The season for local tomatoes and corn is just about over, but heartier fall vegetables are starting to flow into the market. Make the most of Brussels sprouts, squash, carrots and more with five recipes that will up everyone’s veggie intake.
Photo by Josh Jamison for Lolita Cocina & Tequila Bar
Spicy Brussels Tacos
As corporate chef for Lolita Cocina & Tequila Bar in Boston, Cory Seeker has a large repertoire of taco recipes. This one pairs the heat and depth of charred poblanos with tangy feta cheese to create a flavorful sauce that brings out the best in charred garlicky Brussels sprouts.
Country Fried Potatoes with Onions and Green Peppers
Potatoes are available year-round, but when there’s a slight nip in the air, their earthy flavor and heartiness seem more welcome. At Saltbox Seafood Joint in North Carolina, Chef Ricky Moore pairs thickly cut potatoes with bell peppers, onions and garlic for a satisfying side that can complement many entrees.
Photo by Kelly Gorham, courtesy of the American Lamb Board
Red Curry Lamb and Butternut Squash
Culinary services at Montana State University supports purchasing local products, including lamb raised by MSU’s College of Agriculture, as part of their Farm to Campus initiative. The yogurt-marinated spiced lamb is seared and then mixed with colorful fall vegetables, including butternut squash, carrots and kale.
Chef Jordan Asher elevates ordinary carrots by first roasting them, then fermenting them. More flavor is layered on with orange syrup and black sesame puree.
Whole Grain Spaghetti with Winter Herb Pesto and Roasted Delicata Squash
Two types of squash—delicata and butternut—play starring roles in this pasta dish, along with cashews and pumpkin seeds. It’s completely plant-based, down to the cashew ricotta.
Aladdin Campus Dining introduces new Greek/Mediterranean concept where gyros, bowls and more have helped the new school year start off super fresh and powered by tahini.
