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by Caitlin Saniga

Delicata squash, carrots and green beans with roasted garlic sauce

It doesn’t really matter what vegetables you roast up for this dish. I went with what looked good at the farmers market and what I thought would look pretty on a plate. I did like the sweet tones of the parsnip, carrots and squash, but it would be easy to incorporate sweet potatoes, beets, swiss chard, broccoli and other seasonal produce. The dressing makes everything sing!

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by Sarah Steimer

Lentil curry with rice

I love curry pretty much any time of year, but it always seems particularly spectacular when it start getting cold out. Even when it comes to picking a restaurant, I tend to lean toward Indian restaurants or other cuisines that include lots of spices in the fall and winter.

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by Sarah Steimer

Chili verde with chicken

This bleak-looking chili has some pretty wild and wonderful flavors, and plenty of protein (so much so that you could easily omit the chicken for a vegetarian version). I loved the warm spiciness of this dish that doesn’t at all overwhelm.

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by Caitlin Saniga

Roasted delicata squash boats with mushrooms, kale and Parmesan cheese

I got out all of the eating utensils, not sure how to go about digging into this squash. The rind is edible, so I tried cutting it into brimming half-moons with a serrated knife. Joel used a large spoon to scrape out the whole squash and eat it combined with the filling. No matter how you do it, it’ll be delicious! The flavors reminded me of Thanksgiving.

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Plum coffee cake

by Sarah Steimer

Plum coffee cake

This coffee cake was one of my favorite recent baking projects. It was fairly simple to make and the plums were fantastic. I actually enjoyed it with a few extra fresh plum slices on the side.

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by Caitlin Saniga

Creamy roasted cauliflower soup

This is a grown-up twist on the classic broccoli and cheddar soup: rich, silky, hearty and with a beautiful, mild, fruity depth, thanks to the white wine. Feel free to stir in cooked brown rice or farro, like my mom always did with our broccoli cheese soup.

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Autumn in New England goes like this, apparently: The "leafers," as they're lovingly referred to, pile into their cars and make the long weekend drive through Massachusetts, New Hampshire, and Maine, scoping out the fall foliage. They stop at pick-your-own apple orchards and pumpkin patches. They pick more than they know what to do with. Meanwhile, all of the local breweries  chuck pumpkins and spices into their brew kettles, and on their way back home, the leafers stop for seasonal six-packs. Here's the pick-six I brought home to sample.

Autumn in New England goes like this, apparently: The “leafers,” as they’re lovingly referred to, pile into their cars and make the long, laid-back drive through Massachusetts, New Hampshire, and Maine, scoping out the fall foliage. They stop at pick-your-own apple orchards and pumpkin patches. They pick more than they know what to do with. Meanwhile, all of the local breweries are chucking pumpkins and spices into their brew kettles, and in most cases, these concoctions are magical. On their way back home, the leafers stop for seasonal six-packs. Here’s the pick-six I brought home to sample.

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