Home Café: Fall & Cherries
How to make cherry vanilla syrup for coffee, four dinner ideas, and seasonal home coffee bar ideas.
I am on a mission to make cooking joyful. I’m not a great cook yet, and I hardly really know what I’m doing — but I’m working hard to make my own home my favorite restaurant.
Here are some fall recipes I’ve made to inspire your own at-home café! Please let me know if you try any — it would be a joy to know if anything was helpful!
Mediterranian Chicken Wraps
Servings: 4
Ingredients:
2 large chicken breasts, boneless and skinless
1 cucumber, sliced
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced (or purple onion)
¼ cup fresh parsley, chopped
½ cup dairy-free feta
4 gluten-free tortillas
4 tbsp hummus (store-bought or homemade)
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
For the Marinade:
2 tbsp olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Instructions:
Marinate the Chicken:
In a bowl, mix the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
Add the chicken breasts, coating them well in the marinade. Let the chicken marinate for at least 30 minutes (you can also prep this the night before for deeper flavor).
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat.
Grill the chicken breasts for about 5-6 minutes per side, or until fully cooked and no longer pink in the center.
Once done, let the chicken rest for 5 minutes, then slice into thin strips.
Prepare the Wrap Ingredients:
While the chicken is cooking, prepare the other ingredients: slice the cucumber, halve the cherry tomatoes, thinly slice the purple/red onion, and chop the parsley.
Warm the gluten-free tortillas in a dry skillet for 1-2 minutes or in the microwave.
Assemble the Wraps:
Spread 1 tbsp of hummus on each tortilla.
Add the sliced chicken, cucumber, cherry tomatoes, onions, and a sprinkle of dairy-free feta and parsley.
Drizzle with a little olive oil and a squeeze of lemon juice for extra flavor if desired.
Wrap It Up:
Fold the sides of the tortilla and roll it up tightly, like a burrito.
Serve:
Enjoy the wraps fresh or pack them for lunch! You can wrap them in foil or store them in an airtight container in the fridge for up to 3 days.
Pumpkin Turkey Chili
Servings: 4-6
This cozy, fall-inspired chili is packed with protein and warming spices, while pumpkin adds a creamy, slightly sweet twist.
Ingredients:
1 lb ground turkey
1 tbsp olive oil
1 small yellow onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) pumpkin purée (unsweetened)
1 can (15 oz) diced tomatoes (no salt added)
1 cup chicken or vegetable broth (low sodium)
1 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
Salt and pepper to taste
Optional toppings: avocado slices, dairy-free sour cream, fresh cilantro, chopped red onion, jalapeños
Instructions:
Cook the Turkey:
In a large pot, heat 1 tbsp olive oil over medium heat.
Add ground turkey and cook until browned and cooked through, breaking it up with a spatula as it cooks. Set aside in a separate bowl.
Sauté the Vegetables:
In the same pot, add the diced onion and bell pepper. Sauté for 5 minutes until they begin to soften.
Add garlic and cook for another minute until fragrant.
Add Spices & Pumpkin:
Stir in the chili powder, cumin, paprika, cinnamon, salt, and pepper, and cook for about 1 minute to toast the spices.
Add the pumpkin purée, diced tomatoes, and broth, stirring everything together.
Simmer:
Bring the mixture to a simmer, then lower the heat and let it cook uncovered for 20-25 minutes, stirring occasionally, until the chili thickens.
Return the Turkey:
Add the cooked turkey back to the pot and stir to combine. Let everything simmer for another 5-10 minutes so the flavors meld.
Serve:
Ladle the chili into bowls and top with your favorite toppings like avocado, dairy-free sour cream, fresh cilantro, or chopped red onion.
Apple & Sausage Stuffed Acorn Squash
Servings: 4
This dish combines the sweetness of apples and savory sausage in a cozy, fall-perfect acorn squash boat.
Ingredients:
2 acorn squashes, halved and seeds removed
1 lb Italian sausage (dairy-free, gluten-free if needed)
1 apple (Granny Smith or Honeycrisp), diced
1 small red onion, diced
2 tbsp olive oil
1 tsp dried sage (or 1 tbsp fresh sage, chopped)
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
Roast the Acorn Squash:
Preheat your oven to 400°F (200°C).
Rub the insides of the squash halves with olive oil, and season with salt and pepper.
Place them cut-side down on a baking sheet lined with parchment paper.
Roast for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
Cook the Sausage:
While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat.
Add the sausage and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the sausage from the pan and set aside.
Sauté the Apple and Onion:
In the same skillet, add the diced apple and onion. Cook for 5-7 minutes, until the onion is softened and the apple begins to caramelize.
Stir in the sage, thyme, salt, and pepper. Cook for another 1-2 minutes to let the flavors blend.
Combine Filling:
Add the cooked sausage back into the skillet with the apple and onion mixture. Stir everything together and cook for another 2 minutes, allowing the flavors to meld.
