Healthy and delicious September recipes!
Posted On Sep 12, 2018
September is in full swing and so are many fruits and vegetables! There’s no better feeling than eating a fruit in-season because of its wholesome and rich taste. Not only are they more delicious, but in-season produce is usually cheaper and better for the environment. Just because we see the same fruits and vegetables available in the grocery stores year-round, it doesn’t mean that their quality is as great as when it’s in season.
Some notable September in-season produce includes:
Below we provide you with three delicious and healthy recipes that feature some September produce!
CHOPPED SALAD WITH QUINOA, SWEET POTATOES, AND APPLES
- 2/3 cup of rinsed quinoa,
- 1 lb. sweet potatoes/approx. 2 large & cut into 1/2” cubes
- 1 Tbsp. extra virgin olive oil
- salt + pepper
- 2 large apples, diced
- 8 cups packed baby greens
- 1/4 cup flat leaf parsley
- 1/4 of a medium red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1-2 tsp. dijon mustard
- 1/3 cup extra virgin olive oil
- pinch of salt and pepper
- sprouted kitchen
- Preheat the oven to 400′.
- Put a drizzle of olive oil in a pot and add the quinoa to toast over moderate heat for two minutes. Add 1 1/3 cups water and bring it to a boil. Turn it down to a simmer, cover and cook for about 15-18 minutes until the liquid is absorbed. Fluff the quinoa and set aside to cool.
- On a rimmed baking sheet, toss the sweet potatoes with the olive oil and hearty pinches of salt and pepper. Bake in the upper third of the oven for about 25 minutes until golden. Let them cool.
- In a large bowl, whisk together the cider vinegar, mustard, olive oil and pinch of salt and pepper. Add the cooled quinoa, potatoes, apple, greens, parsley, and onion and toss everything to coat. Serve immediately.
ONE SKILLET SPICY SHAKSHUKA WITH FETA
Prep Time: 10 Mins
Cook Time: 30 Mins
Total Time: 40 Mins
- 6 eggs
- 28 oz can/jar tomato sauce
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 5 cloves garlic, peeled and chopped finely
- 1 onion, chopped
- 1 bell pepper, sliced
- 1 tablespoon chopped parsley or oregano or herbs of your choice
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 ounces feta cheese (add more or less if you want to)
- parsley, for garnish
- In a pan over medium-high heat, heat one tablespoon of olive or coconut oil.
- Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.
- Add the garlic and stir for about 2 minutes until fragrant.
- Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and 1/4 teaspoon ground black pepper. Reduce the heat to medium and stir everything together. Allow it all to cook together for 10 minutes. The bell peppers and onions should get much softer and the sauce should get thicker. Stir in the feta cheese at the end.
- To add the eggs, just crack them over the tomato sauce mixture.
- Cook eggs until the whites firm up a bit but the yolks are still runny; about 10 minutes.
- Garnish with parsley. Serve immediately with pita bread.
- DO NOT REHEAT EGGS. If preparing ahead of time, first make the sauce and then add fresh eggs to a small bit when reheating it in the pot. The eggs will not reheat well.
- This dish shouldn’t stay out longer than 2 hours.
SAUTEED POWER GREENS AND MUSHROOMS
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
- 1/4 cup extra virgin olive oil
- 1 lb white button mushrooms, sliced
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 lb of greens (spinach, chard, kale, etc.)
- Juice of 1/2 lemon
- Extra virgin olive oil, for drizzling
- Sea salt, for sprinkling
- Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned.
- Add the garlic, kosher salt, and ground black pepper to the Dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
- Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
- Continue cooking and stirring until the greens are wilted but still bright green.
- Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of sea salt. Serve right away!