Fall is here and days are cooler. Nights are perfect for fires and cuddling on the couch. The ovens fire up more frequently as they help with heating the kitchen. We cook more pies than cakes. Pumpkin is prevalent in stores from Walmart to Starbucks. Apples are baked into pies and crisps. Meringue sits atop cream. It’s baking season and it’s my favorite!

We look for comfort foods this time of year. Casseroles are made often. Slow cookers are turned on frequently. Squash and pumpkin are in season as is broccoli and Brussel sprouts. Mushrooms, pomegranate and sweet potatoes are ready as well. The foods in season are just as earthy as the property I live on and I love to cook with them. Head to the store and pick up something fall smelling for yourself to cook with. Take a good long breath when you are cooking and you’ll see what I mean. There is a difference to fall vegetables.

This week, I went with easy foods again. Make your grocery list and grab your ingredients. Then, meet me in the kitchen for these easy fall recipes!

Shrimp Tortellini

24oz cheese tortellini 2 Tbsps. unsalted butter ¼ cup finely minced onion 3 cloves garlic, finely minced 3 cups chicken stock 1 cup heavy cream 8oz cream cheese, cut into cubes for easier melting 2lbs shrimp Sea salt and pepper, to taste Put large pot of water on high heat. Bring pot to full boil. Add tortellini and cook according to package directions, usually 6-8 minutes. Drain water and set it aside. While water is heating, make sauce. Melt butter in large skillet over medium heat. Add onion and garlic and cook until onion is transparent and garlic is fragrant, about 3 minutes. Add chicken stock, heavy cream, and cream cheese and bring to simmer. Stir until cream cheese has melted into sauce. Add shrimp to pan and let it cook 2 minutes. Add cooked tortellini and season to taste with salt and pepper.

Recipe from theendlessmeal.com.

Spaghetti Squash and Meatballs

1 medium spaghetti squash 1 Tbsp. avocado oil Salt and pepper to taste Prepared, cooked meatballs-you can make your own while the squash is cooking or you can get frozen and prepare as directed 2 Tbsps. unsalted butter 2 cloves garlic, finely minced ¼ cup shredded parmesan cheese Preheat oven to 400°F. Line baking sheet with parchment paper. Cut both ends off squash-just enough to give it a flat surface. Cut squash in half lengthwise. Make sure you use a sharp knife. This is not really an easy task. If you struggle with it too much, microwave whole squash for about 3 minutes to soften rind. It will be much easier to cut this way. Scoop out seeds with a sturdy spoon. You will bend the spoon if it is not a good one. Brush cut surface of flesh of both halves of squash with avocado oil. Sprinkle each with salt and pepper to taste. Place each half cut side down on prepared baking sheet. Roast for 40-50 minutes. Remove from oven and allow to cool until you can easily handle squash. Use fork to scrape squash lengthwise to get long, lovely strands. In large skillet, melt butter and garlic. Sauté until garlic is fragrant, about 3 minutes. Add squash and any additional seasoning. Toss well, sprinkle in parmesan cheese and taste to see if you need additional seasoning. Top with prepared meatballs and serve hot.

Note: I don’t like marinara or spaghetti sauce so I always make something different. If you prefer, you can add a regular sauce to it instead of making a garlic butter sauce.

Chicken and Broccoli Stuffed Shells

2 16oz jars Alfredo sauce 2 cups cooked chicken, shredded 2 cups cooked broccoli, chopped 1 cup shredded Mexican blend cheese ¼ cup shredded parmesan Jumbo pasta shells, cooked Salt/Pepper to season (if needed) Preheat oven to 350°F. Grease 13x9 baking dish with butter or cooking spray. Evenly spread 1 jar Alfredo sauce on bottom of baking dish. In large bowl, mix 1 jar Alfredo, chicken, broccoli, and Mexican blend cheese. Spoon mixture into pasta shells. Arrange shells in baking pan. Cover with foil and bake 35 minutes until heated through.

Recipe adapted from sweetdashofsass.com.

Apple Pie Oatmeal

1 cup steel-cut oats 4 cups unsweetened almond milk 2-4 medium apples, chopped 1 tsp. cinnamon ¼ tsp. nutmeg 2 Tbsps. honey, more or less to taste Line slow cooker with Crock Pot liner or grease with coconut oil. Add all ingredients to slow cooker and stir well. Cook on low for 8 hours or high for 4 hours. Stir occasionally to keep it from sticking. When finished cooking give it a good stir to ensure liquid is well mixed. If it seems too thick, add more milk or heavy cream if you like it creamier. Store leftovers in fridge for up to 1 week. To reheat, add splash of almond milk and heat up in microwave or on stove top.

Note: The original recipe only called for 2 apples, but I felt like it needed more when eating. So if you prefer more apples, go with 4 apples instead of 2.

Recipe adapted from healthymaven.com.