What's cooking in your kitchen this fall

What’s Cooking in Your Kitchen This Fall?

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Fall is fast approaching, is your kitchen ready?

What I mean, is your pantry and freezer ready?

Your body is in tune with the seasons of the year and your eating habits should change with the seasons. Think about this for a moment; winter is all about heavy soups and stews, root vegetables and citrus fruits; foods that comfort us and keep us warm. Spring is all about newness, we leave the heaviness of winter foods for the light fresh greens of spring, which detoxes our bodies for the coming summer season. Summer is all about hydration, water-based vegetables, and fruits.

Now it’s Fall’s turn. We’re transitioning from the hydrating produce of the summer toward the warmth of the root vegetables of winter. You’ll continue to enjoy the end of summer produce, but you’ll begin to see more fibrous produce at the market, which will increase your carbohydrate intake.

Your body will require these carbohydrates for the winter months. So, don’t shy away from these seasonal fruits and vegetables. Do your best to buy local produce, which provides your body with needed nutrients from the soil of your area.

Here are some my favorite fall produce options to add to your fall meal planning…

Sweet Potatoes

We have sweet potato fields everywhere, with roadside stands popping up along every highway with boxes of freshly harvested sweet potatoes.

The best thing is that you can store them for most of the winter without them going bad. Pull over and buy a box, lay them out on some newspaper to keep them from rotting and enjoy.

There is no end to how to serve sweet potatoes. From baking, roasting, and soup, you’re sure to find a recipe that your family will enjoy.

Turkey Sweet Potato Skillet

Turkey and Sweet Potato Skillet

Turkey and Sweet Potato Skillet

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4


  • 1 Tablespoon Oilive Oil Extra Virgin
  • 1 Pound Turkey Sausage Bulk
  • 2 Large Sweet Potatoes Peeled and diced into small cubes
  • 1 12 ounce Broccoli Florets Frozen
  • 3/4 Cups Mozzarella Cheese Shredded


  • Heat the olive oil in a large skillet over medium heat. Add the turkey sausage and season with salt and black pepper, if desired. Cook, stirring occasionally, until the turkey is slightly browned and no longer pink, around 6-8 minutes. While cooking, break up the sausage into small chunks with a spatula.
  • Add the sweet potatoes to the skillet and continue cooking until they become soft and slightly crisp around the edges, approximately 10-12 minutes.
  • Add the broccoli and season with additional salt and black pepper, if desired. Stir to combine. Cover and allow the broccoli to steam for 2-3 minutes.
  • Remove lid and sprinkle the shredded Mozzarella on top. Cover for another 1-2 minutes or until the cheese is nicely melted. Remove from heat and serve immediately.


Squash comes in all sizes and types. You have summer squash, loaded with water and you have winter squash, loaded with fiber.

As the summer ends and fall approaches, you’ll switch up your squash to the heavier winter squash varieties. Here’s a few to try this fall:

  • Acorn
  • Butternut
  • Delicata
  • Spaghetti
  • Hubbard
  • Sweet Dumpling


Cauliflower, like Broccoli, is available in both the spring and fall seasons. But, there is a difference. The fall varieties actually absorb different nutrients from the ground that your body requires as you transition from summer to winter.

Again, always try to buy from local markets to get the best flavor and benefits.

Cauliflower is one of the most versatile vegetables you’ll find. From roasting as it, to turning it into mock anything, Cauliflower is a staple for your meal planning.

Apples and Pears

Nothing screams “Fall” more than apples and pears.

Did you know that apples actually detox your body during the fall to get you ready for the winter? They do!

Add apples and pears to your weekly grocery list and enjoy the abundance of fiber and vitamins they offer. You can snack on them or use them in your main dish or in your deserts.

I enjoy the Asian pear and Granny Smith apples, but there are varieties to suit anyone’s taste buds.

These are just a few of my favorites for the fall cooking season. Your goal is to transition naturally from eating the produce of summer to the produce of winter. It’s easy to do when you begin adding fall produce to your meal planning.

As an extra bonus, here are some of my “Fall Smoothie” recipes. Click the image below to request your free copy.