The New Pumpkin: 4 Flavors to Try This Fall
One of the best parts of fall is the delicious meals that come from the season’s harvest.
It’s easy to get stuck in a rut of tradition with your meals. If you’re ready to get out of the pumpkin funk this year, we’ve got the low-down on four new pieces of produce to try this fall.
Not only are these tasty fruits and veggies packed with essential vitamins and minerals, but some even boast potential cancer-fighting properties.
Try out these 4 fresh and nutritious fall meals at your next gathering and watch these recipes become your new seasonal go-to’s.
1. Green Beans
Besides green bean casserole at Thanksgiving, you might not associate green beans with your typical fall cuisine.
But it’s easy to see why these tasty legumes are the third most popular plant to garden next to tomatoes and peppers. They’re low in fat, high in fiber, and cholesterol free.
Plus, green beans are packed with nutrients like potassium, calcium and iron, making for a great guilt-free snack.
Green bean casserole is a classic, but the following recipe for spicy pickled green beans and fennel are sure to spice up your charcuterie platter this fall. They can even double as a garnish for a refreshing Bloody Mary.
Spicy Pickled Green Beans and Fennel Recipe
- 1lb green beans, trimmed
- 2 tbsp salt (kosher)
- 1 fennel bulb cut into thin slices
- 1 lemon, seeds removed and cut into thin slices
- 6 chiles de árbol (can be substituted with ½ tsp crushed red pepper)
- 1 ½ cup rice vinegar
- ¼ cup of sugar
- 1 tsp black peppercorn
- Boil salt and water, add green beans. Cook for 3 minutes, then drain and cool in ice water.
- Drain green beans and put in a large Mason jar with lemon and fennel.
- In a medium saucepan, boil chiles, vinegar, peppercorn, sugar, salt, and two cups of water. Pour over beans, and let soak and chill anywhere between 12 hours and 2 weeks.
Beets were first harvested around 2000 BC, and have been used for their unique flavor and nutritional value ever since.
Beets are packed with potassium, magnesium, vitamin B6 — the list goes on.
This wonder produce can lower blood pressure over time, and contain betalains, which help fight inflammation and inflammatory diseases.
And that beautiful purple hue is of much more use than just being aesthetically pleasing — the pigment is called betacyanin, and is currently being tested on breast cancer cells as a cancer-fighter.
Fall Salad with Beets and Apples Recipe
This delicious Fall Salad with Beets and Apples recipe is a perfect addition to any potluck, or for when you’re craving a seasonal twist on your usual salad.
With a beautiful blend of textures, colors, and flavors, this salad could become a new family favorite!
- 1lb red or yellow beets, peeled and sliced into half circles
- ½ cup white balsamic vinegar
- ⅝ cup white wine vinegar
- 5 tbsp honey
- 2 tsp salt (kosher)
- ½ of one sweet onion, cut into bite-size strips
- ½ cup olive oil (extra virgin)
- 1 tsp spicy brown mustard
- 6 thick strips of bacon, cooked and crushed
- 1 large Gala apple sliced into thin strips
- 3 cups frisée, torn
- ½ cup fresh parsley leaves
- ¼ cup toasted walnuts (chopped)
- Microwave beets in water in a covered bowl on high for 8-10 minutes or until tenderized. Let sit for a half hour, then drain.
- In a medium size mixing bowl, stir together white balsamic vinegar, ½ cup white wine vinegar, honey, and salt. Add beets and onion strips.
- Pour into a large sealed bag and seal. Chill for four hours.
- Drain and save ⅓ cup of the remaining liquid.
- Whisk remaining liquid with olive oil, 2 tbsp white wine vinegar, and 1 teaspoon spicy brown mustard. Add salt and pepper to taste.
- Combine bacon, apple slices, arugula, frisée, parsley and chopped walnuts with dressing. Toss and serve with beets and onions.
Tomatillos aren’t just a treat for summer salsas. They can be harvested well into autumn, which is good news for both your fall cuisine and your health.
Beyond their zest appeal, tomatillos contain naturally occurring steroids called withanolides, which are known for their antibacterial uses.
Plus, with anolides are also being tested for their ability to aide in cancer prevention — even more of a reason to make tomatillos your new fall flavor.
Roasted Tomatillo Chicken Soup Recipe
A new angle on a classic comfort food, this roasted tomatillo chicken soup recipe brings you the warmth you’re craving when the temperatures start to drop.
For a little extra spice, roast one jalapeño with the tomatillos.
- 4 peeled tomatillos
- ½ cup cilantro
- 1 tbsp olive oil
- 1 minced garlic clove
- 1 leek, sliced lengthwise (white parts only)
- ¼ tsp salt (kosher)
- 1 tsp cumin
- 4 cups chicken stock
- 1 chicken breast: skinned, boneless
- crème fraiche
- Preheat oven to 375°F
- Once oven is ready, roast tomatillos for about 30 minutes, turning over after 15 minutes. Include a jalapeño for more spice if you prefer
- Using a food processor, puree the tomatillo with cilantro and set aside.
- In a medium saucepan, heat olive oil and leeks over medium heat until soft. Add garlic, cumin, chicken stock, salt, and chicken. Boil until the chicken is cooked.
- Remove the chicken from the saucepan and shred the meat.
- Place small batches of the soup and tomatillo puree in food processor. Blend until mixture reaches a smooth consistency.
- Return the mixture to medium saucepan. Bring to a boil, then lower down to a simmer.
- Add shredded chicken and heat thoroughly.
- Serve hot and top with crème fraiche and cilantro garnish.
Chicory is a plant that’s closely related to the sunflower. It’s typically harvested for its roots, and in places like New Orleans, it’s used in coffee (a tradition that started in France during the blockade).
Feeling a little constipated? Chicory can help with that, too! It’s no wonder chicory was nominated as the 2017 vegetable of the year by Bon Appetite!
Guilty pleasures don’t get much better than this. Chocolate and coffee are two of life’s greatest treats as it is, but combined with the sweet, earthy smell of chicory, you’ll be craving this cozy fall treat all season.
- 2 cups and 2 tbsp sugar
- ¼ cup brown sugar
- ½ cup cocoa powder
- 3 tbsp unsalted butter (room temperature)
- 1 tsp vanilla extract
- 1 ¼ cup heavy cream
- 2 ½ cups flour
- 1 tbsp instant espresso powder
- 2 tsp baking powder
- ½ tsp salt
- 1 cup brewed chicory coffee
- Preheat oven to 350°F
- Spray inside of coffee mugs with nonstick cooking spray and place in a rimmed baking sheet.
- Mix brown sugar, ¼ cup sugar, and 2 tbsp cocoa powder. Whisk in a small bowl until there are no lumps. Set mixture aside.
- Blend the remaining sugar with butter on medium using a standing mixer or a hand mixer with a large bowl. The finished product should be creamy but gritty like wet sand.
- Lower the mixer settings and add the remaining powdered ingredients: flour, cocoa powder, baking powder, espresso powder, and salt. Mix until a thick dough consistency is achieved, then raise mixing speed back to medium to whisk for 15 seconds.
- Fill each cup with batter halfway, topping each cake with 2 tbsp of the cocoa sprinkle created earlier, followed by 2 ½ tbsp coffee.
- Bake about 55 minutes to an hour, or until the tops of the cake have no wet spots.
- Cool for 20 minutes.
Trying new fall produce doesn’t just expand your cooking skills. These new autumnal recipes add an array of nutrients to your seasonal diet, and help you get out of the pumpkin funk.
Looking to prevent seasonal colds? Add some of these ingredients to your next fall recipe for an immunity boost >