https://fromsue.com/Seasonal recipes and kitchen notes from Sue.en-us https://fromsue.com/recipes/halloween-skull-pizza/ https://fromsue.com/recipes/halloween-skull-pizza/ Turn a mushroom pizza into Halloween supper with a few little skulls. Use the caps for faces and score the stems into teeth, then bake them over tomato sauce and mozzarella. You only need one ball of ready-to-use dough and a small knife for the carving. DINNER https://fromsue.com/recipes/jack-o-lantern-stuffed-peppers/ https://fromsue.com/recipes/jack-o-lantern-stuffed-peppers/ Carve a little face into each orange pepper, then fill it with beef, rice and tomato sauce. A layer of melted mozzarella finishes this Halloween supper. Keep the pepper lids for the table, and let everyone choose their favourite face. DINNER https://fromsue.com/recipes/roasted-pumpkin-soup/ https://fromsue.com/recipes/roasted-pumpkin-soup/ Sweet roasted pumpkin, thyme and a little cream make this an easy, warming bowl for a cool evening. SOUP https://fromsue.com/recipes/one-pan-chicken-vegetables/ https://fromsue.com/recipes/one-pan-chicken-vegetables/ Chicken, potatoes and bright vegetables roast together on one pan for a simple, full supper with very little washing up. DINNER https://fromsue.com/recipes/apple-crumble/ https://fromsue.com/recipes/apple-crumble/ Soft, warmly spiced apples under a crisp oat-and-pecan topping; lovely straight from the oven with a spoonful of cream. DESSERT https://fromsue.com/recipes/maple-brussels-sprouts/ https://fromsue.com/recipes/maple-brussels-sprouts/ Roasted until their edges turn crisp, these Brussels sprouts get a quick maple glaze, toasted pecans and a bright squeeze of lemon. SIDE DISH https://fromsue.com/recipes/maple-glazed-roasted-carrots/ https://fromsue.com/recipes/maple-glazed-roasted-carrots/ Maple and thyme turn a tray of sweet autumn carrots into an easy side with burnished edges and just enough brightness from lemon. EDITOR'S PICK https://fromsue.com/recipes/wild-mushroom-thyme-galette/ https://fromsue.com/recipes/wild-mushroom-thyme-galette/ A free-form mushroom galette pairs buttery pastry with browned mushrooms, thyme and a little Gruyère. Keep the pastry cool and the filling dry for a crisp base. BAKING https://fromsue.com/recipes/caramelized-onion-gruyere-soup/ https://fromsue.com/recipes/caramelized-onion-gruyere-soup/ Four large onions cook down into a savory broth, then each bowl gets a cap of melted Gruyère. Cut the onions to a similar thickness and keep the pot at a steady low heat for a deep-golden finish. SOUP https://fromsue.com/recipes/spiced-pear-pecan-crumble/ https://fromsue.com/recipes/spiced-pear-pecan-crumble/ Ripe pears bake beneath a crisp topping of oats and pecans, with cinnamon and nutmeg in each bite. Cut the fruit to an even thickness so it softens while the top turns golden. DESSERT https://fromsue.com/recipes/creamy-tomato-gnocchi/ https://fromsue.com/recipes/creamy-tomato-gnocchi/ Potato gnocchi meet a creamy tomato sauce with garlic, Parmesan and basil. Cook the gnocchi in a pot of salted water, then finish them in the skillet so the sauce clings to each piece. LUNCH https://fromsue.com/recipes/harvest-tomato-white-bean-soup/ https://fromsue.com/recipes/harvest-tomato-white-bean-soup/ White beans thicken a tomato and vegetable broth into a filling soup with onion, garlic and fresh thyme. Mash a few beans in the pot for body while leaving most of them whole. SOUP https://fromsue.com/recipes/brown-butter-sage-pasta/ https://fromsue.com/recipes/brown-butter-sage-pasta/ Simple ingredients, deep autumn comfort. PASTA https://fromsue.com/recipes/autumn-pear-pecan-salad/ https://fromsue.com/recipes/autumn-pear-pecan-salad/ Sweet pear, tart cranberries and creamy goat cheese sit over crisp greens with toasted pecans for crunch. Add the ready-made vinaigrette at the table so the leaves stay fresh. SALAD https://fromsue.com/recipes/sourdough-eggs-and-mushrooms/ https://fromsue.com/recipes/sourdough-eggs-and-mushrooms/ Browned mushrooms, soft eggs and toasted sourdough make a filling breakfast with garlic, thyme and Parmesan in the skillet. Cook the mushrooms first so their moisture can evaporate before the eggs go in. BREAKFAST https://fromsue.com/recipes/autumn-harvest-quinoa-salad/ https://fromsue.com/recipes/autumn-harvest-quinoa-salad/ Fluffy quinoa, roasted squash, kale and apple make a hearty salad with pecans, cranberries and feta for contrast. The squash starts raw, and a ready-made oil-based vinaigrette coats it before roasting and dresses the finished bowl. HEALTHY https://fromsue.com/recipes/maple-cinnamon-spiced-latte/ https://fromsue.com/recipes/maple-cinnamon-spiced-latte/ Maple sweetens this gently spiced latte, while cinnamon and a little ginger make it especially welcome on a cool morning. DRINKS