Recipe: Linguine With Feta Creamed Spinach Sauce

This simple yet delicious pasta recipe incorporates heart-healthy spinach and tangy feta in a creamy and delicious sauce that is really simple and easy to make. You can also use fresh spinach - just wilt slightly in the pasta water, drain, and use as directed below. The beautiful green color of the spinach makes this a real eye-catcher too!

Linguine With Feta Creamed Spinach Sauce(Serves 4.)

Ingredients:

Linguine (Pasta) (Photo credit: Wikipedia)

1 pkg (16 oz) linguine, regular or spinach pasta
1 Tbsp olive oil
2 pkg (10 oz size) frozen chopped spinach, thawed in colander and liquid squeezed out
1/4 cup real sour cream
1/4 tsp salt
1/4 tsp black pepper
dash garlic powder
8 ounces crumbled feta cheese

Directions:

• Bring a pot of water with salt to a boil, add linguine, and cook until just al dente; drain through a colander and put linguine back in pot, add olive oil and toss together, then cover and keep warm.
• In a saucepan, put the spinach, sour cream, salt, black pepper, garlic powder, and feta cheese.  Put over low heat, stir and cook until creamy and incorporated well.
• Pour the spinach mixture over the linguine, toss to coat, taste and season if necessary, and serve hot.

Cooking Tip: How To Cook Pasta Perfectly Every Time

Do you struggle with under-cooking your pasta so it is still crunchy, or over-cooking it so it becomes mush when you try to stir in the sauce?

Perfectly cooked pasta is easy to achieve and it doesn't require any special or unique gadgets from a high-end cooking store or “as seen on TV” products.  All you need is a good sized pot, fresh water, and a big strainer or colander.  Chances are you have everything already.  Aside from those few items, it all boils down to technique when it comes to cooking perfect pasta. Let's review the basics.

Preparation

 (Photo credit: Guy Renard 25)

If you are working with boxed pasta, an important thing to remember is to make sure to salt your water before cooking your pasta. This is the only time you have a chance to flavor prepackaged pasta while you cook it. If you want even more flavor to infuse your pasta, add herbs along with the salt, or cook the pasta in chicken or vegetable stock instead of water. You can also throw in vegetables if you like to add more color and nutrition. The point is, you can something with store bought pasta other than just throw it in some water if you want to get the most flavor impact with the pasta.

When cooking homemade pasta, be sure that it is fairly dry. The reason it needs to be dry is to keep it from falling apart in the water. It also helps the pasta cook evenly. When you made your pasta you probably added salt, so adding salt to the water is optional for homemade pasta.  However, you certainly may add salt if you desire, as well as other seasonings.

Cooking

Choose the largest pot you can for the amount of pasta you're cooking. The reason is you want your pasta to cook in as much water as possible. Pasta needs room to move around. Fill your pot with cold, fresh water and set it on the stove on high heat and bring it to a boil, then turn the heat down a bit until it calms down slightly. Pasta consists of a lot of starch, which gets extremely sticky when it is put into rapidly boiling water quickly. Make sure the water has calmed down from a rapid boil, then slowly and carefully add your pasta. Adding the pasta slowly allows the pasta to soften and begin to move around so the starch doesn't keep the pasta pieces stuck together, as they will if the pasta is added all at once.

Some cooks like to add a little oil to the water to keep the pasta separated. Other cooks don't like to do this because they say sauce doesn't stick to the pasta as well. Just experiment and see what you prefer.

This pasta is boiling too hard. (Photo credit: Wikipedia)

Don't let your water come to a rapid boil again after the pasta is added. If the water starts splashing over the sides or you see foam rise up, the water is too hot. Pasta, even though it feels hard and brittle, is actually quite fragile. If it boils, it will start to break down and all those wonderful strands will become a big ball of starch. Let the water gently bubble away, caressing each piece of pasta until they are all relaxed. That's the image you want to keep in mind so your pasta comes out the best.

