Beets have a pronounced earthy flavor that many find controversial. If you enjoy the brightly colored roots, here are the states you can have your beets in: raw, boiled, or oven-roasted. For a vegetable, beets are very sweet; when cooked, they have a very nice tender texture that works well with mild cheeses and crunchy nuts.
Cooking with Beets:
- Baked Beets
- Beets and Orange Salad with Arugula and Ricotta
- Candied Walnuts, Beet and Goat Cheese Salad
- Quick Pickled Eggs and Beets
- Grilled Beets in Rosemary Vinegar
If you still hate broccoli, it means that you do not know how to cook it in the right way. Yet. Stop steaming it till it gets mushy and loses its beautiful emerald color. Choose a firm, small, spotless head and see it work wonders! Chop up raw broccoli and throw together a salad with crispy bacon and nuts. Cut it into florets and serve with sliced carrots, peppers, and a bowl of ranch dip. Sprinkle with salt and freshly ground black pepper and pop in a hot oven (not for long!) You can also amp the taste of the cruciferous veg by adding ginger, garlic, and some other ingredients that will give your broccoli a kick!
Cooking with Broccoli:
- Sweet and Tangy Broccoli Salad
- Warm Salad with Roast Broccoli and Tofu
- Chicken Stir-Fry with Broccoli and Rice
- Broccoli Chicken Divan
- Ham, Broccoli, and Potato Casserole
Just like its cruciferous cousin, collard greens will tolerate no overcooking. Collards are also known as Chinese kale, which means they have a pronounced bitterness to their taste and a tough texture. However, it also means that they taste great when sautéed in olive oil and seasoned with salt and hot pepper.
Cooking with Collard Greens:
- Collard-Kielbasa Soup
- Slow Cooker Collard Greens
- Lentil and Green Collard Soup
- Southern Collard Greens
- Easy Collard and Cabbage Slaw
Kale may no longer be the new black of cooking, but it is still going strong. Its peculiar flavor develops wonderfully in stir-fries and smoothies. But then, you can always simply rub it with olive oil, salt, and pepper and roast till you get a panful of yummy kale chips.
Cooking with Kale:
- Whole-Wheat Pasta with Kale and Roast Chicken
- Dainty Kale Chips
- Simple Kale Salad
- Kale and Baked Yam Salad
- Kale and Banana Smoothie
There are loads of edible fungi species that can be foraged, but we will opt for safer mushrooms that are widely available in stores. They can be enjoyed raw (with a dash of lemon juice), sautéed, roasted, grilled, and cooked in a dozen other ways. Complement mushrooms with a pronounced taste of herbs de Provence, garlic, onions, freshly crushed black pepper, and dry wine, both red and white.
Cooking with Mushrooms:
- Slow-Cooker Meat Loaf with Shiitake Mushrooms
- Roasted Portobello, Shiitake, and Crimini Mushrooms
- Cremini Mushroom Pizza with Caramelized Onions
- Restaurant Style Stuffed Mushrooms
- Roast Salmon with Mushrooms and Truffle Oil
‘Tis the pumpkin season! Enjoy pumpkin pies, rolls, spongy cakes, pumpkin roasts, pastas, lattes and what not till your mouth is sore and then a little longer! However, there is a thing to remember: if you decide to bake with pumpkin, opt for store-bought pumpkin puree – it will help you avoid unwanted outcomes that you can get due to improper (too liquid or too thick) texture of homemade pumpkin base.
Cooking with Pumpkin:
- French Toast with Pumpkin Puree
- Iced Pumpkin Cookies
- Healthy Pumpkin Waffles
- Sunny Pumpkin Hummus
- Chilean Beef and Pumpkin Stew
Spinach may not be as packed with iron as we used to think due to a misplaced decimal point, but it still is one of the healthiest greens. Enjoy it fresh and crispy in salads or wilted in warm dishes. By the way, isn’t it weird that the month of turning leaves features so many bright greens?
Cooking with Spinach:
- Spinach Triangles
- Spinach Pomegranate Salad with Feta
- Spinach Frittata with Goat Cheese
- Eggs with Spinach and Artichoke Hearts Baked in Spicy Sauce
- Spinach Salad with Smoked Salmon
Sweet potatoes are a versatile ingredient! They can be really dessert-worthy when sweetened, mashed, and complemented with pecans, or they can be bold, salty, and roasted, enjoyed with a hot sauce! Which way is your fave?
Cooking with Sweet Potatoes:
- Butternut Squash and Sweet Potato Soup with Garlic and Lemon Toasts
- Sweet Potato Cake
- Easy Spicy Salad with Smoked Sweet Potatoes
- Baked Sweet Potato Sticks
- Twice Baked Sweet Potatoes with Ricotta Cheese
There is an abundance of other produce you can still enjoy in October. Peek into our September article – all the foods are still in season!