Using Fall Foods in Your Kitchen

Photo Courtesy / Darya Pino

Here is the very exciting list of some common fruits and vegetables that are in season currently and during the upcoming months:

• Pears
• Acorn Squash
• Broccoli
• Brussels Sprouts
• Butternut Squash
• Cauliflower
• Apples
• Mushrooms
• Pumpkin
• Sweet Potatoes
• Pomegranate
• Swiss Chard
• Grapes
• Figs
• Leeks
• Lettuce
• Okra
• Shallots
• Turnips
• Cranberries
• Dates
• Cabbage

This kind of produce will more likely be available at local farmer’s markets and grocery stores as we move further into fall. And while these may not the be the items you buy most regularly, they will be cheaper right now because more apples or sweet potatoes, for example, mean a lower price for the consumer:  you. But the benefits aren’t just limited to your bank account; this is also the best time of year to buy these fruits and veggies at their tastiest.

“Foods that are grown and picked when they naturally should be are fresher and contain just the right balance of flavor producing chemicals and nutrients to taste absolutely delicious… a juicy mango always tastes better in summer than other seasons,” said author of The Healthy Chef, Teresa Cutter, as reported by Vogue Australia.

I am excited to include some recipes that use these cheap and delicious goods.

I am a definitely not a picky eater, but there are things on this “In Season” list that I like more than others. Keeping in mind the warm and hearty flavors one associates with autumn, here a few of my personally created and home tested recipes to take advantage of the great produce fall has to offer.

First, there are three very important things to note about my style(?) in the kitchen.

One: I almost never go to the store with a recipe in hand hunting for ingredients. Instead, I buy to replenish my staples (pasta, rice, beans, tomato sauce, sugar, flour, carrots, onions, potatoes, a variety of cheeses, sausage, ground beef, butter, milk, whipping cream and Greek yogurt) and then I buy whatever produce looks colorful and cheap. This produce is usually what is currently in season and going to be (hopefully) the freshest.

Two: I cook with what I have on hand. Anything in these recipes can probably be substituted rather easily with something you have on hand already. And that is kind of the point. None of this should be hard to make and cutting corners is encouraged.

Three: I’m not a very good recipe follower and my measurements here are going to be pretty approximate, so bear with me. Use what matches your personal taste preferences, and taste often (but only the cooked stuff.)

Now to the good stuff.

SAUSAGE STUFFED ACORN SQUASH

Acorn Squash is a very tasty and inherently sweet, fall squash. I really love to mix the flavors of savory and sweet, and acorn squash is great vehicle to do this.

Serves four:

2 Acorn squash (one half is needed for each person)

1 lb Jimmy Dean or breakfast sausage

½ onion, diced

1 cup cubed carrot

2 cups spinach

1 bag of Uncle Ben’s microwavable rice

2 tablespoons brown sugar or maple syrup

Garlic powder, sage and oregano to taste

1. Cut the acorn squash in half. Some acorn squash are really difficult to cut, so be ready to put some weight into it. Cut the very tip off the other side so that they sit level.
2. Scoop the seeds out and poke a few holes in the squash with a fork.
3. Now, you can either cook the squash in the oven or the microwave
   1. Oven: preheat to 425, grease a baking sheet, and lay squash, cut side down, on the sheet. Bake for 25 minutes or until tender.
   2. Place 2 halves at a time in the microwave and microwave on high for 10-12 minutes or until tender.
4. While the squash is cooking, chop your carrots and place them in a small pot with an inch or two of water to steam. Cover with a lid. This should only take 5-10 minutes.
5. Use a large skillet to brown the sausage—almost everything will end up in this skillet.
6. Dice and add the onion to the skillet after the sausage is browned.
7. Drain and add the carrots to the skillet.
8. Add the spinach to the skillet. There is no need to steam beforehand, as the heat and grease from the sausage will have a similar effect.
9. Microwave the rice and add this to the skillet.
10. Now, we’ve got a pretty good mix going.
11. This is when you add your garlic, sage and oregano. Be sure to taste and smell as you’re doing this to add the flavors just to your liking.
12. Sprinkle the brown sugar on the inside of the acorn squash
13.  Pack the stuffing into the squash. This should be heaping.
14. Drizzle with some maple syrup and put back into the oven for 10 or 15 minutes until everything is piping hot and golden brown.
15. If you had any leftover stuffing, place it in a casserole dish and put it in the oven too (this is my favorite part).
16. Now enjoy!

Modifications:

Vegetarian: replace the sausage with sautéed and seasoned cauliflower. Be sure to use oil or butter to sauté the rest of the veggies as well.

Paleo or low-carb: simply omit the rice. You can replace it with riced cauliflower or just leave it as is.

BAKED APPLES AND PEARS

This is one of my favorite things to make for dessert, or breakfast, or lunch…or anytime of day. It’s a great way to use up apples or pears that may be looking a little less loved on your counter or in the fridge.

Serves four:

For the fruit:

2 apples

2 pears

1-2 tablespoons butter

2 teaspoons cinnamon

2 teaspoons vanilla extract

2 tablespoons brown sugar, agave nectar or maple syrup

For the topping:

1 cup or container plain or vanilla Greek Yogurt

1 tablespoon honey or agave nectar

(if plain yogurt, 1 teaspoon vanilla extract)

1. Heat your oven to 400
2. Slice and dice the apples and pears. You can peel them, but I usually don’t. Be sure to cut out any bruises.
3. Place the apples and pears in a greased casserole dish or pie pan.
4. Place the butter, cinnamon, vanilla and brown sugar in a microwaveable bow, and microwave on high for 30-45 seconds.
5. When the butter is melted, mix thoroughly and brush onto the fruit with a marinating brush or spoon.
6. Bake for about 30 minutes, but be sure to stir the fruit every 10 minutes or so. If they look too dry, add a little more butter and cinnamon mixture. Cook until tender.
7. While the apples are cooking, mix the Greek yogurt, sweetener and vanilla until creamy.
8. Top the warm apples with the yogurt topping. Be sure to eat them while still hot.

WARMED FIGS WITH GOAT CHEESE AND HONEY

The title of this recipe is pretty self-explanatory, but figs do have a special place in my heart. We picked them from our fig tree growing up, and the soft juicy fruit was always on my favorites list.

Serves four:

10 figs

~½ cup spreadable goat cheese

2 tablespoons honey

1. Set your oven to broil.
2. Slice the figs into flat pieces (should be able to get at least 4 per fig)
3. Place the figs on a foil lined baking sheet.
4. Spread a nickel sized amount of cheese on each slice.
5. Drizzle with honey and place in the oven.
6. Watch closely to ensure that nothing burns. When the cheese is looking slightly golden, remove and eat while still warm.

BRUSSELS SPROUTS WITH LEMON AND CAPERS

I know, I know. Brussels sprouts are almost always on the “no-fly” list, but trust me. There is nothing better than the tender sweet goodness of fresh Brussels sprouts. There is no sliminess to be found here. I promise.

1 lb of fresh Brussels sprouts—even better if you can find them on the stalk

2-3 tablespoons capers

½ lemon, juiced (or a couple of teaspoons of the bottled stuff)

3 tablespoons butter

a splash of olive oil

½ onion, diced

Salt and pepper to taste

1. Slice the Brussels sprouts into rounds.
2. Melt butter in large skillet, and add olive oil.
3. Add diced onions and Brussels sprouts to butter and oil.
4. Sauté until tender—about 10 to 15 minutes.
5. Add lemon juice, capers, salt and pepper.
6. Mix together until nice and hot and serve immediately.