What Are You Cooking in the Early Days of Autumn?

We love the arrival of fall because it’s cooking season! The calendar might tell us its officially autumn, but we’re not quite ready for deep braising just yet. So what to eat in this transitional time between grilling and stewing?  We have some ideas for you – read on!

1. Skirt Steak with Blistered Shishitos

Moving from the grill to the stove, this recipe for outside skirt steak yields super-tender and full-flavored results. Here we’ve simply seasoned and seared it, then blistered shishito peppers in the subsequent pan-drippings. The best accompaniment is your favorite cold beer.


2. White Bean & Duck Sausage Soup with Gruyere Toasts

A cool evening demands soup. With flavorful duck sausage, creamy Tarbais beans, hearty greens, and loads of garlic, this rustic soup will warm your belly with the rich flavors of Southwest France.


3. Mushroom Grain Salad with Pancetta

Our hearty grain salad recipe has barley, sautéed mushrooms, leeks, shallots, and crisped pancetta for a salty kick. Serve it warm or cold. Enjoy as a side dish, or make it a main by adding over-easy eggs.

mushroom-barley-pancetta-salad-recipe-HI RES

4. Garlicky Lemon & Herb Baked Chicken Drumsticks with Fingerlings

Our easy chicken drumstick recipe is great for busy weeknights because it’s prepped, cooked, and served in one pan with fingerling potatoes, whole garlic, tart lemons, and fresh herbs. It’s easier than roasting a whole chicken, and you get potatoes too!

one pan garlic lemon chicken hi res

5. Braised Lamb with Tarbais Beans & Pistou

Even in braising season is not yet upon us, this easy recipe for slow-cooked lamb with creamy white beans and fresh basil pistou is an inspiration. We think of it as the ultimate comfort food. If your backyard basil has lingered, it’s the perfect way to squeeze those last bits of summer out of the fragrant leaves.

braised-lamb-shoulder-white-beans-pesto (1)

What do you like to cook this time of year? Tell us in the comments.

Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.

Are you a business looking to serve or sell D’Artagnan? We invite both chefs and food retailers to reach out and become D’Artagnan customers.

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