When the temperature begins to drop and the leaves slowly start to change color and fall to the ground, nothing beats a steaming bowl of soup and a fresh, crunchy salad — a flavorful combo that’s both light and satisfying.

We asked Jimmy Eskridge, an Apex-based personal chef and owner of TasteBuds Innovative In-Home Dining, to create three soup and salad pairings that are easy to make, but taste like you’ve been cooking all day. Eskridge has been in business for more than a decade making meal planning easy for individuals, families, and small groups. He really knows his stuff, and we know you’ll love these recipes!

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Jerk chicken and rice soup. Ginger, kale, cucumber, and broccoli salad.

Jerk Chicken and Rice Soup

1 whole chicken
1 tablespoon jerk seasoning
3 chicken bouillon cubes
1 large onion, diced
4 carrots, diced
4 celery stalks, diced
3 bay leaves
1 ½ cups wild rice
2 tablespoons sherry

• Clean the chicken, being sure to clear the cavity. Rub with jerk seasoning and cover with water in a stock pot. Add bouillon cubes, onions, carrots, celery, and bay leaves. Bring to a boil, then reduce to a simmer for 35-45 minutes. Remove chicken from the pot to cool. Remove bay leaves.
• Pick chicken off the bone and dice into small pieces. Return to the pot.
• Bring stock to a boil and add rice and sherry. Reduce to a simmer and cook for 15 minutes.

Ginger, Kale, Cucumber, and Broccoli Salad

1 tablespoon olive oil
1 bunch kale
1 cucumber
1 head broccoli
1 tablespoon sesame oil
1 package ramen noodles
1 can chickpeas
2 teaspoons curry powder
Cherry tomatoes
Ginger dressing

• Massage kale and then chop.
• Thinly slice cucumber.
• Cut broccoli into small pieces.
• Add sesame oil to a pan on medium heat and add chopped up ramen noodles. Shake around in the pan until brown. Let cool.
• In a pan heated to medium, add olive oil and drained chickpeas. Shake around in the pan for 5 minutes and add curry powder. Let cool.
• Combine all ingredients in a bowl and dress with ginger dressing.

Coconut butternut squash soup. Goat cheese beet salad.

Coconut Butternut Squash Soup

2 tablespoons olive oil
3 medium carrots, diced
1 medium onion, diced
2 cloves garlic, minced
2 pounds butternut squash, cubed
2 tablespoons garlic chili sauce
2 teaspoons cumin
1 teaspoon coriander
64 ounces vegetable broth
1 can coconut milk
Salt and pepper to taste

• Heat olive oil on medium-high heat in Dutch oven.
• Add carrots, onion, and garlic. Cook until onions are translucent (about 4 minutes).
• Add butternut squash, chili sauce, cumin, coriander, and vegetable broth. Bring to a boil. Reduce to a simmer and cook for 25 minutes, until squash is tender.
• Let cool.
• Blend until smooth.
• Stir in coconut milk; add salt and pepper to taste.

Goat Cheese Beet Salad

Arugula
Crumbled goat cheese
2 raw beets, peeled and grated
Toasted slivered almonds
Balsamic vinaigrette dressing

• Put arugula in a bowl and spread beets on top.
• Cover with goat cheese and almonds.
• Dress the salad with vinaigrette.

Creamy andouille soup. Granny Smith salad.

Creamy Andouille Soup

1 tablespoon olive oil
4 cups andouille sausage, diced
1 large onion, chopped
3 carrots, chopped
8 ounces baby bella mushrooms, sliced
1 red pepper, finely diced
2 cloves garlic, diced
2 teaspoons paprika
5 cups chicken stock
1 small russet potato, diced
1 cup heavy cream
Salt and pepper to taste

• Cook sausage in olive oil over medium-high heat. Remove and set aside.
• Reserve 2 tablespoons of oil in your pot and cook onions, carrots, mushrooms, and red pepper for 3 minutes.
• Add garlic and paprika and cook for 1 minute.
• Add potatoes and chicken stock and bring to a boil. Reduce to a simmer and cook for 20 minutes.
• Stir in heavy cream; add salt and pepper to taste.

Granny Smith Salad

6 slices bacon
5 ounces spring mix
3 Roma tomatoes, chopped
2 Granny Smith apples, chopped into
1-inch pieces
8 ounces crumbled gorgonzola
Walnut pieces
Blue cheese dressing

• Cook bacon until crispy and chop into small pieces.
• Toast walnut pieces in 350 degree oven on a sheet pan for 5 minutes.
• Add spring mix to a bowl.
• Cover with apples, bacon, tomatoes, walnuts, and gorgonzola.
• Dress with blue cheese dressing to taste and toss.

More From Our Oct 2022 Issue

• Hole-in-the-Wall Haunts
• Soup-er Salads
• Naked and Afraid’s Wes Harper
• Restaurant Profile: Colletta
• Fountainhead of Flavors
• Erica Chats: Quick and Easy DIY Projects for Your Fall Gatherings
• Things to Do: October 2022
• Nonprofit Spotlight: Pretty In Pink Foundation
• On Trend: Hibiscus
• Small Business Spotlight: Raleigh Cheesy
• Garden Adventurer: Conversation Piece: The Ginkgo Tree
• Liquid Assets: Blood Moon India Pale Ale by bmc brewing
• Liquid Assets: An Old Fashioned Fall Day