Fall is in the air, and we’re loving the changing leaves and cozy weather! As the days grow shorter and the air turns crisp, there’s an undeniable magic that fills the atmosphere. It’s a season that captivates the senses and invites us to slow down and savor the simple pleasures of life. From the vibrant layers of leaves to the comforting embrace of a warm sweater, there’s so much to love about this enchanting time of year.
Fall is also the perfect time to enjoy the great outdoors with a cozy picnic. Colorful foliage creates an idyllic backdrop for snacking on sweet and savory treats. The chilly evenings provide the perfect excuse to indulge in hearty soups, warm apple pies, and all things pumpkin-spiced. To make your fall picnic truly memorable, here are some delicious recipes that capture the flavors of the season.
Apple and Cinnamon Raisin Grilled Cheese
Start off with a sweet and savory sandwich that is like a handheld version of an apple pie with cheese. This apple and cinnamon raisin grilled cheese is the best comfort food on those breezy fall nights.
Ingredients
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground black pepper
- 4 slices of Outside the Breadbox’s Cinnamon Raisin Bread
- 4 slices Sharp White or Yellow cheese
- 6 thin slices of Granny Smith apple
- 1/2 pound deli chicken breast, thinly shaved*
- Fresh spinach leaves
- Butter
Directions
- In a small bowl mix together the honey, mustard, and black pepper.
- Evenly coat 1 side of each of the slices of cinnamon raisin bread with butter. On the opposite sides of each slice of bread, evenly divide and spread the honey mustard sauce.
- On a preheated griddle or grilling pan, lay 1 slice of bread buttered side down. Layer 2 slices of cheese, 3 apple slices, half of the deli chicken breast, 1 more slice of cheese, and some spinach leaves. Top with another slice of bread, buttered side up.
- Grill for about 3 minutes, or until the bottom bread is evenly grilled and bread begins to brown. Carefully flip the sandwich and grill another 3 minutes, or until the cheese is melted and bread is lightly browned. The apple slices should still be slightly crunchy but the cheese will be nice and melted.
- Repeat the process to create the second sandwich.
- Serve and enjoy!
Fall Shredded Brussel Sprouts Salad/Harvest Salad
A fresh and colorful salad is always a great addition to a picnic. This brussel sprouts salad combines seasonal fruits and vegetables for a delightful crunch.
Ingredients
- 12 oz brussels sprouts, tough outer leaves pulled away
- 1/4 cup dried cranberries
- 1/4 cup pecan halves, roughly chopped
- 1/4 cup gorgonzola cheese crumbles, or chevre
- 1 pear, chopped
- 2 jumbo shallots, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon pure maple syrup, not pancake syrup
- 1 teaspoon Dijon mustard
- Salt and Pepper to taste
Directions
- Using a very sharp knife, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, chopped pecans, gorgonzola cheese, and chopped pears. Set aside.
- Heat extra virgin olive oil in a large skillet over medium-high heat. Add half the shallots then fry until light golden brown (NOT dark brown) 2-3 minutes, stirring frequently. Scoop onto a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then let cool slightly.
- Add ingredients for Maple Balsamic Vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.
Gluten-Free Pumpkin Muffins
Don’t forget to pack a sweet treat that embodies the essence of fall. These pumpkin muffins are moist, flavorful, and easy to pack.
Ingredients
- 1 ¾ cups all-purpose gluten-free flour
- ¾ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 2 eggs
- 1 ½ cups pumpkin puree (not pie filling)
- ½ cup oil (coconut, avocado, and canola oil all work great)
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 375F. Line a standard sized muffin baking pan with paper liners; set aside.
- Add gluten-free flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.
- Add eggs, pumpkin puree, oil and vanilla extract. Mix just until combined.
- Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).
- Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool completely before serving. Store in an airtight container at room temperature for up to four days.
Apple Cider Recipe
No fall picnic is complete without a refreshing drink. Apple cider is a quintessential autumn beverage that’s easy to make at home.
Ingredients
- 8 cups apple juice
- 2 cinnamon sticks
- 4 whole cloves
- 1 orange, sliced
- ¼ cup brown sugar (optional)
Directions
- In a large pot, combine the apple juice, cinnamon sticks, cloves, orange slices, and brown sugar (if using).
- Bring to a simmer over medium heat and let it cook for about 10 minutes.
- Remove from heat and strain out the solids.
- Pour the cider into a thermos to keep it warm for your picnic.
- Pack along some Cinnamon Crisps for the perfectly complimentary side.
As we embrace the magic of fall, we are reminded of the simple joys that make life truly wonderful. These recipes are sure to make your fall picnic a delightful experience. Enjoy the flavors of the season and the beauty of the outdoors! Shop for some of our gluten-free goodies that can make your fall recipes extraordinary.
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