FIVE Fall Meals with Vintage Meadows Products

Fall is in the air, with the official first day rapidly approaching on September 23. With the changing seasons comes cozy sweaters, hot apple cider, harvest time, and delicious recipes with new in-season produce! Here are FIVE fall-inspired meals that you can make using Vintage Meadows products!

1. Cabbage and Sausage Skillet 

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This is a favorite in our household because it is so easy and fast to make. It’s also nutritious and uses minimal dishes! If you want to make this recipe, you’ll need to add

  • 1 head of cabbage (about 8 cups; the recipe calls for 4 cups)

  • 1 pack of VM sausage (Some recommendations would be our smoked Polish links, smoked Cajun links, or bulk Tomato Basil sausage.

  • 1 order of organic garlic bulbs (you’ll receive 8 oz worth!)

  • 1 lb of raw salted butter (This is always good to keep on hand)

  • 1 lb of raw Farmstead or Cheddar cheese - this isn’t in the recipe, but it’s Katrina’s secret ingredient whenever she makes this dish! Shred it and sprinkle it over the skillet right before serving!

2. Whole Chicken and Roasted Red Beets

I wanted to feature red beets in a recipe, but I had such a hard time narrowing it down. There are SO MANY ways to eat red beets (just type “red beet recipes” into Pinterest!). I found red beet hummus, roasted red beet and kale salad, and grilled red beets. One that I make and love is simple roasted red beets. One tricky part of cooking beets are the skins. The featured recipe gives instructions on how to deal with them, but they are actually perfectly edible! I paired this recipe with roasted whole chicken. Here’s what you’ll add to your VM order:

  • 1 whole chicken (~4 lbs)

  • 1 order of organic red beets

  • 1 order of organic onions

  • You’ll also use organic garlic and raw butter, so add those if you haven’t already!

3. Tuscan Style Chicken Soup

Any other big fans of soup season out there?? Katrina is a master at creating different soups when the weather gets colder. This soup’s main ingredient is our nutritious BONE BROTH. Bone broth has so many good nutritional benefits; you can drink it on its own, but it may be more appealing in soup form! I also love adding greens to soups; it’s an easy way to get some more vegetables. Here’s what to add to your Vintage Meadows cart for this cozy, nourishing soup!

  • 2 containers of chicken golden bone broth (20 oz EACH)

  • 1 order of organic carrots

  • 1 order of russet potatoes (~5 lbs)

  • 1 order of organic kale

  • 1 lb VM chicken breast (different sizes available: 1, 1.25, and 1.75 lb packages). You can also use leftover chicken from the whole chicken recipe above. 

  • 1 lb black turtle beans (the recipe calls for different beans, but you can use whatever kind you like!)

  • You’ll also use more of the organic garlic and onions from above

4. Southwest Potato, Beans, and Rice Skillet

We love a good skillet meal. They are quick, easy to clean up, and delicious. This skillet will make use of the black turtle beans and potatoes that we’ve already added to our order. This skillet does not have meat in it, but still has 14 g of protein per serving due to the nutritious nature of black turtle beans. Add the following to your cart, if you haven’t already:

  • 1 order of organic sweet potatoes (or use the already-ordered russet potatoes)

  • 1 lb organic black turtle beans

  • 1 order of organic jalapeños

  • Optional: protein of your choice. We recommend our ground beef or chorizo sausage.

5. Classic Beef Stew

Our final recipe is an autumn staple. We’ll be replacing a few ingredients in this homemade stew recipe as well as using up some other ingredients that we’ve already ordered. 

  • 2 lbs of VM beef stew meat (recommended!) or a VM beef chuck roast (good for leftovers)

  • 1 package of organic einkorn flour or organic spelt flour

  • 1 container of VM hearty beef bone broth

  • Add organic onions, garlic, carrots, and russet potatoes if you haven’t already

Ryan SchrockComment