Fill your home with tantalizing aromas

If you haven’t had a pumpkin spice latte, pumpkin muffin, or pumpkin ale yet this fall, you’re behind the curve. Autumn is in full swing, bringing us cooler weather, football season, weekends of apple picking, and before you know it, Halloween. For the last few years, pumpkin-anything has been the craze, but what about all the other brilliant ingredients fall has to offer?

Crisp, cool nights have us craving comforting, hearty foods like soups, chili, or anything involving cinnamon and spice, but keep in mind, hearty doesn’t have to mean heavy. Try roasting cubes of butternut squash until golden brown, then tossing with sautéed kale and steamed farro for a perfect fall side dish, or add some cut up chicken for a satisfying dinner.

Most farmers markets are open through October, but instead of ripe tomatoes and bright green zucchini, a selection of sweet potatoes, butternut, acorn and spaghetti squashes will dazzle us with their sweet flavors. You’ll also find fruit such as figs, pears and dozens of varieties of apples ranging from sweet to tart. Get creative with nutrient packed kale and Brussels sprouts. If you think you’re not a fan of the infamous little cabbages, try shredding and sautéing them with a little pancetta, a tablespoon of maple syrup and toasted pecans, which will eliminate the bitter cabbage flavor most people associate with Brussels sprouts.

When you find yourself with more apples than you know what to do with after a day at the orchard, don’t limit yourself to pies and desserts (although there’s nothing wrong with that either). Sautéed apples along with a simple apple cider sauce balance a savory roasted pork tenderloin with sage and rosemary.

This is the time of year when dropping temperatures make it a pleasure to be in the kitchen, especially when tantalizing aromas fill your home, making it warm and cozy. As the leaves begin to fall and the days get shorter, fill up your basket and savor the autumn harvest.

SWEET POTATO KALE CHOWDER WITH PUMPERNICKEL CROUTONS

3 tablespoons unsalted butter

1 small leek, white part thinly sliced (1/2 cup)

1 small sweet onion, diced (1 cup)

1 carrot, peeled and diced in 1/2-inch chunks (3/4 cup)