It's pumpkin time in the world, but we just hit the beach for a quick hour after school to enjoy this 87' afternoon. So while I am presenting you with a roasted vegetable salad and a stew for this week's menu, I really plan to hit up our local farmstand tomorrow because the end of summer tomatoes are the very best ones. Not at the market, try to find yourself a farmers market or alternative place to buy tomatoes. This sounds like some underground produce deal. Next week, my intro will be about how you prep and roll a few things over into other meals. This week, most of these items are a la minute (chicken piccata) or complete make ahead (vegetable stew and pumpkin muffins). Because I know ya'll love a lunch salad, this one does feel like you could make it once for dinner and pack it for lunch the next day. Not entirely kid friendly, but I can get mine to eat the roasted carrots and potatoes, so I'll end up doubling those.

I love love feedback from you all so don't hesitate with any requests! We're spending the weekend celebrating my Dad's 70th birthday with a fancy dinner and a family weekend down in Coronado, San Diego. Wishing sunshine and some slow moments for you too. Happy cooking to you!