#FoodieFriday - Fall Harvest Foods October 23 2015
The leaves aren’t the only thing in transition come fall, your local produce stands are making a switch as well. Gone are the fresh fruits and berries of summer - instead you’ll find root vegetables and gourds a plenty.
Stock up on some fall harvest foods and try out the below recipes:
Pumpkin: Not just for pies, pumpkins can be used in a plethora of dinner recipes. A great source of vitamin A, fiber, and antioxidants, pumpkins can be boiled, roasted or steamed, and turned savory for stews and other side dishes.
Butternut Squash: Whether you want to roast it, sauté it, or simmer it in a soup with your favorite herbs, this gourd should be a central component to your meals. It’s hearty, loaded with fiber and important vitamins A and C, and is extremely versatile!
Sweet Potatoes: This sweet tasting starch hits its peak in the fall! Often mistaken for yams, sweet potatoes are in fact a fiber, potassium, and vitamin packed tuber of their own. They can be boiled, roasted, or baked and work well as part of a main dish (or side).
Brussels Sprouts: Best in the fall and winter, brussels sprouts are a good source of protein, iron and potassium. Simply roast some up to really enjoy this green veggie powerhouse.
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