Fall gives us a chance to change from our Summer foods to more hearty, warm foods. It is a season where we start to look forward to home cooked meals that are comforting and filling.
Meals in Fall tend to be more time intensive to prepare and based off handwritten recipe cards. We fill our kitchens with these hearty aromas that draw people in and close to us.
There are several ways to enjoy these favorite seasonal foods with essential oils. Replacing herbs and spices with essential oils is easy and can introduce wonderful flavors to your dishes.
I personally love using cast iron in the Fall for my cooking and seek out recipes to leverage those pans. Here are 2 wonderful recipes to try using oils in your dishes and pull out those well loved cast iron pans:
4 cups bone broth or vegetable stock
1 cup canned pumpkin puree
2 tablespoons unsalted butter
1 shallot minced
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme (REPLACE with 1 drop doTERRA Thyme oil)
1 1/2 cups Arborio rice
1 teaspoon white wine vinegar
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg
Fresh ground black pepper (REPLACE with 1 drop doTERRA Black Pepper oil)
1 cup crumbled goat cheese
1/2 cup dried cranberries
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.
1 tbsp. olive oil
1 medium onion
1 tsp. dried oregano (Replace with 1 drop doTERRA Oregano oil)
1/4 tsp. crushed red pepper flakes
1 lb. Extra-lean ground turkey
1 can no-salt-added diced tomatoes
1 can Campbell’s Healthy Request Tomato Soup
1/2 c. lowfat, small-curd cottage cheese
1/2 c. chopped fresh flat-leaf parsley
4 oz. part-skim mozzarella
6 no-boil lasagna noodles
Heat oven to 400 degrees F. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the onion, oregano, red pepper flakes, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
Add the turkey and cook, breaking it up with a spoon into very small pieces, until no longer pink, 4 to 5 minutes. Add the tomatoes and soup and simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes (this should still be a loose mixture; it will thicken in the oven).
Meanwhile, in a small bowl, combine the cottage cheese, parsley, and 1/2 cup mozzarella.
Transfer 3 3/4 cups sauce to a bowl. Lay one-third of the noodles evenly over the sauce in the skillet. Dollop with half the cheese mixture, then spoon 1 cup of the remaining sauce over the top; repeat once.
Top with the remaining noodles and sauce. Cover the pan tightly with foil and bake until the noodles are tender, 23 to 25 minutes.
Remove the foil. Broil until some of the noodle edges begin to crisp, 3 to 4 minutes. Sprinkle with the remaining 1/2 cup mozzarella and broil until the top is golden brown and the edges of the noodles are crispy, 1 to 2 minutes more. Let rest 5 minutes before serving.
Interested in more?
Fall cooking is wonderful and flavorful! Include essential oils in your dishes for enhancing flavors and ensuring fresh full flavors.
Email me with questions about how to use oils in your cooking
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