Seasonal Favorites - New and Old!

valeriemachado81

One of my discoveries with learning to eat healthier is how my tastes have changed. Before, I would fall back on known foods, usually heavily processed, quick fixes that were easy to either throw together or heat and eat. Though I still have those days, (Taco Bell, I'm looking at you!) they are fewer and farther between. The last year or so, my family and I have been taking the time to try out new things, and we look forward to the different seasonal bounties.

As I was eating my lunch today, including the leftover roasted acorn squash I had last night, it really hit me how much my taste buds have changed to notice the different, albeit sometimes subtle, flavors and tastes in foods.

To that end, what seasonal foods do you now love, or hate, or have rediscovered? (Winter Squashes and Brussels Sprouts, FTW!)
Any preparation secrets for someone who wants to try your favorite? (Peeled and cubed acorn squash, salt and peppered, and roasted at 425 until tender, keep it simple and perfect.)

Share and enjoy!

skelterhelter

A fall favorite: butternut squash! I make a basic soup out of it and it's really comforting in the cold weather. I'll have to get on that again. And not really seasonal per se, but I've definitely had a hankering for chili...

valeriemachado81

skelterhelter wrote: »

A fall favorite: butternut squash! I make a basic soup out of it and it's really comforting in the cold weather. I'll have to get on that again. And not really seasonal per se, but I've definitely had a hankering for chili...

Combing squash, or sweet potato, with chili is good too. Makes for a hearty one bowl meal!

kshama2001

I just love hot soup/stew on a cold day! I'm more drawn to Asian flavors these days.

Made Nigella's Chicken and Apricot Masala Monday. https://cooking.nytimes.com/recipes/5593-chicken-and-apricot-masala (I believe you have to create a login if you don't have one already.)

Will have to make Slow Cooker Burmese Chicken and Noodles soon https://www.chowhound.com/recipes/slow-cooker-burmese-style-noodles-31184

Maesri masaman curry paste is probably exactly what several Thai restaurants I've been to use to make their masaman curry.

Anyone remotely near Quincy, MA who likes to cook Asian food check out Kam Man:
http://www.kammanfoods.com/quincy/en/

Huge store with amazing selection and prices.

kshama2001

I'm not vegan, but usually make this veganized "mac and cheese" in the fall after mom harvests her butternut squash.

https://kripalu.org/resources/kripalu-recipe-squash-roni

Notes:

• It tastes much better after baking than it does going into the oven. (In case you taste and wonder "why did I bother?"
• ACV is a perfectly acceptable substitute for the umeboshi vinegar, but I do not recommend subbing the tahini or miso.