Fall is the perfect time to start eating healthy because so many fruits and vegetables are at their peak. Here are some in-season fruits and vegetables for fall recipes:
Ingredients
- 2 cups biscuit/baking mix
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1-1/2 cups 2% milk
- Optional: Whipped cream and maple syrup
- 6 tablespoons butter, melted1 cup chopped peeled apple
Directions
- Preheat the waffle maker. In a large bowl, combine biscuit mix, cinnamon and nutmeg. In another bowl, whisk eggs, milk and butter; stir into dry ingredients just until moistened; stir in apple.
- Bake waffles according to the manufacturer’s directions until golden brown. If desired, serve with whipped cream, syrup and additional chopped apples.
Ingredients
- 1 pound bulk Italian sausage
- 1 cup chopped onion
- 2 cups chopped celery
- 1 medium green pepper, chopped
- 2 to 4 tablespoons of sugar
- 2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 4 cups diced tomatoes, undrained
- 4 cups diced zucchini
- Grated Parmesan cheese, optional
Directions:
In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer for 1 hour. Stir in zucchini and simmer for 10 minutes. Sprinkle with cheese if desired.
Ingredients
- 4 cups half-and-half cream
- 2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
- 2 ounces milk chocolate, chopped
- 1/2 cup Nutella
- 1/4 cup hazelnut liqueur
- 3 tablespoons instant espresso powder
- Dash salt
- Optional: whipped cream, additional Nutella and finely chopped hazelnuts
Directions:
In a large saucepan, heat cream over medium heat until bubbles form around the sides of the pan (do not boil). Remove from the heat; whisk in the chocolates, Nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip the rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.
Ingredients
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 5 cups reduced-sodium chicken broth
- 3 medium carrots, julienned
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 pound zucchini or yellow summer squash, julienned (about 6 cups)
- 3 medium tomatoes, chopped
- 1 can (15-1/2 ounces) hominy, rinsed and drained
- 2-1/2 cups frozen lima beans (about 12 ounces), thawed
- 2 cups cubed cooked turkey
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- Shredded Parmesan cheese
Directions:
In a Dutch oven, heat butter over medium-high heat. Add onion, celery and garlic; cook and stir until tender, 5-8 minutes. Add broth, carrots and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Add zucchini, tomatoes, hominy, lima beans and turkey. Cook until zucchini is tender, 5-8 minutes. Top with basil; serve with Parmesan cheese.