Autumn at the Table

October 5, 2026

By Lydia Zerby

There’s something about fall that calls us back to the kitchen. Maybe it’s the cooler weather, the return of family routines or simply the craving for hearty, homemade meals. These recipes offer a little of everything the season has to offer. Cozy comforts, everyday conveniences and special occasion favorites to grace your table.  

 

Turkey, Mushroom & Wild Rice Soup

• 3–4 pound roasted bone-in turkey breast
• 1 medium onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2–3 cloves garlic, minced
• 8 ounces button mushroom, chopped
• 1 cup wild rice
• 1 ½ tablespoons tomato paste
• 2 quarts chicken stock
• 1 cup heavy cream
• 2 teaspoons finely chopped rosemary or thyme, divided
• Salt and pepper 

Roast the Turkey Breast (may be done ahead of time) 

Note: You will use half the roasted turkey to get the 2–3 cups of shredded turkey needed for this recipe.  

Dry brine the turkey breast: Season with salt, black pepper and the zest of one lemon. Refrigerate for at least two hours or overnight. When ready to cook, preheat the oven to 425 degrees F. Remove the turkey breast from the refrigerator and let temper on the counter for up to 30 minutes. 

Line a sheet tray with parchment and drizzle the turkey breast with a tablespoon of olive oil. Roast the turkey breast for about 20 minutes, then reduce the oven to 375 degrees F. Continue to cook for about 35–45 minutes or until an internal temperature of 165 degrees F. Let the turkey rest to cool before shredding. Shredded turkey can be made ahead of time and stored in the refrigerator for 3 days. 

Making the Soup 
Sauté the onion on medium heat for about 5 minutes, until it starts to become translucent. Add the carrots and celery, and cook for another 5 minutes or so, until the vegetables are slightly tender. Add the garlic and cook for 30 seconds, until fragrant. Add the chopped mushrooms. Cook for about 10 minutes, until tender and lightly browned. 

Make a well in the middle of the pot by pushing the vegetables to the sides. Add a tablespoon of oil and the tomato paste to the middle of the pot and stir for about 30 seconds, letting it cook and darken slightly. Add 1 ½ teaspoons of chopped rosemary, then combine all the ingredients. 

Stir in the chicken stock and salt. 

Add the wild rice. Cook for about 40 minutes, until tender. 

Add 2–3 cups of shredded turkey and the heavy cream. Stir to combine and warm through. 

Serve immediately, topping each portion with black pepper and a pinch of the remaining chopped rosemary or thyme, if desired. 

Serves 6. Photo and recipe credit: National Turkey Federation

 

Classic Beef Wellington

• 1 center-cut beef tenderloin roast, fat removed (about 2 pounds) 
• 1 teaspoon olive oil, divided 
• ½ teaspoon salt 
• ½ teaspoon pepper, divided 
• 8 ounces mushrooms 
• 1 large shallot 
• 2 tablespoons dry red wine 
• 2 tablespoons Dijon-style mustard 
• ½ teaspoon dried thyme
• 1 sheet frozen puff pastry (½ package), thawed 

Heat ½ teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and ¼ teaspoon pepper. Press evenly onto all surfaces of beef tenderloin roast. Place roast in skillet; brown evenly. Remove roast from skillet. 

Heat oven to 425 degrees F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not overprocess. Heat remaining ½ teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining ¼ teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool. 

Cook's Tip: Mushrooms and shallot may be finely chopped by hand. 

Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 x 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving ½-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press dough together to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry. 

Cook's Tip: Use any excess dough to decorate Wellington. 

Bake in 425 degrees F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes. Temperature will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium. Carve into slices and serve with your favorite vegetables. 

Serves 4. Photo and recipe credit: Iowa Beef Industry Council

 

Ground Pork Protein Bowls

• 3 cups peeled and diced sweet potatoes (about ¾ inch cubed)
• 1 tablespoon vegetable oil
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 1 pound ground pork
• 1 packet (1 ounce) taco seasoning
• 1 cup fresh-cut sweet corn
• 2 cups cottage cheese
• 1 avocado, diced
• 2 tablespoons hot honey
• Red pepper flakes, optional 

Preheat oven to 425 degrees F and grease a sheet pan; set aside. 

Add the diced sweet potatoes to a large bowl; drizzle with oil and sprinkle with salt, garlic powder, onion powder, black pepper and paprika. Stir to combine. 

Spread out evenly on the prepared pan and bake for 15 minutes. 

Meanwhile, brown the ground pork while stirring in the taco seasoning until completely cooked, then set aside. Remove the sweet potatoes from the oven and use a spatula to make some room for the corn. Add the corn and bake an additional 5–10 minutes or until the sweet potatoes are tender and the corn is hot. 

To assemble the bowls, divide the sweet potatoes, corn, ground pork, cottage cheese and avocado between the four bowls. Drizzle with hot honey and sprinkle with red pepper flakes, if desired.

Serves 4. Photo and recipe credit: Iowa Pork Producers Association

 

Skinny Eggs Continental

• ¼ cup breadcrumbs
• 1 tablespoon olive oil or margarine
• 4 eggs, hard-cooked and sliced horizontally
• 1 cup turkey ham, diced
• 1 cup low-fat yogurt, plain
• 1 tablespoon nonfat milk
• 2 tablespoons minced onion
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ½ teaspoon paprika
• ½ cup low-fat cheddar cheese, shredded 

Heat oven to 350 degrees F. Toss breadcrumbs in olive oil or margarine; divide breadcrumbs into 4 buttered 10-ounce baking dishes, then layer egg slices on top of the crumbs. 

Combine turkey ham, yogurt, milk, onion, and seasoning; spoon mixture over eggs, dividing evenly. Top with cheese. Bake uncovered for 10 to 15 minutes, or until cheese is melted. 

Serves 4. Photo and recipe credit: Iowa Egg Council