Cooking Together: Fall 2025

September 10, 2025

Attractions

Five recipes to master for fall family meal prep

If you’ve learned a few things about eating seasonally here in San Diego, you’re likely familiar with how much zucchini the end of summer brings. Somehow, when you think you’ve had enough, you’ll find yourself with a whole lot more. The same goes for the cherry tomato plant that will continue to thrive in the garden through January if you let it. You’ve also learned how having a good sauce prepped makes life easier. And you’re probably willing to subscribe to the notion that there’s nothing like a good stew when the nights get longer and evening temperatures drop.

Fall meal planning staples

BREAKFAST

» JUMBO DOUBLE CHOCOLATE ZUCCHINI MUFFINS

BY MARIA HESSE

Finally—a healthy, chocolatey, satisfying breakfast muffin! You’ll feel like you’re winning parent of the day after sending your kids off to school loaded up on these decadent, fiber- and protein-rich muffins that also happen to be gluten-free and full of zucchini. Heck, enjoy one for yourself too. It’s well-earned. These muffins are a bit dense compared to conventional muffins, but my kid prefers them. We zap a single muffin in the microwave for about 35 seconds straight out of the fridge, making it a fast, simple, and filling breakfast that feels indulgent but good for you. (And yes, you can use a 3.5-ounce muffin pan and yield 12 muffins for smaller appetites.)

SNACK

» LITTLE LION PARSLEY PESTO WITH CRUDITÉS

BY ANNE-MARIE COULON

This pesto recipe was developed by Anne-Marie Coulon of Little Lion Cafe. It goes great with vegetables, meat, or pasta.

LUNCH

» SAVORY TOMATO AND THYME CRUMBLE

BY HALEY HAZELL

Take everything you love about a summer crumble but make it with tomatoes. This side dish is inspired by the season’s hottest dessert (literally): the fruit crumble. I swap summer berries and stone fruit for cherry tomatoes, garlic, and fresh thyme. The crumble topping gets a savory spin with Parmesan and loads of black pepper.

DINNER

» BIVOUAC CIDERWORKS’ PARTY-WORTHY MAKE-AHEAD LAMB STEW

BY DANILO TANGALIN

This is not your grandma’s stew. Chef Tangalin’s flavorful braised dish is spiked with fish sauce and lime. Make it a day ahead and reheat for a dinner party. It’s versatile, hearty, and pairs great with Bivouac Transom, a dry cider.

DESSERT

» CAPIROTADA

BY SANDRA BELCHER

Sandra Belcher shares her family’s recipe for comforting and indulgent Mexican bread pudding.

Fall Cookbook Club 2025

This season’s Cookbook Club features four titles that inspire us to cook together in community and find healthy, meaningful, delicious moments to savor. Click the link to read more and look for them at your local library or independent bookstore.