Starter: Prawn-Stuffed Avocados with Finger Limes by Food Daydreaming • Something different: Barbecued Avocado with Spring Onion Buttermilk Dressing by Taste.com.au • Condiment: Avocado Sauce by Recipe Tin Eats 

Fried: Banana Spring Rolls with Butterscotch Sauce by Poh Ling Yeow • Baked: Banana Soufflé by Eric Ripert • Something different: Sesame, Date and Banana Cake by Yotam Ottolenghi

Salad: Fruit and Vegetable Quinoa Salad by Food Daydreaming • Dessert: Blueberry and Lemon Verbena Tarts by Valli Little • Drink: Blueberry Lemonade by Damn Delicious

Side: Chicken, Cherry and Almond Salad by Delicious • Condiment: Charred Bread with Ricotta and Cherry Salsa by Samin Nosrat • Drink: Cherry and Lemon Cocktail by Baking Ginger 

Salad: Spring Salad with Grapefruit and Feta by Better Homes and Gardens • Dessert: Ruby Red Grapefruit Tart by Home and Plate • Drink: Strawberry Chamomile Paloma by Half Baked Harvest 

Fruity: Honeydew Melon and Blackberry Salad by This Healthy Table • Something different: Cantaloupe, Honeydew, Prosciutto and Basil Salad Roll by Chatelaine • Drink: Refreshing Honeydew Lemonade by Sugar and Charm

Dinner: Baked Lemon Chicken with Spring Greens by Coles Magazine • Something different: Spring Rice with Sausage, Egg, Lemon and Pecorino by Phoebe Wood • Dessert: Lemon Bars by Linda Larson 

Breakfast Lime and Yogurt Muffins by Annie’s Noms • Side: Asparagus with Lime and Mint by Garrett McCord • Condiment: Spring Roll with Lime Aioli by Better Homes and Gardens

Dinner: Chicken and Lychee Green Curry by Every Last Bite • Something different: Lychee Ceviche by Love and Olive Oil • Drink: Frozen Lychee and Mint Cocktails by the Good Food Team

Salad: Mandarin, Asparagus and Baby Beetroot Salad by Claire Brookman • Dessert: Mandarin Orange Almond Cake by An Italian in my Kitchen • Canning: Mandarin Marmalade by A Family Feast 

Fresh: Rice Paper Rolls with Mango and Mint by Vegan Heaven • Dinner: Slow Cooker Mango Chicken by Liz Macri • Dessert: Mango Pudding with Lime Tapioca and Coconut Ice Cream by Louis Tikaram

Breakfast: Crepes with Orange and Passionfruit Compote by Katie Quinn Davies • Dinner: Orange Chicken by Kitchen Sanctuary • Dessert: No-Bake Chocolate Orange Cheesecake by Crumb and Corkscrews

Side: Green Papaya Salad by Luke Nguyen • Dinner: Green Papaya Fajitas by The Produce Moms • Drink: Coconut Papaya Smoothie by the Minimalist Baker 

Condiment: Passionfruit Wasabi Dressing by Australian Passionfruit • Dessert: Passionfruit and Coconut Cake by Not Quite Nigella • Chocolate: Chocolate Passionfruit Brownies by Wholesome Patisserie

Lunch: Hawaiian Sausage Subs by Cathie Lonnie • Dinner: Blackened Salmon Tacos with Minted Pineapple Salsa by Food Daydreaming • Dessert: Fresh Pineapple Upside Down Cake by Inspired Taste

Dinner: Smoked Chicken and Rockmelon Salad by the Better Health Channel • Old school: Orange and Rockmelon Jelly by Adam Liaw • Refreshing: Rockmelon and Basil Sorbet by Food to Love 

Canning: Starfruit Jam by Missy Wombat • Snack: Starfruit Chips by Suwannee Rose • Dessert: Starfruit Upside-Down Cake by Food Network Kitchen

