I love cooking in the fall because I get to use lots of my favorite veggies. As I’ve written before, our bodies crave certain foods in the change of seasons, and so do our palates. Here are my heavy rotation winter veggies, along with easy recipes to put them to use:
1. Butternut squash
This delectable hard squash is great in soups, in stews or roasted as a side dish. Try my quick recipe: Coat 1 cup cubed butternut squash with 1 tablespoon melted Earth Balance buttery spread, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon and a couple dashes of salt; roast for 30 minutes at 350F.
2. Winter greens
Collards, kale, dandelion, chicory, chard. Nom nom nom. I got a bag of mixed baby greens from my local farmer’s market over the Thanksgiving holiday and forgot to cook them. So, in a last minute attempt to save them, I flash sautéed them like this: In a hot skillet with 2 tablespoons canola oil sauté 2 tablespoons diced onion, 1 clove garlic smashed (fish it out later), 2 cups mixed greens, 1 teaspoon thyme and 1/4 cup white wine. Sauté for 4-7 minutes on medium high heat.
I really like red potatoes because they are a very durable spud; they stand up to high heat and liquids while keeping their shape. This is why I always recommend them for soups. Another great way to eat them is for breakfast. Check it out: Put 2 large potatoes, chopped, in a hot skillet with 1/4 cup canola oil, cover and reduce to medium heat and cook for about 10 minutes. Add 1/2 cup diced onion, 1/2 teaspoon crushed red pepper, 1 teaspoon chopped fresh rosemary, mix well, cover and cook for 3 -5 minutes. Remove cover and finish cooking until potatoes are crispy. Salt to taste.