When you are cooking the pasta, be sure to stir gently several times and test for doneness often. Follow the instructions on the box if you're using packaged pasta and start testing before the recommended time is up. Just remove a piece from the pot while it's still cooking, cool it off, and bite it.  You'll know the pasta's ready when you feel a bit of resistance when you bite down with your teeth. You don't want it to go 'crunch' but you do want a nice feel to it.  And remember, it will still cook slightly after you drain it, so less cooked is better.

Draining

Here's where there is some debate. Some cooks swear by rinsing their cooked pasta under hot tap water after it drains in order to remove any starchy residue left. Other cooks say if you cook your pasta correctly there won't be any starchy residue left. 

If you added oil to the water, rinsing it will remove most of the oil which defeats the purpose of the oil.  Rinsing also will remove all that salt and other flavorings you added.  However, if your pasta seems to be sticking together in the colander, you may want to rinse it.  And, if you are using your pasta in a cold salad, there are some cooks who recommend running the pasta under cold water to stop it from cooking, keeping it more al dente, and to cool it down for the recipe.

You'll have to experiment on this one.  If you follow the first tips about having a lot of water in your pot for the pasta to move around in, salting the water, and keeping the water at a slow roll instead of a rapid boil, your pasta should come out perfectly.  Try draining it without rinsing and see what happens.  Your pasta could be perfect at that.  Or, rinse it if you like and give it a taste and see if that works for you. Perfecting the pasta really takes place in the pot, and not in the strainer or colander.

Cooking pasta perfectly is simple if you know the basics. The fun part after you've mastered this skill is playing around with different flavors and all the varieties of pasta available.  Now you'll have perfect pasta, perfectly delicious, every time!

And be sure to check back later this week for some healthy and tasty pasta recipes!

Recipe: Blended Fall Fruit And Veggie Soup

This soup combines sweet and savory flavors of fall into one special and unique warming dish with layers of autumn flavor. Sweet potatoes, apples and pears lend sweetness and richness to the earthy taste of carrots, celery and zucchini, and the kick of curry brings everything up a notch to something really special! Check this one out this fall and it'll warm you inside and out.

Blended Fall Fruit And Veggie Soup
(Serves 4.)

Ingredients:

2 tsp Olive oil
1 stalk celery, finely chopped
1 med onion, diced
1 tbsp curry powder
1/2 lb carrots, scrubbed and diced
1/2 lb zucchini, washed, sliced lengthwise, seeds removed, and diced
1/2 lb sweet potatoes, peeled, diced
1 med Bartlett pear, cored, and coarse chopped
1 Small Granny Smith cored, and coarse chopped
3 1/2 cups chicken or vegetable broth
1/2 cup fresh parsley

Directions:

1. In a large soup pot or Dutch oven, heat the oil over medium heat until sizzles when a drop of water is added.
2. Add the celery to the pot and cook until just starting to soften.
3. Add the onion to the pot and continue to cook until both the celery and onion have become transparent.
4. Add the curry powder and stir to combine.
5. Add the vegetables, fruit, and parsley, stir to combine, then pour in the broth.
6. Bring the soup to a boil, then immediately turn heat down to low, cover the pot, and allow soup to simmer for 15 to 20 minutes, stirring occasionally and watching so it doesn't boil.
7. To create a smooth, blended soup, allow soup to cool slightly, then transfer soup in small batches to blender and blend until desired texture is reached.
8. Pour back into soup pot and reheat over low heat until just hot, not boiling.
9. Serve with a dollop of creme fraiche, sour cream, or yogurt.

Recipe: Smooth Spiced Butternut Squash And Apple Soup

Sweet, spicy, and tangy, this creamy and delicious soup combines the best of fall into a smooth and rich tasting soup. Most of the ingredients should be easy to find at your local farmer's market or in your CSA share this time of year. Using butternut squash gives the soup a creamy richness even without using any cream, so if you're looking to cut some fat and calories, this simple autumn soup fits the bill and still satisfies!

Smooth Spiced Butternut Squash And Apple Soup
(Serves 4-6.)

