This Saturday marks the first day of fall - the season when the leaves change colors, the air gets a little colder and crisper, and football is religion. It’s also a great time to check out the seasonal produce at your local farmers market and supermarket. Almost gone are the sweet jewels of summer – berries, peaches, and plums (get them if they are still available because they will be super sweet). Coming into season are apples, pears, and citrus – local produce is just starting to make its way to your shelves. Also, make sure to check out the winter squashes, like butternut squash, spaghetti squash, and pumpkins, as well as beautiful sweet potatoes and cute little brussel sprouts (don’t turn your nose up at them – these are good). Check out these simple and delicious recipes that you can make tonight.
SPAGHETTI SQUASH MARINARA
- 1 spaghetti squash
- 2 cloves garlic, minced
- 2 cups baby spinach leaves
- your favorite organic marinara sauce
- With a very sharp and heavy chef’s knife, slice the ends off of the spaghetti squash (if this is too difficult, place the squash in the microwave and cook on High for 1 minute – this will soften it a bit). With the edge of a sturdy spoon, scrape out the seeds from each half. Place half of the squash, cut side down, in a glass baking diah; fill the dish with water so that it comes up about 1/3 of the way. Cover with plastic wrap and place in microwave – cook on High for 12 minutes or until the squash is soft when you touch it. Be careful when you remove the baking dish from the microwave as it will be very hot. Carefully peel back the plastic wrap and with a set of tongs, remove the squash from the pan and place ona cutting board to cool. Repeat with the other squash half.
- When the squash is cool enough to handle, take a fork and scrape it from the top end of the squash to the bottom end, releasing the spaghetti-like strands. Place in a bowl.
- Heat a skillet over medium high heat. Add 1/2 tbs. extra virgin olive oil. When oil is hot add the garlic and saute about 2 minutes. Add the spinach and cook 1 minute; add the 2 cup of the marinara sauce to the garlic and spinach and cook about 2-3 minutes. Remove from the heat and pour over the spaghetti squash.
Options:
- Serve with cooked turkey meatballs, sliced chicken breast (freshly cooked or from a store-bought rotisserie chicken), or grilled fish.
- Add more vegetables to the garlic, such as chopped carrots, onion, and mushrooms and saute those until translucent and then add the sauce.
- Mashed firm organic tofu can be cooked into the sauce for a completely vegetarian meal.
- Top with fresh Parmesan cheese.
APPLE CRISP
- 1 pound organic apples (granny smith, fuji, pink lady, honeycrisp)
- 1 tbs. cinnamon
- 2/3 cup granola (we like Nature’s Path organic hemp plus)
- Preheat oven to 400F.
- Wash apples and cut into chunks (we like to keep the skin on, but you can peel it off if you prefer).
- Toss apples with cinnamon and pour into a medium-size baking dish. Cover with foil and place in oven for 40 minutes.
- Remove foil and sprinkle granola evenly over the cooked apples. Return to the oven and cook 5 minutes.
- Remove and let cool before serving. Serve with you favorite vanilla ice cream, frozen yogurt, or homemade whipped cream.
