Fall Dinner Ideas

FAQS

What Fall Produce is Used for Dinner Recipes?

• Greens. arugula, cabbage, or leafy greens
• Squash. butternut squash, or zucchini
• Other veggies. beets, broccoli, brussels sprouts, carrots, cauliflower, celery, eggplant, green beans, onions, parsnips, peas, peppers, potatoes, pumpkin, radish, turnips, sweet potatoes, or wild mushrooms
• Herbs. garlic, rosemary, or sage

How Much Do I Cook for a Fall Dinner Party?

• Soup. If you serve soup as an appetizer or side dish, plan for ¾-1 cup per person. If it is the main dish, then provide 1½ cups per person. 
• Casserole. Casseroles served as a main dish are usually hearty, filling, and contain protein. Serve 8 ounces per person if also providing side dishes. If the casserole is the only dish, plan to serve 12 ounces per person. Casseroles containing a base of rice, pasta, or potatoes are usually served as a side dish and you can plan to serve about 4 ounces per person. 
• Meat. When meat such as steak, pork chops, and chicken breast are the main dish serve 6-8 ounces per person. If the meat is breaded or covered in gravy or sauce, reduce the amount to 4-5 ounces per person. When purchasing meat remember that you will lose about 25% of its weight during the cooking process. Fattier pieces of meat will lose more mass so be sure to account for the loss.