In Season Recipes

In-Season Foods for October:

Apples, grapes, watermelon, musk melon, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, corn, cucmber, greens (turnips, mustard, collards, & kale), lettuce, onions, parsnips, potatoes, peppers, pumpkins, radishes, rutabagas, spinach, squash (acorn & butternut), tomatoes, and turnips

Sesame Ginger Sauteed Cabbage & Carrots

What You Need…

  • 2 inch piece ginger root – minced
  • 2 garlic cloves – minced
  • 2 teaspoons sambal oelek – optional
  • 6 cups shredded savoy cabbage
  • 2 cups shredded carrots
  • ½ teaspoon salt
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce – low sodium
  • 4 scallions – thinly sliced (tops and bottoms)
  • 1 tablespoon toasted sesame oil
  • black roasted sesame seeds and chopped cilantro – optional garnish

How To Make It…

  1. Head a deep skillet over medium heat and spray with cooking spray. Add ginger, garlic and sambal oelek and cook for 30 seconds to release flavors.
  2. Add shredded cabbage, carrots and salt to the pan. Saute until slightly wilted, 7-9 minutes. Add the rice vinegar, soy sauce, scallions, and sesame oil. Saute 1 additional minute. Serve warm, garnished with sesame seeds and cilantro.

Apple-Kale Green Smoothie

What You Need…

  • 1 cup unsweetened almond milk
  • 1 cup raw chopped kale
  • 1 mini cucumber, chopped
  • 1 small green apple, cored and chopped
  • 1 teaspoon lemon juice
  • optional 1 tablespoon of chia seeds

How To Make It…

  1. Combine all ingredients in a blender and mix until smooth.
  2. Optional top with chia seeds and stir

Rutabaga Black Bean Tacos

What You Need…

How To Make It…

  1. Preheat oven to 400° F.
  2. Toss rutabaga cubes with oil, chile powder salt & pepper, and spread in one layer on a baking sheet. Bake for 20 minutes, or until golden brown. Remove rutabaga from the oven and set aside.
  3. In a small food processor, blend together the yogurt, avocado, garlic, lime juice. Blend until smooth. Taste and adjust seasonings.
  4. Assemble tacos with roasted rutabagas, diced avocado, black beans, scallions and cheese. Serve with avocado yogurt sauce.

Butternut Squash with Quinoa, Spinach, + Walnuts

What You Need…

    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1 medium leek, white and light green parts only, cleaned and thinly sliced
    • 2 cups reduced-sodium vegetable broth
    • 2 cups peeled and diced butternut squash
    • 1 cup quinoa
    • 1/3 cup golden raisins
    • 2 cups baby spinach
    • 2 tablespoons toasted chopped walnuts

How To Make It…

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the broth, squash, quinoa and raisins and bring to a boil.
  4. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes.
  5. Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.
  6. Remove from the heat. Sprinkle with the walnuts. 

Why You Should Be Eating with the Seasons

Let’s think back to our ancestors… they only ate what was in season because that was there only choice… but today when we go to the store, every fruit and vegetables can be found regardless of what time of year it is. By consuming foods that are in season we give our bodies a wider variety of vitamins, minerals, and nutrients. Visit the local farmer’s market to get started! You can find out what’s in season, where your food was grown, how it was grown, and who grew it. Freshly picked fruits and vegetables are more nutritious and can eat easier knowing your food didn’t travel 1000’s of miles before reaching the plate. Simply put, Mother Nature knows best; she grows exactly what your body needs, when you need it most. Eating with the Seasons is a simple way to become more in tune and grounded with the world around you. Give it a try and let us know how you feel.

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