September is upon us and all things pumpkin and apple have taken over. We are thrilled for a fun change of season, but we also aren’t totally ready for soup season yet (it’s still 90 degrees in Colorado). So we are dipping our toes into the fall waters, so to speak—using up some pantry staples and enjoying the last of the summer tomatoes. We've got a pumpkin twist on a classic marinara, a bright dumpling salad that's basically summer's last hurrah, a one-pan enchilada skillet for the nights you don't want to do dishes, and burgers that somehow work their way into our rotation more than any burger should. Plus a prep-ahead muffin situation with a cream cheese center that is so worth the mess. As always, use what you have, swap what you don't like, and don't stress about getting it perfect — that's never been the point here.
DINNER #1: Pumpkin Marinara | Total time: 25 minutes | Makes: 4 Cups
This pumpkin marinara is one of the most surprising things we made last fall and we are thrilled for it to make its way back into the rotation this year! This is a fall twist on a classic marinara, that is made with ingredients we typically have in our pantries or needing to get used in the fridge. You can make it simple and serve it with pasta and premade meatballs (our typical weeknight version) or we’ve made it fancy and served it over cheese manicotti for a dinner party. The sauce is yours to do as you please!
Notes:
Serve with: Just throw it on some protein pasta and call it done. Serve it with regular pasta and premade meatballs if you prefer that. Add a salad on the side if you like (we love apples, nuts, and vinaigrette with this)
Swap: Any bell pepper except green works here.
Use what you have: We don’t usually keep tarragon, so we leave it out, but it’s great if you have it!
Fall Meal Plan #1
Pumpkin marinara, dumpling salad, and a one-pan enchilada skillet — four easy dinners for when fall and summer overlap.
