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10 Recipes to Show Off Fall Vegetables
by Kate Snider
• October 2, 2014
• 3 Comments
This post is brought to you by our friends at Weight Watchers, who celebrate gathering together around the table to enjoy wholesome, beautiful food.
It’s no shocker that amidst our modern world of packaged foods and convenient lifestyles, the culinary movement has been steadily shifting towards a more local, farm-to-table approach to cooking and eating. But although most of us have witnessed this campaign in action, it’s not always second nature for us to pick up a vegetable, wash it, and just let it be.
As we enter October, let’s take advantage of the wonderful produce that is unique to this time of year. Let’s head to the farmers markets, grab some turnips and squash, and let them shine. They will be good -- unbelievably good.
Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts by Gena Hamshaw
Toro Bravo's Radicchio Salad with Manchego Vinaigrette by Genius Recipes
Puréed Parsnip and Cardamom Soup with Caramelized Shallots by alasully
Roasted Garlic Soup with Olive Croutons by linzarella
French "Peasant" Beets by Amy_N-B
Crispy Delicata Rings with Currant, Fennel, and Apple Relish by TheWimpyVegetarian
Crispy Fried Brussels Sprouts with Honey and Sriracha by Merrill Stubbs
Maple Sweet Potato Cakes with Curried Greek Yogurt by foxeslovelemons
Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese by Genius Recipes
This post is brought to you by Weight Watchers. Need ideas for dinner tomorrow? They've got you covered. Show us what you're cooking with the hashtag #biteintolife!
Have a favorite fall vegetable? Tell us what it is (and how you prepare it) in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week). Order your signed copy now.
Comments (3)
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over 2 years ago Tarragon
I think this is a great round up. And in defense of the Weight Watchers program, it is based on "real", unprocessed food. (I choose to ignore the prepared and packaged food they sell; they really are not consistent with the WW program).
over 2 years ago Tori Truscheit
I'm sorry, no. I read this website every day, looking for real food cooked by real people, not diet-industry ad copy masquerading as "farm-to-table" cooking advice. I read with skepticism the announcement about partnerships this week, but I can't say I expected New York Times Dining section alumni to shill for Weight Watchers, and I'm completely grossed out. You just lost a big fan.
over 2 years ago Food52
This is from your friendly editors at Food52.
We're so sorry you feel that way. Our approach to sponsored content in general is that we never post anything with a sponsor we wouldn't normally be posting without one -- and this article is no exception. We normally write and run roundups quite often that look -- and read -- just like this one.
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