Fall is one of the best times for produce because we are given such a variety of leafy greens, hearty vegetables, and delicious fruits that accompany the cozy weather. We have created a guide for some of our favorite fall produce and recipes they are great in.
1. Butternut Squash
Squash is a fall staple known for its variety of shapes, sizes, and texture. Butternut squash has a nutty but sweet and creamy favor. It’s best when baked or boiled and turned into a creamy soup, mixed into salad, or cooked with its skin on until it’s crispy.
Beans are always a fall favorite and something you typically find on the thanksgiving table due to their beautiful variety of colors. Green beans are most commonly seen but there’s also yellow beans and even purple ones. They taste best when sautéed in a pan with a little olive oil, garlic, salt, and pepper.
3. Pears, Apples, & Plums
Pears are a nice touch on top of salads because of how crisp and juicy they are. Apples are delicious when turned into an apple pie filling but can also be sautéed and put into a breakfast bowl. The juiciness of plums makes them great to use in a tart. As chillier weather approaches, both apples and plums are perfect ingredients to use in a crumble.
When we think of fall we don’t typically think of hearty, leafy, greens but kale is one that is commonly used. Due to its hearty nature, it’s a must in fall salads because it can be topped with loads of toppings and can hold a heavy dressing without wilting. Kale is delicious when eaten raw in salads topped with butternut squash, pumpkin seeds, pomegranates, goat cheese, and a lemon vinaigrette dressing. It also has an amazing flavor when it’s simply baked or sautéed.
5. Sweet Potatoes
There are so many varieties of sweet potatoes, but two of the most popular are Japanese sweet potatoes and sweet potatoes. Japanese sweet potatoes are yummy when cooked like french fries. Load them up with olive oil, garlic powder, onion power, and nutritional yeast and bake them in the oven until crispy. Sweet potatoes taste amazing when turned into gnocchi.
6. Brussel Sprouts
These mini cabbage-shaped veggies are actually part of the cabbage family. They are a great way for people to get greens into their diet. The best way to eat them is to cut the bottoms off, peel the outer layer, wash them very well and then put them in the oven to roast with olive oil and balsamic until they are extremely crispy.
When we think of eggplant we instantly think of eggplant parmesan but there are so many other ways to use eggplant! A lot of people will use eggplant as a meat alternative because of how hearty and thick it is, but we like to cube it and roast it with a bunch of tomatoes and herbs and turn it into a stew to pair with saffron rice and a dash of coconut yogurt.
Zucchini comes in a variety of colors, shapes, and sizes. We love that zucchini can be so versatile in what it’s used for. Our favorite way to prepare it is to sauté zucchini noodles and top it with a fresh basil pesto or cut zucchini into slices to roast in the oven and top with hummus.
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