When fall arrives and the leaves begin to change, the evenings grow colder, and the darkness returns. I can’t help but crave warm, hearty, feel-good meals. It’s the season when the slow cooker and big pots come out more often, and I find myself lingering in the kitchen, simmering soups, stews, and comfort dishes that make my cabin feel warm and inviting.

There’s something grounding about chopping vegetables as the wind rattles outside, or stirring a pot that fills the air with spices and herbs. These meals become more than just food, they’re a way of slowing down, gathering loved ones around the table, and savoring the cozy rhythm of autumn.

Fall cooking, to me, is about creating simple meals that nourish the body and the spirit, meals that taste like comfort and smell like home. And as the season settles in, I always come back to a few tried-and-true favorites that never fail to bring warmth and joy.

Here are three nourishing and hearty feel-good meals to enjoy this fall :)

◌ Curried Caribou Brisket w/ Dried Apricots & Spinach ◌

1 Caribou Brisket

Salt & Pepper

1 Cinnamon Stick (broken in half or sub in 1 tsp of ground Cinnamon)

2 Bay leaves

4 cups of Caribou Broth

Prepare the Brisket

Clean the brisket of all hair and dirt, rinse and pat dry. Remove as much silver skin, gristle, sinew and fascia as possible. Season the brisket with salt and pepper and place in a roasting pan. Roast in a 400F (200C) oven until browned, about 10 minutes.

Remove brisket from oven and turn temperature down to 300F. Pour bone broth over brisket and put one bay leaf and one-half cinnamon stick in each end of the pan. (If you’re using ground cinnamon, whisk it into the broth first).

Cover with parchment paper and tin foil and braise for 3 hours at 300F. (While brisket is cooking, start on the curry sauce).

Remove pan from oven; take brisket out of the broth and place on a baking sheet to cool. When cool enough to handle, remove meat from bones, discarding any gristle or sinew you find. Cut meat into bite-sized pieces and set aside. Strain the broth and reserve 1 cup. Pour remaining broth into a container, cool, and then freeze for future use.

Make the Curry Sauce

• 1 Tbsp butter

• 1 Tbsp olive or canola oil

• 1 medium onion, diced

• 2 carrots, diced

• 2 cloves garlic, minced

• 2 Tbsp curry powder

• 1 28-oz can diced tomatoes

• 1 14-oz can coconut milk

• 1 cup caribou brisket braising liquid

• 1 10-oz bag fresh spinach

• 1 packed cup dried apricots

• Salt and pepper to taste

Heat butter and oil in a large saucepan over medium heat. Add onion and sauté until soft, about 7 to 10 minutes. Add carrots and garlic and sauté another 2 minutes. Stir in curry powder and mix so the vegetables are evenly coated. Add tomatoes and coconut milk and simmer for 20 minutes.

Cut the apricots into small pieces and add to the simmering sauce with the brisket meat. Simmer for another 10 minutes, and then add spinach. As soon as the spinach has wilted, remove from heat. Serve with lemon rice and/or bannock.

Makes 8 to 10 servings.

Lemon Rice

• 2 cups white rice of any kind

• 3½ to 4 cups water

• 1 tsp salt

• 1 Tbsp butter

• Grated zest of one lemon or substitute 1

• 1 Tbsp lemon juice

Rinse rice under running water. Drain. Bring water and salt to the boil, following package directions for the type of rice you’re using, some types need more water than others. Once the water has boiled, add rice and bring to the boil again. Reduce heat to low and cook for 15 to 25 minutes, according to package directions. Fluff rice with a fork. Add butter and lemon zest or juice, fluff once more and serve.

Makes about 4 cups.

◌ Three Bean Veggie Chili

◌ Carrot Ginger Soup ◌