Midwest Living September October 2015 Recipes

A free-form tart is the anxious pie-maker's best friend. No fussy crimping, and any torn edges or lumpy folds just add to the charm (especially when sprinkled with sparkly raw sugar).Apple, Cranberry and Pecan Galette

We riffed off Julia Child's legendary boeuf bourguignon, stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but adding generous chunks of carrot, potato and butternut squash.Autumn Beef Stew

In the final minutes of cooking, a splash of fresh orange juice and cider vinegar adds the perfect sweet acidity to a company-worthy (but family-night-easy) side dish.Brussels Sprouts with Ham and Leeks

Pumpkin-pie spice gives an autumnal twist to a classic brown sugar barbecue rub in this simple, oven-roasted tenderloin.Spice-Rubbed Pork Tenderloin

These weeknight-easy skewers marry gently spiced shrimp with juicy pineapple. Serve with rice and a fresh lettuce salad.Caribbean Shrimp Kabobs

Oats, walnuts and nuggets of chopped pear give this loaf a toothsome heartiness, while buttermilk keeps it moist and tender.Triple-Spiced Pear Bread

Imagine a holiday leftover sandwich, in burger form-sage-flavored turkey burger on a potato bun, topped with tangy cranberry sauce and crisp apple. And on the side? Sweet potato fries, naturally.Turkey-Day Burger

Combining cinnamony pumpkin-pie spice with fresh mint lends North African flavor in a flash. Try this simple salad as a side dish to grilled chicken.Moroccan Carrot Slaw

Similar recipes call for sausage, but these acorns of plenty overflow with a healthy mix of barley, spinach, sunflower seeds, shiitake mushrooms, dried cranberries and smoked Gouda.Cornucopia Stuffed Squash

Pumpkin-pie spice is the secret ingredient in this nutrient-packed side dish.Wilted Asian Kale

Onion, garlic, cabbage and apple simmer in a flavorful bath of apple cider, red wine, brown sugar and caraway seeds. Serve with chunky mashed potatoes or crusty bread for soaking up the juices.Red Cabbage, Apples and Kielbasa

Rather than cube the bread, we made sandwiches, layering cinnamon-raisin swirl bread with a creamy pumpkin filling. Serve with a generous drizzle of boozy cheaters' caramel sauce.Bourbon-Spiked Pumpkin Bread Pudding

The bitter earthiness of Swiss chard hides under a healthy dose of garlic and crushed red pepper in this soothingly satisfying weeknight supper dish.Chard, Mushroom and Cannellini Beans over Parmesan Polenta

For a gloriously orange update to scalloped potatoes, we layered sweet potatoes, sharp cheddar and chipotle peppers. But the luscious creamy goodness? Still the same.Spicy Scalloped Sweet Potatoes

Beth Dooley, author of the farmers market cookbook Minnesota's Bounty, won us over with the brilliant, frugal simplicity of this dish: roasted red or golden beets tossed in a frying pan with their own chopped green tops, olive oil, salt, pepper and balsamic vinegar.Beets and Beet Greens Salad

Rosemary and pumpkin-pie spice give these crunchy nuts a holiday flair, but they're delish with drinks or sprinkled on a salad any time of year.Sweet and Savory Pecans

Pulsing cauliflower in the food processor yields an uncanny, 100-percent-good-for-you alternative to rice. Our version has Middle Eastern-inspired flavorings, but you can make a plain version by sautéing the ground cauliflower in a bit of oil and seasoning with salt.Cauliflower Pilaf