Savor the flavors of fall

Fall recipes are some of my favorite to prepare. There’s something about the deep, rich and warming flavors that I find soothing as I surrender to the end of summer. The common crops in season are winter squash, potatoes, Brussel sprouts, eggplant, tomatoes, and apples.

Winter squash has a long shelf life if stored correctly. Don’t be afraid to stock up while its fresh and prices are good. They come in a variety of shapes, sizes and colors. My new favorite is delicata squash, also nicknamed “sweet potato squash”. It has a delicate flavor and the skin is edible, offering visual interest to any dish. Try this recipe by Love and Lemons – Roasted Delicata Squash.

Potatoes are a good source of potassium, vitamin c, fiber and even protein. This is my new favorite recipes for enjoying a baked potato. My family devoured it when I made it for dinner the first time! Enjoy this recipe from The Mediterranean Dish – Mediterranean Loaded Baked Potato.

Brussel sprouts have only become my friend as an adult. As a child I hated them. I’m so glad I gave them a second chance as I would have missed out on something special. Roasted is my preferred way to enjoy them especially when the leaves get charred and crispy. Several years ago I found this recipe using a raw preparation, which transformed this little cabbage-like head into a delightful salad. Check out this recipe by Minimalist Baker – Shaved Brussel Sprout Salad with Apples and Dates.

Eggplant and tomatoes are beautifully married in Eggplant Parmesan. While it’s not common to find it gluten free in restaurants, this recipe doesn’t disappoint when made at home. The Minimalist Baker has a great recipe – Eggplant Parmesan.

And last but not least, apples. My absolute favorite fruit but only when purchased in season and from an orchard. Washington apples are nice to get you through the other seasons, but I think they lack flavor. Now local apples are a totally different story. If you need further proof, sample a Red Delicious from your local orchard and you’ll believe me! The recipe I’ll gift you with for apples is one that was hands-down the best selling smoothie last fall at the Wellness Bar. I actually kept it on the menu once the season was over for fear that I would have had an uprising at my counter had I not.

Be sure to take time out to enjoy this smoothie!

Caramel Apple Pie Smoothie

1 green apple, frozen

1 cup spinach, frozen

3/4 cup apple juice (organic)

3/4 cup oat milk

1 tablespoon hemp seeds

1/8 teaspoon cinnamon

2 pitted dates

Add to a high powered blender and process until smooth.

Drizzle with caramel sauce.

*Note – I recommend freezing the apple and spinach to give this a nice thick texture.

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