With autumn arrives a shift in weather and mood. Evenings grow cooler, and the kitchen welcomes comforting, flavorful spoon meals that wrap you in warmth after a long summer. The season brings back favorites, but with fresher twists and richer textures that suit shorter days and cozier meals.
Three spoon-worthy recipes stand out for being delicious, consistent, and ready in just thirty minutes. Check them out below.
Not only do these dishes come together in 15 minutes, they also stay light on fat and oil. They travel well in a small container, making them ideal for lunches away from home. Spoon in action!
Contents
- 1 jar canned baked beans (400 grams)
- 12 shrimp
- 2 tablespoons tomato sauce
- 1 garlic clove
- 1/2 onion
- A little fish stock to cover
Preparation
- Peel the shrimp and remove the heads and shells, leaving the corals intact for flavor where possible.
- In a pot, simmer tomato sauce with very finely chopped onion and minced garlic. Cook for about five minutes to develop the aroma.
- Add the corals and shrimp, allowing them to flavor the mix.
- While they simmer, rinse and stir in the beans.
- Top with fish stock and simmer for another five minutes until everything is well integrated.
Purees are often set aside during the heat of summer, but autumn brings flavors that deserve to shine, such as pumpkin, chestnut, and lentil. Here chickpeas take center stage, with thyme lending a subtle, earthy note that elevates the dish.
Contents
- Olive oil: 30 grams
- 1 large onion
- Canned cooked chickpeas: 250 grams, drained
- Fresh parsley: 2 sprigs
- Dried thyme: 1 teaspoon
- Salt
- Ground black pepper
- Water: 660 milliliters
- Lemon juice: 20 grams
- Crouton: 100 grams
Preparation
- Chop the onion and sauté in a pan until it turns golden.
- Stir in chickpeas, parsley, salt, thyme, black pepper, and water. Let the mixture boil for about 20 minutes until flavors meld.
- Pour in lemon juice and blend until smooth.
- Serve hot, topped with croutons for crunch.
The autumn and winter classic, a staple of regional gastronomy, gets a modern shortcut. Fabada can be ready in under 20 minutes with a pressure cooker, without sacrificing depth of flavor.
Contents
- Asturian beans: 500 grams
- Asturian sausage: 2
- Asturian blood sausage: 1
- Lacon: 200 grams
- Bacon: 200 grams
- This
Preparation
- Soak the beans the day before for about eight hours to soften them properly.
- Place all ingredients in a pressure cooker, covering with water to about two fingers above the contents.
- Cook, adding cold water as needed when it boils to keep a gentle simmer.
- After two or three cycles of boiling, seal the pot and let it cook at the highest setting for about 15 minutes.
- Cool quickly by running under cold water until the pressure rings drop, then open.
- Remove chorizo, blood sausage, lacón, and bacon, chop them, and return to the stew to finish the dish.
These recipes reflect a shift toward quick, flavorful meals that fit busy lives while honoring autumnal ingredients and traditional techniques. The aim is to offer hearty options that stay practical for day-to-day cooking, whether at home or on the go, without sacrificing taste or nutrition.