As the afternoon sun begins to soften—gilding every leaf over hill and dale—loved ones gather for an alfresco fête. A pastoral setting provides an idyllic escape for experiencing the delights of fall.
Savory and sour meet in a glazed pork loin stuffed with fennel, Granny Smith apples, and spinach.
Counter an evening chill with the warmth of Roasted Onion Soup, garnished with fried shallots.
Culminate the celebration with Roasted Butternut Squash Tart, where a thick cinnamon-molasses crust is crowned with a whipped cream-cheese filling, slices of the vibrant gourd, and walnuts.
Text Melissa Lester
Photography Marcy Black Simpson
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Rebecca Treadwell Spradling
For more mouthwatering harvest recipes, see page 31 of the October 2017 issue of Victoria.