The days are getting cooler, the leaves are changing color, Halloween decorations are out, and pumpkin spice lattes are everywhere. But fall offers a vast bounty of wonderful seasonal ingredients, and there’s so much more than pumpkin to enjoy. Try working some of these fall fruits and veggies into your cooking and enjoy the delicious results.
Pomegranates are in season from fall to late winter, and their bright red, juicy seeds are a wonderful addition to salads, guacamole, or on your chocolate ice cream. They’re also an elegant and festive addition to your holiday cocktails – drop a few in a flute of champagne or a vodka and tonic for some instant glam. If you really want to make something impressive, this recipe from Coley Cooks for Scallops with Pomegranate Beurre Blanc sounds heavenly.
I know, I know – butternut squash is very pumpkin adjacent. But that mellow, buttery flavor lends itself to so many great recipes, it’s hard to resist. Of course creamy butternut squash soups like this one from Woman’s Day are always popular, but you could also get more creative with roasted butternut squash spread, or use it to make your mac and cheese next level.
Fun fact: Chili peppers are harvested in the fall, and the heat level in the pepper correlates to how high temperatures were during the summer growing period. So buy some fresh peppers now, string them up and hang them to dry out. They’ll make a nice decoration and a good conversation starter when you have guests. Then you can use them in your recipes next year once they’re fully dried.
Is it a pear? Is it an apple? This old fashioned fall fruit looks like a hybrid of both, and is hard and woody when raw, so it has to be cooked to be eaten. But it’s worth the effort, as it becomes sweet and fragrant, and turns a surprising coral color that’s lovely to look at. Things really get good when you spice it up with things like cardamom, cinnamon, vanilla, and ginger, or combine quince with another fall favorite – apples. Try some of Martha Stewart’s favorite quince recipes.
Beets have been hot, hot, hot, with the foodie crowd in recent years, and for good reason. This root vegetable is full of antioxidants and lends itself well to juicing, puréeing, roasting, or just being shaved raw and added to your salad. Try this insanely delish recipe for Balsamic Roasted Beets from Joy Food Sunshine or this dairy- and gluten-free Heartbeet Chocolate Cake from Bon Appetit.
Technically, chicory is a group of leafy vegetables related to dandelions that includes endive, frisée, radicchio, escarole, and more. Enjoy it raw, sautéed, steamed, or even roasted. One thing all chicory plants have in common is that they tend to have a slightly bitter flavor, so they taste best when served with something sweet, salty, or acidic (like lemon juice or balsamic vinegar). Try some of these tasty chicory recipes from Saveur.
Have fun testing out these fall ingredients and recipes. And you can find more fun ways to tickle your tastebuds and spend your time in the Sundance Creek blog.