Food Of The Month Club: 10 Recipes Celebrating October's Food Holidays

A vegan twist on Tuscan chicken, this recipe uses fiber-filled chickpeas as the protein and packs in coconut milk, sundried tomatoes and spinach, too. You can buy a jar of tomatoes, but you can also slow roast them in the oven if you have a bounty of end-of-season ‘maters.

Cool weather means chili season, but October is also prime pumpkin time. Put them together for this comforting bowl of seasonal goodness. Sprinkles of cocoa and cinnamon add something special.

Pizza crust is a great canvas to construct your personalized work of art. Celebrate Pizza Month with this fall-themed pizza, complete with three cheeses, butternut squash and kale. It’s healthy, seasonally fresh and delicious.

Who says oatmeal has to be sweet? For National Oatmeal Day, treat oats like a savory grain and dress it up with greens, soy sauce and a jammy egg. This not only gives you a new option for breakfast, but an anytime meal that comforts your soul.

There’s a million different ways to enjoy a potato, but this buttery torte is one of the best. Yes, it’s a lot of steps, but it’s a potato party after all!

For World Pasta Day, we travel to Greece, via Ina Garten, to enjoy this meaty pasta bake with silky bechamel sauce. Pro tip: use a wine you want to drink to cook with and serve the rest of the bottle with dinner.

You won’t find a meatier sauce than a Bolognese Ragu. This sauce likes to simmer for hours, so a slow cooker is a good call. Serve over pasta, polenta or scoop with crusty bread.

Is this sweet and savory tart a favorite after-school snack or a sophisticated cocktail party appetizer? Why not both?

A smoky distilled beverage made from agave, mezcal has a deeper, more complex flavor than blue agave-made tequila (fun fact: all tequila is mezcal but not all mezcal is tequila). Here, it’s dressed up with ancho chili honey, lime and maraschino liqueur for a sweet and spicy finish.

We love a good sharwarma from a food truck, but when the truck is not around, you’ve got to take matters into your own hands. This sheet pan recipe is the best way to make juicy, flavorful meat at home without a vertical spit.