Ingredients:

Butternut Squash Soup (Photo credit: Wikipedia)

2 large butternut squash
2 sweet ripe apples
3 Tbsp butter
1 Tbsp basil
2 tsp ground coriander
1/2 tsp onion powder
1 Tbsp Turkish or Spanish saffron (safflower blossoms)
1/4 tsp allspice
pinch ground cloves
1 1/2 tsp salt
1 tsp ground black pepper

Directions:

• Wash the whole squash, then cut it in half, then into chunks, removing any seeds or string first; bring a big pot of water to a boil, drop in the squash and let cook for 10 to 15 minutes or until fork tender.
• Meanwhile, peel the apples, core, chop, and put in a glass bowl (without water) and microwave for 3 to 5 minutes or until you can mash them with a fork. You can also just put the chopped up apple in a small saucepan over low heat and cook until soft, just watching it so it doesn't burn to the bottom.
• Remove the squash from the cooking water, let cool slightly, and scrape the edible portions from the outer rind, putting the good part in a bowl. Save the cooking water in the pot.
• Put the squash in your food processor and blend until smooth; then add smashed apples and process until both are pureed and smooth.
• Put the squash-applesauce puree into another soup pot and add enough of the reserved cooking water to make a thick soup. You can always add a bit more as you cook the soup to thin it out more.
• Add the seasonings to the soup, stirring to combine.
• Turn burner on to low under your soup pot, slightly tip a lip on the pot, and simmer slowly for about 5 to 10 minutes, just so the flavors combine.  Add more of the cooking liquid from the other pot if desired.
• Serve warm.

Fall Is Soup Time - Warm Up With These Tasty & Unusual Chill Chasers

The start of the fall season is usually marked by that first hint of chill in the air.  That chill outside can often translate into a chill inside. This makes fall the perfect time to curl up with a steaming bowl of soup.  But, do you want to have yet another bowl of plain chicken noodle soup?  Why not warm up your body and soul at the same time with some unusual soups?  Here are a few soups that you can try this fall to warm up yourself and your family.

 (Photo credit: 46137)

Harvest Soup With a Basil Bump

If you want a great soup that you can throw together with one trip to the farmers market, this is the soup for you. Get your big pot going with fresh diced tomatoes, zucchini, onion, bell pepper, celery, and carrots. When all those wonderful ingredients have simmered together and gotten all softened, it's time for the surprise ingredient - basil pesto.  Make a classic basil pesto from fresh basil, garlic, pine nuts, and olive oil, blended smooth in a food processor.  Stir the basil pesto into the finished soup, reheat and serve hot. This is great before the basil, but after the basil pesto is added, this soup goes from great to unbelievable!  No more chill.  No more dry scratchy throat after you've settled in with this spicy, satisfying soup.

Pozole Chases the Blues Away

Known as a special occasion dish in Mexico, this is a soup that is often served at large parties where the wine, beer, and other adult beverages flow freely.  As such, this soup is a well-known cure for hangovers and is often eaten in the wee hours of the morning.  Typically, this soup is a combination of pork, beans, and hominy grits in a hearty stock.  But, its curative properties come from an abundance of several other ingredients like garlic, cumin, onion, fresh oregano, and lots and lots of red chiles. Whether you want to sweat out a headache or ward off a chill, having a pozole recipe to turn to is a very good idea.

Wonton noodle soup (Photo credit: Wikipedia)

Turkey Wonton Warms You Up

We love our leftover turkey, don't we.  We especially love it when we're looking around for some inspiration to make a warming soup.  This soup starts simply enough with some stock, turkey, noodles,  pork dumplings, and greens.  Use baby bok choy for authenticity, or choose a more bitter or peppery green if you want to impart more of a warming feel to your soup.  Most recipes for wonton soup will have added sesame oil which is tasty and also helps to soothe the throat.  For whatever reason, the more intense the flavor, the more warming a soup seems to be.  Of course, adding red pepper flakes bumps the warming factor up a notch or two, so be sure to spice this soup up to send the chills packing.

