Fall recipes


Carter Ross

As fall approaches, it is essential to partake in fall themed delicacies.

Carter Ross and Natalie Dion

Now that the weather’s getting colder, many find themselves craving something more festive than just a school lunch or a granola bar. It’s autumn, the season of pumpkin spice, cinnamon apple, squash, and other interesting flavors not present any other time of the year! Here are some of Nordic’s favorite fall recipes.




Refreshing Autumn Drink


Credit goes to Freshman Hazel Colver



  • 1 Tbsp. caramel syrup
  • 1 Tbsp. cinnamon sugar
  • 2 oz. apple juice
  • 4 oz. chai tea ( this can be brewed ahead of time and stored in the fridge)
  • 1 oz. sparkling water



  1. Dip the rim of the glass in water, then dip it in the cinnamon sugar.
  2. Drizzle caramel along the sides of the glass (leave extra for a later step).
  3. Add ice to the glass.
  4. Add the chai tea and apple juice to the glass.
  5. Add the sparkling water and extra caramel.
  6. Stir and enjoy!




Autumn Bruschetta Mini-Pizza



  • 6 slices Italian bread, cut ½ to 1 inch thick
  • 2 Tbsp. butter
  • 1 ½ Tsp. dried sage
  • 1 whole butternut squash diced into ½-inch chunks
  • 1 green apple, diced
  • 1 cup crumbled pecans
  • ½ cup crumbled goat cheese
  • 1-3 Tbsp. balsamic dressing
  • Heated honey to garnish



  1. Apply a heavy coat of butter to the pizza pan, then add the diced squash. Drizzle with olive oil and add sage, salt and pepper to taste. Mix until evenly coated.
  2. Bake until the squash is tender, flipping once after 15 minutes, a total of 30-40 minutes.
  3. Let cool completely and then refrigerate.
  4. In a bowl, gently mix the cooled squash with the apple and at least 1 tablespoon balsamic dressing (you may add up to 3 to achieve the consistency you want). Do not overmix, you don’t want it to be mushy. Set aside until step 7.
  5. Lightly butter both sides of the bread.
  6. Grill or toast the bread until it is slightly browned.
  7. Place the toast on a serving plate and top each piece with the squash mixture.
  8. Sprinkle goat cheese and pecan crumbles on top of the squash mixture.
  9. Drizzle warmed honey lightly in the same direction on all pieces.
  10. Serve immediately at room temperature.


Kosher Option


Honey Pastrami Pomegranate Pizza



  • 1 package prebaked 14×6 pizza crust
  • 1/2 cup fried onions
  • 1 (12-oz.) package beef pastrami, cut into thin strips
  • 1/2 cup honey
  • 1/4 cup pomegranate juice
  • 1/2 cup pomegranate seeds (optional), for garnish



  1. Preheat the oven to 400℉ and line the baking sheet with parchment paper.
  2. Place the pizza crust on a prepared baking sheet. Using a spoon, cover the pizza crust with a thin layer of fried onions. Sprinkle on sliced pastrami to cover the entire surface.
  3. In a one-pound container, add the honey and pomegranate juice and cover the container with a lid. Shake until combined.
  4. Using a spoon, drizzle the pomegranate-honey mixture over the pizza. Place the baking sheet in the oven on the middle rack for 10–15 minutes, depending on how well done you like it.
  5. Remove the pizza from the oven and garnish it with pomegranate seeds.
  6. Serve immediately.