by Bridget Levin, Tastemaker in Residence

Fall is my favorite season for cooking, organizing, travel and a wardrobe refresh.

Here are a few faves:

These Paul Green Nelly booties will take you through fall travel plans and beyond - totally comfy and classic: Click here for booties!

Hand Cream by Claus Porto, is perfect to tuck in your carry-on:

Click here for Claus Porto Favorito

These Herb Scissors mean you’ll never chop another herb!!! - Squash and root vegetables are at their peak in the fall, and this recipe is an easy and delicious go to: Use this fave kitchen gadget for easy herb cutting: click here for Herb Scissors and see recipe below.

Lastly try these fool proof onion googles!

….these onion goggles are a life saver! Find them at Sur La Table Click here

AUTUMN ROASTED VEGETABLES

Combine and roast on 2-3 trays at 400 degrees for 40 minutes

• 1 medium butternut squash (peeled, seeded, diced)

• 3 cups broccoli florets (medium-sized)

• 6 carrots (peeled, cut into 2-inch pieces on a bias)

• red pepper flakes (to taste)

• 1/2 cup olive oil (divided)

• 1 tablespoon fresh thyme leaves

• Salt & pepper to taste

• Add and serve right away or at room temp:

• 1/2 cup goat cheese (crumbled)

• 1/3 cup pomegranate seeds (to garnish)