Autumn's known for its bountiful harvest. Make the most of the season's fresh produce this week with veggie-forward dishes.


Monday: Mushroom Ris-Oat-O

Mushroom Ris-Oat-O
Credit: Photography by Chelsea Kyle

Savory oats are very much a thing, and you won't have a hard time believing it when you taste this bowl topped with sautéed mushrooms, herbs, and Parm. Bonus: It takes only eight ingredients and 30 minutes! 

Recipe: Try our Mushroom Ris-Oat-O

Tuesday: Rachael Ray's Roasted Pumpkin Soup

Roasted Pumpkin Soup
Credit: Photography by Nicole Franzen

This soup requires a bit of time to roast the pumpkin, onion, and garlic, but once that's done, it blends together quickly (and deliciously). Nutmeg and sage ensure plenty of fall flavor. 

Recipe: Try Rach's Roasted Pumpkin Soup

Wednesday: Rachael Ray's Cauliflower Paprikash with Dilly Egg Noodles

Cauliflower Paprikash with Dilly Egg Noodles
Credit: Photography by Nicole Franzen

Warm things up with this veggie-based spin on traditional paprikash. There's no shortage of flavor and spice, but it's well-balanced by the bright dill noodles. Feel free to swap the noodles with russet potatoes to make this dish gluten-free! 

Thursday: Caponata Pizza

caponata pizza
Credit: Photography by Christopher Testani

This is like Italy times two. Traditional Sicilian caponata (a mix of eggplant, celery, olives, tomato sauce, and capers) combines with your classic pizza fixings to make an ultra-Italian 'za that's perfect for fall. 

Recipe: Try our Caponata Pizza

Friday: Rachael Ray's Farro Spaghetti with Brown Butter, Shallots & Sage

Farro Spaghetti with Brown Butter, Shallots and Sage
Credit: Photography by Nicole Franzen

We drool every time we look at this photo. Nutty farro, toasty brown butter, earthy sage, and rich Parm combine to create the perfect autumnal bowl of pasta. Opt for mushroom stock over bone broth for a truly meatless dish. 


For the ris-oat-o: 

  • 1 cup water, milk, or nondairy milk
  • 1/2 cup steel-cut oats
  • 1/3 cup fresh tarragon leaves, plus more for garnish
  • 1/4 cup plus 3 tbsp. EVOO
  • 2 cups assorted mushrooms (such as cremini, oyster, maitake, and/or stemmed shiitake)
  • 1/4 cup grated Parmesan, plus shaved Parmesan for garnish
  • 1/2 tbsp. butter
  • Crushed red pepper flakes, for garnish

For the pumpkin soup: 

  • 1 sugar pumpkin or kabocha or Hubbard squash (about 3 lb.(save the seeds for roasting)
  • 1 large onion
  • 1 head garlic
  • EVOO, for drizzling
  • Salt and pepper
  • 1 quart chicken bone broth or vegetable stock
  • 1 stick good-quality butter
  • About 24 fresh sage leaves
  • Freshly grated nutmeg
  • Mascarpone, for dolloping

For the paprikash:

  • 1 large head cauliflower (about 2 lb. total)
  • 3 tbsp. olive oil
  • Salt and pepper
  • 1/2 tsp. each caraway seeds and cumin seeds
  • 4 tbsp. butter
  • 1 large onion
  • 1 jar (6.7 oz.) piquillo peppers (in water) or 2 roasted red bell peppers
  • 1/4 cup paprika (I use a mix of 2 tbsp. Hungarian sweet paprika, 1 tbsp. smoked paprika or pimentón, and 1 tbsp. hot paprika)
  • 4 cloves garlic
  • 1 cup vegetable stock
  • 1 can (14.5 oz.) crushed or diced tomatoes
  • About 2 tsp. sherry vinegar or lemon juice
  • 1 cup crème fraîche, sour cream, or Greek yogurt
  • 12 oz. wide egg noodles
  • 1/2 cup mixed finely chopped fresh chives and dill sprigs

For the pizza: 

  • 1 lb. pizza dough, at room temperature
  • 1 small eggplant
  • 1/4 cup olive oil, plus more for drizzling
  • 1 small onion
  • 1 rib celery
  • 1 1/4 cups marinara sauce
  • 8 oz. sliced fresh mozzarella
  • 1/3 cup pitted olives
  • 1 tbsp. capers in brine
  • Chopped fresh parsley, for garnish

For the spaghetti: 

  • 6 tbsp. salted butter
  • 30 leaves fresh sage
  • 4 large shallots
  • 4 cloves garlic
  • Salt and black pepper
  • About 1/8 tsp. freshly grated nutmeg
  • 1 cup beef bone broth or stock or mushroom stock
  • 1 lb. farro spaghetti (I like Rustichella d'Abruzzo)
  • About 1/2 cup freshly grated Parmigiano-Reggiano, plus more for passing