Home Seasons Fall
Grace Mannon
The beginning of autumn can still be uncomfortably hot, so keep your kitchen cool with these no cook fall recipes.
Creamy Pumpkin Hummus
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I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Dairy Freed
Cranberry-Walnut Chicken Salad Sandwiches
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I made these simple yet special cranberry walnut chicken salad sandwiches for a birthday party. Tangy cranberries and crunchy celery pep up the chicken. Leftover turkey works well too. —Shannon Tucker, Land O' Lakes, Florida
Cabbage and Rutabaga Slaw
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This is a favorite crunchy slaw that's a perfect way to use cool-weather veggies. We love it as a side with any spicy main dish. —Ann Sheehy, Lawrence, Massachusetts
Turkey and Apple Arugula Salad
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This satisfying salad proves that turkey can be enjoyed outside of the holidays. Peppery salad greens, sweet grapes and rich walnuts combine to create a flavor sensation. —Nancy Heishman, Las Vegas, Nevada
Fennel Salad with Orange-Balsamic Vinaigrette
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A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. —Susan Gauthier, Falmouth, Maine
Havarti Turkey Hero
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This is not your ordinary sandwich! Everyone loves the combination of chutney and chopped peanuts. I like to make this when I have company in the afternoon or at night after a game of cards. —Agnes Ward, Stratford, Ontario
Salmon Bean Wraps
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Here’s a healthy wrap low in saturated fat and full of the wonderful nutrients in avocado, black beans and smoked salmon. It’s super easy and perfect for a quick lunch. —Jess Apfe, Berkeley, California
Pear Harvest Salad
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We came up with this delicious salad trying to use up leftover turkey after Thanksgiving. We think you'll love it, too! —Nancy Prewitt, Beaverton, Oregon
Turkey Pinto Bean Salad with Southern Molasses Dressing
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This salad is a welcome alternative to the usual post-Thanksgiving fare. It's a tasty main dish loaded with good-for-you protein. —Lily Julow, Lawrenceville, Georgia
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For these wraps, I combined the traditional Southern appetizer of jam and cream cheese with the turkey, apple and Brie sandwiches we ate at my bridal luncheon. I like to sneak fresh spinach into recipes because it has such a mild flavor. —Kim Beavers, North August, South Carolina
White Bean Tuna Salad with Vinaigrette
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I love tuna, and this recipe is a great way to use good old canned tuna--and it's great to share! The Mediterranean flavors really pack a punch.—Laureen Pittman, Riverside, California
Pomegranate Splash Salad
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The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can't get enough of this antioxidant-rich delight. —Emily Jamison, Champaign, Illinois
Peanut Butter, Apple and Raisin Sandwich
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Tart, sweet and crunchy, these open-faced sammies are a perfect after-school (or after-work) snack. —James Schend, Dairy Freed
Apple Maple Pecan Salad
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A well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. —Emily Tyra, Milwaukee, Wisconsin
Italian-Style Veggie Wraps
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Yummy! There are so many great flavors and textures in these wraps. Feel free to experiment with the ingredients—use mozzarella, pepperoni or any combo you like. —Maria Simmons, Rio Rancho, New Mexico
Michigan Cherry Salad
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This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan
Pear Waldorf Pitas
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Here's a guaranteed table brightener for a shower, luncheon or party. Just stand back and watch these sandwiches vanish. For an eye-catching presentation, I tuck each one into a colorful folded napkin. —Roxann Parker, Dover, Delaware
Zesty Chicken Soft Tacos
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We’ve made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. —Jessie Grearson-Sapat, Falmouth, Maine
Harvest Salad with Lime-Curry Dressing
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A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden—the lime and curry make a fantastic pairing. —Rachel Muilenburg, Prineville, Oregon
Cranberry Turkey Wraps
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Fruity and flavorful, these hefty grab-and-go handfuls are quick to assemble, easy to handle and low in calories. We often take them in a cooler to the local stock show and eat them in the stands. Everyone seems to love them! —Bobbie Keefer, Byers, Colorado
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My favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. —Trisha Kruse, Eagle, Idaho
Pear Chicken Salad with Maple Vinaigrette
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Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. —Chrysa Duran, Cambridge, Minnesota
Grace Mannon
Grace learned a ton about the nitty-gritty of food and nutrition while earning her master’s degree in food science. She worked for a well-known baby food company and a company responsible for many favorite snack foods before transitioning to being a stay-at-home mom. She loves writing about complicated food science concepts in an understandable way and as a Taste of Home contributor, Grace covers a little bit of everything, from vintage recipes to must-have holiday foods and treats.