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Just the word harvest seems to embody fall as we scrape up the last the earth will provide from the summer. Winter crops and stored produce will fast be hitting the menu, but in the meantime, let’s harvest the possibilities. Harvest Chili tosses together the possibilities with a side of a melty, gooey Cheddar Squash Bake.
Bring warmth and memories of the previous season together in the End of Summer Soup with a Roasted Tomato & Kale Salad. While any green tomatoes saved before the first frost become a quick breakfast of Fried Green Tomatoes with Eggs & Wilted Greens.
There’s a fungus among us! As mushroom season peaks this fall make a vegan Silky Mushroom Soup into a Mushroom Pasta & Tuna Casserole. More delightful ’shrooms are baked into a Savory Mushroom Crumble that takes its name from dessert, but can easily become a main attraction. Serve the crumble with an Apple & Blue Cheese Salad.
This time of year reminds me of the wine grape harvest as well and the times we would visit wineries to see the crush. Roasted Chicken & Grapes is an ode to this time of year. Beautifully served with just a salad such as the Glazed Beets & Arugula Salad. Leftovers of the chicken and extra grapes make a lunch of Chicken Sonoma Salad.
A playful lunch brings together scrumptious snack items with Simply Seasoned Popcorn, Kale Chips, Cheese, Apples & Nuts.
For breakfast, try this fancy-schmancy sounding but easy-peesy to pull together Apple Clafoutis.
Harvest means one other thing for most of us: celebration. One that I am intimately involved with is Food Day on October 24th. I am focused not only on bringing together an incredible crew of volunteers for Tucson Food Day, but I am excited to bring you on board as well. Even if just from your own home through the Food Day Challenge. Sign up today to challenge yourself to eat even more sustainably, healthy real food. And you will be entered to win an entire year-long subscription to Lilly’s Table.
Cook seasonally. Eat consciously. Live well,
