Are You Eating With The Season?
Fall is my favorite season of all! I love everything about it. The cooler temps, the colorful, crisp leaves, the beautiful blue skies and the food! Are you a seasonal eater? I try my best to eat the foods that are "IN" each season. Winter is maybe the hardest, as fruits are not abundant with freezing temeratures or ice covering crops. I don't choose to buy strawberries or peaches if they happen to be in the grocery store in the fall or winter as they are out-of-season and probaby traveled hundreds to thousands of miles. All that being said, eating with the seasons is a bit challenging ~ especially if you are a picky eater. I am not a picky eater.
We are all familiar with the "pumpkin spice" rage that hits the shelves, coffee shops and bakery goods as soon as fall is remotely close. I like pumpkin spice in my pie, or quick pumpkin bread, maybe on roasted sweet potatoes but I am not a fan of it in my coffee. Just sayin' I'd love to hear if you are a fan of this popular craze!
Let's take a look at some fruits and veggies that are in season in November, which by the way how is it already November? Sweet, crisp apples, tart red cranberries, succulent pears, juicy mandarins, yummy pomegranates, soft, honey-like persimmons and refreshing kiwi. In the veggie aisle we find, velvety sweet potatoes, delicate, onion like leeks, sweet, nutty Brussels sprouts, squashes like, butternut, acorn and kabocha and, sweet and earthy beets.
Besides being delicious on our dinner plates, in salads, eaten for a snack or on your holiday table these fruits and veggies also pack some powerful health benefits! Leeks are anti-inflammatory, pomegranates promote skin health, and sweet potatoes help balance blood sugar. For a complete list check the photo under this perfect fall recipe.
Below is one of my favorite and super yummy fall soup recipes using leeks. This soup is filling, easy to whip up and makes enough for more than one meal! I consider it a comfort food. Enjoy!
Leeky, Creamy Chicken and Gnocchi Soup
2 tablespoons EVOO
3 leeks, white and tender green parts split lengthwise and thinly sliced crosswise. (don't forget to wash them good)
5 celery ribs from the heart with leafy tops, thinly sliced
1 bay leaf
Salt & pepper
1 32 oz. carton of chicken broth (4 cups)
2 cups heavy cream
1 pound chicken tenders cut into small chunks
2 packages gnocchi (about 24 oz.)
1/3 cup chopped flat leaf parsley
1 teaspoon sweet smoked paprika
In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salyt and pepper to taste and cook until the vegetables are softened, about 5 minutes.
Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the chicken and gnocchi and cook for 5 minutes or until chicken is cooked through and gnocchi are tender. Stir in the parsley and paprika, serve hot.
Comments