Beets, with their ruby-red-jewel tone, make a festive plate presentation during the holiday season. This is a perfect appetizer to bring to your next Christmas party. You can save time by roasting them the night before and assembling right before you are ready to enjoy. Leftovers are delicious served over leafy greens with balsamic vinaigrette.
There is no better way to spend Thanksgiving morning than with a breakfast that tastes like fall. Loaded with acorn squash and Swiss chard, these mini frittatas are a healthy way to fuel up for a day of holiday cooking. This is also an excellent dish to serve for brunch with whole wheat toast, bacon and a Bloody Mary. If you are lucky enough to have leftovers, they are delicious reheated on a busy workday morning.
Stir-fry dishes are great for introducing family and friends to vegetables they may not have tried before, like daikon radishes. This winter root vegetable, which is much larger than the red radish and shaped similarly to a carrot, is frequently used in Asian dishes. When cooked, radishes gain a sweetness that mellows out their peppery spice. This veggie pairs well with sweet carrots and mandarin oranges in my quick stir fry.
My Farm Fresh Vegetable Beef Stew is a bowl of comfort food that is good for your heart, body and soul. Use rainbow Swiss chard or substitute any dark leafy green. You can’t go wrong with any of these nutrient-dense choices. Dark leafy greens are low in calorie while high in several vitamins and minerals that support healthy blood pressure, vision and immune system.
Sautéed kale is not just for side dishes. Give it a try as a sandwich base and you will forget all about lunch meat. This Kale, Apple and Cheddar Panini with Strawberry Jam is a hearty vegetarian sandwich with seasonal farm-fresh favorites. It is comfort food that packs a nutritious punch and takes less than 15 minutes to prepare.
Nothing says fall like a bowl of chili, especially one with seasonal squash. Fresh pumpkin or acorn squash would also work well in this recipe. In less than 30 minutes, you can serve a warm bowl of comfort food to your family. Leftovers taste just as good, if not better. If you do not eat all the leftovers, this meal freezes well in a tightly sealed container or zip-top bag.
Picky eaters will not even know they are eating a vegetable when they bite into this velvety cheese spread with a delicate taste of pumpkin pie. While pumpkin is all the craze, let us not forget about other varieties of winter squash that offer the same delicious taste of the season. If you are unable to find delicata squash, use any variety of locally grown squash. Delicata squash has a silky smooth texture when roasted and a slightly sweet and nutty flavor. If you want to enhance the nutty flavor and add a little more protein to your plate, top your toast with walnuts or pecans.
Roasted acorn squash, drizzled with sorghum enhances the flavor of this sweet vegetable. Top it off with a quick sorghum yogurt that turns tangy plain yogurt into a candy-like cream. This versatile dish goes well as a side, desert, snack or breakfast.
Fall is in the air and on my plate! Fresh picked apples bring the taste of the season to this grilled pizza. For a vegetarian version, simply omit the sausage and top with toasted pecans or walnuts for a crunchy protein after removing from the grill.
Made with squid or cuddlefish ink, black pasta has a slight salty taste that makes it an ideal pair with seafood. This trendy style of pasta has been popping up in restaurants and speciality grocery stores. You can also purchase squid or cuttlefish ink from specialty grocery stores or online retail sites and make homemade black pasta by adding 4 teaspoons of this specialty ink into your favorite fresh-egg pasta recipe.
With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and creamy avocado sauce, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Pair them with chips, salsa and a margarita for a restaurant-inspired meal.
Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.