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 

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

Canning: Honeyed Preserved Cumquats by Molly Watson • Dinner: Grilled Chicken and Cumquat Spring Salad by Gluten Free Yummy • Something different: Chocolate Cumquat Spring Roll by Pichet Ong and Genevieve Ko 

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: 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 

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

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

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 

Salad: Beetroot, Fennel and Rhubarb Salad by Mike McEnearney • Dessert: Rhubarb and Vanilla Friands by Eat, Little Bird • Drink: Spring Rhubarb Cocktail by Eating Well 

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 

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: Blueberry Brussels Sprouts Salad by Two Peas and their Pod • Side: Lemon Parmesan Shaved Brussels Sprouts by Lively Table • Citrus take: Orange Glazed Brussels Sprouts by Avery Cooks 

Side: Asian Couscous Slaw by Lucy Nunes • Dinner: Maple and Sherry Vinegar Chicken Drumsticks with Lentil and Cabbage Salad by Shannon Bennett • Something different: Chow Mein Cabbage Rolls by Claire Brookman 

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 

Soup: Cream of Celery Leaf and Scallion Soup by From a Chef’s Kitchen •Salad: Celery, Mint and Manchego Salad by Emma McCaskill • Pasta: Spring Pasta with Radishes and Celery by Forward Eats 

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: Vietnamese Daikon and Carrot Pickles by Elise Bauer • Something different: Raw Vegan Daikon Spring Roll by Rachel Carr • Side: Spicy Roasted Daikon Radish French Fries by Cooking on the Weekends 

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 

Starter: Roasted Fennel and Spring Greens Soup by Kale and Caramel • Dinner: Roasted Fennel and Pine Nut Polpette by Jamie Oliver • Side: Fennel and Spring Onion Salad with Blood Orange Vinaigrette by Eat. Play. Be 

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 

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 

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 

Breakfast: Spring Garlic and Mushroom Frittata by the Tasting Table Team • Dinner: Spaghetti Alfredo with Mushrooms and Peas by Food Daydreaming • Side: Crispy Mushrooms with Creamy White Beans and Kale by Chris Morocco 

Snack: Crisp-Fried Okra by Joseph Abboud and Tom Sarafian • Dinner: Greek Okra Stew by Akis Petretzikis • Something different: Okra with Scallion, Lime, and Ginger by Maggie Ruggiero 

Snack: Fancy French Onion Dip by Lucy Nunes • Starter: White Onion Velouté with Crisp Garlic and Tapenade by Daniel Southern • Salad: White Onion, Chive and Sweet Vinegar Salad by O Tama Carey 

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 

Salad: Raw Spring Salad by Jamie Oliver • Dinner: Grilled Chicken, Bacon and Radishes by My PCOS Kitchen • Something different: Indian Style Radish and Peanut Salad by Cook’s Hideout 

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 

Veggies: Shallot Garlic Mushroom by The Mediterranean Dish • Side: Roasted Shallots by Greedy Gourmet • Baking: Shallot, Onion and Chive Tart by Paul Hollywood 

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 

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 

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: 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 

Canning: Bramble and Bay Jam by Delicious Magazine • Baking: Perfect Blackberry Cobbler by The Chunky Chef • Dessert: Mini Dark Chocolate, Blackberry and Bay Pavlovas by Rosie Birkett 

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 

Breakfast: Blended Date Oatmeal by Nutrition Stripped • Starter: Goat Cheese Stuffed Bacon Wrapped Dates with Rosemary Honey by Half Baked Harvest • Fresh: Autumn Harvest Salad with Creamy Date Vinaigrette by A Simple Pantry 

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

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

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 

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 

Seafood: Grilled Salmon with Spicy Melon Salsa by William Sonoma • Side: Cucumber-Honeydew Salad with Feta by Rikki Snyder • Something cold: Honeydew Granita by Bonnie Hawkins 

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 

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: 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: Sugar-Crusted Raspberry Muffins by Cynthia Nicholson • Something sweet: Raspberry Crumble Bars by Pinch of Yum • Drink: Spiced Raspberry Apple Cider by The Flavor Bender 

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

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

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 

Lunch: The Ultimate Avocado Sandwich by Hurry the Food Up • Starter: Prawn-Stuffed Avocados with Finger Limes by Food Daydreaming • Salad: Fall Chicken Avocado Pear Salad Recipe by Add a Pinch 

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 

Make it: Cardamom Simple Syrup by Colleen Graham • Dessert: Lemony Hazelnut Cake with Fall Fruit and Cardamom by Sarah Jampel • Drink: Brown Sugar Cardamom Latte by Fox and Briar 

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 

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 

Dinner: Pulled Pork with Cinnamon and Clove by Cyrus Todiwala • Something sweet: Baked Apples with Verjuice and Clove Crumb by Good Food • Drink: Coffee with Cinnamon and Cloves by Jill Garn 

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 

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 

Comfort: Eggplant Ragout with Creamy Polenta by Kristina Preka • Decadent: Pumpkin Eggplant Parmesan Casserole with Burrata by Table for Two • Warming: Moroccan-Spiced Eggplant and Tomato Stew by Minimalist Baker 

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 

Seafood: Baked Salmon with Creamy Leeks by Viktoria’s Table • Chicken: 30-Minute Creamy Mushroom and Leek Chicken Breasts by Foodie Crush • Baking: Potato, Leek and Goat Cheese Galette by Eating Well 

Seafood: Seafood in Coconut and Lemongrass Broth by AWW Food • Vegetarian: Lemongrass Tofu by 40 Aprons • Chicken: Vietnamese Lemongrass Chicken by Gimme Some Oven 

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 

Seafood: One-Skillet Shrimp and Okra by Simple Season • Something different: Four-Ingredient Okra Stir Fry by Omnivore’s Cookbook • Side: Oven Roasted Okra by Eating Bird Food 

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 

Soup: Herby French Shallot Soup by Half Baked Harvest • Salad: Fall Salad with Shallot Vinaigrette by Kosher.com • Something different: Shallot Tarte Tatin with Goat’s Cheese by James Martin 

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 

Soup: Vegan Corn Chowder by Velvet and Vinegar • Something different: Fall Corn Pudding with White Cheddar and Thyme by Justin Chapple • Side: Parmesan, Zucchini and Corn by Damn Delicious 

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 

Starter: Confit Garlic with Roasted Tomatoes on Toast by Adam Bush • Soup: Roasted Tomato and Capsicum Soup with Feta by Helen Moursellas • Dinner: Tomato-Braised Chicken with Parsnips and Fennel by The Original Dish 

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 

Seafood: Salmon Skewers with Radish, Watercress and Avocado Salad by Kate Nichols • Comforting: Watercress, Leek, Cheddar and Sourdough Gratin by Izy Hossack • Side: Persimmons and Watercress Salad with Candied Walnuts and Goat’s Cheese by My Kitchen Love