There’s something so therapeutic about the changing of the seasons. It’s a chance to reset our daily rhythms as we transition our homes, our wardrobes, and our menus accordingly. To mark the occasion, we’ve curated a weekly menu that’s a delicious ode to early fall. You’ll find comfort-filled dishes like creamy kale pasta, coconut curry meatballs, and not one but two autumn-inspired soups. We’re ready to turn over a new leaf (pun intended), and this menu is what it’s all about.
When we label something “the best,” you know it’s the real deal. And Jeanine and Jack of Love & Lemons have yet to steer us wrong. They’re sharing how to make the freshest bowl of tomato soup using roasted Roma tomatoes, a mix of chopped veggies, and lots of garden herbs. Bonus: this version happens to be dairy-free and vegan for any special diet needs. Don’t forget the crusty bread for dipping.
The minute the weather turns chilly, carbs begin to call our name. But if we’re going to indulge, it better be delicious. Luckily, Holly and Natalie of The Modern Proper have us covered with a hearty sausage and kale orecchiette pasta. The sauce is made with heavy cream, Parmesan cheese, and tons of zesty lemon flavor. The result? A dish that’s bright and balanced that everyone will love.
Dani of Sweet & Sorrel specialized in Caribbean-inspired meals. This time around, she’s bringing a flavor fusion to jazz up chicken meatballs. Inspired by both Caribbean and Thai cuisine, these meatballs simmer in a coconut milk curry sauce made with Thai red curry paste for a spicy kick. Add sliced jalapeños to your flavor preference, and top with chopped cilantro just before serving.
Raise your hand if you love soup season as much as we do. It’s something we look forward to every fall, because quite frankly, nothing is more comforting than a heaping bowl of homemade soup. This week, we’re trying out Jess of Plays Well With Butter’s sweet potato chili. It’s jam-packed with superfoods without a hint of dairy, meat or gluten in sight. You’ll start by cooking down your veggies, adding in the spices, beans and broth, and letting things simmer for about 20 minutes. Not only is this the easy dinner we need in our lives, but it’s got great leftover (or freezer) potential as needed.
You know it’s not an IDCO menu without something on the sweet side. But sometimes you want to mix it up, which is why we’re making Monique’s s’more inspired cookie skillet. With fall bonfire season in full swing, s’mores feel like a fitting treat. But this dessert takes things to the next level. Monique recommends serving with a scoop of vanilla ice cream, and we couldn’t agree more.
If you’re looking for the easiest fall cocktail on the internet, look no further. This festive spritz from Bon Appetit uses (wait for it) two ingredients total. Three, if we’re going to count the orange slice garnish. You’ll simply combine one part amaro with four parts hard cider and stir to combine. Serve this foolproof cocktail over ice and top with an orange twist for a little added flair.