A
s the days get shorter and the nights
get cooler, we start to crave hearty
meals that keep us warm and satisfied on
those crisp autumn days. While it’s certainly
not quite time for stick-to-your-ribs, warm-youfrom-the-inside-out, full-blown comfort food,
we’re well past the days of refreshing salads,
cool gazpachos, and “let’s get takeout
because the idea of cooking indoors is kind
of a nightmare…” kind of meals.
Right now, it’s all about finding that happy
medium. It’s about baking something lovely
in the oven, and then sitting down to a
beautiful meal with your family as the sun sets
earlier than expected. It’s about packing
leftovers and heating them up for a nice,
warm lunch. It’s about embracing the cooler
weather and enjoying all of the deliciousness
that the season has to offer.
About that… perhaps the best part about
autumn is the ingredients. Root vegetables,
tree fruits, tomatoes – they’re all in their prime
right about now, and they don’t need much
love to make ‘em taste extra delicious.
The following three recipes feature a few of
the most delightful autumn ingredients, and
can be enjoyed on their own or all together
for a nice, substantial meal.
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