Something different: Savory Balsamic Roasted Strawberry and Basil Grilled Cheese by Pass the Sushi • Salad: Fruit and Vegetable Quinoa Salad by Food Daydreaming • Dessert: Easy Strawberry Tart by Makinze Gore

Canning: Tangelo Jam by AWW Food • Dinner: Chicken Salad with Tangelo and Roasted Hazelnuts and Manuka Dressing by Nadia Lim • Side: Tangelo Salad with Roasted Beetroot by The Devil Wears Salad 

Salad: Chargrilled Watermelon Fattoush by Claire Brookman • Side: Spring Greens with Watermelon, Strawberries and Feta by Williams Sonoma • Drink: Watermelon and Strawberry Slushie by Sophie Godwin 

Starter: Artichokes with Lemon Za’atar Dipping Sauce by SAVEUR Editors • Salad: Spring Panzanella with Artichokes, Asparagus, Peas, and Lemon Dill Vinaigrette by Liz’s Healthy Table • Dinner: Artichoke and Spring Pea Pasta by Snap your Supper 

Side: Thai Stir-Fried Greens with Oyster Sauce by Anjali Prasertong • Noodles: Tangy Asian Greens Stir Fry with Seared Tofu and Soba Noodles by Lynne Curry • Dinner: Stir Fry Chicken with Asian Greens, Mushrooms and Watercress by Good Chef Bad Chef

Starter: Spring Asparagus Soup by Sarah Hobbs • Side: Roasted Asparagus with Lemon by The Domestic Dietitian • Something different: Yogurt Flatbread, Greens, Taramasalata and Finger Limes by Food Daydreaming

Starter: Spring Pea and Basil Soup by Once Upon a Chef • Fresh: Springtime Basil Chicken Lettuce Wraps by Little Spice Jar • Dinner: Spring Linguine with Basil by Cooking Light 

Breakfast: Spring Veggie Frittata by The Healthy Toast • Salad: Spring Salad with Carrots, Beets and Flowers by One Green Planet • Side: Vinegar-Roasted Beets with Spring Onions and Yoghurt by Alison Roman

Breakfast: Smashed Broad Beans on Toast by Adam Bush • Salad: Spring Broad Bean Salad by Claire Brookman • Comforting: Pea and Broad Bean Shakshuka by Lulu Grimes

Salad: Chickpea, Tuna and Broccoli Salad by Food Daydreaming • Something different: Charred Broccoli and Spring Onion Salad with Tahini Dressing by Karen Martini • Dinner: Quick Broccoli Pasta by Lisa Faulkner 

Salad: Roasted Capsicum and Labne Salad by AWW Food • Pasta: Farfalle with Baby Capsicums, Asparagus and Spinach by Curtis Stone • Comforting: Stuffed Spring Capsicums by Niki Bezzant

Snacks: Baked Carrot and Nigella Seed Bhajis with Raita by Sophie Godwin • Starter: Thai Carrot and Lemongrass Soup from Olive • Salad: Quinoa, Pistachio and Honeyed Carrot Salad from taste.com.au

Salad: Spring Vegetable and Cauliflower Tabbouleh by Jane Hornby • Something different: Whole Roasted Cauliflower with Cheddar and Spring Onion Sauce by Alanna Barron • Side: Warm Spiced Rice Salad with Fried Cauliflower and Broccoli by the Delicious Team 

Side: Spring Vegetable Ragout with Fresh Chervil by Janet Fletcher • Dinner: Saffron Pasta with Lemon Chervil Sauce by My Food Book • Baking: Cheese and Herb Free-Form Tart by Delicious

Pasta: Spaghetti Alfredo with Mushrooms and Peas by Food Daydreaming • Chicken: Lime, Chilli and Spring Onion Chicken Drumsticks by Claire Aldous • Seafood: Sea Bass with Sizzled Ginger, Chilli and Spring Onions by Jane Hornby

Pizza: Spring Onion and Chive Pizza with Genius White Sauce by Thursday Night Pizza • Side: Creamy Chive Potatoes by Melissa Hamilton and Christopher Hirsheimer • Condiment: Chive Oil Salad Dressing by Healthy Seasonal Recipes 

