This week we're welcoming fall with a simple skillet dessert, caramelized pears. They're great on ice cream, pancakes or waffles, or by themselves.

As always, the full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 1 lb pears, 1 lemon wedge (1/8 lemon)

Cold: 2 tbsp butter

Inside aisles: 1/4 cup brown sugar, 1/4 tsp cinnamon, 1/4 tsp vanilla extract, 1/8 tsp salt

This easy slow cooker or stove top kielbasa potato soup is perfect for the first official week of fall. Cozy and easy, which are just the vibes we're going for.

As always the full printable recipe is linked above, but if you're making your grocery list here's what you'll need:

Produce: 1.5 lb baby gold potatoes, 8 oz carrots, 1 medium onion

Inside aisles: 1 can corn (15 oz), 4 cups beef broth, 1 tsp dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper (seasonings to taste)

Cold: 14 oz Kielbasa (one package), 2 cups milk, 1/2 cup sour cream, 8 oz cheddar cheese

This lighter egg salad uses greek yogurt instead of mayo, but is still plenty creamy and flavorful. You can also swap in cream cheese for a richer version (which is my little one's favorite way to make it).

As always the printable recipe card is linked above, but here's what you'll need on your grocery list:

Cold: 6 hard cooked eggs*, 1/4 cup greek yogurt (I use 2% or whole)

Produce: Lemon (for juice), green onion (optional, garnish)

Inside aisles: 1 tbsp dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper

*while you can buy pre-cooked eggs, here are some easy methods:

Stovetop- Cover eggs with water and bring to a boil, once boiling turn off the stove, cover the pot, and sit 10-12 minutes, then transfer cooked eggs to an ice bath.

Instant Pot

Crockpot