The Seasonal Food Guide - Fall

Ah fall…misty afternoons, pumpkins, falling leaves, a chill in the air. I just love this time of year. Fall has always been my favorite season, not only because I think it’s beautiful but also because after all the light eating of summer I crave something hearty. I am ready for chili, stews, roasting meats, mashed potatoes and gravy, pumpkin pies and caramel apples.

It’s a wonderful time of year for food and you can still find a wide variety of seasonal produce. Among the cornucopia of autumn produce are: apples, broccoli, brussel sprouts, cauliflower, celery root, cranberries, fennel, mushrooms, pears, pomegranates, spinach, and a variety of winter squash including acorn and delicata.

Here are some delicious ways to celebrate fall:

Wild Mushroom Toasts

Clean and coarsely chop a variety of mushrooms like Chanterelles, Shitake, Cremini, Porcini or white buttons, then sauté them in some butter with a little minced garlic. When they are soft, try adding a splash of dry sherry or brandy. Let it simmer away, and then add salt and pepper to taste. Spoon some of the buttery mushroom goodness onto toasted slices of artisan bread and you’ve got a simple but elegant autumn appetizer.

Prosciutto and Pear

Try wrapping paper thin slices of Prosciutto ham around wedges of ripe pears. Sprinkle with a bit of freshly cracked black pepper and you’re done. You can offer them as appetizers or use them as a garnish for a mixed green salad with balsamic vinaigrette and toasted pecans.

Potato and Celery Root Puree

Here’s a new twist on mashed potatoes! Substitute celery root for half of the potatoes you intend to mash. Peel the celery root and boil it with a touch of salt, as you would regular potatoes for mashing. When the celery root is fork tender, mash it together with boiled potatoes, butter and cream. Add a little salt and pepper and you’ve got a delicious and different side dish. I think you’ll find the subtle celery flavor perfect with roasted pork.

Sautéed Apples

What a wonderful way to enjoy the taste of an apple pie without all the work. Sautéed apples are terrific on top of oatmeal or pancakes for breakfast, and make a delicious accompaniment to roast turkey or pork tenderloin. Slice 4 tart apples, peeled or un-peeled, and sauté in ¼ cup butter. As the apples begin to soften add ½ tsp of cinnamon, and ¼ cup brown sugar. You can also add a pinch of nutmeg if you like. Stir until the sugar has melted and you are ready to serve.

What are your favorite fall recipes? Does your family have some special side dishes that you serve for Thanksgiving?

The Seasonal Food Guide - Summer

Originally posted on shespeaks.com July 31, 2009

Summer, more than any other season, offers a variety of fresh produce options. I would argue that summer is as much about eating as the holiday season. The only difference is the type of eating we are doing.

Summer is filled with picnics, barbeques and outdoor events. Sure we might eat hot dogs and hamburgers galore, but our side dishes include green salads, and fresh fruits and vegetables.

Okay then, hurray for summer and all its abundance! Remember eating seasonally not only ensures optimal flavor and ripeness, but prices also drop when there is plenty. Some items that will be easy on your waistline as well as your pocketbook this season include: apricots, beans, berries, cherries, corn, cucumbers, melons, peaches, peppers, summer squash, tomatoes, and watermelon.

Here are a few of my favorite summer-inspired dishes:

Grilled Peaches With A Drizzle Of Aged Balsamic Vinegar And Crumbled Blue Cheese Or Feta
Cut peaches in half and remove the pit. Then, brush them with a tiny bit of olive oil just before grilling to keep them from sticking to your grill. You’ll be surprised how delicious this combination is. (If you don’t have aged balsamic vinegar, simmer any balsamic vinegar for about 10 minutes to create a thicker “balsamic syrup” for your drizzle.)

Lasagna With Shredded Zucchini Instead Of Pasta
Shred zucchini on a box grater/cheese grater and drain on paper towels for a half an hour. Assemble the lasagna as you normally would except instead of using pasta, layer shredded zucchini. By substituting the zucchini, you’ll decrease the overall calories and increase the fiber.

Shortbread Crostini
For a quick and delicious summertime dessert, combine mascarpone cheese or cream cheese with sugar and lemon zest to taste. Spread the cheese mixture on shortbread cookies and top with fresh blueberries or homemade blueberry jam. Top with extra lemon zest if you want to be fancy.

Watermelon with Mint and Feta
Here’s a new way for us to increase watermelon consumption! Cube watermelon as you would for a fruit salad. Add a handful of torn or chopped mint leaves, and crumble in a good amount of feta cheese. The mint is refreshing while the saltiness of the feta compliments the sweetness of the watermelon.

And here’s a fun watermelon fact: according to the USDA, the United States consumes about 3.9 billion pound of watermelon each year. That’s almost 13 pounds per person! If you’re filling up on watermelon, that ought to reduce your calorie intake overall.

What are some of your favorite summer recipes?