Stuff the Squash:
Once the acorn squash is tender, remove it from the oven.
Flip the halves over and fill each one with the sausage-apple mixture.
Optional Garnish:
Garnish with freshly chopped parsley for a touch of freshness and color.
Serve:
Serve hot and enjoy the balance of sweet, savory, and herbaceous flavors.
Chicken Shawarma Bowls (try pairing with Ghia soda!)
Servings: 4
These bowls are flavorful and fresh, with marinated grilled chicken, a quinoa base, and vibrant veggies.
Ingredients:
For the Chicken:
2 large chicken breasts or 1 lb chicken thighs
2 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cardamom (optional, for extra warmth)
Salt and pepper to taste
For the Bowls:
1 cup quinoa, rinsed
2 cups water or low-sodium vegetable broth
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped (optional for freshness)
1/2 cup hummus (store-bought or homemade)
4 tbsp tahini dressing (optional)
For the Tahini Dressing (Optional):
1/4 cup tahini
1 clove garlic, minced
2 tbsp lemon juice
2-3 tbsp water (to thin out)
Salt to taste
Instructions:
Marinate the Chicken:
In a bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper.
Add the chicken breasts or thighs, coating them well in the marinade.
Let the chicken marinate for at least 30 minutes, but ideally 1-2 hours (or overnight for deeper flavor).
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat.
Grill the marinated chicken for about 5-6 minutes per side, or until the chicken is fully cooked and no longer pink in the center.
Once done, remove from heat and let the chicken rest for 5 minutes before slicing it into strips.
Prepare the Quinoa:
While the chicken is cooking, rinse the quinoa under cold water. Combine the quinoa and water (or broth) in a saucepan.
Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes or until all the liquid is absorbed. Fluff with a fork once done.
Prepare the Tahini Dressing (Optional):
In a small bowl, whisk together the tahini, garlic, lemon juice, and water. Adjust the consistency by adding more water if needed. Add salt to taste.
Assemble the Bowls:
In each bowl, start with a base of quinoa.
Add the sliced chicken on top, followed by diced cucumber, halved cherry tomatoes, and thinly sliced red onions.
Add a spoonful of hummus to each bowl, and drizzle with tahini dressing if using.
Garnish with chopped parsley and mint for added freshness.
Serve:
Serve immediately while the chicken is warm, or store the components separately for meal prep.
Coffee & Tea Bar
Cinnamon Maple Matcha Latte
A creamy matcha latte sweetened with maple syrup and infused with a hint of cinnamon for a warm, fall vibe.
Ingredients:
1 tsp matcha powder
1 tbsp maple syrup
1/4 tsp ground cinnamon
1 cup oat milk or almond milk (or your preferred dairy-free milk)
1/4 cup hot water
Pinch of cinnamon (for garnish)
Instructions:
In a small bowl, whisk the matcha powder with hot water until smooth and frothy.
Heat the oat milk in a saucepan and whisk in the maple syrup and cinnamon until well combined and frothy.
Pour the matcha mixture into a mug and top with the maple cinnamon milk.
Sprinkle a pinch of cinnamon on top for extra warmth.
Why It’s Special: The maple syrup adds a subtle sweetness to the matcha, while the cinnamon gives it that cozy, fall feeling. It’s a unique spin on a traditional matcha latte!
Spiced Maple Almond Latte
A rich and cozy latte sweetened with maple syrup and spiced with warm fall flavors.
Ingredients:
1 shot espresso (or strong brewed coffee)
1 cup almond milk (or oat milk)
1-2 tbsp pure maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Pinch of cloves
Cinnamon stick (for garnish)
Instructions:
Brew your espresso or coffee and set aside.
Heat almond milk in a small saucepan with maple syrup, cinnamon, nutmeg, ginger, and cloves, whisking until frothy.
Pour the espresso into a mug and top with the spiced maple milk.
Garnish with a cinnamon stick and a sprinkle of cinnamon.
Cherry Vanilla Syrup
1 cup frozen cherries
1/2 cup water
1/2 cup sugar (or coconut sugar for a deeper flavor)
1 tsp pure vanilla extract
1/4 tsp almond extract
Instructions:
Cook the Cherries:
In a small saucepan, combine the frozen cherries, water, and sugar.
Heat over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
Simmer and Break Down the Cherries:
Reduce the heat to low and let the mixture simmer for 10-12 minutes.
Use the back of a spoon or a potato masher to gently crush the cherries as they soften, releasing their juices.
Strain the Mixture:
Remove the saucepan from heat and let it cool slightly.
Strain the syrup through a fine mesh sieve into a clean jar or bowl, pressing down on the cherries to extract as much liquid as possible. Discard the solids.
Add Extracts:
Stir in the vanilla extract and almond extract. Taste and adjust if needed (a touch more almond extract for nuttiness or vanilla for sweetness).
Cool and Store:
Let the syrup cool completely, then transfer it to a sealed jar or bottle.
Store in the refrigerator for up to 2 weeks.
