Make It a Meal: 5 Fall Dinner Menus
Try a week's worth of dinner ideas, perfect for fall.
What's for dinner tonight? One of these menus! We've paired main dishes with two go-with sides or desserts from this issue. Just pick whichever moves you most.
Menu #1 Fettuccine with Bell Pepper-Cayenne Sauce
"Very flavorful and spicy. You'll never know it's a healthy dish. You can also add some cut up grilled chicken. Wonderful!" —julieliz
Serve with: kale salad with almonds and radishes (toss kale with toasted almonds, sliced radishes, and your favorite vinaigrette) or Maple-Bacon Brussels Sprouts.
Wine pick: Cline Pinot Gris or other Pinot Gris
Menu #2 Maple-Brined Pork Loin (This is a gluten-free menu!)
"This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor." —Chef John
Serve with: Garlic Mashed Cauliflower or Healthier Homemade Green Bean Casserole
Cider pick: Crispin Original or other hard cider
Menu #3 Bronco Burger
"The manly-man burger (not for wimps), great for NFL tailgating." —Jeff
Serve with: BBQ potato chips or Apple Funnel Cake Hand Pies
Beer pick: Anchor California Lager or other lager beer
Menu #4 Seared Ahi Tuna Steaks
"This is an elegantly simple way to cook tuna that any restaurant would be jealous of!" —Bethany Joyful
Serve with: Spinach and Orzo Salad or Lemon-Cream Cheese Bars
Wine pick: Joseph Drouhin LaForet Bourgogne Pinot Noir or other Pinot Noir
Menu #5 Asian Garlic Shaking Beef
"Delicious beef cubes that offer a variety of flavors and are usually the first to go in any of our dinners. Can be served on a bed of lettuce, onions, and tomatoes with white Jasmine or Thai sticky rice, if desired." —Chip Phelps
Serve with: romaine with cherry tomatoes (toss together romaine lettuce, tomatoes, chopped onion, feta, and salad dressing) or Keto Avocado Pudding
Wine pick: Alexander Valley Vineyards Cabernet Sauvignon or other California cab
This article originally appeared in the October/November 2019 issue of Allrecipes Magazine.