Get Seasonal with Fall Produce
September 28, 2017
Just because you’re hatching healthy habits doesn’t mean you need to fall into a menu rut. One of the easiest ways to stay motivated is to try out new recipes using seasonal ingredients. Here are some of our favorite fall inspirations. Keep an eye out for them while you browse the farmer’s market or the produce aisle of your local grocery store this autumn.
Both the green Bartlett and the red D’Anjou can be found in the markets this season.We love all the vitamin C and phytonutrients in these voluptuous, fiber-packed beauties. For a satisfying fall salad, thinly slice them onto a bed of mixed greens, then top with crumbled goat cheese and a sprinkle of toasted hazelnuts.A quick-cooked pear compote can add rich flavor and seasonal flair to healthy breakfast foods—from yogurt to oatmeal—all week long.
Don’t sleep on pumpkin season! Whether you’re picking up a Sugar Pie, Jack-Be-Little, or a Baby Boo variety , pumpkin is a high-fiber, beta-carotene-loaded canvas just awaiting the right flourishes from your kitchen. Slow-roast slices with coconut oil and garam masala for an earthy main to pair with greens and rice. Add scoops to a smoothie or to your favorite healthy muffin or pancake recipe to infuse fall flavor. And don’t forget to save the seeds—roasted, salted pumpkin seeds are an instantly gratifying snack with fiber and zinc.
The earthy savor of roasted Brussels sprouts is one of the most anticipated flavors of fall. These delicate cruciferous veggies have a nutty, almost sweet flavor when roasted. They’re powerhouses of vitamins A, C and K, and contain other essential nutrients like folate. They’re easy to cook too: just toss them with olive oil and salt, then roast them on a sheet pan at 400 degrees for 35 to 40 minutes, or until crispy on the outside. For a decadent twist, toss with toasted walnuts, blue cheese, and pears.
With their shiny, inviting orange skins, persimmons are one of the most enticing fall fruits.The Hachiya variety need to ripen until soft, and then can be scooped into smoothies, baked oatmeal and muffins, or made into a quick and easy persimmon jam that can make a sandwich sing. Fuyu persimmons, the more squat variety, should be eaten while firm and crisp. Toss with pistachios and frisee or bitter chicories for a fabulous fall salad.