Apple Pumpkin Soup Strategies

If there are two ingredients to put in your soup that scream Autumn farmers market, they would be apples and pumpkins. There are quite a few variations on soup recipes using these two fall favorites.  You may be looking for a soup that closely resembles pumpkin pie.  Or, maybe, you want the tart apple flavor to come through first.  You can make a country style soup with big chunks of pumpkin and apple swimming in a sweet and sour broth to warm you inside and out.  You can make a smooth pureed soup with a surprising kick of curry to help clear a stuffy head and chase away the chills.  This is a combination of two powerhouse ingredients that can go from one end of the flavor wheel to the other with no problem at all.  Pick your favorite flavors and create a soup that fits your needs.

When it comes to chasing chills away, nothing beats a big steamy bowl of soup.  But, choose the right ingredients and you can do more than make a warming bowl of soup – you can create a big soup hug!

Be sure to check back later this week for some hot and tasty soup recipes.

Recipe: Famous Pumpkin Pancakes

Give your breakfast a nutritious boost with these tasty pancakes, enhanced with pumpkin for extra fiber and a lovely fall color! Cinnamon and allspice add a spice kick to this new twist on a classic breakfast favorite. For an extra decadent touch, top with a dollop of whipped cream!

Famous Pumpkin Pancakes
(Serves 3-4.)

Ingredients:

(Photo credit: Creativity+ Timothy K Hamilton)

2 whole eggs, beaten with a fork
1 1/4 cup buttermilk
4 Tbsp butter, melted
3 Tbsp pumpkin puree (not spiced)
1/4 cup white sugar (granulated)
1/4 tsp salt
3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground allspice

Directions:

1. In a large bowl, mix with your electric beater the eggs, buttermilk, butter, pumpkin, sugar, and salt until combined well.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and allspice. 
3. With beaters running on low, slowly add the dry ingredients into the mixing bowl with the wet ingredients until you have a smooth batter.
4. Using a 1/4 cup measuring cup, pour out portions onto a greased preheated skillet or griddle.
5. Cook first side for about 1 to 2 minutes, or until bubbles form on the top and the pancakes start to brown around the edges; then flip and cook the second side until golden brown, about 1 to 2 minutes.
6. Serve hot with butter & maple syrup, or top with a dollop of whipped cream.

Recipe: Pumpkin Corn Chowder

This delicious fall recipe brings out the savory side of pumpkin, and it's a great vegetarian chowder recipe with lots of tasty fall flavors like peppers, leeks, and corn. It's also a good way to use up leftover pumpkin that you didn't use in a pie or pumpkin bread or muffins. Try it as a side dish, or a light lunch on a "Meatless Monday," and enjoy the taste of fall!

Pumpkin Corn Chowder(Serves 4.)

Ingredients:

Pumpkin and Corn Chowder (Photo credit: FoodMayhem.com)

3 Tbsp extra virgin olive oil
2 leeks, cleaned and chopped
3 garlic cloves, finely chopped
2 medium bell peppers, chopped
2 1/4 lb. cooking pumpkin peeled, seeded, and cut into 1/2 inch pieces
1 1/2 tsp chopped fresh marjoram
1/4 tsp crushed red pepper
2 bay leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/4 cup fresh or frozen corn kernels
6 cups vegetable broth

Directions:

•  Put olive oil in a large soup pot or Dutch oven over medium heat.
• Add the leeks and cook until tender, about 4 or 5 minutes, stirring often.
• Add the garlic and cook for 1 minute more, stirring constantly.
• Reduce the heat to medium-low, then stir in the green peppers, and cook until the peppers begin to soften, about 7 or 8 minutes.
• Now add the rest of the ingredients, turn the heat to low and simmer until the pumpkin is tender, about 20 to 30 minutes. Make sure the soup doesn't boil, just slowly simmers.
• Remove the bay leaves and serve hot.

Discover Sweet & Savory Surprises with Unusual Pumpkin Recipes

If there was ever a vegetable that evokes the feeling of Autumn, it's the pumpkin. They are everywhere the minute summer starts to fade and fall approaches. No matter where you turn, there is a pumpkin with a candle inside of it, fields of pumpkins to be chosen, piles of pumpkins, people dressed as pumpkins, and even trash bags for your leaves that mimic pumpkins. But of all the pumpkin-related things out there during the fall, my favorite pumpkin is the one on the dinner table.

