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5 Easy Recipes

5 Easy Recipes

Our favourite Autumn recipes in under 20 minutes

Creamy Pumpkin Soup 

4 servings
20 minutes to prepare
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (425g) can pumpkin puree
1 (400ml) can vegetable broth
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
  • In a large saucepan, heat olive oil over medium heat.
  • Add onion and garlic and sauté until softened, about 3-5 minutes.
  • Add pumpkin puree and vegetable broth and stir to combine.
  • Bring to a simmer and let cook for 5 minutes.
  • Add heavy cream, ground cinnamon, salt, and pepper.
  • Use an immersion blender or transfer to a blender and blend until smooth.
  • Serve hot and garnish to your liking.

Skillet Ravioli Lasagna

4 servings
20 minutes to prepare
680g lean ground beef
1 (680 g) package frozen or refrigerated cheese ravioli
1 1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (740g) grams can no-salt-added crushed tomatoes
220 grams small fresh mozzarella balls

  • Bring large pot of water to a boil. Cook ravioli according to package directions. Set aside.
  • Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, 4 to 5 minutes, using the back of a wooden spoon to crumble the beef. Season with oregano, garlic powder, salt and pepper.
  • Add tomatoes and basil; bring to a simmer. Fold in the cooked ravioli and half of the mozzarella balls.Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven. Broil until the cheese is melted, 2 to 3 minutes.

Autumn Harvest Salad

4 servings
15 minutes to prepare

3 cups mixed greens
1/2 cup chopped apples
1/2 small butternut squash, roasted and cubed
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
2 tablespoons balsamic vinaigrette
  • In a large bowl, combine mixed greens, chopped apples, roasted butternut squash, dried cranberries, crumbled feta cheese, and chopped pecans.
  • Drizzle with balsamic vinaigrette and toss to combine.
Pecan Salad

One-pot Creamy Mushroom and Spinach Pasta

200g pasta of your choice
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
250g sliced mushrooms
2 cups chicken broth
1 cup heavy cream
2 cups baby spinach
Salt and pepper, to taste

  • Cook the pasta according to package instructions and set aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the onion, garlic, and sliced mushrooms to the pot and sauté for 5-7 minutes or until the vegetables are tender.
  • Add the chicken broth and heavy cream to the pot and bring to a simmer.
  • Add the cooked pasta and baby spinach to the pot and stir to combine.
  • Season with salt and pepper to taste. Serve hot.

Walnut-Rosemary Crusted Salmon

4 servings
20 minutes to prepare
2 teaspoon Dijon mustard
1 clove garlic, minced
¼ teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon extra-virgin olive oil
1 skinless salmon fillet, fresh or frozen
Chopped fresh parsley and lemon wedges for garnish
  • Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
  • Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.
  • Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.
  • Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
  • Sprinkle with parsley and serve with lemon wedges, if desired.

Stay warm and enjoy these delicious, quick and easy recipes for your week ahead, and clean up with Koh in a snap.

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