And it’s officially fall. Some days it feels like it, some days it doesn’t (hey, global warming!), but let’s go forth and decide what to make this week, without really knowing if it’s going to be a soup or zucchini pasta kind of night.
As always, mix and match the below according to mood and temperature.
The perfect vegetarian chili recipe, reinterpreted for the Instant Pot. Just cook some white or brown rice and you’re done. Leftovers will be very welcome over the weekend (maybe as part of a nacho bar for watching a game or a movie on TV).
This makes enough for a crowd, but then again there is no such thing as leftover slow-cooked pork—just extra slow-cooked pork intentionally cooked, waiting to be made into another fabulous dinner (Enchiladas? Pulled pork sandwiches?).
And we all deserve dessert. It’s been a while since I’ve made Atlantic Beach Pie, the OH-MY-GOD pie of all time. A saltine crust with creamy citrus filling and topped with whipped cream. This pie knows no season.