We're in the Idaho Kitchen with Leslie Dabney, the Vineyard Mom . She shows us how to make her autumn stew -- a fall favorite -- and homemade cornbread. Here are the recipes:

Autumn Stew

2 Tbs of extra virgin olive oil

1 onion, diced

2 (8-ounce) packages of baby bella mushrooms

2 carrots, sliced

3 cloves of garlic, minced

2 Tbs of fresh thyme

1 teaspoon salt

½ teaspoon pepper

¼ cup all-purpose flour

1 Tbs tomato paste

14.5-ounce can of diced tomatoes

4 cups veggie or chicken stock

2 medium russet potatoes, cut into 1-inch pieces

6 ounces of fresh spinach

2 Tbs of fresh parsley, chopped

In a large Dutch oven, add extra virgin olive and set heat to medium high. Add the onions and mushrooms and saute for 10 minutes or until golden brown. Add carrots, garlic and thyme and c

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