Light: Spring Greens with Lentils, Chilli and Coriander by River Ford Organic Farmers • Dinner: Wok-Fried Chicken with Ginger, Coriander and Spring Onion by Adam Liaw • Side: Spring Vegetables with Coriander Butter from taste.com.au

Salad: Smashed Cucumber Salad by Tony Tan • Something different: Smoked Salmon Cucumber Roll-Ups by Sweet Peas and Saffron • Drink: Cucumber and Elderflower Spritzer by the Good Food Team

Condiment: Lemon Dill Dressing by The Café Sucre Farine • Dinner: Spring Pasta with Salmon, Peas and Dill by Charlyne Mattox • Side: Salmon and Spring Vegetables with Dill by Eating Well

Breakfast: Roast Spring Garlic Frittata by Steve Manfredi • Starter: Springtime Fresh Garlic Soup by The Noil Cook • Dinner: Creamy Spring Garlic Carbonara by Meg Salvia

Afternoon tea: Sticky Ginger Marmalade Tea Loaf by Lavender and Lovage • Condiment: Momofuku’s Ginger Spring Onion Sauce by David Chang • Seafood: Steamed Fish with Ginger and Spring Onion by the Good Food Team

Salad: Chickpea, Tuna and Broccoli Salad by Food Daydreaming • Side: Spring Pesto Green Beans by Garlic and Zest • Something different: Crispy Green Bean Fries by Dixie Elliott 

Starter: Spring Leek Soup with Gruyere Toasts by Marissa Stevens • Seafood: Halibut Confit with Leeks, Coriander and Lemon by Alison Roman • Side: Spring Leek and Mushroom Gratin by Dishing out Health

Noodles: Vietnamese Noodles with Lemongrass Chicken by Recipe Tin Eats • Chicken: Charred Lemongrass Chicken Spring Roll Bowls with Chunky Peanut Hoisin Dressing by Katrina Meynink • Drink: Addictive Fresh Lemongrass Tea by The Wanderlust Kitchen

Fresh: Tuna, Avocado and Pea Salad in Baby Gem Lettuce Wraps by Jennifer Irvine • Salad: Chopped Spring Green Salad by Emma Knowles • Side: Stir-Fried Iceberg Lettuce by Neil Perry 

Condiment: Cucumber and Mint Raita by Kim Coverdale • Starter: Courgette and Mint Soup by Adam Bush • Dinner: Zucchini Flower, Mint and Pecorino Pasta by Food Daydreaming

Condiment: Pistachio-Oregano Pesto by Dave Pasternack • Salad: Fresh Oregano Salad with Pomegranate Molasses and Sumac by Norma Dakhoul • Dinner: One-Pot Lemon Oregano Chicken and Rice by Carnal Dish

Starter: Chicken and Vegetable Soup with Parsley Pistou by Good Food • Seafood: Slow-Roasted Salmon with Chimichurri by Naomi Tomky • Side: White Bean Salad with Parsley and Tomatoes by Our Salty Kitchen 

Starter: Pea and Feta Toasts by Sarah Cook • Salad: Spring Pea Salad with Double Brie by Coles Magazine • Dinner: Spaghetti Alfredo with Mushrooms and Peas by Food Daydreaming  

Breakfast: New Potato, Smoked Garlic and Cheddar Omelette by Gill Meller • Dinner: Harissa Chicken, New Potato and Carrot Traybake by Delicious Magazine • Side: Garlic and Lemon Thyme Poached Potatoes by Tom Kerridge

Breakfast: Ricotta and Rosemary Pancakes by Food Daydreaming • Dinner: Rosemary Chicken by Dinner at the Zoo • Baking: No Knead Rosemary Bread by Damn Delicious 

Snack: Polenta Chips with Pecorino and Sage by Cynthia Black • Dinner: One Pan Lemon Sage Baked Chicken and Olives by Cotter Crunch • Something different: Gnocchi with Demi-Glaze and Sage by Hugh Wennerbom

