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.
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).