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What’s In Season – Recipes to Make in November

November 6, 2021 By Jess Leave a Comment

Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes
Seasonal November Recipes

It’s time for comforting and seasonal recipes for November!

Seasonal November Recipes

This time of year I like to balance the seasonal produce with sweet treats I like to make.

So grab a cup of coffee and let’s dive into all of the recipes to make in November along with some ideas for the upcoming holiday season! 

I am really looking forward to baking some of my favourite holiday treats this month. I love to make a cup of hot chocolate, put on a Christmas movie and bake, bake, bake!

Seasonal November Recipes

But other than baking, I’m always on the lookout for one-pot and easy meals for weeknights. I found this AWESOME post from Modern Proper with 60 BEST EASY DINNERS and it’s been my go-to lately. Some of our fav dinner’s we’ve made are: Thai Basil Beef, Kung Pao Chicken and Sesame Garlic Ramen Noodles.

There are so many recipes I want to make this time of year; from cozy soups to one pot pastas, to seasonal desserts and festive cocktails. It’s hard to choose!

Seasonal November Recipes

So here are some of my fav recipes to make in November to help all of those cravings:

Broccoli – Orecchiette with Sausage and Broccoli

Carrots – Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Cranberries – Cranberry-Pear Chia Seed Jam

Kale – Warm Kale Salad with Sweet Potatoes & Apples (from my FREE e-Cookbook)

Pears – Baked Pears with Cardamom Cream

Sweet Potato – Sweet Potato and Cheddar Drop Biscuits

Winter Squash – Roasted Butternut Squash and Apple Soup

I hope wherever you are, you are able to gather again together for the holidays; whether in small or larger groups.

Seasonal November Recipes

So with that in mind, check out my GATHERINGS section for ideas of what to serve like my Festive Market Cheeseboard or my roundup of holiday cocktails.

Until the next cooking adventure,
Jess

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Filed Under: Recipe, What's In Season Tagged With: baked pears, broccoli, butternut squash, carrots, kale, november recipes, sweet potato, what to eat in november

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INSTA-GRATIFICATION

It’s the perfect season to make these Zucchini O It’s the perfect season to make these Zucchini Oatmeal Breakfast Cookies🙌🏻🙌🏻

Packed with tons of good-for-you ingredients like oats, coconut & zucchini AND they’re made in just one bowl!

Great to take on-the-go or as a snack - get the recipe on the blog, linked in bio above 👆🏻

https://www.cookinginmygenes.com/zucchini-oatmeal-breakfast-cookies/
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#cookinginmygenes #oatsforbreakfast #easybreakfastideas #zucchinirecipes #breakfastcookies #recipereels #f52farmstand #thebakefeed #imsomartha #bakebakebake #summerbaking #zucchinimuffins #healthysnack #feedfeedbaking #veggierecipes
*new* A slice of sourdough topped with a layer of *new* A slice of sourdough topped with a layer of cream cheese, sliced heirloom tomatoes, fresh basil and a pinch of salt = heaven

My kind of summer toast! 

Get my 3 Easy Summer Toast recipes by clicking the link in my bio above friends 👆🏻

https://www.cookinginmygenes.com/easy-summer-toast-recipes/
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#cookinginmygenes #inseasonnow #tomatoseason #howisummer #eattherainbow #toasttuesday #tomatotoast #heirloomtomatoes #stylingtheseasons #summerfood #f52farmstand #toastrecipes #easybreakfast #easylunchideas
This is my FAV summer pasta and it’s so simple t This is my FAV summer pasta and it’s so simple to make too! Roasted tomatoes, your fav pasta, some dried spices, basil and parm - that’s it. SAVE this recipe to make this month - here’s the recipe friends!

INGREDIENTS:

500g rotini, penne or fusilli pasta
4 cups baby or cherry tomatoes
1/3 cup olive oil
1 tbsp red wine vinegar
3/4 tsp garlic powder
3/4 tsp dried thyme
1/2 tsp dried oregano
3/4 tsp coarse sea salt
Ground pepper
Optional: red chili flakes
1/2 cup chopped fresh basil
3/4 cup parmesan cheese shredded

INSTRUCTIONS: 
1. Pre-heat oven to 375F. Line a baking sheet with parchment paper. 
2. Mix together olive oil, red wine vinegar, garlic powder, dried thyme, dried oregano, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet, pour the olive oil mixture over and stir to make sure tomatoes are coated. 
4. Roast tomatoes for 25-30 minutes until tomatoes are soft and lightly caramelized.
5. While the tomatoes are roasting, bring a large pot of salted water to a boil (large enough to mix all ingredients back in when done). Cook the pasta according to package directions and reserve a ¼ cup of cooking water before draining pasta.
6. When tomatoes are done, add tomatoes along with all the juices from the baking sheet and 1/4 cup cooking water back to the pasta pot. Stir in pasta, pinch of pepper flakes (if using), fresh basil and parmesan cheese.
7. Serve warm or at room temperature and top with more basil and parmesan.
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#summerpasta #easydinnerideas #recipereels #pastalover #tomatoseason #lightandbright #gatheringslikethese #picnicfood #pastarecipe #inseasonnow #whatsonmyplate #dinnerrecipes #summerrecipes #meatlessmondays #feedfeedvegetarian #veggiegarden
This Cucumber Cider Smash Cocktail is made with ju This Cucumber Cider Smash Cocktail is made with just 4 INGREDIENTS!

