I can hardly believe it’s November already. But with the month of November comes the necessity for caution. In fact, this month we have to be careful about more than just our excessive food consumption on Thanksgiving Day.
What am I referring to you ask? Well no matter how sad the following news is, it’s the plain and unfortunate truth: You just can’t eat Watermelon in November. Nor can you eat Cantaloupe, for that matter. And you can also forget about those Raspberries that you love to eat straight out of the Driscoll box.
During the month of November, there are some do’s and don’ts in fruit and vegetable eating. While you can probably find Watermelon, Cantaloupe, and Raspberries during this time, they probably aren’t going to be as delicious as they would if they were in season. However, there are plenty of fruits and vegetables whose prime taste happens to be during this great month of November! Watch out for these fruits/vegetables throughout the month:
- bok choy
- brussels sprouts
- squash, winter
But let’s not just stop here. Use these fruits and vegetables in healthy and creative ways to eat clean and be satisfied.
Try: Delicata Squash Salad with Roasted POTATOES and POMEGRANATE Seeds
1.5 pounds small to medium potatoes
1/3 cup plus 3 tablespoons olive oil
2 medium delicata squash
2 tablespoons minced shallots
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
10 packed cups baby arugula (about 8 ounces)
seeds from one pomegranate (about 1 cup)
1 cup crumbled Feta (recipe calls for Parmesan)
Sea salt and freshly ground black pepper
Make it happen:
Preheat oven to 425 degrees.
Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.
While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.
Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.
Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.
In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.
Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)
Top with the remaining cheese and pomegranate seeds. Serve.
(recipe and photo courtesy of theyearinfood.com adapted from Eat Good Food).
Try: LEMONy BRUSSEL SPROUT Slaw
1/2 cup 2 percent plain Greek yogurt
1/2 cup low-fat mayonnaise
1 teaspoon finely grated lemon zest
1/3 cup fresh lemon juice
1/2 cup chopped chives
1/4 cup chopped dill
Freshly ground pepper
2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups)
1/4 cup plus 2 tablespoons salted roasted sunflower seeds
Make it Happen:
In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper. Add the brussels sprouts and toss to coat evenly. Fold in the sunflower seeds and serve.
(recipe & photo courtesy of foodandwine.com)
Eat healthy this November and put those delicious fruits and vegetables to good use!