Crisp, cool fall days call for hearty meals like chicken and corn chowder, a stick-t0-your-ribs pork and potato hash, and green salad topped with wild mushrooms and fried eggs. Get the week’s shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeSpice-Rubbed Tilapia with Tomatillo, Black Bean & Mango Salad
Tomatillos look like small green tomatoes surrounded by a papery husk. They’re common in Mexican cuisine, and their refreshing flavor is great either raw or cooked.
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RecipePork and Potato Hash with Poached Eggs and Avocado
In this rich dish, poached eggs aren't just for breakfast anymore. For a finishing touch, sprinkle the hash with cilantro and piment d’Espelette.
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RecipeWild Mushroom Salad with Fried Eggs
Sunny-side-up eggs top savory mushrooms and greens dressed in a rosemary-laced Champagne vinaigrette. Adding water and covering the eggs while cooking is a hybrid fry-and-steam method that prevents rubbery whites.
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RecipeFlat Iron Steak with Zucchini, Edamame, and Soba Noodles
The deep flavor of flat iron steak works really well with the umami-rich soy sauce and sesame oil featured in this dish. If you can’t find flat iron, substitute rib-eye.
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RecipeChicken and Corn Chowder, Paired with Edna Valley Chardonnay
Here’s a perfect soup for cold fall nights. Adding the corn cobs to the pot along with the kernels amps up the sweet corn flavor.