Unfortunately, when pumpkin is delivered to the table in the same way over and over again, it can result in what I like to call 'pumpkin burnout.'  Just like with any food fatigue or burnout, it isn't the fault of the food, but the way the food is delivered.  When was the last time your pumpkin pie brought exclamations of delight to the family dinner table?  Have your pumpkin muffins and pumpkin bread been met with a less than enthusiastic welcome?

It's time to get creative and avoid 'pumpkin burnout' this fall.  Let's switch things up a bit and create some sweet and savory surprises with this healthy super food.

Dessert

Pumpkin Marble Cheesecake (Photo credit: texascooking)

A plate of pumpkin cookies is a surprising sweet treat after dinner.  Just looking at them, your guests may not be able to tell what exactly is on the plate.  But, they will soon find out when they bite into this scrumptious flavor favorite.  Pumpkin pie won't even be missed when you serve up a variety of desserts like pumpkin dip with ginger cookies, pumpkin mousse, pumpkin torte, pumpkin ice cream, pumpkin cheesecake, or even a pumpkin souffle.

You can make pumpkin chips by roasting thin pieces of a sugar pumpkin, sprinkle them with cinnamon, and serve with a cream cheese dip flavored with nutmeg and allspice and other pumpkin pie flavors.  And don't forget pumpkin fudge.  With all these surprising options to pumpkin pie, you can't possibly suffer from pumpkin burnout!

Casseroles

When you think about serving pumpkin in something other than a dessert, a casserole comes to mind almost immediately.  And when you're thinking about casseroles, you should think about Kürbisauflauf. Yes, I know it is a mouth full, but this German pumpkin casserole is something that will definitely not contribute to any kind of pumpkin burnout.  This casserole is made with potatoes, apples, breadcrumbs, and pumpkin as the main ingredients and usually served with fruit compote.

Even though this is a sweetened casserole, it is not overly sweet. You add sugar if you want, but much of the sweetness comes naturally from the apples and raisins, if added.  Also, you are using pumpkin puree, not pumpkin pie filling, so the spices are not there.  Pumpkin does not taste like pumpkin pie until you add the spices.  In this German casserole favorite, you'll be tasting more of the apple and enjoying the moistness of the pumpkin.

Breakfast

You are probably familiar with pumpkin muffins. But we're going to skip the familiar and go with something you may not have tried yet.  Pumpkin is a wonderful ingredient to add to pancakes or waffles. Pumpkin offers moisture as well as lots of fiber for a nutritious and delicious breakfast.  You may want to add pumpkin to your favorite yogurt and granola parfait for breakfast.

If doughnuts are your favorite breakfast treat, why not add pumpkin?  It is a simple matter of combining your doughnut ingredients with pumpkin pie filling and cooking them up as you normally would. That plate of doughnuts all of a sudden is very seasonal and festive.  Is a hot bowl of oatmeal your go-to breakfast?  Why not perk it up with some cooked diced pumpkin!  Add your favorite spices, some raisins, and you have a hot breakfast that kicks the nutrition level up a notch or two.

Pumpkin Burger (Photo credit: The Facey Family)

Savory

If sweet isn't your thing, you may want to turn your sights on savory flavors.  Remember, pumpkin puree has very little flavor of its own.  For that reason, pumpkin is the perfect vehicle for other flavors.  And, because pumpkin is packed with nutritional fiber, vitamins and antioxidants, it's a great choice for healthy diets, as well.  Pumpkin puree, either homemade or canned, can be mixed with other pureed root crops like rutabaga, turnips, carrots, potatoes, or parsnips, to make hearty soups.  For the savory twist, fry up smokey bacon with onion, leeks, garlic, and herbs like rosemary, thyme, and marjoram.

