Last week my Instagram feed was 87% fall food inspo, but a blistering heat wave in the San Francisco bay area rendered my kitchen too hot for cooking ANYTHING let alone cozy soups and stews.
So when I awakened this morning to drizzly gray skies, I quietly high-fived myself and started mentally planning our fall menus. Because summer, you’ve been great, but I’ve had my annual quotient of ceviche, carne asada, and corn on the cob. These are my family’s absolute favorite fall dishes (and one recipe I haven’t tested yet that I just KNOW will become a regular thing):
Pioneer Woman “White Chili”
My husband’s most frequently-requested meal! This luscious chicken and white bean chili has football watching party written all over it. Double the recipe and freeze a batch, because winter is coming.
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Priss & Vinegar “Moroccan Vegetable Tajine”
This has been one of my favorite recipes since FOREVER. It tastes SO indulgent and yet packs a massive dose of veggies and warming spices ideal for hitting the reset button after, ahem, holiday-related indulgences.
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Serious Eats “Chicken Parmesan”
Just like Nonna used to make, if your Nonna cooked like a f**king boss.
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Joanne Weir “Butternut Squash & Carrot Soup”
This soup is basically fall in a bowl without any of that pumpkin spice nonsense.
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Smitten Kitchen “Sheet Pan Chicken Tikka Masala”
I’m cooking this tomorrow for the very first time, but I already know it will be excellent because Deb is a magical food genius from heaven.
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Martha Stewart “One-Pan Pasta”
This recipe won me over by challenging everything I believe to be true about cooking pasta. Oh, and also for being delicious and super-easy to clean up.
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Alexandra’s Kitchen “Thyme Roasted Grape & Ricotta Crostini”
I always seem to have grapes in my fridge (because kids) and baguette slices in my freezer, so this roasted grape appetizer is ideal for impromptu guests. It also works well with goat cheese or a slice of brie if you don’t have ricotta on-hand!
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New York Times “Meatball Parmesan”
Kid-tested and enthusiastically approved. Seriously, my daughter THANKED ME for making these.
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Smitten Kitchen “Baked Orzo with Eggplant & Mozzarella”
Deb’s take on an Ottolenghi dish, this baked pasta is my #1 go-to when vegetarians come for supper. Because do you really want to be the hostess who serves them yet another cheese enchilada?
Yes needed these!! Thank you! Also made the quinoa enchilada bake you posted somewhere and it was a fam fave!!
Yum! Here’s one of my Fall faves:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/hearty-tomato-soup-with-lemon-and-rosemary-recipe.html