Fall is here. You can feel it in the crisp cool breeze. You can see it in the leaves that have changed their color. You can hear it in the crunch underfoot of fallen leaves. You can smell it in the air. It’s all around us, but do you know where evidence of fall is most present? The market. Fall brings all sorts of goodies to the farmers markets and grocery stores. Though it is sad to see some of our favorite summer produce go out of season, the fall harvest brings so many new options to the table it’s hard to complain. We’ve put together a list of eight of our favorite fall flavors and why we think they’re extra special.
Pumpkins– Can easily be made sweet or savory. Got a sweet tooth? Try pumpkin cookies, muffins, granola, pie or quick bread. Prefer savory? Try pumpkin curry, tacos, or roasted pumpkin seeds. Pumpkins are packed with vitamins A & C, potassium and are low in calories.
Apples– So many varieties are available it’s hard to choose a favorite. Tart apples such as granny smith or gravenstein are best for baking. Sweet varieties such as gala or honeycrisp are best for snacking on. Apples help regulate blood sugar and are a great source of fiber.
Mushrooms– A great addition to any fall meal, adding rich texture and flavor to rice, pasta, and soups. Mushrooms help support the immune system and are a valuable source of B vitamins.
Maple– Pure maple syrup is unparalleled, drastically different from “pancake syrup”. Use it in place of sugar in baked goods, on top of sweet breakfasts or drizzle on roasted root vegetables. Pure maple syrup is a great source of manganese and zinc.
Sage– Offering a sweet, yet savory flavor, this herb is great with potatoes, roasts, carrots or chicken. Sage is well known for its medicinal properties and is high in vitamin K.
Ginger– Spicy and pungent, this spice adds a kick to any fall dish. Ginger is great for the digestive tract and settling upset or nauseated stomachs.
Cranberries– This tart berry offers a nice compliment to savory meat dishes. Commonly known for alleviating urinary tract ailments, cranberries are also great antioxidants.
Brussels Sprouts– Delicious whether roasted, steamed, braised, or shaved into a salad. Brussels sprouts may have some cholesterol-lowering benefits as well as offer some anti-inflammatory support.
There you have it, our round up of eight deliciously diverse fall flavors. Let’s get cooking!
Hello Tomato Lovers!
September is the official tomato season. Here is a two-for-one recipe that will use your gorgeous peak-of-the-season tomatoes in two delicious and unique ways.
Feeling the need for a carb-less meal?— roll up our Tomato Gem Wrap with extra lettuce instead of rice for a “I can’t believe this has NO CARBS!” sandwich packed with crispy, salty bacon and juicy, sweet tomatoes. Add some creamy avocado for even more levels of yum.
For a heartier treat— roll cooked rice in your Tomato Gem Wrap and fill in with the classic BLT ingredients. All that flavor and satisfaction without the gluten, calories (tortillas: 225 vs.Tomato GemWrap:10) or carbs (tortillas: 37g vs. Tomato GemWraps: 5g) found in the typical tortilla wrap.
“There ain’t nothing in the world, that I like better- than bacon and lettuce and homegrown tomatoes…” except for wrapped in Tomato GemWraps!
Roll your own…
BLT Sandwich or Burrito
Yield 1 sandwich or Burrito
Serve with Wasabi Mayo
3/4 cup cooked white short-grained rice (for Burrito only)
1 Tomato Gem Wrap, place shiny side down on cutting board.
4 Tablespoons cheddar cheese, grated
4-6 strips bacon, fried crisply
4 slices tomato, into 1/8” strips
2/3 cup Romaine, shredded for sushi roll
1 cup Romaine, shredded for sandwich
1 teaspoon Wasabi Mayonnaise or favorite mayo
1 cup mayonnaise
1 tablespoon wasabi paste
Press cooked rice into Tomato Gem Wrap leaving a 1–inch border at top.
Spread Wasabi Mayo in a thin line in center of rice.
Top with tomato strips.
Sprinkle cheese on tomatoes.
Top with strips of bacon.
Swipe far edge with a damp brush, then roll up and let roll hydrate for 2 minutes on the seam before slicing into
Place 1 cup shredded Romaine across center of Tomato Gem Wrap.
Lay on top of lettuce tomato strips. Dollop mayo if desired on tomatoes.
Sprinkle cheese on tomatoes.
Top with strips of bacon.
Swipe far edge with a damp brush making sure to get the entire edge very moist. Roll up and let roll hydrate for 2 minutes on the seam.
It’s getting that fall nip in the air! Treat your kids to a warm and comfort food that good for you snack. Delight them with our healthy Ham & Cheese “sandwich” on Tomato or Red Bell Pepper Wrap.
Delicious for them; quick and easy to prepare for you.
Origami Wraps Ham & Cheese “sandwich”
2 cups prepared white or brown short grain rice
2/3 cup shredded cheddar cheese
2/3 cup shredded Parmesan cheese
1 package cooked ham, thinly sliced
1 pack salami, thinly sliced
1 medium tomato, thinly slices
fresh black pepper
crushed red pepper (optional)
Prepare 2 cups your favorite white or brown rice. When rice finished cooking- fold in 3/4 cup of mixed shredded Parmesan and cheddar cheese until well blended. Set aside.
Cut Origami Wraps into 3” X 4” inch rectangle sheets.
Lay sheets on cutting board, rough side facing up.
Press in cheese rice on each sheet. Top one sheet with a slice of cooked ham or salami. Top Salami with thinly sliced tomato. Season with fresh black pepper and an optional sprinkle of crushed red pepper.
Flip other sheet with rice on top of tomato to make a “sandwich”.
Cut in half and plate.
Place in microwave and heat on medium for about 6-10 seconds to reheat rice.
Serve with your favorite pickles and chips!