If you follow along on my Instagram stories, you’ll know that I’m a bit pumpkin-resistant. I’m just not a gal who loves pumpkin spice, whether it’s in pumpkin muffins, pumpkin latte, or pumpkin scented candles. (By the way, I’m not one bit mad at pumpkin pie on Thanksgiving…but I digress.) In part, I resist it because I’m not great at embracing fall, as I find it terribly hard to say goodbye to summer. (But even if it were still summer, I wouldn’t be a bit crazy about pumpkin spice.)

My Mediterranean Chicken Stew is a brilliant dish, perfect for a Sunday. It starts with chicken thighs, and if you’re having any resistance about chicken thighs, it’s definitely time to let that go! They’re amazing in this dish. Between the chicken thighs and the pan juices created by sautéing them, plus the infusion of olives, peas, tomato paste, and rice, it lands somewhere between a soup and a stew, and it’s a revelation.  Totally delectable, and although it does take some prep, it’s actually an easy recipe. Please make it this week and let me know how wonderful it was!

As a cook who champions old school recipes, I love my twist on Sloppy Joes. With the addition of sumac, it’s truly delicious, and I dare you not to love these! Served on a beautiful bun with a pickle and some mustard, it’s a pleaser for the whole family.

This dish was always September’s favorite growing up—it’s like love in a bowl! Now that there are so many wonderful gluten-free buns, it’s easy to please different eaters. Rather than thinking “old school ketchup,” think of these Sloppy Joes as elevated, updated deliciousness. And by the way, the meat freezes beautifully!

My Vegan Sunday Salad is a perfect robust entrée salad, ideal for vegans or people who simply like delicious food. It’s become a total favorite and has just about everything in it including radicchio, beautiful greens, Marinated Red Onions, crispy chickpeas, tofu, sautéed mushrooms, and pepperoncini. Plus, you can totally customize it with your favorite ingredients.

It’s served beautifully with either my Creamy Chive Citrus or Charred Scallion Dressing. I do it ahead, keep it in separate containers, and toss when needed, so it’s spectacular for meal prep. This dish was inspired by my vegan son and my own love for fall vegetables. I served it as part of our Christmas Day dinner last year—it’s that fabulous!

Here’s an easy autumn recipe: Cut butternut squash, parsnips, or sweet potatoes into half-inch cubes, toss with a bit of olive oil, sprinkle with salt, and roast for 30 minutes to an hour (or until done). Beautiful as a snack and good alongside almost anything.

Fall cooking is underway, and I’m delighted that so many of you are messaging me about using my recipes. The book is full of spectacular family food and inspiring ideas about what to make next for dinner!