15 Recipes to Make this November

November tends to be a rather dismal month, but so far the weather has just been beautiful!  It’s only just started, but I’m really looking forward to the coming month.  Seeing that November, similar to Mar Cheshvan, can be a bit bleak it is a great time to break out colorful comfort foods.  Warm soups and stews that are still lighter than their winter counterparts, leafy salads and plenty of root vegetables are on this month’s menu.  Below are 15 warming recipes to try this November.

1.  Baked Eggs with Sausage & Sweet Potato Hash: Nothing says comfort better than breakfast for dinner.  This Americanized take on shakshuka is a bit heavier than the Israeli version and features sweet, rather than spicy flavors.  For a little kick, sprinkle a little cayenne or paprika on top.

2.  Tuscan Vegetable Soup with Boerewors:  An traditional South African food, Boerewors are dinner sausages that spice up just about any meal.  This is a one-pot meal, just serve rice or potatoes alongside for a perfect dinner.  If you can’t find Boerewors, use your sausage of choice or substitute with spicy meatballs.

3.  Kale Salad with Sichuan Peppercorn Dressing: This colorful, Asian inspired salad will brighten up your dinner table.  The peppercorn dressing adds a kick of heat that brings out the mix of lettuces.

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4.  Vegetarian Hot and Sour Soup:  Serve this alongside the kale salad for a great meal.  This soup is a healthier version of the hot and sour soup you might get from your favorite chinese restaurant.  If anyone has a recipe for those crunchy noodles, let me know, they would be great alongside this soup!

5.  Chicken Pho: Another great Asian-inspired recipe, this one-bowl meal is satisfying and makes clean-up a breeze!

6.  DIY Pierogies:  Very much a kid-friendly recipe, this would make for a great rainy day activity or for a weeknight dinner when the kids (or hubby) are in the mood to help.

7.  Whole Wheat Spaghetti and Goat Cheese Crumble:  This healthy and elegant take on a typical spaghetti dinner makes it worthy for a weeknight dinner party.  Whether you serve it to family or guests, you are sure to get a number of requests for seconds.  Make a large batch and save some to eat cold as an office-friendly lunch the next day.

8.  Roasted Brussels Sprouts with Herb Butter:  Brussel sprouts officially come into season after the first frost!  These are my favorite fall vegetables, the herb butter elevates an already spectacular side dish.  Serve it alongside fish for an easy and refined dinner.

9.  Maple Roasted Sweet Potatoes with Pecans:  A recipe to keep in mind for Thanksgiving, sweet potatoes are one of the most reliable “toss in the oven” vegetables.  A little maple and a sprinkling of pecans brings these veggies to life.

10.  Crunchy Curry Cauliflower with Tahini and Pomegranate:  Channel the holy land with this tahini and pomegranate cauliflower recipe.  It is really quite versatile, cook up a large batch to have for lunch or dinner, and even as a cold side dish for shabbos lunch.

11.  Chicken with Olives and Capers:  Possibly the easiest chicken recipe, this Mediterranean inspired dish is pulled together in a snap.  Serve with fresh, crusty bread to allow small and big hands alike a chance to sop up the delicious sauce.

12.  Baked Root Vegetable Chips with Babaganoush:  It’s root vegetable season!  A healthy alternative to potato chips and a super easy snack, try packing these as a snack to bring to the office or to serve as hors d’oeuvres.

13.  Carrot Apple Mini Cupcakes with Non-Dairy Cream Cheese Icing:  Not quite as healthy as the previous recipe, but this will satisfy any sweet tooth.  The mini cupcakes provide for a perfectly sized bite to quench that after dinner craving.

14.  Roasted Apple Slices with Date Honey:  This was a favorite Rosh Hashanah recipe this year, but it doesn’t mean you can’t continue to use it!  A healthy, 5 minute dessert that is great for weeknights and formal enough for shabbos dinner.

15.  Almond Lace Cookies:   It takes less than 20 minutes to prep and cook these elegant cookies.  Make them in a large batch because they will disappear before you can take them off the cooling rack!