And while more healthy goodness is always great thing—”eating in-season means your fruits and vegetables are at their peak of nutrient density,” says Miranda Hammer, RD, of The Crunchy Radish—so is knowing what to do with all that produce.
So we tapped registered dietitians, like Hammer, along with food bloggers and chefs, for seven healthy ways to use fall produce for lunch and dinner. Think: Cauliflower Biryani, turnip “noodles,” and beet burgers that will transform your groceries into delish and easy dishes. —Molly Gallagher
(Photo: A Little Saffron)
Butternut squash is like nature’s gift to fall. Not only is it rich in phytonutrients and antioxidants, but there’s so much you can do with it—roast it, caramelize it, make soup out of it… And you can also eat it like a salad.
“I’ve never been a huge fan of coleslaw…this is a version that I can really get into, sweet, crunchy and utterly refreshing,” writes Tina Jeffers of Scaling Back. “Butternut squash julienned into whisper thin slices, dressed lightly with a sweet vinaigrette and topped with cranberries and sunflower seeds it’s the perfect alternative to any slaw.”
Visit Scaling Back for the full recipe.
(Photo: Scaling Back)
Not only does this reinvented veggie burger let you eat (healthy) burgers after Labor Day barbeques come to a screeching halt, they incorporate in-season beets and superfood ingredients like quinoa and protein-filled black beans.
“Beets are an amazing in-season addition to this recipe because of their vibrant color, earthy flavor, and amazing health benefits,” says Dana Shultz of the Minimalist Baker. She loves this burger “because it’s hearty, filled with nutritious ingredients, simple, and was a reader request.”
Visit The Minimalist Baker for the full recipe.
(Photo: The Minimalist Baker)
Cookbook author Amy Chaplin created this dish while she was the executive chef at famed New York City vegetarian hotspot Angelica Kitchen. The acorn squash dishes out a healthy dose of Vitamin C and the beluga lentils will fill you up with protein and fiber.
“There’s nothing more cozy and celebratory than the combination of earthy lentils, chestnuts, herbs, wine, and mushrooms combined with the sweetness of roasted squash,” waxes Chaplin. “The filling is more like a fragrant stew than what you find in most stuffed squash.”
Visit Amy Chaplin’s site for the full recipe.
(Photo: Stephen Johnson via amychaplin.com)
Fall is the perfect time to buy broccoli and cauliflower, but steaming them is so 1990.
Biryani, typically a layered rice dish, is made with rainbow quinoa here (yum!) and topped with a creamy cauliflower gravy (made with cashew milk, cinnamon, cumin, ginger, and more). “This is the perfect way to eat warm and spiced quinoa this fall,” writes Richa Hingle-Garg of Vegan Richa.
Visit Vegan Richa for the full recipe.
(Photo: Vegan Richa)
Your soon-to-be-favorite lunch is calling. With mixed greens, dried cranberries, soft cheese, apple, and roasted squash—your co-workers are going to be so jealous.
“This hearty salad is the perfect balance to tip toe into fall while still maintaining the light and brightness of the past season,” writes Miranda Hammer of The Crunchy Radish. Maybe it will help you can dream of summer while sitting in your chunky knit sweater?
Visit The Crunchy Radish for the full recipe.
(Photo: The Crunchy Radish)
In the spirit of spiralizing (new obsession!), this fall recipe from Gena Hamshaw of Choosing Raw turns your turnips into “noodles.” It’s fresh, simple, and totally raw—and it calls for a Brazil nut sauce, which isn’t too heavy.
“I love how it shows off the appeal of raw turnips,” says Hamshaw. “Turnips aren’t usually eaten raw, but they’re incredibly sweet and mild in raw form, and very appealing.”
Visit Choosing Raw for the full recipe.
(Photo: Choosing Raw)
Brussels sprouts are great for you—they’re full of fiber and contain enzymes that help you detox—and are just downright tasty. While you’ve probably roasted them before, this recipe gives them an extra yummy kick.
“Brussels sprouts, roasted simply with olive oil and salt, are a staple in my house, and this is a dialed-up version. It’s more substantial and has a sweetness to it that’s irresistible,” says Ileana Morales, who creates the beautiful, fresh recipes for the site, A Little Saffron.
Visit A Little Saffron for the full recipe.
(Photo: A Little Saffron)
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