Roast diced pumpkin with other fall vegetables, season with cumin, cayenne pepper, and other savory seasonings to create a side dish suitable for beef, pork, or chicken.  Layer sliced pumpkin, onions, potatoes, eggplant, and tomatoes with spicy Italian sausage to make a baked dish that's sure to please your hungry family, and without a bit of pumpkin burnout.  Once you get beyond thinking of pumpkin as only a sweet dessert, you will easily move your pumpkin from the sweet side of the pantry to the savory side.

Drinks

Pumpkin Munchikhan Cocktail (Photo credit: waferboard)

Pumpkin drinks are an instantaneous hit anywhere they are served. Some pumpkin beverages are simply pumpkin desserts cleverly disguised as a drink.  Pumpkin pie smoothies and pumpkin cheesecake shakes are two that come to mind.  Whipping up these drinks is as simple as getting out your blender and making your favorite dessert with a little added milk or ice cream.  Of course, pumpkin pie hot chocolate is another favorite.

You can even go the adult beverage route with many recipes that combine pumpkin puree or pumpkin liqueurs.  Some drinks simply play on the flavors we associate with pumpkin pie; the spices, that is.  But others do actually call for combining pumpkin pie filling with ingredients like Kaluha or rum, and whipping it all up into a frothy drink topped with whipped cream.  This would be a sort of dessert drink with a pumpkin twist.  Certainly, these drinks won't lead to pumpkin burnout!

Whether you're looking for new recipes to serve pumpkin in sweet ways, or you're trying to steer your pumpkin away from sweet and into savory, all it takes is a bit of creativity.  Experiment with a variety of flavors, both savory and sweet, to bring out the very best of everything pumpkin has to offer.  Remember, pumpkin does not taste like pumpkin pie on its own.  That means, you can start fresh!  Surprise your family and your guests with something new this fall – serve dishes that will show a new side of pumpkin.

Fall Recipe: Cranberry Apple Harvest Time Chicken Salad

The flavors of the harvest come together in this zesty and delicious chicken salad. Citrus, apples, spinach and cranberries bring the taste of fall to your table, and the light, flavorful dressing kicks everything up a notch, and without a lot of calories. Visit your local farmer's market and pick up some fresh ingredients for this tasty salad recipe!

Cranberry Apple Harvest Time Chicken Salad
(Serves 4-6.)

Dressing Ingredients:

 (Photo credit: Wikipedia)

2 oranges, zested and juiced
1/3 cup mayonnaise
2 Tbsp coarse ground mustard
1 to 2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 small garlic clove, grated

Salad Ingredients:

6-8 ounces fresh baby spinach leaves
2 cups diced cooked chicken
1 cup diced celery
2 medium apples, ripe but crispy, washed, cored, and diced
1/2 cup finely diced red onion
3/4 cup sweetened dried cranberries
1/2 cup toasted pecans

Directions:

1. Into a glass bowl, measure 2 teaspoons orange zest, then add the mayonnaise, mustard, sugar, salt, black pepper, and garlic, and whisk until combined.
2. Keep whisking and slowly drizzle in 1/2 cup of the orange juice, whisking until dressing is smooth and comes together.
3. To assemble salads, place spinach in a large salad bowl.
4. Add all the remaining salad ingredients, then drizzle dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately.

Fall Recipe: Braised Brussels Sprouts In Dijon Butter Sauce

The bane of every child's existence, Brussels sprouts often can become an adult favorite - and can lend themselves to surprisingly sophisticated dishes. Try this one for a simple but flavorful take on this healthy fall vegetable - available at many farmer's markets across the US this time of year. And if you hated Brussels sprouts as a kid and haven't tried them since, maybe it's time to revisit this nutritional powerhouse food!

Braised Brussels Sprouts In Dijon Butter Sauce
(Serves 2-4.)

Brussels sprouts (Photo credit: Wikipedia)

Ingredients:

1 lb fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 Tbsp unsalted butter, melted
2 Tbsp Dijon mustard
Salt and black pepper

Directions:

• Rinse and remove any discolored leaves, trim a small piece of the bottom off, then cut an 'x' in the bottom with a small knife.
• Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
• Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
• Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender. When they are tender, drain well through a strainer or colander.
• After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
• Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
• Season with salt and pepper to taste.

