The temps are cooling down, and it’s always my favorite time to entertain at home. It’s also a great time to let your vegetables shine. Summer is winding down, and fall is on the horizon. Here are a few of my favorite takes on what’s growing now and how they get to dance together on your plate. I hope you will give these a try for a dinner party or seasonal entertaining.
Harvest Salad with Pomegranate Lime Vinaigrette
In the fall, this salad has been my go-to for years. It’s packed with color, which equals antioxidants. Pomegranate molasses is the key ingredient in the dressing, which is high in B vitamins and C and a great source of lowering cholesterol and boosting your metabolism. It also showcases the best of what’s in season right now, and eating seasonally is one of the best ways to give your body the nourishment it needs at the exact time it needs it. Nature is brilliant that way.
1 butternut squash, peeled and chopped
2 tablespoons avocado oil
Salt to taste
1 head romaine lettuce
1 head radicchio
1 ripe pear or apple, sliced
½ cup roasted pecans
¼ cup dried cranberries
1 medium shallot, peeled and sliced
Pomegranate Lime Vinaigrette
2/3 cup extra virgin olive oil
1/3 cup fresh lime juice
¼ cup pomegranate molasses
Zest one lime
Preheat oven to 425 degrees. Toss chopped and peeled butternut squash in avocado oil and season with salt. Place butternut squash on a parchment-lined baking sheet and roast for about 35 minutes or until done. In a large salad bowl, place remaining ingredients and toss with dressing. For dressing, add all ingredients to a Mason jar or other container and shake vigorously until combined.
Yield: 4 servings
Fall vegetables by Germaine Benoit
Moroccan Cauliflower
I developed this recipe after eating at a restaurant in Birmingham years ago that served a similar dish. It is so delicious and packed with heavy hitters for fighting inflammation—turmeric and ginger top that list of anti-inflammatories. Cilantro pulls heavy metals out of your body, and cauliflower supports liver health. You will love this as a side dish to a steak, grilled fish, or lamb chops.
2 heads of cauliflower, cut into bite-size florets
2 tablespoons avocado oil
½ teaspoon salt
½ teaspoons ground dried turmeric
¼ teaspoons ground dried ginger
¼ teaspoons ground dried coriander
2 tablespoons chopped cilantro
3 tbs dried figs, chopped or raisins
3 tablespoons slivered almonds, toasted
Zest and juice of 1 lime
½ tbs lime juice or more to taste
salt and pepper to taste
Preheat oven to 425 degrees. In a bowl, toss cauliflower with avocado oil and ½ teaspoon salt. Place on a large baking sheet lined with parchment paper. Roast in a heated oven until done, about 35 minutes, stirring every 10 minutes to ensure even cooking. While cauliflower cooks, chop cilantro, zest, and juice lime. Set aside. In a small bowl, mix dried turmeric, coriander, and ginger and set aside. In a hot skillet, add 3 tablespoons of slivered almonds and roast until lightly browned. Set aside to cool. Remove cauliflower from oven. In a large bowl, add all ingredients and toss. Season with additional salt and lime juice as needed.
Yield: 4 servings
Carrot and Okra Fries over Yogurt Aioli
This is my ode to the changing seasons—okra is in its last bloom, and carrots are on their way in. I combine both of these with a yogurt aioli that has probiotics and garlic to support gut health.
½ pound okra
½ pound carrots, peeled and sliced into thin match sticks
¼ cup toasted pumpkin seeds
1 tablespoon avocado oil
Salt to taste
Yogurt Aioli
½ cup mayonnaise
¼ cup yogurt
1 tablespoon lemon juice
2 garlic cloves
Preheat oven to 425 degrees. Place okra and carrot sticks on a parchment-lined baking sheet and drizzle with avocado oil and salt. Place in oven and roast until soft, about 25 to 30 mins. Set aside to cool. For aioli, in a blender, place all ingredients and blend until mixed. Season to taste. To plate, place yogurt sauce on bottom of dish, then stack carrot and okra fries on top. Top with toasted pumpkin seeds.
Yield: 4 servings