Fall Foodie Dishes Paired With WYNK

Can you feel the heat of the summer sizzle away as the crisp fall air sweeps in? We’re loving it. While summer is filled with bright, bursting energy, the slow-down of this auburn-hued season brings with it a slowness that is perfect for relaxing gatherings with friends. 

It’s a time before the holiday rush when our get-togethers can just be about that – getting together and catching up on life, looking toward the future, and making big plans. And what better way to get into the spirit of the season than with a fall-themed dinner party? The fall harvest is abundant, with delicious fruits and vegetables just waiting to be the centerpiece of your dining table.

And, of course, what would a dinner party be without a crisp can of WYNK? We’ve put together a few of our favorite recipes highlighting seasonal ingredients and paired them each with a WYNK. Get your besties on the line and prepare to wow your guests with a seasonal menu. Choose one or make them all and serve as courses!

Maple Glazed Salmon with Roasted Brussels Sprouts

Pair with Black Cherry Fizz

*serves 4

Ingredients:

• 4 salmon filets
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, soy sauce, and olive oil. Place salmon filets in a shallow dish and pour half of the mixture over them. Let it marinate for at least 15 minutes.
3. While the salmon is marinating, toss the Brussels sprouts with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet.
4. Place the marinated salmon filets on another baking sheet lined with parchment paper. Sprinkle with salt and pepper.
5. Roast both the salmon and Brussels sprouts in the preheated oven for about 15-20 minutes or until the salmon is cooked through and the Brussels sprouts are tender and slightly caramelized.
6. While roasting, brush the remaining maple glaze onto the salmon filets halfway through cooking.
7. Serve the maple-glazed salmon over a bed of roasted Brussels sprouts.

Enjoy with a chilled Black Cherry Fizz for a sweet and tangy contrast! Or, try out these mocktails: 

• Black Cherry Midnight Mocktail
• Cherry Apple Fizz
• Black Cherry Mule

Butternut Squash and Sage Risotto

Pair with Lime Twist

*serves 6

Ingredients:

• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 30 minutes or until tender and slightly caramelized.
3. In a separate pot, heat the chicken or vegetable broth over low heat.
4. In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent.
5. Add the Arborio rice and cook, stirring, for about 2 minutes until the rice is lightly toasted.
6. If using, pour in the white wine and stir until mostly absorbed.
7. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This should take about 18-20 minutes.
8. When the rice is creamy and cooked to your desired level of doneness, stir in the roasted butternut squash cubes, Parmesan cheese, and chopped sage.
9. Season with additional salt and pepper if needed.

Serve with a zesty Lime Twist for a refreshing contrast to the creamy risotto! Or, make these mocktails:

• Sunset Sparkler
• Spiced Pear Punch
• Watermelon Basil Limeade

Spiced Pumpkin Chili

Pair with Juicy Mango

*serves 6

Ingredients:

• 1 pound ground turkey or beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) corn kernels, drained
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Sour cream, shredded cheese, and chopped cilantro for garnish

Instructions:

1. In a large pot, brown the ground meat over medium-high heat. Drain any excess fat.
2. Add chopped onions and garlic, cooking until softened.
3. Stir in the pumpkin puree, black beans, diced tomatoes, corn, and chicken broth.
4. Add the chili powder, ground cumin, cinnamon, salt, and pepper. Mix well.
5. Let the chili simmer over low heat for at least 30 minutes, stirring occasionally.
6. Serve hot, garnished with a dollop of sour cream, shredded cheese, and chopped cilantro.

Pair with a bubbly Mango Seltzer for a tropical twist on a classic chili night! Or check out these fresh mango mocktails:

• Mango Mojito
• Thyme Citrus Sparkler
• Mango Passionfruit Spritz

Dinner With a WYNK

Are you feeling inspired to put on your favorite sweater, whip up a tasty dish, and hunker down for dinner and game night? It’s sounding better and better by the moment! Grab a Variety Pack of WYNK (or two) and get this on your calendar.