An Early Fall Menu

As the cooler weather sets in, it’s the perfect time to get back into our everyday routines. Of course, that doesn’t mean we stop cooking, sharing, or celebrating good food!

Whether you’re hosting Shabbat dinner or inviting friends over for a cozy night in, this menu is seasonal, flavorful, and built to be savored.

Pumpkin Black Bean Soup

When October arrives, pumpkin is everywhere—and for good reason. Packed with vitamins and fiber, it’s a fall favorite. Skip the sugar and lean into the savory side with this quick, hearty Pumpkin Black Bean Soup.

Pan Seared Salmon

Keep the main course simple with high-quality ingredients. Pan-seared salmon delivers rich flavor with minimal fuss. (Not a fish fan? Swap in simple Rosemary Balsamic Chicken instead.)

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Sautéed Garlicky Kale

Kale has officially earned a permanent spot on our table. Packed with nutrients, it’s wonderfully versatile—whether sautéed with garlic, baked into crisp chips, or tossed raw into a fresh salad. 

Freekeh Pilaf

While rice, pasta, or orzo work fine here, ancient whole grains add far more flavor and texture. Freekeh offers a deep, nutty taste similar to bulgur. If you can’t find freekeh, try a Bulgur with Carrots, Nuts and Dates (feel free to swap or omit the dates to suit your taste).

Healthy Apple Pecan Crisp

Comfort Me With Apples isn’t just a great Ruth Reichl book—it’s exactly what this dessert does. Warm, warming spices bring all the quintessential autumn flavors together. Serve this crisp piping hot for the ultimate comforting finish.

Have a fantastic fall!