“falling for Fall”

pumpkin everything

Fall…autumn…harvest…end-of-summer…whatever you call it, it’s fast approaching. Sure, we have a few more weeks until its official arrival (21 days to be exact), but it’s hard to subdue the anticipation with football returning, Halloween costume stores popping up, evenings getting a bit cooler, and the scent of pumpkin spice lattes soon to be wafting through the air.

Let’s face it, it’s hard not to fall for Fall. I personally have two favorite things about this change in season and those are BOOTS and the EATS (including Thanksgiving, duh)! Hope you love apples, pumpkins, squash, roasted root vegetables, gingerbread, and game day comfort food because they’re coming your way via The Weekly Spread. In the meantime, enjoy these top 21 pumpkin treats:

Pumpkin, yum!




“8.31.15 weekly spread”

In honor of Fall…the best season of the year!

Bacon tomato shrimp with cheddar polenta

Pan-seared steak with Trader Joe’s Butternut Squash Triangoli (with butter and parmesan cheese) and roasted pear and arugula salad (add goat cheese)

Apple cinnamon pork chops with roasted fall vegetables

Tuna noodle casserole

Pumpkin pork enchiladas with brown rice with black beans

Shopping List

Meat and seafood

1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick

1 lb shredded pork

4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick

12 jumbo shrimp, peeled and deveined

3 slices bacon


9 peeled garlic cloves

Few sprigs fresh parsley, including stems

3 ripe Anjou pears (or any pears you can find)

Juice of 2 lemons

1 bag (6 oz.) arugula (or baby spinach or spring mix)

1 bunch cilantro

1 bunch green onions

2 apples, peeled (optional), cored and thinly sliced

2 large white onion, halved and thinly sliced

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

4 medium carrots cut into 1-inch thick pieces

1½ cups brussel sprouts, halved

4 cups red new potatoes, cut into 1½-inch thick pieces

1 cup sweet potatoes, cut into 1½-inch thick pieces

1/3 cup diced tomato, seeded

1 red bell pepper, chopped fine

1 tsp fresh lime juice

 Canned, bagged, and frozen

1/3 cup dried cranberries

1/3 cup chopped pecans, toasted

1 small can of tuna, drained and flaked with a fork

1 can cream of mushroom soup

1 cup frozen peas, cooked

1 can of roasted green chilies

1 can of pumpkin puree (15 oz)

2 1/2 cups of chicken stock

1-2 (15 oz.) cans black beans, drained and rinsed

¾ cup corn kernels (fresh from cob, or frozen and thawed)

 Flavor/cooking essentials

6 tablespoons butter

3 Tbsp apple cider vinegar

1/3 cup maple syrup

1 teaspoon chili powder

1/2 teaspoon cumin

2 tablespoons packed brown sugar

2 teaspoons ground cinnamon

Pinch ground cayenne pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon hot sauce

1 tablespoon sugar

¼ teaspoon red pepper flakes

Olive oil


Ground black pepper


Trader Joe’s Butternut Squash Triangoli

1½ cups long-grain brown rice

6 oz. egg noodles (wide or extra wide), cooked*

¾ cup yellow cornmeal (polenta or grits)


1 cup fresh bread crumbs

12 corn tortillas

Eggs and dairy

Goat cheese crumbles

2 cup (or more) grated sharp cheddar cheese

Fresh grated parmesan cheese

1/3 cup heavy cream



Apple juice or apple cider