It’s fall! Time to stop eating zucchini and tomatoes and dive into cruciferous vegetables.
Here are the fall vegetables you should be eating now and for the upcoming months. I’m including some of my favorite, tried and true recipes. Aside from the squash recipes, which I am going to be making this week – I’ve tested and LOVED each of these recipes so much.
Did you know you could make noodles from butternut squash? This recipe for Butternut Squash Noodles with Sage Pesto looks fabulous.
Another fun idea? A butternut squash sauce! You can make this sauce and use it for gnocchi, pasta, risotto.
NOW is the time to eat kale. Kale in summer is full of unwanted critters – fall is when you get the crisp, dark green delicious greens at their best.
Forget kale chips. Use kale as part of a Butternut Squash and Kale Hash. Upgrade your (boring) kale salad to an exciting Kale, Avocado and Tangerine Salad.
Or on a cold day, make a Portuguese Kale, Potato and Chorizo soup. So rich, satisfying and warming on a cold day, cuddled up with a blanket and sweater.
We all know brussels sprouts with bacon is a happy combination. But why not try something new, like this Warm Brussels Sprouts Slaw with Citrus Vinaigrette? It’s great stuff.
Pro roasting tip? If you want CRISPY brussels sprouts, slice them in 3-4 slices (don’t just cut them in half.) Then warm up a sheet pan in a 400 degree oven. Toss the sprouts in a bowl with olive oil and salt. Then tip the bowl over on the sheet pan. Hear that sizzle? That’s what you’re shooting for if you want crispy.
This broccoli soup is a winner with all our clients – it’s bright, satisfying, and the best broccoli soup I’ve had so far.
Spruce up boring old roasted broccoli with some sesame oil and soy sauce.
Cabbage – Red or Green
Fall is just AMAZING for veggies. Dig in, and enjoy!!!!!