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10-Ingredient Menus: Ode To Fall​

10 ingredients, 3 courses.Welcome to Sweet July’s series, 10-Ingredient Menus, where we compile delicious, inspiring menus using just 10 ingredients. That’s right: A starter, entrée and dessert using just 10 ingredients. 

Our 10-Ingredient Menus series returns with a Fall-inspired spread that’s as cozy and comforting as your favorite sweater. This is an easy menu to execute, highlighting the yummy seasonal flavors you’re craving. We can’t wait for you to try it.

The entrée: a simple Cast Iron Roast Chicken seared first for extra charred flavor and the crispiest skin.

The chicken is spatchcocked, a simple technique your local butcher will be happy to take care of for you. It reduces the roasting time to under an hour.

Recipe:

Cast Iron Spatchcocked Chicken

Ingredients

  • 1 whole Chicken (4-5 lbs), spatchcocked 
  • 1 tbsp olive oil 
  • 2 shallots, peeled and halved
  • 2 lemons, sliced 
  • Salt and Pepper, to taste  

Instructions

  • Preheat oven to 400 degrees.  
  • Pat the chicken dry with a paper towel then generously season with salt and pepper on both sides.  
  • Heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat. Sear the chicken breast side down until the skin is crispy enough to lift off the pan with ease. Carefully move the chicken to separate plate. Line the skillet with the lemon slices and shallot halves, then season with salt and pepper. Add the chicken back in breast side up.  
  • Roast at 400 degrees until the internal temperature of the thickest part of the thigh registers 165 degrees (around 45-55 minutes depending on the size of the chicken). Let rest, then slice and serve.  

Ingredients

  • 1 whole Chicken (4-5 lbs), spatchcocked 
  • 1 tbsp olive oil 
  • 2 shallots, peeled and halved
  • 2 lemons, sliced 
  • Salt and Pepper, to taste  

Instructions

  • Preheat oven to 400 degrees.  
  • Pat the chicken dry with a paper towel then generously season with salt and pepper on both sides.  
  • Heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat. Sear the chicken breast side down until the skin is crispy enough to lift off the pan with ease. Carefully move the chicken to separate plate. Line the skillet with the lemon slices and shallot halves, then season with salt and pepper. Add the chicken back in breast side up.  
  • Roast at 400 degrees until the internal temperature of the thickest part of the thigh registers 165 degrees (around 45-55 minutes depending on the size of the chicken). Let rest, then slice and serve.  

Our Fall Harvest Salad with Roasted Butternut Squash and Goat Cheese is a perfect accompaniment to the chicken. 

This simple salad features layers of flavor and a simple vinaigrette, with a smoky maple kick.

Recipe:

Fall Harvest Salad with Roasted Butternut Squash and Goat Cheese

Ingredients

  • 5 oz mixed salad greens 
  • 2 oz goat cheese, crumbled 
  • 1 small butternut squash, peeled, de-seeded and cubed 
  • 2 tbsp pumpkin seeds, toasted 

For Maple Dressing

  • Juice of 1 lemon (about ¼ cup) 
  • 1 1/2 tbsp maple syrup
  • 1 tbsp shallot, finely diced 
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 400 degrees.  
  • Line a baking sheet with parchment. Toss the butternut squash with olive oil, salt and pepper, then spread it out in one even layer on the baking sheet. Roast until the squash is soft and browned on the edges, around 20 minutes depending on the size of the butternut squash cubes. Let cool. 
  • While the butternut squash cooks, make the dressing by adding the lemon juice, maple syrup, salt and pepper into a small bowl. Whisk while slowly adding in the olive oil. Once combined, add the shallot and whisk again. Set aside.  
  • In a large bowl, spread the salad greens and layer on the goat cheese, roasted butternut squash and toasted pumpkin seeds. Toss with the dressing and serve.  

Ingredients

  • 5 oz mixed salad greens 
  • 2 oz goat cheese, crumbled 
  • 1 small butternut squash, peeled, de-seeded and cubed 
  • 2 tbsp pumpkin seeds, toasted 

For Maple Dressing

  • Juice of 1 lemon (about ¼ cup) 
  • 1 1/2 tbsp maple syrup
  • 1 tbsp shallot, finely diced 
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 400 degrees.  
  • Line a baking sheet with parchment. Toss the butternut squash with olive oil, salt and pepper, then spread it out in one even layer on the baking sheet. Roast until the squash is soft and browned on the edges, around 20 minutes depending on the size of the butternut squash cubes. Let cool. 
  • While the butternut squash cooks, make the dressing by adding the lemon juice, maple syrup, salt and pepper into a small bowl. Whisk while slowly adding in the olive oil. Once combined, add the shallot and whisk again. Set aside.  
  • In a large bowl, spread the salad greens and layer on the goat cheese, roasted butternut squash and toasted pumpkin seeds. Toss with the dressing and serve.  

For dessert, a Pumpkin Parfait that layers rich pumpkin cake with a fresh maple whipped cream.

The cake is made with two ingredients (yes, we’re serious!). A spiced cake mix and a can of pumpkin puree bakes into one of the most indulgent, moist cakes you’ve ever tasted.

Recipe:

4-Ingredient Pumpkin Parfait with Maple Whipped Cream

Serves 4

Ingredients

  • 1 box (15.25 oz) spice cake mix 
  • 1 15-oz can pumpkin puree 
  • 2 cups heavy whipping cream 
  • 4 tbsp maple syrup 

Instructions

  • Preheat oven to 350 degrees. Prepare a 13 x 9-inch baking dish by spraying with cooking spray then lining with a piece of parchment paper with about an inch of parchment paper hanging over each end (this will ensure you can lift the cake out of the pan once cool).  
  • Place the bowl of a stand mixer or a large bowl in the fridge or freezer to chill.
  • In a separate medium bowl, fold the pumpkin puree into the boxed cake mix until completely incorporated into a uniform batter.  
  • Spread the batter out into the prepared pan in an even layer. Bake for 20 minutes or until the cake is baked through and a toothpick come out clean. Let cool.  
  • Make the whipped cream by adding the heavy cream, maple syrup and pinch of salt into the prepared chilled bowl. Whisk at medium speed until stiff peaks form. Set aside.  
  • Using the rim of the same sized glass as your serving glass, cut 6 circles out of the cake mix. In each glass, layer cake, then whipped cream, then cake, then a final layer of whipped cream. If desired, garnish with a pinch of cinnamon. Enjoy.  

Ingredients

  • 1 box (15.25 oz) spice cake mix 
  • 1 15-oz can pumpkin puree 
  • 2 cups heavy whipping cream 
  • 4 tbsp maple syrup 

Instructions

  • Preheat oven to 350 degrees. Prepare a 13 x 9-inch baking dish by spraying with cooking spray then lining with a piece of parchment paper with about an inch of parchment paper hanging over each end (this will ensure you can lift the cake out of the pan once cool).  
  • Place the bowl of a stand mixer or a large bowl in the fridge or freezer to chill.
  • In a separate medium bowl, fold the pumpkin puree into the boxed cake mix until completely incorporated into a uniform batter.  
  • Spread the batter out into the prepared pan in an even layer. Bake for 20 minutes or until the cake is baked through and a toothpick come out clean. Let cool.  
  • Make the whipped cream by adding the heavy cream, maple syrup and pinch of salt into the prepared chilled bowl. Whisk at medium speed until stiff peaks form. Set aside.  
  • Using the rim of the same sized glass as your serving glass, cut 6 circles out of the cake mix. In each glass, layer cake, then whipped cream, then cake, then a final layer of whipped cream. If desired, garnish with a pinch of cinnamon. Enjoy.  
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