Guide to Fall Produce - Food In Season In Your Region

There's certain times of the year that seem to bring out the inner-gardener in all of us, even when we don't have a plot of land to dig around in.  But if you are lucky enough to live close to a farmers market, you don't have to plant your own garden to enjoy the bounty of the land. Let's take a look at what foods you will find in the different areas of the United States during the Autumn season.

Midwest

Midwest highlighted states (Photo credit: Wikipedia)

When you think of wide-open spaces, rolling hills, fall colors, woods, rivers, lakes, and streams, you are probably thinking of the Midwest. The climate in this region is perfect for the fall produce that you see most often featured in pictures depicting a bountiful Autumn. During the fall season in the Midwest, depending on which area you find yourself in, you can buy fruits and veggies like apples, celery, cauliflower, broccoli, leeks, pumpkins, beets, and turnips at the local markets.

You may not be as familiar with some of the other produce harvested during the cool fall season, such as parsnips, kale, rutabaga, and eggplant. Some of your favorite hearty staples are also found in the Midwest regions during the fall; bountiful crops such as potatoes, squash, onions, and carrots. Probably the oddest piece of produce that you will see come out of the Midwest during the fall months is the persimmon, which is a sugary sweet little bite that will have you craving more. And don't forget the cranberry.  Where would we be without our cranberry on the Autumn table!  Look for all of these fall favorites anytime before the first hard frost in the coldest regions of the Midwest.

Northeast

The Northeast areas are generally surrounded by masses of water so they are typically known for their seafood and other types of game.  However, this region also has farms that are busy producing some of the best produce to ever hit your table. These regions give us beets, Brussles sprouts, cranberries, grapes, onions, nectarines, and even rutabaga.

Looking to try something different, but still fresh in the Northeast region? Perhaps you can give chicory, escarole, pluots or some radicchio a try this fall. Pluots are amazing hybrids between a plum and an apricot, and they should definitely be on your list of foods to try this year.  So, when you think of the northeast, don't just think about lobster; think about all the wonderful produce that region has to offer, as well.

A bundle of organic collard greens. (Photo credit: Wikipedia)

Down South

Known for its 'down home' style of cooking, many of the ingredients you find in the recipes have their roots right in the area. For instance, during the cooler months, you can find sweet potatoes, tomatillos, collard greens, figs, okra, pecans, mustard greens, kale greens, and green beans.  And we mustn't forget the fruit.  Citrus is a welcome addition to any table as the fall months move into winter.

The crops in the South during the fall often dictate the menu for many a meal during holidays and family get-togethers.  Pecan pie just screams Southern comfort food.  Sweet potato casserole and a pot of collard greens is on just about every Southern table during the fall season.  Fall may come a little later in this region, but the produce is perfectly timed to make Southerners giddy over big piles of greens and baskets of brightly colored sweet citrus at their local farmers markets.

Northwest

The Northwest region of the United States tends to have a more consistent climate throughout the year which makes it a prime growing region for some of the more delicate fruits and veggies. With a temperate climate that has a considerable amount of rainfall, you can expect produce that likes to stay cool and shaded to grow in this region. Not much sun loving produce here.

During the fall months you will find boysenberries, huckleberries, artichokes, kiwi, mint, sage, basil,  watercress, and rosemary in fresh abundance. Other produce you will find in this region includes chard, beets, Brussels sprouts, celery, and arugula. If it doesn't like direct sun, and loves lots of moisture, you'll find it in the Northeast.  But, wait.  I almost forgot one of the biggest crops you'll find in the northwest; apples.  Along with pears, apples are a very abundant crop in the northwest.  If you want to buy a variety of apples and learn a million ways to eat them, go to a farmers market in the northwest.  You will not be disappointed.

No matter what your appetite during the fall months, there is some region of the United States that is bound to have the fresh produce you are looking for. Now the trick is trying to figure out how to get there and back in time for dinner!

And for some tasty recipes to use all this yummy local produce, be sure to check back here later in the week.

