We only have ten official days left of summer, and the weather here in Southern California is absolutely perfect. We went to a beach café in Santa Monica on the sand the other night, and the hustle and bustle of the summertime crowds were gone, and the sunset was just perfect. It’s my favorite time of the year, when things die down, and the locals are back in town to enjoy life again.
This week’s meal ideas are going to start heading towards some fall favorites, but not without a little summer flair before we put this season to rest. Fall foods are always my favorite game to play, and it’s a mixed bag of soups, stews and hardier meals that fill you up without weighing you down. Pumpkin, apples, pears and cinnamon are first to come to mind, and when I think about seasonal baking; pies, tarts and chunky cookies are some inspirational treats I am always fond of sharing. So, have another great week, and go check out the beaches, parks and farmer’s markets, and watch the slow change of seasons over the next few days – it’s really a special time.
Monday – My chicken salad for fall is studded with apples and celery, which gives it some tasty chew and sweetness. I like to box it up and enjoy it for lunch or dinner, especially when time is tight. You can serve it over greens or pile it between two slices of bread in a sandwich.
Tuesday – This is one of my all-time favorite salmon recipes on my blog. It’s filled with great umami flavors from the miso and mushroom combination and of course, the fish is one of my favorite things to eat. It’s a must try recipe!
Wednesday – If you haven’t had a chance to try my couscous puttanesca salad, it’s here. This hardier salad is made with little pearls of pasta and the traditional ingredients of olives, tomatoes and capers, all folded into one bowl. It’s a meal in itself, but it does pair nicely with a piece of grilled chicken or fish.
Thursday – It’s a quick and easy Beef Bourguignon. Make Julia Child proud and dine on this dish during the week. I think you’ll enjoy it’s simplicity with every spoonful.
Friday – It’s Friday night and why not make something your family will enjoy and tastes like a professional chef put it together? This risotto is bubbling with creamy tomato and basil flavors, and the shrimp are perky pink in every bite. I think it will become part of your recipe regimen.
Saturday – During the fall months I usually have a big canister of this granola in my kitchen to spoon over yogurt, ice cream, or just so I can grab a handful as a snack. It’s loaded with nutty goodness and just the right amount of sweetness.