Ways to Usher in Autumn
As the crisp embrace of fall inches closer, I find myself once again eagerly anticipating those misty evenings. To get a head start, I’ve been whipping up some delectable fall-inspired dishes—think hearty stews, velvety soups, aromatic curries and, of course, both savory and sweet pies. (Those piping-hot baked desserts make autumn irresistible.) One recipe that’s already a hit in my repertoire is my luxuriously thick and creamy Hearty Tuscan Vegetable Soup.Trust me—this one’s worth saving as it’s the perfect companion for that first cold autumn night. But before we dive into the details, let’s take a moment to celebrate the magic of autumn itself.
September is like the cozy sweater of months—soft, comforting and oh-so-perfect. Honestly, it’s my time to shine, waving goodbye to the sweaty misery of summer and embracing a crisp, fresh start. For me, September is the real New Year. It’s a time for growth, renewal and reimagining. Ever wonder why Vogue’s September issue could double as a doorstop? It’s packed with everything that lies ahead, and I see the start of fall the same way. The fresh, bracing air that fills me with creativity. Oh, and let’s not forget the comfort food. Autumn is basically an all-you-can-eat buffet of deliciousness.
So, how do you welcome fall like a pro? Here’s how I do it:
Organize! This is the prime time to tackle your pantry again. If you’re cooking up a storm like I am, a quarterly purge is a must. Say goodbye to expired spices and mystery cans, and make room for pumpkin everything. Label those jars like a boss, and make sure the cinnamon is front and center—after all, it’s about to become your new best friend.
Fridge Freshen-Up: Give your fridge a fall facelift. Toss out summer leftovers and stock up on soups and stews. Bonus points for adding a dedicated shelf for your baking supplies because, let’s be honest, fall is the unofficial season of baking.
Farmers Market Frenzy: Keep those Saturday morning market trips going strong! (The markets in Amarillo and Canyon last at least through the end of September.) Fall is prime time for seasonal vegetables like butternut squash, sweet potatoes and Brussels sprouts. And don’t forget the fruits! Apples, pears and figs are at their peak, perfect for everything from pies to preserves. Make a habit of chatting with the farmers. They can offer tips on how to select the best produce and even share ideas on how to cook it. Plus, supporting local farmers is always in season.
Recipe Roundup: Pull out all your favorite fall recipes and give them a dedicated spot. Whether it’s a binder, a recipe box or a Pinterest board, having them all in one place makes it easier to dive into the deliciousness of fall cooking.
Meal-Planning: Set aside time each week to map out your meals. I like to do this on Sundays with a glass of wine (if you partake). Start by jotting down a few go-to recipes that you know you can rock—think sheet pan dinners, slow cooker soups and pasta dishes that can be on the table in 30 minutes or less.
Next, make a simple grocery list, including staples like pasta, canned tomatoes and beans. Your future self will thank you when you’re too tired to think straight on a Thursday night. Oh, and don’t forget the snacks! A stash of healthy, grab-and-go options will keep the kids from raiding the cookie jar while they wait for dinner.
And plan for leftovers! Make a point to cook a little extra on the weekends so you’ve got a backup plan when the week gets crazy. That pot of Sunday chili can magically transform into Monday’s gooey loaded nachos or Tuesday’s hearty chili mac.
The season’s all about diving headfirst into ultimate comfort foods. Bring on sweater weather, pumpkin spice, and the glorious mess that makes autumn the best!
Hearty Tuscan Vegetable Soup
1 tablespoon olive oil
3 sprigs fresh thyme
½ yellow onion, chopped
3 large carrots, peeled, halved lengthwise and chopped
1 medium rutabaga, peeled and cut into small cubes
½ head cauliflower, cut into small florets
Grey sea salt or kosher salt
Cracked black pepper to taste
5 cups vegetable broth, homemade or store-bought organic
2 bay leaves
1 cup prepared marinara, homemade or store-bought
1 (19-ounce) can white kidney or cannellini beans, drained and rinsed (I like Cento brand.)
2 tablespoons pesto, homemade or store-bought
1 head broccoli, cut into teeny, tiny florets
2 cups kale, de-stemmed and roughly chopped
Heat a large Dutch oven or soup pot over medium heat. Add olive oil, onion, carrots and thyme. Saute for a few minutes or until onions become slightly translucent. Add rutabaga, cauliflower, sea salt, pepper, vegetable broth and bay leaves. Cover loosely with a lid and cook over medium-low heat for about 30 to 45 minutes. Cauliflower and rutabaga should become soft and begin to break down.
Remove bay leaves and thyme sprigs from soup and discard. Add marinara, beans and pesto to pot. Stir and let simmer for about 5 minutes. Ladle about 2 cups soup into a blender and cover with a lid. Pulse on low, then increase to high and blend until smooth. Pour back into pot, and stir to combine. Add broccoli and kale to pot, cover, and simmer for about 15 minutes or until broccoli is a bit soft.
Makes 4 to 6 servings
