Autumn seems to be everybody’s favorite season, doesn’t it? We have long Winters here and some of the allure of Autumn, for me anyways, is how fleeting it is before it gives way to the bitter cold. Ugh, I hate the cold. Apart from that, there is something almost ineffable about the beauty of Autumn. The cool, crisp air. The scent of earthiness and wood-burning fires. Leaves in the most splendid array of rich, vibrant colors. ASMR-inducing crunch-crunch-crunch of fallen, dry leaves underfoot. And as for taste, we crave the return of comfort foods after a summer of lighter fare. Foods that feel like a cozy hug for a hungry tummy, like this Lobster and Truffle Oil Mac + Cheese with Crunchy Chickpea Crumbs.

When you want something more substantial than a salad but barely want to turn the stove on, this Poached Shrimp and Tomato Salad is a satisfying, stand-alone light meal or side salad.

When I discovered a package of frozen udon in the freezer, I was delighted.  My cravings spoke loudly and decisively.  I knew instantly that I wanted to enjoy it in this easy coconut curry noodle bowl. Since we limit grains including wheat these days, we rarely slurp down any noodles (made from wheat) at home anymore.  I cherished this bowl of udon with my entire being.

Here's a tasty and healthy option for a quick weeknight meal.  Did I hit all the right words...tasty...healthy...quick?!  Not lying, this meal can be made in 20 minutes flat.  We all need more of those in our busy lives.