Fall is one of my favorite seasons – the yellows, the oranges, the deep reds…yes, it describes the changing leaves, but also the wonderful vegetables available at the farmers market. I’ve been biking around new york every weekend (and some weekdays), looking at trees, life, its just heaven and its a wonderful way to burn off all the great recipes I’ve been testing and tasting lately.
Just this week, I made a fabulous roasted acorn squash. These vegetables (fruit really, they have seeds!) are so delicious and sweet all you need to do is split them open, scoop out the seeds and sprinkle with a touch of cinammon. Want a little extra richness you could spritz on some olive oil or melted butter in a water mister or you could just use a spoon. Roast them for 45 minutes and the skin will get soft enough you can just cut into pieces and pop the whole thing in your mouth. The skin is still a bit too hard for you? Just eat around it.
Also at the end of summer, beginning of fall, we’ve got pumpkins, butternut squash and tons of green vegetables still around. I tend to focus more on autumn soups like butternut squash and bean soups such as creamy black bean and white bean. A touch of white truffle oil and its heaven in a bowl.
So get out there on your bike, your feet and walk, run or bike around to see all fall has to offer. You’ll be surprised with its splendor!
Like these recipes? Contact me for a cooking class in your home or to learn more about my professional personal chef programs available to you in New York City. My website is www.sobelwellness.com. I can also do long distance consultations about what to cook and buy at farmers markets as well as general chatting about your health.