Soup: Creamy Silverbeet and Potato Soup by The Minimalist Vegan • Pasta: Mushroom and Silverbeet Pasta Bake by Silvia Colloca • Side: Rainbow Silverbeet with Pine Nuts, Garlic and Raisins by AWW Food

Salad: Salad of Spring Peas, Beans, Goat’s Feta and Pumpkin Seeds by Peter Gilmore • Quick: Stir-Fried Snow Peas with Garlic by Kylie Kwong • Comforting: Spring Pea and Scallion Risotto by Woman’s Day Kitchen

Dinner: Three Bean, Tomato and Spinach Stew by Olive Magazine • Something different: Spinach and Cheese Bonbons with Beetroot Chutney by Michelle Southan • Side: Easy Creamed Spinach by Café Delites

Seafood: Sea Bass with Sizzled Ginger, Chilli and Spring Onions by Jane Hornby • Noodles: Garlic and Spring Onion Noodles by Food Trails • Chicken: Chicken and Spring Onion Stir-Fry by Taste.com.au

Salad: Sugar Snap Pea, Avocado and Orange Salad by Cassie Best • Grain bowl: Quinoa Confetti Salad with Sugar Snap Peas and Toasted Pepitas by Kitchen Treaty • Side: Sugar Snap Peas with Soffrito, Hot Pepper and Mint by Travis Lett 

Stuffed: Roasted Corn and Basil Stuffed Tomatoes by Pinch of Yum • Something different: Grilled Baja Corn Zucchini Boats by Leave a Happy Plate • Dessert: Sweet Corn Ice Cream by A Kitchen Muse

Condiment: Tarragon Oil by 101 Cookbooks • Dinner: French Chicken Tarragon by David Tanis • Side: Green Beans and Mushrooms with Tarragon Cream Sauce by Great British Chefs

Dinner: Creamy Lemon Chicken with Thyme by Spend with Pennies • Side: Garlic Thyme Roasted Mushrooms by Rasa Malaysia • Baking: Green Olive and Thyme Focaccia by Food Daydreaming 

Afternoon tea: Watercress Egg Salad Tea Sandwiches by The Spruce Eats • Fresh: Prawn, Mango and Watercress Salad by Michelle Southan • Side: Gingered Watercress by Laura Calder

Snack: Zucchini Cheddar Cheese Savoury Muffins by As Easy as Apple Pie • Something different: Yogurt Flatbread, Greens, Taramasalata and Finger Limes by Food Daydreaming • Side: Garlic-Parm Zucchini Sauté by Makinze Gore

Breakfast: Almond, Maple and Cranberry Chewy Granola Bar by Sonoma’s Jordan Miller • Dessert: Easy French Almond Cake by The Café Sucre Farine • Made from scratch: Almond Butter by Cookie and Kate 

Breakfast: Creamy Vanilla Porridge with Brown Sugar Apples by Jessica Brook • Side: Skillet Chicken with Brussels Sprouts and Apples by Marian Cooper Cairns • Seasonal: Caramel Apples by Country Living

Snack: Chocolate and Brazil Nut No-Bake Energy Bites by The Toasted Pine Nut • Dinner: Chicken with Pomegranate and Brazil Nuts by Miriam Nice • Sweet: Brazil Nut and Almond Brittle by Sarah Hobbs

Starter: Cauliflower and Chestnut Soup by Good Food • Dinner: Chestnut Pasta in Butter and Sage Sauce by Kyle Phillips • Dessert: Chocolate Chestnut Cake by Olive and Mango 

Condiment: Cranberry Sauce by Simply Recipes • Salad: Honey Dijon Apple Bacon Cranberry Salad by Café Delites • Dessert: Cranberry Pear Upside Down Cake by Garlic and Zest

Lunch: Fall Fig and Chicken Sandwich by Loves Food Loves to Eat • Salad: Autumn Salad with Figs and Blue Cheese by Mimi Thorisson • Dessert: Baked Stuffed Figs with Curd and Walnuts by Maggie Beer 

