The air is turning crisp and the leaves begin their metamorphosis into an explosion of red, yellow, and orange. Fall is here and with the changes in weather and scenery comes a change in the ingredients you might choose for your dinner and appetizer recipes.
To make it easier, we pulled together a guide on selecting and storing some classic fall vegetables. We even threw in a couple of tasty recipes to help you on your way to throwing a fabulous fall party!
Broccoli: Look for tight buds and no yellowing. This super-healthy veggie is rich in anti-oxidants and a good source for fiber, vitamins C, K, and A. Broccoli stays fresh in the fridge for about a week. If it begins to dry, wrap in a wet paper towel.
Mushrooms: While there are many varieties, the standard white mushroom contains anti-oxidant properties as well as nutrients like potassium and copper. Look for firm, smooth mushrooms. They will keep in their original container for about a week. Once you open them, the best way to store them is in a brown paper bag, not an airtight container.
***Here's an appetizer recipe from food.com that combines broccoli and mushrooms:
- 10 oz portobello mushrooms
- 2Tbs butter
- ½ cup red onion – finely chopped
- 1 cup broccoli – finely chopped
- ¼ cup bread crumbs
- 5 ¼ oz Boursin spreadable cheese w/garlic and herbs
- 1 Tbs roasted red pepper – chopped
Heat oven to 350 degrees.
Remove mushroom stems and chop ½ cup of stems and discard the rest.
Melt butter over medium heat.
Cook onion and broccoli 2 minutes, stirring occasionally.
Stir in mushroom stems and cook 2 minutes.
Let cool slightly, then stir in bread crumbs and cheese.
Spoon mixture into mushroom caps.
Place on ungreased baking pan, garnish with red pepper pieces.
Bake 15 minutes.
Potatoes: From red skinned to Yukon Gold to baking potatoes, choose spuds without any soft spots or sprouts. You can keep these for 10-12 weeks if they are properly stored. That means putting them in a dark, cool spot with good airflow. New potatoes and other thin-skinned potatoes, however, should be eaten within a few days.
Squash: Butternut squash is a delicious fall favorite and is packed with vitamin A and C. It also provides B6 and K vitamins as well as potassium. Look for squash that has firm skin and vibrant color. It's best to get one with a bit of the stem still attached, as the lack of one could mean mold or bacteria is inside. Store them in a cool place with good air circulation for up to one month.
Looking for unique fall appetizer recipes featuring squash? Try this Butternut Squash and Goat Cheese Appetizer from Yummly. Or how about this one for Cheese-Stuffed Squash Blossoms with Baby Squash and Toasted Pumpkin Seeds from Epicurious.
Time to get in the Autumn spirit and to look for delicious fall vegetables for your party food ideas. It's a change of pace you and your guests will savor.