Recipe: Healthy Harvest Squash Lasagna with Leeks

This unique take on lasagna combines tasty fall farmer's market veggies like squash and leeks, for an interesting twist on an old classic. Great for vegetarians or a "Meatless Monday" meal. Enjoy the creamy sauce with the sweetness of butternut squash and the mild flavor of leeks in this tasty fall treat!

Healthy Harvest Squash & Leek Lasagna
(Serves 8-10.)

Ingredients:

Cucurbita moschata 'Butternut' squash. (Photo credit: Wikipedia)

10 oz lasagna noodles
1 medium (2 lb) butternut squash, peeled, cut in half lengthwise and seeds removed
2 Tbsp unsalted butter
5 medium leeks, cleaned well and sliced
1/2 cup all-purpose flour
4 cups whole milk
1 tsp dried thyme
1 tsp salt
3/4 tsp freshly grated nutmeg
1/2 tsp ground black pepper
6 oz grated Parmigiano-Reggiano cheese
1/4 cup toasted pine nuts

Directions:

• Preheat oven to 350 degrees. Coat a 9x13 baking dish with non-stick cooking oil.
• Bring a large pot of water to a boil, turn off heat, and set noodles in the pot.
• Grate the seeded butternut squash into a bowl, using the largest holes on a box grater.
• Melt unsalted butter in a Dutch oven over medium heat and add leeks, cooking until softened, about 5 minutes, stirring often.
• Sprinkle in flour to Dutch oven and stir together with leeks, continuing to cook for about 1 to 3 minutes or until flour begins to turn yellow.
• Start pouring in the milk, whisking while you add it, cooking until mixture thickens, about 5 to 7minutes.
• Continue to whisk and add the thyme, salt, nutmeg, and pepper, then remove from the heat.
• Put together the lasagna in the prepared baking dish by layering in this order:

• 1/3 noodles, 1/3 sauce, 1/2 squash, 1/3 cheese
• 1/2 remaining noodles, 1/2 remaining sauce, all pine nuts, all remaining squash, 1/2 remaining cheese
• all remaining noodles, all remaining sauce, all remaining cheese.

• Cover with parchment paper then foil, and bake the lasagna covered for 45 to 50 minutes.
• Uncover and bake for another 30 to 40 minutes or until bubbling and lightly browned. 
• Let stand for 8 to 10 minutes before cutting and serving.

Recipe: Autumn Squash Baked Chicken And Rice

This tasty fall casserole uses yummy fresh fall veggies from the farmer's market or your garden to add a healthy twist to a standard chicken and rice dish. It's a simple dish with mild flavors, so feel free to add some red pepper or a fresh Anaheim if you want to spice it up a little. Otherwise, it's a tasty fall dish for the kids or those who don't like a lot of spice to their food.

Autumn Squash Baked Chicken And Rice
(Serves 4-6)

Ingredients:

 (Photo credit: Darice)

8 free-range chicken drumsticks or thighs (1 1/4 lb), skin removed
2 Tbsp olive oil
1 package (6 oz) long-grain and wild rice mix
1 small butternut squash, peeled and cut in 1 inch cubes
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1 inch slices
1 medium red bell pepper, cut into 1 inch pieces
2 cups water
1/2 cup freshly grated Parmesan cheese

Directions:

1. Heat oven to 425 degrees and grease a 9x13 baking pan.
2. Heat oil in large skillet over medium-high heat; when hot add chicken, cook about 3 minutes, turn and cook 3 more minutes, or until chicken is browned slightly. Remove chicken from skillet and set aside.
3. Put rice, contents of seasoning packet, squash, zucchini and bell pepper in baking pan.
4. Turn heat on under skillet, add water and bring to boiling, then pour the hot water over rice and veggies in baking pan and stir to mix.
5. Add the cheese and stir, then arrange the chicken on top of the rice mixture. 
6. Cover pan with foil and bake 25 to 30 minutes or until rice absorbs the liquid and is tender and chicken is no longer pink at all.
7. Remove and let sit for 3 minutes, then take off foil and serve hot.