Big Batch Fall Recipes

Lentil Dahl

Cozy, nourishing and inexpensive to make, dahl is perfect for cooking in large quantities. Lentils are at the heart of this recipe and remain a great option to have on hand for last-minute meals.

5 ingredients: lentils + tomatoes + coconut milk + onions + spices
Freezing: in individual servings, once cooled
A second life: transform it into soup by adding broth, serve as a side dish for a protein, in a power bowl or stuffed in naan bread

Meatballs

Meatballs’ versatility makes for the perfect recipe to make ahead of time for your weekday meals. Prepare a large batch and they can be enjoyed in different ways in order to switch up your menu.

5 ingredients: ground meat + breadcrumbs + eggs + milk + seasonings
Freezing: before or after cooking
A second life: over pasta, in a sub or even a power bowl with vegetables and a grain

Squash Curry

With squash as the star ingredient, curry allows you to take advantage of the harvest season in a satiating dish. Easy to prepare, it’s a great way to cook a big vegetable in one shot. It lends itself particularly well to lunches and it’s perfect for making a large batch, as it reheats wonderfully.

5 ingredients: squash + coconut milk + curry paste + onion + chickpeas
Freezing: in portions, without the sides
A second life: served over rice or oven-baked potatoes, turned into a soup with a bit of broth, into fritters or as a samosa filling

Hearty Soups

The possibilities are practically endless with hearty soups. You can prepare them with seasonal vegetables and ingredients you already have on hand, as well as legumes, meat, pasta or rice for a complete meal. Loaded and comforting, they make for a practical lunch solution.

5 ingredients: broth + vegetables + legumes + noodles or rice + aromatics
Freezing: in individual servings, preferably without the noodles
A second life: by removing some of the broth or reducing it, you can make a gratin, a casserole or even a topping for pasta

Vegetable Fried Rice

A weeknight staple, fried rice allows you to use fall harvest ingredients along with what you already have on hand. Adding sausage meat makes for an all-in-one dish that can easily be prepared in large quantities and reheats well for lunch.

5 ingredients: rice + sausage meat + legumes + broth + seasonings
Freezing: in individual servings, once the rice has cooled
A second life: stuffed peppers, burritos, in a soup or transformed into rice patties

Fall Ratatouille

What to do with veggies that have been piling up in the fridge? Ratatouille allows you to cook a lot of them at a time, prolonging the joy of the harvest season. Once cooked, ratatouille can act as a versatile base that can be enjoyed in various meals throughout the week.

5 ingredients: squash + eggplant + tomatoes + onion + herbs
Freezing: in portions, once cooled
A second life: in a warm salad, in a quiche or as a base for shakshuka, as a pizza topping, or a side dish for meat or fish

Pulled Meat

Cook pulled meat once and you have a base for many meals. Prepare a large quantity of pork shoulder, chicken or beef chuck roast, which can then be portioned based on your needs for the week, making it a precious ally that can be made ahead of time.

5 ingredients: meat + broth + onion + tomato sauce + seasonings
Freezing: with some of the cooking juices to keep it tender
A second life: in burgers, tacos, shepherd’s pie or over pasta

Braised Dishes

Braised dishes require a bit of time but very little attention once in the oven. Cook low and slow to tenderize the meat and concentrate the flavours, for a comforting dish that’s well worth the time and effort, and is often better the next day.

5 ingredients: meat + braised dishes + broth + onion + aromatics
Freezing: with the broth and vegetables to retain moisture
A second life: in a pasta dish, tacos, quesadillas, a power bowl or as a topping for poutine

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