September is one of the best months of the year for the variety of fruits and vegetables that nature provides. There are plenty of late summer veggies and the beginnings of fall produce. Here are some ideas of what to eat in September that focus on five foods: apples, pears, figs, white potatoes, and broccoli.
Want to skip quickly to the section you're most interested in? I want to help with that. So, check out this Table of Contents.
September ushers in fall and fresh produce is in abundance at farmer's markets. Stalls are still piled high with fresh tomatoes, corn, and eggplant. Plums and figs show up, and so do heaps of apples, cabbage, and broccoli.
Here are 5 foods to take advantage of this month. Each type of produce has two recipes to check out, or click the link at the bottom of each section to find more recipes for that particular fruit or vegetable.
APPLES
Apple Chutney
This easy apple chutney recipe (no peeling required) with onion, ginger, orange juice, apple cider vinegar and raisins is so good, you might want to grab a spoon and just eat it from the jar.
Add it to roasted vegetable dishes like butternut squash or acorn squash, or stir into soups. For an appetizer, serve this chutney with cheese and crackers.
Apple Galette
This apple galette, dotted with cranberries, is a perfect, easy dessert for tonight. A galette is like a free-form pie. Just roll out your pie dough, arrange the apples on top, and fold the sides of dough up over the fruit creating a frame.
Instructions include making an easy pie crust for the galette.
FIGS
Fig Jam
This spiced fig jam recipe is made with fresh ripe figs and spiced with the warm spices of cardamom, cinnamon., ginger and nutmeg for a perfect late summer and early fall treat. An apple is included for pectin and canning instructions, if needed, are included.
Fig Crostata
This fig crostata is made with a buttery crust with hints of apple cider sweetness and is filled with figs simmered in orange juice, apple cider syrup, and cardamom.
PEARS
Pear Vinaigrette
This is one of my favorite fall dressings! This 10-minute pear vinaigrette adds a deeper fruity, fresh flavor to fall harvest salads and it's easy and quick to make. It only needs 3 ingredients in addition to salt, pepper and olive oil!
Yogurt Cake with Pears
This tender and moist yogurt cake with pears is dotted with cranberries and chocolate chips. It's perfect for dessert, brunch, or as an afternoon snacking cake with a cup of tea.
POTATOES
Smashed Potatoes
Football season will be starting soon so game day parties are on the horizon. These crispy smashed potatoes are a perfect appetizer or side dish to serve. They are loaded up with melted cheese, green onions, sour cream, and optional red pepper flakes for a little kick.
Roasted Potato Salad with Lentils (No Mayo)
This entrée-worthy recipe for roasted potato salad combines roasted potatoes with lentils, red onion, and chives. It's all tossed in a yogurt-soft cheese-dill dressing (no mayonnaise!).
BROCCOLI
Broccoli Cheddar Soup
This vegetarian broccoli cheddar soup is easy to make, and waaaay better than the much loved one at Panera. It's vegetarian, and has a lot more broccoli. And it's a lot cheaper to make than running down to Panera to buy a bowl
Broccoli Cheddar Casserole
Think of this broccoli quinoa casserole as a healthy version of the Broccoli Cheddar Casserole you grew up on. It eliminates the traditional cream soup and Ritz crackers. And for added protein for a vegetarian main dish, it includes quinoa!
I hope you find some recipes to pull you into the kitchen this month.
Leave a Reply