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Blog

Fall Superfoods

The trees have lost many of their leaves and the days are shorter, so why not take advantage of in-season produce?

You know you should stock up on apples and pumpkins, but there are plenty of other fruits and veggies you can choose from.

Chef Kevin took a trip to the local farmers’ market to see what he could find for our weekend specials and here were his top picks:

Mushrooms

Many mushrooms are at their peak in the fall. They are easy to add to omelettes, burgers, pasta dishes and other side dishes, and they’re good for you. They’re rich in nutrients like selenium and potassium, as well as cancer-fighting phytochemicals.

Pears

This sweet fruit can be baked, poached or folded into a pie. You can even serve pears with more savory meat dishes. They’re full of fiber and vitamin C.

Cauliflower

This member of the cabbage family comes in several colors—white, purple and green. Cauliflower tastes great when it’s roasted, baked or used as a pizza topping. It’s low in calories and is an excellent source of vitamin C, vitamin K, folate and fiber.

Sweet potatoes

This versatile veggie can be tucked into lasagna, soup or a casserole or just served on its own. Sweet potatoes are rich in fiber, calcium and iron—and they’re loaded with vitamins A and C. They may even help regulate blood sugar levels.

Winter squash

Among the most popular types are acorn, butternut and spaghetti. This healthy veggie can be served in so many ways—in soup, with pasta or on its own (think roasted butternut squash). Squash is rich in vitamins A and C, which may help prevent cancer and heart disease.

Whether you are dining at one of 40NORTH’s restaurants or adding to a meal at home, local produce is a great way to stay seasonal and sustainable. Visit www.40NorthRestaurants.com to see all our seasonal offerings.

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