If you’re mourning the loss of great tomatoes, sweet berries, and all those other, evanescent summer foods, let us inspire you to get thinking about how delicious fall can be:
The classic pairing. The time is right for apples; if you’re a true romantic, you’ll go pick them yourself! Try this variation, pork roast with apples and sage, to get your whole house smelling like fall.
Cool weather vegetables are vegetables, too. If you have a hard time getting your kids to eat them, try throwing them on a pizza (if being smothered in cheese doesn’t help, perhaps nothing will). This version from Eating Well uses broccoli and arugula, but you can experiment with your favorites.
You’ll probably only take me up on this if you grow your own beets or have a neighbor who foisted her surplus on you, but if you do, I guarantee you’ll have the most vibrantly colored dinner around. Borscht is beet soup, and can be made hot or cold, chunky or pureed, vegetarian or with meat. This recipe goes the vegetarian, pureed route. If you’re REALLY curious, check out this huge list of variations.
For you salad lovers, fall isn’t any time to mourn; there are plenty of vegetables just waiting to be crunched between your teeth. Get creative! You can use this recipe for fall salad greens with persimmons and hazelnuts as inspiration.
Sweet Potato Fries
Sweet potato fries might not be a dinner in themselves…but I’ve certainly eaten them that way. Chop up a sweet potato into fry-sized chunks, toss them with olive oil, salt, and pepper, and then pop them on a baking sheet and into the oven at about 400-450 degrees. Take them out when they’re soft, and starting to crisp up on the outside.
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