Breakfast: Baked Grapefruit with Maple Syrup and Cinnamon by Not enough Cinnamon • Dessert: Grapefruit Greek Yogurt Cake by Sally’s Baking Addiction • Drink: Rosemary-Grapefruit Margarita by Erin Alexander 

Starter: Roasted Grape and Burrata Crostini by Martha Stewart • Dinner: Grilled Chicken and Grape Spring Salad by Cooking Classy • Dessert: Fall Harvest Concord Grape Pie by Pie-Eyed Girl

Condiment: 2-Ingredient Roasted Hazelnut Nutella by Flora and Vino • Side: Roasted Autumn Vegetables with Toasted Hazelnut Dressing by Australian Women’s Weekly • Dessert: Chocolate Hazelnut Ice Cream Cheesecake by Barney Desmazery

Breakfast: Strawberry Kiwi Smoothie Bowl by Purely Kaylie • Snack: Autumn Fruit Salad with Yoghurt by Emma Braz • Baking: Kiwifruit, Ginger and Apple Crumble by Sophie Gray 

Main: Braised Chicken with Artichokes, Olives and Lemon by Martha Stewart Living • Salad: Autumn Glow Salad with Lemon Dressing by Pinch of Yum • Dessert: Lemon Flan with Autumn Fruit Compote by Penelope Casas

Made from scratch: Mandarin Curd by Mrs Jones’s Kitchen • Salad: Persian-Spiced Barley and Mandarin Salad by Heidi Flett • Dessert: Upside-Down Mandarin Cake with Caramel by Urban Farmie

Salad: Autumn Harvest Salad with Orange Vinaigrette by Whatcha Cooking Good Looking? • Main: Salted Roast Turkey with Orange, Fall Spices and Sherry Gravy by Rick Rodgers • Drink: Orange Ginger Fall Sangria by Lydi Out Loud 

Drink: Sparkling Passionfruit Green Tea by The Culinary Letter • Sweet: Passionfruit Cream by Maggie Beer • Decadent: Vegan Passionfruit Chocolate Tart by Shannon Martinez

Dinner: Pork and Pear Tray Bake by Taste.com.au • Side: Pear and Haloumi Salad by Justine Schofield • Drink: Cranberry-Pear Ginger Fizz by Brit & Co

Salad: Fall Harvest Salad with Persimmon and Pomegranate by Marilena’s Kitchen • Main: Persimmon Risotto with Pancetta and Goat Cheese by Juls’ Kitchen • Drink: Spiced Persimmon Turmeric Tea by Gourmande in the Kitchen 

Salad: Autumn Harvest Salad with Pomegranates by Fox and Briar • Dinner: Pomegranate Chicken with Almond Couscous by Cassie Best • Drink: Pomegranate-Champagne Punch by Melissa Clark

Breakfast: Autumn Porridge with Poached Quince by Lazy Cat Kitchen • Something cold: Quince and Vanilla Sorbet by Faith Durand • Something sweet: Turkish Roast Quinces with Creme Fraiche and Halva by Matt Preston

Snack: Fall-Spiced Walnuts by Take Two Tapas • Side: Apple Salad with Candied Walnuts and Cranberries by Recipe Tin Eats • Something sweet: Walnut Toffee Tart by Patricia Green

Quick: Asian Greens Stir-Fry with Almond and Sesame Crunch by Donna Hay • Main: Braised Asian Greens and Tofu in Chinese Master Stock by Honey Kitchen • Side: Asian Wilted Greens by Midwest Living 

Starter: Roast Beetroot Soup with Blue Cheese Toasts by Adam Bush • Salad: Farro Salad with Beets and their Tops by Feasting at Home • Side: Roasted Beet Salad by Love & Lemons

Starter: Broccoli, Turnip Greens and Coconut Cream Soup by The Awesome Green • Salad: Chickpea, Tuna and Broccoli Salad by Food Daydreaming • Side: Creamy Broccoli and Bacon by Café Delites

