We’re experiencing the first hint of fall weather here in Atlanta, and I’m as giddy as a school girl! I love everything about fall, from hot drinks to chilly nights to the smell of pumpkin in the air, and it’s so nice to get a break after months of oppressive Atlanta heat. Whenever the weather changes, I start thinking about how I can incorporate seasonal produce into my cooking. Cooler temperatures mean we can look forward to curling up to some good old comfort food!
It’s really important to think seasonally when it comes to selecting your produce at the grocery store . You’ll get better freshness and flavor, and it will be more affordable. So literally, you’ll get the most nutritional bang for your buck!
This may sound like a simple enough concept, but today it’s so easy for us to forget about seasons when we eat. Modern food processing and worldwide distribution make most fruits and vegetables available year-round, and grocery store produce sections look much the same in February as they do in August. We also tend to be creatures of habit, purchasing the exact same items every week and eating the same foods every day. Not only does this make life boring, but it keeps us from getting the variety and nutrition our body needs.
So in the coming weeks, build your meals around all things autumn! Turn toward more warming root vegetables, like sweet potatoes, carrots and squash. Incorporate fresh pears, apples and figs into your salads and desserts. Also emphasize the more warming spices and seasonings including sage, ginger, peppercorns, and mustard seeds.
Here are a few fall recipes from Cooking Light Magazine to help inspire you!
Also, check out my recipes for Sweet Potato Chili, Autumn Burst Salad, Roasted Pears with Herbed Goat Cheese, Pumpkin Raisin Bars, Walnicot Chicken Delight, Beet Salad, Italian Butter Bean Soup and Apricot and Mushroom Rice Pilaf.
I hope you’re getting into the fall spirit like I am. Lots of seasonal recipes to come in the coming weeks!