The smells and tastes of the fall
As we approach the fall on September 23rd, I look forward to sleeping with the windows open, waking up to the crisp air and to all the wonderful produce our farms have to offer on Long Island. As the last few vegetables push through the ground before the earth freezes and the local farm stand tables overflow with a vibrantly colored harvest of fresh wonderful pickings I count these as a few of my favorite things. The fall is by far the time of year I adore most, the colors of the trees change daily and I look forward to cooking, testing new recipes and baking with root vegetables. There’s nothing better than the smell of roasted vegetables, pumpkin soup served with artisanal bread or a warm local apple pie.
My family personally loves the chocolate zucchini cupcakes and seasonal breads I make every year. Even the vegetable “haters” love this recipe (look for it later in the month). Why you ask? Because you cannot taste the zucchini!
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There are so many ways to eat healthy, nutritious meals without compromising flavor. I strive to adhere to this every day. I test and experiment with unique and different cultural recipes whenever I can and will share them with you throughout these blog posts.
I grew up having to taste everything at least once and still live by that motto. I have dined on foods from various cultures, and I can tell you there are unbelievable dishes that are easy to make and have the most amazing taste sure to please any palate.
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As I write this blog I am slow roasting sweet potatoes. They are a frequent choice of “snacks” when I am in need of something sweet. Did you know that besides quenching your sweet tooth, they are rich in fiber, and vitamins? Today I will share my quick and simple “sweet potato wedge” snack recipe.
http://www.foodandwine.com/recipes/oven-roasted-sweet-potato-wedges
If you want to jazz up your sweet potatoes feel free to add the following options, but in moderation: Cajun spice or perhaps you want some sweetness instead of savory: try a mixture of cinnamon, and maple syrup (instead of olive oil).
I look forward to sharing with you the cooking and baking websites I use all year long as I blog.
Just remember that a recipe is just a guideline, you can make it your own however you wish.
Happy fall to all.
