Early fall is a special time to set yourself up for the holiday season. Eat with intention now and fall will gracefully blossom into a manageable, even magical, winter. Seasonal fall/winter food is warming, comforting, and grounding.
With the fall equinox just around the corner you might be starting to think about parties and pumpkin pie, but instead of jumping into the holiday season, why not ease into it?
When it comes to food, flavor is only part of the goodness. Eating well is one of many ways we can care for ourselves, and sharing a meal increases its health benefits. When you choose simple, adaptable recipes like today’s Mediterranean salad, you can effortlessly extend your wellness circle to include others.
People say that luck is all about being in the right place at the right time. If you’re in the Northern Hemisphere now, tasting some of the season’s flavorful tomatoes might cause you to feel incredibly lucky. Make them into today’s risotto and you’ll take those good feelings a step further—yes, it’s really this easy to make a delicious, satisfying, adaptable meal. This is how the well prepared become very lucky indeed.
I like salsa. I like salsa a lot. In fact, sometimes I roam around the house, looking for innocent vessels to be unwitting accomplices in my salsa-scooping mania.
See, the thing about salsa is that it is so versatile. It’s like saying you like pizza or sandwiches—there are so many different variations that of course you do, because there’s a pizza (or salsa) out there for everyone! And even if you had it yesterday, you can still have it today—just try a different spin on it.
Meatballs and summer aren’t normally thought of together, but that’s only if you’re thinking about meatballs that contain meat. Today’s vegetarian meatballs are light enough to enjoy when it’s warm outside; plus they make great use of a vegetable that’s abundant this time of year: eggplant.
Beyond being delicious, some recipes work better for certain times. While you’ll enjoy today’s salad anytime it’s made with garden-fresh eggplant, it has the potential to become a weeknight hero. When you arrive home after work on a summer evening, garlicky eggplant salad makes a lovely meal; it’s uncomplicated, flavorful, and satisfying enough to be a light dinner all on its own.
This twist on lasagna has become a staple in my house, no matter the season. Due to this recipe alone—though zucchini bread is always a hit, too—we have planned extra zucchini into our garden space.
After a long winter, the first signs of spring are glorious and exciting, but the season’s shifting weather might have you wondering what to eat. Changes in weather have real effects on our bodies—and our appetites. When the sunny side of spring shows herself, the heavier foods we needed through the winter don’t seem appropriate; yet with the sun around only intermittently, it can feel too early for spring’s lighter fare. So what to do? Make today’s Meatless Monday recipe: ribollita.
Food can be like words of encouragement, and eating seasonally is one of the most loving ways to communicate with your precious body. With the arrival of spring, we say goodbye to the cold, dry winter, and hello to wetter and increasingly warmer weather.