Every year as the season slowly changes from summer to autumn, as I feel the cool crispness in the morning air, I find myself craving comforting soups and all things pumpkin.

I recently signed up for a CSA produce delivery box from Farm Fresh to You which has encouraged me to cook with veggies I normally wouldn't pick out myself at the grocery store, like Lacinato kale and acorn squash.

The inspiration for this stew was actually a ribollita soup because I had a big bag of ciabatta bread I needed to use up but I discovered this morning that it was already too late. What resulted instead is a creamy, hearty, and incredibly delicious stew packed with protein and veggies. I served it with garlic bread and I would highly recommend you do the same.

I've been obsessed with polenta lately. It takes just minutes to make and comes out so creamy and delicious. Plus, it's fun to experiment with sweet and savory toppings, like this breakfast version with parmesan, crispy bacon crumble and a fried egg.

For me, rice pudding has always been one of the most comforting foods. My mom used to make a huge pot of it growing up when our milk was on the verge of spoiling. Since we've been at home and the weather has been cold, I've been turning to more comforting dishes. That was my inspiration for this custardy oatmeal pudding that's creamy, perfectly sweet and has way more protein than regular oatmeal, making it a more filling option for breakfast than regular rice pudding or a bowl of oatmeal.