We have had unusually autumn weather this, um, autumn. Lots of cool, rainy weather (with the occasional hot & humid day thrown in here and there). This means it’s time for some fall cooking!

We’ve already made up a double batch of chili and frozen the bulk of it. I also made a recipe of the stuffed poblanos we invented in Houston, using poblanos from the garden. Lots of bread, an interesting fall salad with arugula, beets, goat cheese and citrus dressing (I made it up, no recipe). One of my favorite fall dishes though is squash ravioli with sage pesto. Yummy.

For dessert, I made the apple cake from the Bakery Lane Soup Bowl cookbook. Erica asked for the recipe, so I’ve posted it here.

This reminds me, it’s also time to make squash risotto. The recipe in Cook’s Illustrated is delicious.