My favorite (fresh) fall foods!


One of my favorite things about living here in Buffalo is the change of seasons. I love seeing the world start to get quiet, the leaves start to change, the air cools and it just feels like peace. PLUS we get a whole bunch of new foods becoming available at the farmers market around October! I just love when the squashes and corn and beets start coming out. It's like we're staying in tune with mother nature when we eat what she provides.


Here's 5 foods you can still buy at your local farmer's market especially as the weather gets colder (hint: Clinton-Bailey Farmer's market is my personal fave), and some recipes you can try out!

 

1. Pumpkin Spinach & Walnut Spaghetti (Lazy Cat Kitchen)

nutrient dense & low calorie, rich in vitamin A, C, E, iron, & folate, pumpkin is great for the immune system!


Ingredients:

  • 200 g spaghetti (use gluten-free if you are gluten-intolerant)

  • 3 tbsp / 45 ml olive oil

  • 2-3 garlic cloves, finely diced

  • 2 cups of cubed butternut squash / pumpkin*

  • about 100 g spinach

  • ½-1 tsp chilli flakes (depending on level of heat and your preference)

  • ½ lemon, zest and juice

  • salt and pepper, to taste

  • 30 g walnuts, finely chopped


Steps:

  1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelized.

  2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chili flakes and cook for another minute or two stirring frequently.

  3. Cook spaghetti for a minute shorter than you would normally.

  4. Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.

  5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.

  6. Serve immediately with chopped walnuts and lemon zest on top.


More pumpkin recipes:

 

3. Broccoli (Twice Baked Broccoli & Kale Potatoes)


packed with compounds for cancer prevention (sulforaphane,), vitamins (C, K, B9), and protein, and so versatile! Add broccoli to pretty much any recipe.


For the Potatoes

  • 4 russet potatoes scrubbed and washed

  • extra virgin olive oil

  • 1 cup finely chopped kale

  • 1 cup finely chopped broccoli

  • 1 clove garlic minced

  • 1 Tbs vegan butter

  • ½ cup unsweetened almond milk

  • salt & pepper

For the Cashew Avocado Cream