5 New Recipes for Fall!

It’s officially September, which marks the start of fall produce coming into season.

I love to take advantage of seasonal produce. My favorite thing about the change in seasons is watching the transition of beautiful produce at my local farmer’s market. Produce that’s in season is less expensive and many times more fresh and tasty, since it more likely comes from a local source. Buying produce that’s out of season isn’t a bad thing—it just means it comes from somewhere (likely far away) where that item is in season, which means higher prices and not always the best quality. Think about berries, for example—they’re more abundant and juicy in the summer time than they are in the winter time.

So what’s in season starting in September?

Fruit: It’s the start of apple season! The best apples are available between now and the end of October. Other fruits in season include blackberries, cantaloupe, grapes, pears, and raspberries.

Vegetables: In September we also start to see fall veggies like corn, pumpkins, and squash. Other veggies in season include broccoli, cabbage, carrots, cauliflower, cucumbers, eggplant, fennel, garlic, green beans, onions, kale, peppers, and radishes.

There are so many amazing produce items available in the fall, but what to make? Take advantage of your seasonal produce and make these recipes below:

Butternut Squash & Apple Soup

Butternut squash soup is a fall favorite, but the secret ingredient that makes this soup extra delish is apples! This is a great recipe to make for a cold rainy day or if you have leftover apples from apple picking.

Ingredients (serves 2):

1 yellow or white onion, chopped

1 butternut squash, diced into chunks

2 medium apples, chopped

3 cups chicken broth (low sodium)

½ tsp nutmeg

¼ tsp cayenne pepper

Salt & pepper

Olive oil

Instructions:

1. Sautee onions in about 1 tbsp olive oil in a pot or Dutch oven until translucent.

2. Peel and cut apples and cut squash (you can also buy precut butternut squash cubes). Add them to the pot with 2 cups of chicken broth. Allow the broth to boil, then bring it down to a simmer and cook covered for 20-25 minutes, or until the apples and squash are very tender.

3. Use an immersion blender or pour into a food processor to blend the soup. Then place it back into the pot and stir in spices, as well as add in the remaining cup of chicken broth little by little to achieve your desired thickness.

Corn, Tomato, & Avocado Salad

This salad is so easy to make and is so delicious and fresh!

Ingredients (serves 2):

3 ears of corn, boiled & cut off the cob

1 cup cherry tomatoes, halved

1-2 medium avocados, diced

2 tbsp olive oil

Few tbsp chopped parsley or cilantro

Juice from ½ lime

Salt & pepper

Instructions:

1. First, shuck corn and boil in a pot full of water for 5-10 minutes, or until the corn turns bright and kernels burst upon puncturing.

2. Cut tomatoes and avocado while waiting for corn to cool. Then cut the corn off the cob and add to a bowl with the other ingredients.

3. Mix olive oil, lime juice, salt & pepper, and chopped parsley or cilantro and pour over the salad. This salad tastes best when the flavors are allowed to sit for at least ½ hour before serving.

Easiest Spaghetti Squash With Meat Sauce

This recipe is high in protein, fiber, and takes just 30 minutes to prepare.

Ingredients:

1 spaghetti squash, halved (½ serves 1 person)

1 lb ground turkey

1 jar Rao’s tomato sauce

Olive oil & black pepper

Instructions:

1. Preheat oven to 400. Prepare the spaghetti squash by cutting it in half and scooping out the seeds. Then coat the inside and outside with ~1 tbsp olive oil and black pepper per half. Lay the squash with the outside facing up on a lined baking sheet. Puncture the outside with a fork a few times (this will allow the inside to cook better and for steam to escape). Bake the squash for 30-40 minutes depending on the size and desired tenderness.

2. Meanwhile, make the sauce. Brown the ground turkey meat on medium-low heat and chop the meat into fine pieces using your spatula as you go. When the meat is done and the squash is close to being done, you can add Rao’s sauce to the pan and stir to incorporate the meat. Serve the sauce over the spaghetti squash and enjoy. You can save any extra sauce for future recipes.

Garlic Roasted Green Beans

This dish works great as a side to any protein and comes together in under 30 minutes!

Ingredients:

1 bag green beans

1 white or yellow onion, halved & sliced

1 cup cherry tomatoes

Few cloves of garlic, smashed

Olive oil, salt, & pepper

Instructions:

1. Preheat oven to 350. Slice the onion and place it in a large bowl with the green beans and tomatoes. Mix with 1-2 tbsp olive oil, salt, & pepper. Then lay the veggies out on a lines baking sheet.

2. Peel a few cloves of garlic (4+ will be sufficient for this recipe) and smash them with the flat side of a knife. Distribute them evenly throughout the baking sheet.

3. Roast the veggies for ~20 minutes or until tender, and serve hot with chicken, salmon, or even add ½ cup cooked quinoa or farro for a heartier dish!

Stewed Apples with Toasted Oats & Cinnamon

This recipe makes the most comforting dessert high in fiber.

Ingredients:

2 apples, diced

1-2 tsp coconut oil

Squeeze of lemon juice

1 tsp cinnamon

3 tbsp rolled oats

Instructions:

1. Dice your apples and place in a bowl. Add cinnamon and a squeeze of lemon juice and mix the apples well. Then heat the coconut oil in a pan and allow to melt slightly before adding the apples. Stew the apples on low heat until they become tender to preference (10-20 mins).

2. When the apples are close to being done, add oats to a separate pan and toast on medium-low heat for a minute or two and allow to become crispy. Serve over the apples and enjoy. (Add extra toppings like seeds or plain Greek yogurt to change it up!)

Head to your farmer’s market now and stock up on seasonal produce!

By Jessica Kaplan