Happy Fall!

It’s that time of year again, folks. The days are shorter, the weather is crisp, and the leaves are a changin’! Fall is upon us! Just two more days until we’ll officially leave the long, warm days of summer behind us and open our doors to the ever so welcome days of fall. Even though fall doesn’t technically start until Saturday, it entered our apartment the day that the weather dropped below 60 and an acorn squash entered my belly. For weeks now i’ve been enjoying warm soups, fall inspired salads, spiced teas, and airy scarves. Boots and jeans are slowly creeping back into my wardrobe, and we’ve already indulged in a gourd or two. Jacob’s all geared up for his next brew, an Oktoberfest and a Pumpkin Ale, and i’ve already accumulated a nice list of fall inspired dishes to whip up during this delightful season. Here are a few that I plan to make this week in honor of the first official week of fall:

-Butternut squash macaroni and cheese. A delectable dish made up of squash, gruyere cheese, caramelized onions, and bacon. What’s not to love?

-Whole wheat linguine doused with a made from scratch roasted garlic, basil tomato sauce. So maybe this isn’t all that fallish. But so what? Spaghetti is good any time of the year.

-To use up that left over squash, how about a shepherd’s pie with ground turkey and veggies, smothered with a whipped butternut squash topping.

– Spinach salad with walnuts, pomegranate seeds, a sliver of goat cheese, a splash of balsamic vinegar, olive oil, and a dash of s&p. Served up with a hot bowl of tomato and roasted red pepper soup (A favorite from Trader Joe’s. It’s organic, super healthy, delicious, and cheap! All great reasons to justify eating soup from a carton.) and a warm slice of Italian Ciabatta bread.

-And to get away from the flavors of fall a bit, a tortilla and black bean pie, topped with homemade jalapeno, lime salsa.

-What’s fall without some dessert? Here are a few treats  that i’ve been dying to get my hands on! Sweet potato cupcakes with a toasted  marshmallow frosting, ginger beer cheesecake with spent grain crust, and a warmed blackberry cobbler topped with homemade vanilla ice cream. Maybe I ought to spread out the desserts a bit…it’d be very unfortunate for my waistline to make all of these in one week!

Happy fall, y’all!

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