By Sally Cameron
A Food Centric Life
With a cool crispness to the air and leaves of red, gold and orange adorning trees, glorious fall has arrived. It’s a great time to get into the kitchen and cook. For me, fall cooking is about pumpkins and squash, comforting dishes such as soup, chili, and fall vegetables like kale and Brussels sprouts.
If you are searching for fabulous fall recipes with seasonal ingredients, here are a few to inspire you to get into the kitchen and cook healthy dinners for your family and friends. Many of these work for the upcoming Thanksgiving holiday as well.
Butternut-Apple Soup (pictured)
Warm Kale Salad with Dried Cranberries (pictured)
Vegetarian Shepherds Pie (pictured)
Gluten-free Pumpkin Maple Pecan Cake (pictured)
Another sweet treat: 12 Ways to Use Pomegranate Seeds
Many of the ingredients to create these recipes, such as canned pure pumpkin puree (not the pie mix), canned beans, and quinoa, may already be in your pantry. When shopping, choose organic brands when you can, and look for cans that are BPA-free.
Most of the fresh ingredients, like kale and Brussels sprouts, will last in your refrigerator or pantry for the better part of a week. Winter squashes, such as the butternut variety, last even longer in your pantry, protected by their hard rinds.
For tips on how to peel and cut up a butternut squash, check out the Easy Roasted Butternut Squash recipe. One easy way is to use a vegetable peeler, not a paring knife, to cut off the hard rind. The best one I’ve found is called a Y-peeler. They are inexpensive, about $4, and available at cooking stores and online.
Photo credit: Kent Cameron