Even thought it does not feel very fall like, I wanted to make a fall feeling dinner.
I made a pork dish very similar to this but I added pumpkin. Last year I cubed, peeled uncooked sugar pie pumpkins. I frozen on cookies trays and then put them in freezer bags to keep unhand to throw in stews, ect. So add frozen pumpkin to pan when you add meat before braising.
For dessert I took Martha's recipe for Buttermilk pie and only made the filling. I took a large pan and laid a layer of sliced fresh peaches and pour the filling over the peaches. I baked at 300 with a Bain-Marie(remember low and slow) for an hour or 2 till center was cooked. If you really want to make it special add this caramel sauce!!
tuscan painting by Ruth Baderian