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Autumn has arrived and with it some beautiful veggies. Since a lot of summer produce is still with us, this is the time to toss together dishes such as the Creamy Dijon Chicken with Seared Figs over Spaghetti Squash. Whether you are using dry or fresh figs, this Black & White Bean Salad will take you through the week with lunches on the go, especially when paired with the fresh Fig Salad.
With tomato season coming closer to an end, you can use the red ones for a slow Roasted Salsa that pairs nicely with the Mexican Black Bean Stuffed Sweet Potatoes or the Chili & Egg Casserole. For lunch, take any extra salsa, grab a few chilies and sear them into Quesadillas that are easy enough to take on the go as well.
When you start harvesting or seeing the green ones available at markets, grab them to make these Fried Green Tomatoes. Allow them to take you on a Cajun adventure. There are several possibilities for the crispy green tomatoes with Grilled Okra, Dirty Rice, Cajun Aioli, and Grilled Shrimp. Mix and match these recipes to create two different dinners this week. The Fried Green Tomatoes also make breakfast a bit happier paired with Eggs & Greens.
This week I am excited to feature a recipe from my dear friend and favorite Naturopathic Doctor, Kaycie Rosen Grigel. She is helping get breakfast rolling with her warming Teff with Italian Plums. If the teeny-tiny grain is new to you, check out the recipe where she talks about it a bit further.
Enjoy the delights of this in-between time for some seriously beautiful fruits & veggies.
Cook seasonally. Eat consciously. Live well,
