When summer meets fall, do you find yourself both excited and overwhelmed with the abundance of produce available at the farmers’ markets this time of year?

If you’re like us, you’re craving the fresh flavors of fall, like crisp apples, harvest salads with vibrant greens, and soups with warming spices like ginger and turmeric.

This week, we’re sharing our fall cooking bucket lists, including what to pick up for your next fall produce haul and what to cook with it! By the end of the episode, you’ll…

1. Discover a mushroom dish that’s universally loved and is ideal for both weeknights as well as dinner parties.

2. Learn how to turn simple roasted squash into a luscious mash with caramelized onions and topped with fresh herbs

3. Find out how to maximize pantry staples to transform simple roasted peppers and grilled eggplant, and turn them into crowd-pleasing meatless meals

Tune in now and get inspired to create memorable fall meals using your favorite seasonal produce - straight from your local farmers’ market to your table!

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Links to from this week’s show:

ABC Kitchen’s squash toast by way of Smitten Kitchen

Delicata squash, corn, zucchini fritters by Kay Chun from NYT Cooking

Kale, delicata, ricotta salata salad from Camille Styles

Sonya’s plum and rosemary challah, her marinated red bell peppers

Ina Garten’s plum cake tatin

Grilled eggplant with lemons and labne, with fresh mint by Dawn Perry from Bon Appetit

Greek Fisherman’s Stew by Florence Fabricant from NYT Cooking

Garlic butter roasted mushrooms from Smitten Kitchen

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