caramel Apple Crisp - this is decadent… I liked it better when I made it the second time in a regular square baking pan rather than the cast iron skillet!
Winter Vegetable Soup with Turnips, Carrots, Potatoes, and Leeks - I added smoked paprika and italian seasonings. Used large carrots and next time would do 2 instead of 3. Parsnips instead of turnips worked well. Used an immersion blender in step 2.
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
^^I made this the first time with watercress that I had from my CSA share, but have since made it with arugula and it is still delicious if watercress isn't your thing or hard to find.
One-Pot French Onion Soup with Porcini Mushrooms - I had luck ordering dried porcini mushrooms online if you can’t find them in the grocery store… and I have used them in many other recipes since!
https://cooking.nytimes.com/recipes/1020128-one-pot-french-onion-soup-with-porcini-mushrooms?unlocked_article_code=1.Lk4.c_oK.HeXPyrj1IzjO&smid=share-url
Skillet Caramel Apple Crisp - this is decadent… I liked it better when I made it the second time in a regular square baking pan rather than the cast iron skillet!
https://cooking.nytimes.com/recipes/1020588-skillet-caramel-apple-crisp?unlocked_article_code=1.Lk4.67RW.zRHXmnVVgVwr&smid=share-url
Sheet Pan Chicken with Apple, Fennel, and Onion - would cook apples for a little less time than recommended so that they are less mushy
https://cooking.nytimes.com/recipes/1019627-sheet-pan-chicken-with-apple-fennel-and-onion?unlocked_article_code=1.Lk4.orqC.p7mdLk4BdxgO&smid=share-url
Quick Tomato, White Bean, and Kale Soup
https://cooking.nytimes.com/recipes/1014524-quick-tomato-white-bean-and-kale-soup?unlocked_article_code=1.Lk4.z67U.fSrSKMod7H0t&smid=share-url
Winter Vegetable Soup with Turnips, Carrots, Potatoes, and Leeks - I added smoked paprika and italian seasonings. Used large carrots and next time would do 2 instead of 3. Parsnips instead of turnips worked well. Used an immersion blender in step 2.
https://cooking.nytimes.com/recipes/1017928-winter-vegetable-soup-with-turnips-carrots-potatoes-and-leeks?unlocked_article_code=1.Lk4.8Piu.IhNKDmjjhX5Q&smid=share-url
Fresh and Wild Mushroom Stew
https://cooking.nytimes.com/recipes/1015198-fresh-and-wild-mushroom-stew?unlocked_article_code=1.Lk4.GRQv.nEJphhco9jis&smid=share-url
Miso Honey Chicken and Asparagus
https://cooking.nytimes.com/recipes/1023863-miso-honey-chicken-and-asparagus?unlocked_article_code=1.Lk4.gRiF.gBo-R0NrxP5l&smid=share-url
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
^^I made this the first time with watercress that I had from my CSA share, but have since made it with arugula and it is still delicious if watercress isn't your thing or hard to find.
https://cooking.nytimes.com/recipes/1013416-roasted-cauliflower-salad-with-watercress-walnuts-and-gruyere?unlocked_article_code=1.Lk4.6Xa0.ujuEM2uKNKZA&smid=share-url
Thank you for all these amazing recommendations, Julia!! xx