Pumpkin Ravioli in Sage Butter – easier to make than you think, seasonal and delicious.

Polenta with Fresh Corn – the perfect way to use that last crop of corn from the farm stand

Grilled Cheese – It’s an “oldie-but-goodie” for a reason, it always has been and always will be the perfect combo to soup. Have fun and experiment with different cheeses/ breads – gruyere and French bread, or fontina and focaccia or Brie and pumpernickel

Glazed Pork Loin – Easy to prepare and inexpensive if you’re cooking for large groups, you can always add a twist and make it a soy sauce based glaze

Roasted wild mushrooms – The smoky, rich flavor represents everything we love about the change in seasons

Roasted plums in red wine – and new take on poached pears, rich but not heavy

Chicken Pot Pie – Perfect for a school night and every kids favorite

Baked goat cheese with walnuts and crostini – keep the ingredients standing by for impromptu cocktails with unexpected guests

Endive, green apple and pine nut salad- bright and light, and a great balance the savory foods of fall

Potato Gruyere Gratin with fresh thyme – nothing better than buttery potatoes baked in cream and cheese – it’s getting cold…go ahead and give yourself permission!
Pork Chops and caramelized onions – A staple on all autumn menus, and the perfect departure from chicken or beef.