I guess I’m a little early this year. Offically, Fall doesn’t start until September 22nd. But why would I let a little technicality ruin my fun? I’m not exactly sure where my love of all things fall originated, but it seems to get stronger every year. I like to think I have a smidgeon of power over the fall. If I make enough fall food, maybe I can coax the leaves to show their colors. Just go with me – no one likes a nay-sayer.
A few years ago I started doing a “Welcome Fall Dinner ” where I hope to pass my obsession on to my family members. This year it morphed into a “Welcome Fall Day.” So I’m going to share a few recipes to inspire you to jump on my FallBack bandwagon.
To start off your morning, cut up some delicious, juicy peaches. Top with either half and half or cream and sprinkle with cinnamon and nutmeg. Bam. Fall in a bowl. I also had a pumpkin spiced chai this morning, just for kicks.
Peaches & Cream
One of my all-time favorite fall lunch meals is:
Butternut Squash Soup
For dinner, Hazelnut and Chard Ravioli is always a hit. This is also my go-to main dish for Vegetarians on Thanksgiving.
(This time I used Tortellini instead of Ravioli)
Hazelnut & Chard Ravioli
3/4 lb. ravoili (I use the fresh ones from the cold section)
2-3 T. olive oil
fine grain sea salt
1 yellow onion, thinly sliced
1 bunch swiss chard (deveined & cut into 1/2 inch ribbons)
1/4 c. parmesan cheese
1/2 c. chopped hazelnuts
zest of one lemon
1/2 clove minced garlic
1-2 c. butternut squash “croutons” (small, chopped cubes)
1/4 c. minced chives
In a saucepan sauté olive oil, onion, garlic, chives, butternut squash crouton & hazelnuts until butternut squash is cooked through. In another pan, cook the ravioli and drain. Add the swiss chard to the butternut squash mixture and sauté. Combine the ravioli with the butternut squash mixture. Add olive oil, lemon zest, parmesan, sea salt and mix together. Serve and enjoy!
After dinner, the crispness in the air will get you excited for Peach Cobbler!
Delicious Peach Cobbler
Heat oven to 375. Diced up enough peaches to cover a 8 by 18 glass pan. Sprinkle cinnamon and nutmeg. Mix 1-2 cup of Bisquick with 1 cup of milk, 1/2 cup of butter and 1/2 t. ground nutmeg (add more bisquick if its too runny). Spoon dollops of the Bisquick mixture on top of the peaches until they are mostly covered. Bake 45-50 minutes, or until top is golden.
Serve with Vanilla Bean Ice Cream. Make sure the ratio of peach cobbler to ice cream is EQUAL . . . the cobbler to ice cream ratio is VITAL for optimum enjoyment.
Delish! I hope this makes you excited! Fall foods are just one of my favorite things about fall. Don’t even get me started on boots, beanies and scarves.
Til next week!