New Ideas for Fall Harvest

Hey folks!

I am delighted to feature the following guest post by Jennifer Stinson, freelancer for EverydayHealth.com and its recipe and calorie counter tools!  Check out these great recipe ideas for your meals this fall!


Summer is over and gone are the berries, fresh tomatoes and corn on the cob. Farm stands and farmer's markets are now over flowing with apples, pears, pumpkins, sweet potatoes and winter squash that signal that fall is in upon us. This is a welcome change for those of us who really get into our comfort food. Bring on the apple and pumpkin pie, as well as butternut squash bisque and pumpkin bread!

Perhaps you are a member of your local farm's CSA (Community Supported Agriculture) that offers late season shares or just interested in enjoying the bounty of the season. If so, you will probably need more recipes that incorporate other cold weather vegetables like kale, radishes, kohlrabi and cabbage. Included below are four recipes filled with all the Fall flavors you love and low-calorie comfort foods, according to Everyday Health's Calorie Counter tool, you can easily slip into your weekly rotation.

What says Autumn more than pumpkins? They make great decorations and children love carving them into amusing faces, but what do they provide nutritionally? Pumpkins are high in vitamin A and a rich source of anti-oxidants. At 26 calories per cup, no fat or cholesterol, as well as high in fiber, this vegetable is a win-win for your health and taste buds. One of my favorite recipes of the season is Pumpkin Quinoa and White Bean Chili. This recipe is as high in protein and fiber as it is in taste. Swap out canned pumpkin for two cups of roasted pumpkin to make this recipe even better.

You might think of kale as a springtime green, but it grows just as well in the fall. Kale chips are always a favorite, but a hearty bowl of cannellini bean and kale soup just might hit the spot on a brisk fall afternoon. I found this recipe for Cannellini Bean and Kale Soup on FineCooking.com, and it is easy to make for a weekday supper option or over the weekend with leftovers for lunch during the week. Beyond tasting yummy in soups, kale has been dubbed one of the healthiest vegetables on the planet due to it's high anti-oxidant content. Kale is also a cruciferous vegetable high in fiber that binds to bile acids to lower blood cholesterol and reduce heart disease.

Kohlrabi is starting to become more mainstream. You can find it on restaurant menus and it will surely be a part of your local CSA. Kohlrabi is a round, tuberous vegetable in the same class as cabbage, broccoli, cauliflower, kale and Brussels sprouts. The taste is mildly sweet, which makes it wonderful to roast and bring out the flavor. Here is a simple and easy recipe for kohlrabi that you can enjoy during the week, but is flavorful enough for Thanksgiving dinner:

3 medium kohlrabi bulbs, peeled and cut into ½ to ¾ inch cubes
1 Tablespoon olive oil
2 teaspoons sesame seeds
Salt and Pepper to taste

Preheat oven to 450 degrees. Toss kohlrabi, oil, seeds and salt and pepper in a large bowl and spread mixture in a single layer on rimmed baking sheet. Stir occasionally until kohlrabi is brown and tender – about 30 minutes. Serve and enjoy!

This last recipe is a bit more involved than the others but is well worth the effort. Kimchi is fermented vegetables used in many Korean dishes. Its biggest health benefit is its “healthy bacteria” called lactobacilli that helps with digestion and may even prevent the growth of cancer. This recipe for Chappy Kimchi in the Martha's Vineyard Times that looks like a winner!

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