So simple for the summertime - here’s how to make it:

INGREDIENTS:
1/2 tsp sugar
6 mint leaves
3 cucumber slices
6-8 oz chilled dry cider
ice cubes
optional: mint leaves and cucumber slices for garnish

INSTRUCTIONS:
1. Add a 1/2 tsp sugar to a cocktail glass along with mint leaves and cucumber slices.
2. Using a muddler or wooden spoon, muddle / crush the mint and cucumber with the sugar to release the cucumber and mint flavours. Crush for about 20-30 seconds.
3. Add a few ice cubes and cider, stir a few times. Garnish with mint leaves and cucumber slices.

Sip responsibly!
https://www.cookinginmygenes.com/cucumber-cider-summer-cocktail/
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#summercocktails #cookinginmygenes #albertacider #feedfeedcocktails #summerdrinks #happyhourathome #eatalbertafirst #stylingtheseasons #inseasonnow #recipereels #yyccocktails #craftcocktail #drinkswithfriends
It’s peach season! And it doesn’t get any bett It’s peach season! And it doesn’t get any better than these grilled peaches - topped with an oat crumble and vanilla ice cream. A dessert for any summer day!

Recipe is on the blog friends! Link in bio above👆🏻

https://www.cookinginmygenes.com/grilled-peaches-with-oat-crumble-vanilla-ice-cream/
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#inseasonnow #grilledpeaches #onthegrill #cookinginmygenes #yycfoodblogger #foodphotographyandstyling #summerrecipes #lightandbrightfood #summerdessert #imsomartha #thefeedfeed #peachseason #stonefruit #f52grams
Your new fav summer salad recipe is here! Roasted Your new fav summer salad recipe is here! Roasted tomatoes, pesto, arugula, halloumi and a squeeze of lemon. 

It’s packed with flavour AND perfect for any summer meal. Here’s how to make it:

INGREDIENTS:
2 cups baby tomatoes, halved
1 tbsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp coarse salt
ground pepper
8 slices halloumi cheese (about half-inch slices)
6 packed cups arugula
1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
lemon
4 tbsp prepared pesto 

INSTRUCTIONS
1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
2. Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
3. Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
4. To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
5. To make the salad, divide the arugula between two large plates.
6. Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
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#summersalad #cookinginmygenes #summerrecipes #recipevideo #easyrecipes #summerfood #inseason #tomatoseason #bbqfood #mealplanning #foodfluffer #damnthatsdelish #saladrecipe #dinnerinspiration #farmfresh #summerproduce
You’re going to want to make this Easy Tortellin You’re going to want to make this Easy Tortellini Pasta Salad on repeat this summer! 

Cheese tortellini is mixed with fresh herbs, peas and arugula, topped with parmesan and a bright lemon & oregano dressing!

SO easy to make, SAVE this recipe for a delicious dinner, picnic or barbecue!

INGREDIENTS
350-450 g fresh or frozen cheese tortellini 
1 cup peas, fresh or thawed from frozen
1/2 cup chopped mixed fresh herbs (parsley and basil)
1/2 cup shredded parmesan cheese
1 cup packed fresh arugula
LEMON OREGANO VINAIGRETTE
1/3 cup extra virgin olive oil
juice from one lemon
1 garlic clove, minced
1 tsp dried ground oregano
1/2 tsp kosher salt
pinch ground pepper

INSTRUCTIONS
1. Cook tortellini according to package directions. Rinse with cold water and drain well.
2. Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside.
3. Place the cooked tortellini in a large mixing bowl. Add peas, herbs, shredded parmesan cheese and arugula. If you're making this ahead of time, leave out the arugula and mix it in just before serving.
4. Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
5. Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.

https://www.cookinginmygenes.com/easy-summer-tortellini-pasta-salad/
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#pastarecipe #summerrecipes #pastasalad #tortellini #buzzfeast #feedfeedvegetarian #damnthatsdelish #picnicfood #imsomartha #recipevideo #summercooking #mealplanning #dinnerinspiration #saladrecipe
This Tropical Rum Slushie is made for summer weeke This Tropical Rum Slushie is made for summer weekends! It takes just 5 ingredients to blend up this summer sip - SAVE THIS POST to make the recipe this summer!

INGREDIENTS
2 cups frozen mango
2 cups frozen pineapple
1 1/2 tbsp maple syrup, honey or agave syrup
juice of one lime
3/4 cup rum
ice
lime slices or mint to garnish

INSTRUCTIONS
1. Add frozen mango, frozen pineapple, maple syrup, lime juice and rum to a blender. Blend on high until everything is combined. Add in a couple ice cubes and blend to your desired slushie texture.
2. If the mixture is too thick, add a bit of water & blend until desired consistency is reached. Garnish with lime or mint & enjoy!

https://www.cookinginmygenes.com/tropical-rum-slushie/
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#cookinginmygenes #yycfoodblogger #summerdrinks #summercocktails #easycocktails #feedfeedcocktails #rumcocktails #slushiedrinks #tropicaldrinks #foodphotographyandstyling #happyhourathome
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