Fall is in the air here in Southern California — it’s really kind of nice. Many times when the calendar changes seasons, you don’t notice it much, but this year does feel like a classic fall, at least this week anyway. I love fall food – transitional meals that still have some ingredients from summertime with touches of fall flavors. I think that cooking during fall is actually easier than almost any time of the year because soups, stews and braises are easy to put together, and most of the cooking time is inactive.
This week I think we should kick it off with a brilliant Roasted Acorn Squash Spinach Salad. It’s hardy and filling and makes a great vegetarian meatless meal. Tuesday’s are usually taco nights, but I’m craving some pasta, which means my 4-Ingredient Mexican Spaghetti will surely satisfy my appetite. Wednesday night is Instant Pot Chicken in Coconut Milk Adobo and if you haven’t tried this delicious Phillipino dish — you don’t know what you’re missing. On Thursday I’m headed to the south and cookin’ up some Shrimp and Grits. It’s comfort food that is creamy, saucy and sweet — super easy to put together too. Friday night requires a cocktail — a Maple Bourbon Smash feels fall enough. Saturday’s are for baking and this Apple Blueberry Crumb Pie has summer and fall all mixed into one. Have a wonderful week.