Fall begins on Friday so I think it’s time we get serious about the new season. I enjoy summertime cooking, but by this point in the year – I’m ready for some old classics to begin again. Stews, soups and slow-cooked meals are just a few of the recipes that first come to mind, but let’s not exclude apples, pears and pumpkin in our baking either. When it comes to cooler weather foods, it doesn’t mean these recipes are more time consuming and it fact, in many ways they’re are easier because you have enameled pots, pressure cookers and slow cookers to assist in the kitchen.
Before we get into the meat of things (literally), I think we should kick-off Monday with a Slow-Cooker Tomato Confit recipe to preserve the season that we’re leaving behind. These tomatoes are so delightful over pasta, potatoes or protein of any kind, and you can jar or freeze them in bags for later. Tuesday we’re staying in the Mexican theme and making a traditional Tamale Pie with masa harina – give it a try. On Hump Day we’re using our Instant Pot and creating another classic dish, Beef Stroganoff. I like to serve mine over wide-cut noodles, but it’s pretty delicious over rice or potatoes too. Thursday is a great night for Lasagna Soup because it’s rich and hardy — super easy to put together for a weeknight meal. On Friday we’re doing something incredibly simple – Warm Brie with Honey Roasted Grapes. It’s divine with a glass of white wine like a Roussanne or a bit of bubbly. Saturday’s are for baking and yes, I’m going pumpkin – Iced Brown Butter Pumpkin Oatmeal Cookies. These are truly a fall treat. Have a great week – welcome to fall.