Salad: Fall Shredded Brussel Sprouts Salad by Iowa Girl Eats • Dinner: Carbonara Pasta with Charred Brussel Sprouts by Foodie Crush • Side: Roasted Brussel Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries by Julia’s Album 

Dinner: 30-Minute Kielbasa and Cabbage Skillet by Patty Catalano • Something different: Unstuffed Cabbage Casserole by Lauren Miyashiro • Side: Fall-Apart Caramelized Cabbage by Bon Appetit

Soup: Roasted Pumpkin Soup with Red Peppers and Caramelized Onions by Oh The Things We’ll Make • Dinner: Capsicum and Mushroom Beef Stew by Manu’s Menu • Something different: Pepper Pissaladière by the Good Food Team

Starter: Autumn Carrot and Sweet Potato Soup by Once Upon a Chef • Dinner: Roast Chicken Tikka Salad with Carrot Crepes by Charlotte Binns-McDonald • Side: Twice-Roasted Carrots with Honey and Almonds by Alexandra Cooks 

Salad: Autumn Salad of Roast Cauliflower, Sweet Potato Hummus and Spice Nut Crumble by Nuts for Life • Dinner: Creamy Cauliflower and Blue Cheese Pappardelle by Valli Little • Something different: Pesto-Stuffed Cauliflower Cheese by Claire Brookman

Soup: Celeriac Soup with Thyme by Naturally Ella • Something different: Whole Baked Celeriac with Autumn Mushrooms, Chicken and Herb Cream by Santa Maria World • Side: Smashed Celeriac by Jamie Oliver

Starter: Creamy Celery Soup by Erren’s Kitchen • Comforting: Creamy Celery Gratin by The Good Food Team • Side: Quick-Braised Celery by Delia Online 

Dinner: Charred Chicory Salad with Apple and Walnut by Lin’s Food • Something different: Chicory and Dolcelatte Tart by Olive • Side: Cicoria e Fagioli by Memorie di Angelina

Fresh: Fall Harvest Collard Green Rolls by Denisse Salinas • Soup: Fall Harvest Butternut Squash and Collards Soup by Ally’s Kitchen • Side: Southern Style Collard Greens by Simply Recipes

Snack: Vegetable Samosas with Fresh Coriander Chutney by Cynthia Black • Main: Coriander Chicken by The Happy Foodie • Side: Braised Fall Vegetables with Coriander by Food and Wine 

Salad: Cranberry Pecan Cucumber Salad by Cook Nourish Bliss • Main: Butternut, Lentil and Cucumber Salad by Mary Devinat • Something different: Herb Falafels with Smashed Cucumber Salad by Chatelaine

Traditional: Simmered Daikon (Daikon Fukumeni) by Recipe Tin Japan • Salad: Daikon Radish Salad by Plantings and Pairings • Side: Roasted Daikon Radish, Carrots and Peppers by Sarah’s Cucina Bella

Lunch: Apple Fennel Fall Fried Egg Sandwich by Brewing Happiness • Starter: Roasted Fennel and Potato Soup by The Simple Veganista • Side: Roasted Carrots and Fennel by Lily Julow 

Salad: Autumn Salad with Horseradish Vinaigrette by Ali Slagle • Dinner: Beef Fillet with Horseradish Butter and Mushrooms by Neil Perry • Side: Potato and Pumpkin Horseradish Mash by Michelle Noerianto

Breakfast: 15-Minute Sheet Pan Kale and Egg Bake by Healthy Nibbles • Salad: Fall Kale and Apple Super Salad by Seasons and Suppers • Side: Soft Polenta with Roast Squash, Kale and Hazelnuts by Cassie Best

Salad: Autumn Slaw with Beets, Carrots and Kohlrabi by Parade • Something different: Kohlrabi Stuffed with Quinoa, Kale and Walnuts by Diary of a Mad Hausfrau • Side: Kohlrabi ‘n’ Carrot Bake by Taste of Home 

