Orangy October Feast

With the first fresh, cool days of Fall, I feel reinvigorated, but I do like to take away the chill by using the oven for cooking.

The October issue of Everyday Food magazine is a particularly good one. This week, I stocked the kitchen with ingredients for three dinners and a dessert from this issue: Emeril's Three Cheese and Bacon Macaroni, Roasted Beef Mushroom and Barley Soup and Honey Roasted Vegetables served with Pork Chops in a Honey Marinade. The dessert is perfect for Halloween season: Shortbread Candy Bars!

Tonight, I made the Honey Roasted Vegetables and Pork Chops. The chopped veggies looked so pretty with the topping of honey, olive oil, walnuts and thyme before they went into the oven. (Btw, I used yams instead of sweet potatoes.)

Here's how everything looked on the platter, before we dug in! It tasted really good!

I'd recommend these two recipes and will let you know about the others when I make them.