The perfect potluck

The unexpected nutmeg flavoring in the vegetarian Farmers Market Lasagna makes it a good choice for fall weather.

Cooking Buzz is produced in partnership with the Junior League of Houston, a women’s charitable and education organization founded in 1925.

Nothing puts me in a better mood than the lovely month of October. Temperatures finally start to dip below the 80s, and I burn off the last steam of summer. Candles are lit, coffee shops serve seasonal favorites, and fall boots are finally unveiled.

October brings about a seasonal sweet spot – the holidays are just on the horizon, yet the frantic bustling hasn’t yet kicked in. It’s a time to savor the moment with friends and family over long, lazy evenings with delicious fare.

If I’m lucky, I will be on the receiving end of a fall gathering invite. When that happens, I turn to no-stress recipes as my contribution to the perfect potluck.  The following recipes from the Junior League of Houston cookbook Peace Meals make for a hearty fall menu when served together, or each can stand alone as a single dish.

For an easy yet impressive appetizer, I enjoy the Classic Bruschetta al Pomodoro or the Crostini Tapenade. Both use warm, crusty bread as their base, the very symbol of hospitality. They are delicious on their own or make for a colorful spread when paired together. Both the Pomodoro spread and the Tapenade can be made in advance and refrigerated, making the end result very easy to spoon onto warm bread as my guests are arriving. 

Soup is always a staple in my house, to warm up as the first chilly breeze rushes through the air. Roasted Balsamic Tomato Soup is perfect for light suppers. This robust, flavorful soup takes a childhood favorite into adulthood. Once prepared, it can be transported easily in a crockpot. I like to serve the soup with a grown-up grilled cheese for a nostalgic meal when I reminisce with old friends.

Another classic dish is the Farmers Market Lasagna. Don’t underestimate this vegetarian dish – it’s packed with enough healthy flavors to satisfy any carnivore. Although good for any time of year, the unexpected flavoring of nutmeg makes it especially appropriate for late fall. Goat cheese and pine nuts add depth to this recipe, and a variety of vegetable substitutions make it easily adaptable. I like to make two and freeze one for the hectic holiday nights ahead, or be a hero and deliver one to a sick friend or new mother.

October would not be complete without a pumpkin dessert. Pumpkin Bread Pudding turns all things fall – ginger, cinnamon, nutmeg and pumpkin – into a sweet and warm finish. You can’t go wrong with a dish that suggests being served with fresh whipped cream on top. This is sure to be a hit with your favorite ghosts and goblins.

Editor’s note: To buy a cookbook, see www.jlh.org or call 713-871-6608.