I’m loving this cooler weather in Southern California right now and I hope you are too. Fall has always been my favorite season because the foods are slightly hardier and I adore the ingredients. Brussels sprouts, kale, broccoli and winter squash of all kind make some of the best meals and I definitely have soup, stew and one-pot or pan wonder meals on the brain. While up in Santa Ynez, I appreciate a changing of the season with some yellow and orange leaves, contrasting the giant California oaks rich with deep green hues. It’s a great time to be in the Santa Ynez Valley to visit wineries, restaurants and local events, so if you haven’t been or it’s been a while – what are you waiting for?
This week the focus is on seasonal ingredients – some that will keep you warm and toasty, while others are just reminiscent of autumn. On Monday it’s my Delicata Squash & Goat Cheese Salad that’s super tasty and a meal in itself. Tuesday is a good day for tacos, but I thought maybe my Mexican Tamale Pie would be a big hit because it’s made with masa harina for a more authentic taste. It’s Wednesday, and we’re halfway through the week, so Tuscan Chicken, Farro & Kale Soup will keep you super satisfied and the leftovers reheat nicely for lunch the next day. On Thursday it’s burger night, and my Fall Turkey Burger Bowls are so delicious and you won’t miss the bun. TGIF and let’s make something easy peasy – Roasted Brussels Sprouts, Cherry Tomatoes & Salami on a sheet pan. It’s great with a cocktail or wine and I like to serve it straight from the pan. Saturday’s are for baking and these Individual Brown-Butter Apple Crisps are perfect for dinner parties or to enjoy anytime at home over the weekend. Have a great week and go check-out the seasonal colors.