The changing of the seasons sometimes offers a time for a new perspective on life, and its unique opportunities. I like to think of myself as open-minded, but sometimes it’s hard to understand circumstances that don’t always mesh with my core values. There are no promises in life, and yet I try and give the people around me, all of me, without expecting much in return. Fall feels like a good time for a pivot, and focus on bright new ways of doing things, and an opportunity to grow as a human being. Cooking and baking give me clarity and a true sense of joy, a way to express myself, while sharing my gift with others. I hope this season you will find and restore some of your talents, while creating some good meals in the kitchen.
Fall food is something I do treasure making at home for my family. The seasons are slight here in Southern California, but they do exist. You just have to look a little deeper to find them. Arugula is a green that I adore, and it doesn’t always represent the season its served, but it always seems to fit into so many meals. I started the week with a delightful chicken recipe that incorporates arugula. I think you’ll really like it. On Tuesday, it’s a pork stew in an African flavored peanut sauce that you shouldn’t miss. Wednesday it’s toast for dinner, but not just any toast…fall bruschetta, and Thursday it’s soup night. My warm and hardy mushroom and wild rice soup will fill you up with all the goods things this season brings. Friday night is time for a quick crispy pasta shrimp recipe. The pan sauce brings it all together into one lemony surprise. Saturday’s are always made for baking and my pumpkin butter cake will blow your mind. Have a nice week, and take time for fall.
Monday – I love a piece of good chicken and this recipe satisfies. It’s super simple to put together for a weeknight meal, and the arugula highlights the savory flavors in this meal.
Tuesday – It’s a quick and easy stew made with chunks of pork bathed in a peanut sauce with African seasonings. It’s unique, yet hits all the right senses, especially on a cool fall evening. Give this dish a try.
Wednesday – Sometimes toast is more than enough, and these fall flavored bruschetta will warm your hearts and tummies. Roasted squash piled on top of creamy hummus and pan seared radicchio is a meal all in itself.
Thursday – It’s soup night! My creamy mushroom and wild rice soup is made in an instant pot and cooks up in a jiffy. You won’t believe how hardy it is…it’s a meal in itself.
Friday – I pulled this recipe out of my archives, but it’s sure worth a spin. Crunchy shrimp with lemon flavored caper sauce, nothing better.
Saturday – This cake is so pumpkin-y good. It’s a great way to get you in the mood for the upcoming holiday season, and isn’t anything with the word butter in it worth baking?