1 shopping list, 3 different quick, comforting fall dinners

There are some foods that just scream fall — and it isn’t simply a pumpkin spice latte or apple cider.

Summertime cooking can be about adventure, fun and keeping cool. We grill in the backyard. We dive face first into giant icy watermelon. We mix up substantial cold salads rather than heating up the kitchen.

But come fall, things change. We want to snuggle and nest. We seek comfort and familiarity. We look forward to big bowls of stew or rib-­sticking casseroles.

However fall also means school is back in session. Families can have busy schedules — football, Scouts, after-school jobs. So even though we want that “Mom spent hours in the kitchen” feeling, who has time to put in that work every day?

There are ways to get there without all the effort. Technology can help with slow cookers, air fryers and electric pressure cookers. Then, there are trends like sheet pan suppers or skillet dinners. All of them are ways to get things done quickly and easily — letting you take a kid to play practice or curl up on the couch with some hot chocolate and a good book.

But can that get boring? Not necessarily. A little creativity can take exactly the same major building blocks and turn out something that tastes different every day.

So that’s what I did. My shopping list included some fall favorites: pork loin chops, potatoes, carrots, green beans and onions. (Pork isn’t your thing? Chicken, sausage or mushrooms would work well, too.) Using those, I came up with meals using three different tools.

For the slow cooker, I made a pork cacciatore served over Parmesan mashed potatoes. For the electric pressure cooker, I made a very autumn pumpkin pork stew. And for the simple sheet pan, I made pork chops and roasted vegetables in a rich glaze of honey, mustard and garlic.

They were all delicious. They required little work. As an added bonus, they also saved money by being very seasonal and allowing more bulk buying. The pork? That was a value pack that proved its economy.

Fall is more than just cinnamon. It’s less about flavors than it is a homey helping of satisfaction, and there is more than one way to get there easily.

Pork cacciatore with Parmesan mashed potatoes

2 pounds pork loin chops, cubed

1 onion, chopped

1 bell pepper, chopped

2 cloves garlic, chopped

3 carrots, chopped (or 1 pound baby carrots)

2 cups green beans

1 20-ounce can crushed tomatoes

1/2 cup red wine (or beer, apple cider or chicken broth)

1 tablespoon honey

1 tablespoon Italian seasoning

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon cayenne pepper

2 pounds russet potatoes, quartered

1/4 cup butter

1/2 cup sour cream

1/4 cup Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

In a 5 quart or larger slow cooker, combine pork with vegetables. Pour over tomatoes, wine and honey and add Italian seasoning, salt, pepper and cayenne. Cook on low for 6-8 hours.

In a 2 quart saucepan, cover potatoes with cold water. Bring to a boil over medium heat and cook until potatoes are fork tender. Drain and mash with butter, sour cream, Parmesan, salt and pepper.

Serve pork cacciatore ladled over mashed potatoes.

Autumn pork stew

2 tablespoons bacon fat (or olive oil)

2 tablespoons flour

2 pounds pork, cubed

1 onion, chopped

3 carrots, sliced

2 ribs celery, sliced

1 cup green beans

4 medium potatoes, peeled and diced

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon sage

1 teaspoon rosemary

1/4 teaspoon nutmeg

1/4 teaspoon smoked paprika (regular paprika or cayenne pepper will work)

1/2 teaspoon garlic powder

2 Granny Smith apples (or firm pears), cored and sliced

1 15-ounce can pureed pumpkin

4 cups chicken broth

1 cup apple cider

1 cup beer (or more broth or cider)

1 cup sour cream

Paprika for garnish

In a 6-quart electric pressure cooker or multicooker, heat the bacon fat or olive oil on the saute function. Toss pork with flour and add to cooker, stirring periodically until browned.

Add vegetables and seasonings, sauteing for 2-3 minutes. Stir in apples, pumpkin, broth, cider and beer. Turn off saute function. Switch to soup mode or low pressure for 30 minutes. Allow to release pressure naturally for 10 minutes. Stir gently before serving. (No pressure cooker? Use a slow cooker or go old-school with a Dutch oven.)

Serve bowls of stew topped with sour cream and paprika. Perfect with fresh biscuits or some crusty bread.

Garlic honey mustard pork and vegetables

2 tablespoons olive oil

2 pounds pork loin chops

2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon smoked paprika or cayenne

1/2 teaspoon garlic powder

1/2 teaspoon sage

4 russet potatoes, cut into 1-inch chunks

4 carrots, cut into 1-inch chunks

1 cup green beans

2 ribs celery, cut into 1-inch chunks

1 onion, sliced

1/4 cup honey

3 tablespoons Dijon mustard

1 crushed garlic clove.

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 400 degrees. Line a 15” by 10” sheet pan with foil or parchment paper. Drizzle with oil.

Season pork chops with salt, pepper, paprika, garlic powder and sage. Set aside.

Toss vegetables on sheet pan with oil (and salt and pepper to taste) and spread in a single layer. Bake 25 minutes.

Arrange pork chops over the vegetables. Combine honey, mustard, garlic, salt and pepper. Drizzle over pork and vegetables. Bake until pork is 145 degrees by thermometer and vegetables cooked through, about 15 minutes.