Pumpkin-Cider Pork, Roasted Squash, and Radicchio Salad
Every fall I accept the challenge of trying to squeeze all the pumpkin possible into a couple of months. It’s like there’s a rule that says I must eat anything-made-with-pumpkin within the months of October and November. Everywhere I turn, there’s pumpkin looking back at me. It’s quite the dilemma, and the list keeps getting longer! Earlier this month on a rainy Sunday, I kicked off pumpkin-eating season with a “pumpkin” dinner inspired by the “Pumpkin Spice Up Your Life” menu from Dan Pelosi’s Let’s Party cookbook.
On the menu were Pumpkin Cider Braised Pork Shoulder, Roasted Squash with Crispy Chickpeas & Feta, and Radicchio, Gorgonzola & Pepita Salad.
Fall Cobb Salad & Skillet Cornbread
I’ve finally embraced fall! Last weekend we took a short trip north to the Port Angeles area to visit my father-in-law and then took the ferry into Seattle. I thoroughly enjoyed seeing all the leaves along the way. Somehow surprising to me, we don’t really get much fall foliage at the beach. We drove east of the city and stopped at Snoqualmie Falls, which never ever disappoints, and on to Fall City Farms, a place close to my heart because working at the farm was my son’s first job. The rainy, damp weather made it extra chilly, and I came home ready to wear all the sweaters and cozy socks. In the spirit of the season, last night I made my list of fall-bakes-to-make and made a colorful Fall Cobb Salad with Maple Vinaigrette and Ruth Reichl’s Skillet Cornbread for dinner.