Today is the first day of Fall. I just can’t believe it but I already see leaves falling and changing colors, mums out on front porches, apple festivities around town and Halloween decorations in stores and homes!
Autumn is just beautiful here in New England. I love to see all the trees along the Merritt Parkway in full blown and the leaves in all different colors, it’s just gorgeous. The autumn harvest is plentiful here too with apple and pumpkin picking and butternut squash, yum! Plus, Julian was born in the Fall, which makes this season extra special! (Love you Julian)
However, I have to admit, Fall is a bit sad for me too…. because it means THE END OF SUMMER and a step closer to the dreaded Winter, ha! I know, I should enjoy all the four seasons here in Connecticut, but as you all know, Spring and Summer are my two favorite seasons. I love the warm air, the sign of re-birth and the sun on my face. Plus, school is out and we get to do more fun activities outside, go to the beach, hit the farmers markets and go on vacation!!! Ok, ok, enough about summer and back to the Fall.
So, in honor of this beautiful first day of Fall, let’s get in the kitchen and start cooking some warm, Autumn treats!
This morning, we started with the very popular whole grain, fluffy, sweet, Buttermilk Apple Cinnamon Pancakes (gluten free) served with REAL sweet maple syrup from Connecticut. The kids in my cooking classes absolutely LOVE these pancakes!
For lunch, we cooked up this hearty, mouthwatering, Turkey Shepherd’s Pie, made with ground turkey, carrots and peas and topped with fluffy mashed potatoes and cheddar cheese! I also made a small vegetarian version, made with mushrooms instead of ground turkey for my handsome, vegetarian hubby.
Finally, for an afternoon sweet treat, we baked up some Sweet Potato Muffins, (gluten free) made with whole grain oat and almond flour, ground cinnamon, delicious sweet potatoes and glazed with pure maple syrup.