Dinner: Spaghetti Alfredo with Mushrooms and Peas by Food Daydreaming • Side: Cheesy Autumn Mushrooms by Emma Lewis • Baking: Vegan Mushroom Wellington by Ian Theasby and Henry David Firth

Starter: Caramelized Onion and Pumpkin Dip by Everyday Gourmet with Blakely • Side: Marinated Slow Roasted Onions by Kevin is Cooking • Comforting: Onion Soup Gratinée by Dietmar Sawyere

Soup: Autumn Vegetable Soup with Parsley Pesto by One Green Planet • Salad: Autumn Quinoa Salad with Lemon Parsley Dressing by Sorted Food • Seafood: Ocean Trout with Apple, Parsley and Autumn Leaves by Emma McCaskill 

Dinner: Parsnip and Butternut Squash with Flatbreads by Dr Rupy Aujla • Side: Creamy Parsnip and Mustard Gratin by Sarah Cook • Baking: Parsnip and Porcini Wellington by Maria Elia  

Salad: Autumn Potato Salad by 101 Cookbooks • Comfort: Cheesy Scalloped Potatoes by Deliciously Plated • Side: Roasted Garlic Mashed Potatoes by the Modern Proper

Curry: One Pot Eggplant, Pumpkin and Chickpea Curry by Heavenlynh Healthy • Ramen: Warming Pumpkin Ramen by Connoisseur Veg • Casserole: Pumpkin French Toast Casserole by Inspired by Charm

Salad: Fall Harvest Salad with Roasted Brassicas, Fingerlings, and Radishes by Daniel Gritzer • Side: Roasted Radishes with Brown Butter, Lemon, and Radish Tops by Tasha de Serio • Something different: Musaengchae by Korean Bapsang

Dinner: Creamy Dijon Rosemary Chicken by Salt and Lavender • Something sweet: Black Pepper, Fennel and Rosemary Biscotti by Sarah Fioritto • Drink: Cinnamon Rosemary Old Fashioned by Salted Plains

Lunch: Grilled Fontina, Mushroom, and Sage Sandwiches by Food and Wine • Main: Brown Butter Sage Skillet Chicken by Nourish and Fete • Decadent: Seared Scallops with Butternut Squash Risotto by The Girl on Bloor 

Starter: French Style Sorrel Soup by Hank Shaw • Something different: Potato Salad with Sorrel Dressing by Lemon Thyme and Ginger • Side: Creamed Sorrel by Kmartinelli

Salad: Fall Quinoa Spinach Salad by Eating Bird Food • Comforting: One-Pot Pasta with Spinach and Tomatoes by Ann Taylor Pittman • Vegetarian: The Ultimate Saag Paneer by Sanjana Feasts

Side: Maple Roasted Delicata Squash with Burrata and Pomegranate Seeds by Waves in the Kitchen • Pasta: Spaghetti Squash with Feta and Herbs by Recipe Runner • Main: Vegetarian Stuffed Acorn Squash by Cookie and Kate 

Snack: Swede Chips with Sticky Mustard Dressing by Fuss Free Flavours • Main: Swede Gnocchi with Crispy Sage by Sophie Godwin • Side: Mashed Swede with Nutmeg by Cook Veggielicious

Breakfast: Fall Sweet Potato Breakfast Casserole by Sweet Simple Vegan • Salad: Fall Quinoa Sweet Potato Salad with Maple Vinaigrette by Chew Out Loud • Dinner: Fall Harvest Chickpea Stuffed Sweet Potatoes by Del’s Cooking Twist 

Comforting: Swiss Chard Ricotta Gnudi with Fall Mushrooms by Molly Stevens • Side: Swiss Chard Salad with Lemon, Parmesan and Breadcrumbs by Side Chef • Baking: Swiss Chard and Herb Tart with Young Cheese by Yotam Ottolenghi 

Salad: Roasted Root Vegetable Salad with Herbed Goat Cheese by Domesticate Me • Something different: Turnip Tartiflette by Sophie Godwin • Side: Parmesan Crusted Crushed Turnips by From a Chef’s Kitchen