Organic Golden Fall Produce

Organic Veggies Glow with Fall Colors and Flavors

Organic Veggies glow with fall colors which mimic the golden hues of the sun this time of year. In northern climates, fall is the last hurrah, a burst of bountiful harvest and the final warm rays of sun before they pale, and bleak winter sets in.

Florida Fall Leaves and Cerasse

In Florida, it’s not so dramatic, the sun does not pale, but fall does bring subtle changes in the air, the colors of the leaves and our veggie preferences: Roasted brightly colored organic peppers, squashes and tomatoes; comforting organic potatoes and savory green beans are some of our favorites.

Organic Fall Veggies

A few weeks ago, we made some hearty stuffed Carnival Squash. Today’s recipe is more simple but bright with fall colors and flavors.

Rosemary Maple Organic R roasted Squash

 

Rosemary Maple Roasted Carnival Squash

1 Organic Carnival, Acorn or Delicata Squash

2 T olive oil

1 tablespoon fresh Rosemary

1 tablespoon organic maple syrup

sea salt

Cut squash in half, remove center with seeds. Then slice into half moons about ½ inch thick.

Toss with olive oil and chopped Rosemary and sprinkle with salt. Drizzle with maple syrup.

Rosemary Maple Carnival Squash

Bake at 400 for 15-20 minutes until done.

Variations:  Add red onion slices

Add Parmesan cheese. Add cracked black Pepper or smoked pepper

Organic Green Beans are another favorite veg this time of year. Cooked and tossed in garlic and herb butter, they add a bright note of color and flavor to a simple meal of roast or stew.

 

Garlic and Herb Buttered Organic Green Beans

1 bunch organic green beans

1 large clove organic garlic or shallot chopped

1 tablespoon organic basil (or parsley, chives, thyme or tarragon)

2 tablespoons organic butter

1/2 organic lemon, juiced

Wash and trim the green beans. Cook in abundant boiling water for 5 minutes. Quickly drain and cool with ice and water. Dry with a paper towel.

Melt butter in a skillet. Add garlic or shallot and cook until softened. Toss the green beans in the butter and add herb or herbs. Season with salt and pepper. Add red pepper flakes for a little heat if desired.

Organic Garlic and herb Green Beans

*parsley, thyme, tarragon or chives may be used or in any combination

For a meal in one, Stir Fry Chicken Breast with Green Beans and Corn can be found in the August 27, 2017, post.

TRusted organic better than take out

An authentic Italian Vegetarian meal can be found on the January 22, 2017, post, Ligurian Pesto with Green Beans and Potatoes.

Serve with some bold roasted peppers and tomatoes for more organic veggie glow!

Roasted Organic Tomatoes and Peppers

Organic Gold Potatoes yield the richness of their name. They are smooth and buttery, offering comfort with every bite.

Cook them, crisp them and bake them with cheese for a drool-worthy fall dish.

Organic Gold Potatoes with Smoked Cheese

Organic Pressed Gold Potatoes with  Smoked Cheese

4 medium organic gold potatoes

1 tablespoon olive oil

salt, pepper

1 organic jalapeno (Optional)

2-3 ounces smoked mozzarella cheese

Preheat oven to 400 degrees

Cut potatoes in quarters. Boil or steam until you can pierce them with a fork.

Lay the potatoes on a baking sheet. Press them with a fork to flatten slightly.

Drizzle the olive oil over the potatoes and season lightly with a salt and cracked black pepper. Crisp them in the oven for about 10 minutes.

Top with cheese slices and chopped jalapeno. Of course, you can use a Vegan Cheese choice if that is your preference. Pour a tablespoon of cream or coconut cream over the top for “over the top” decadence!

Bake another 5-10 minutes until cheese melts.

 

Honestly, I was a little skeptical about this next recipe, so I held it until last…..just in case!

For years I have been making an Organic Veggie Ricotta Tart as an alternative to quiche. It has been a favorite from the 1980’s until just recently with my customers and clients. So when I contemplated updating it to be lactose-free as well as Gluten-free, it was with trepidation.

My philosophy of food is to eat whole, real, food whenever possible and avoid man-made alternatives often touted as improvements. I learned from the l0w-fat, no-fat fad of the 80’s. We thought those products were so healthy and would save our hearts, only to learn later what a disaster they were in every way!

The traditional recipe for my Ricotta Zucchini Tart and a Gluten-free crust is in the post for 12/21/2015!

I know, I know, I can’t believe I’ve been writing for WhitePicketProduce.com for that long and receiving all that wonderful produce to inspire me!

This recipe uses some store-bought conveniences which is what gave me pause, but for no reason.

I was thrilled with the results and had to eat 2 pieces, “just to be sure”!!! 🙂

Organic Roasted Pepper and Tomato Pie

 

Organic Roasted Pepper and Tomato Pie

1/2 roasted organic red pepper or other colored peppers** peeled and set aside

1 roasted organic tomato

Base:

1 tablespoon olive oil
1/2 cup sliced organic onion
1 organic plum tomato, wedged
1/2 organic red bell pepper, sliced
1/2 cup mixed Organic yellow-orange or green bell pepper slices (optional)
salt and pepper

Organic fresh basil or oregano

Gently cook the onion, peppers, and tomato in a skillet with oil until very soft.  Season with salt and pepper and chopped fresh organic oregano or basil.

Sauce of organic peppers

Gluten-Free Panko 1 tablespoon (optional)

Gluten-Free 9 inch pie crust.

Prick the pie crust and bake at 375 for about 8 minutes.

GF panko in crust Organic pepper and onion mixture in crust

Line with the cooked peppers and onion mixture.

 

 

 

Filling:

1/2 cup non-dairy cream cheese +(or Mascarpone if you can eat dairy)

1 egg

1 tablespoon coconut milk, full fat or heavy cream

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon grated organic lemon zest

1 teaspoon organic lemon juice

1 tablespoon parmesan cheese (dairy or vegan)

chopped basil or oregano

Whisk together all ingredients.

Filling for Pie

Spread the filling mixture over the peppers and onions. Lay the roasted peppers and tomatoes on top. I added about 2 teaspoons crumbled feta, optional.

Organic Roasted Pepper pie ready to bake

Bake the pie on a cookie sheet (recommended for GF crust) for about 15-20 minutes.

Enjoy!!
Organic Roasted Pepper Tomato Pie served

** To roast pepper, wash. core and seed and cut in half. Toss with oil, salt and pepper. Roast in a 425 oven for 25 minutes until blackened. Put into a bowl and cover until cool. Peel off the burnt skin and use in salads or cooking as wished. For tomatoes, cut in thick slices or halves. Toss in oil and roast for about 15 minutes at 400.

+I used an Almond Milk Cream Cheese substitute

If this seems like too much prep work, remember you can use jarred roasted peppers and slice the raw tomatoes thinly and arrange on top. The Crust is store bought and the rest is easy!

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