Well, it’s officially fall and the weather this week has gotten a bit milder around here. Mild in Southern California terms means, we’re not on fire, and we don’t have to turn on our air conditioners that often. There’s something magical about fall, it’s unlike any other season to me because it doesn’t matter where you are in the country, the food changes, just like that. Grills aren’t used as often, even here, believe or not, and kitchen ovens take over in their place to pump out some magical meals. Even if you’re not a cook or home baker, many people start to get into the kitchen this time of the year, which makes me so excited.
This week’s menu is all about fall and I hope you relish in some of these meals. We start the week off with a vegetarian pasta recipe that’s quick and easy that includes some robust cauliflower. On Tuesday, it’s fish night and I’m highlighting how easy it is to make halibut right in the oven. It’s quick, yet tasty and I’m sure will become one of your favorites. Wednesday night is chicken enchilada night and these are made with salsa verde (green sauce), one of my favorites. Thursday and Friday it’s comfort food to the max with a pumpkin risotto that’s not too hard to put together during the week, and a turkey chili made in the Instant Pot, which will hit the spot after a busy day. Saturday’s are for baking, at least partially, and I love this apple almond coffeecake. It’s been one of my favorites for years. Happy fall to all and don’t forget to stop by your local farmer’s markets to see what the new produce looks like these days. Cheers!
Monday – A vegetarian spaghetti meal is what’s on the menu and it’s flecked with cauliflower. I just love a zesty bowl of cacio e pepe and this one is truly delicious.
Tuesday – This creamy caper halibut recipe is made in the oven and has an amazing texture. It only required just a few ingredients, and it’s done in minutes. Perfect for during the week, don’t you think?
Wednesday – I skipped taco Tuesday this week, and went with enchilada Wednesday! These creamy, slightly tangy enchiladas can be made with leftover chicken from the weekend or rotisserie chicken from your local grocery store.
Thursday – I enjoy a warm bowl of risotto and this one has a little pumpkin puree stirred into the mix. The creaminess comes from both the rice and parmesan cheese that’s added towards the end of cooking. I just love the prosciutto crisps on top.
Friday – It’s turkey chili night and this couldn’t be tastier to eat while watching your favorite game. You can ladle it in a big bowl, over tortilla chips, or a hot dog. Just don’t forget the sprinkling of cheese on top.
Saturday – It wouldn’t be Saturday without coffee and cake, but this time they’re all rolled into one (kidding). This apple almond coffee cake has been a favorite for years and now that it’s apple season, it’s time to make one.