Herbs – Parsley, rosemary, sage, thyme
Winter squash – Acorn, butternut, spaghetti
Fall fruits and vegetables have a warm feeling to them. They make great comfort food, such as apple or sweet potato pie. They also make easy, low-calorie side dishes, like Brussels sprouts and broccoli. And of course, there are plenty of veggies that go great in soup, like carrots, zucchini, onions, mushrooms, and more.
Here are 3 recipes that highlight fall produce.
Kale and Apple Salad
From Food Network.
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper
Whisk together lemon juice, olive oil, and ¼ teaspoon salt in a large bowl. Add kale, toss to coat, let stand 10 minutes. While kale stands, cut dates and apples into thin slivers. Add all the ingredients to the kale, season with salt and pepper, and toss well.
Healthy Pumpkin Spice Latte
1 cup water
1/4 cup granulated sugar
2 tablespoons dark brown sugar
1/2 cup canned pumpkin purée
2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt
2 teaspoons vanilla extract
6 cups strongly brewed coffee
3 cups 1% low-fat milk
Heat water, sugars, pumpkin, spice, and salt in a medium saucepan over low heat. Whisk and simmer for 20 minutes. Remove from heat, add vanilla extract. Brew coffee. In a separate saucepan, whisk milk strongly until foamy. To make one latte, mix 1 cup coffee with 4 tablespoons of pumpkin syrup until syrup dissolves. Top with ½ cup of whisked milk. Enjoy!
Butternut Squash Lasagna
From Healthy Seasonal Recipes.
1 large butternut squash
1 ¼ teaspoon salt, divided
¼ teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
1 large sweet onion, sliced
½ teaspoon ground pepper, divided
½ teaspoon dry thyme (can substitute with fresh)
16 ounces part-skim ricotta
1 large egg
28-ounces canned crushed tomatoes
3 tablespoons chopped fresh basil
9 uncooked lasagna noodles
8 ounces shredded sharp cheddar cheese
3 tablespoons Parmesan cheese
Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Cut butternut squash in half lengthwise and place face down on the baking sheet. Roast until tender, about 45 minutes-1 hour. When squash has cooled, scoop out the flesh and add to a food processor. Add ½ teaspoon salt and nutmeg and process.
Add oil to the bottom of a small saucepan and heat. Add onion, ¼ teaspoon salt, and ¼ teaspoon pepper, cover, and cook over medium heat, stirring often for about 15 minutes. If onions start to brown before they are soft add a little water to the skillet. Remove from heat and stir in thyme.
Mix egg and ricotta in a medium bowl. In a separate bowl, mix tomatoes, basil, the remaining ½ of salt, and ¼ teaspoon of pepper.
Assemble: Coat 9×11 baking dish with cooking spray. Spread ½ tomato mixture on the bottom, layer with 3 uncooked lasagna noodles. Spread half the butternut squash mixture of noodles, top with half the onion, and then dollop ricotta mixture. Add 1 cup tomato mixture and ⅔ cup shredded cheddar. Add 3 more noodles, remaining squash, onions, ricotta, 1 cup sauce, and ⅔ cup cheddar. Top with 3 more noodles and the remaining tomato mixture.
Cover with foil and bake at 400 degrees until lasagna is steaming hot about 45 minutes. Remove foil, add remaining cheddar, and 3 tablespoons of Parmesan. Continue baking uncovered cheese is bubbling. Enjoy!
Benefits of Eating Seasonal Fruits and Veggies
Seasonal produce usually has a richer flavor, tastes better, has a higher nutritional value, and it supports your body’s natural nutritional needs. This makes seasonal fruits and veggies a great alternative to sugary and processed snacks.
When you eat healthily, your body and your mind thrive. Additionally, you can get lower rates on life insurance, since people who are in better health are always considered low-risk by life insurance companies.
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