Seasonal Eating - Part 4
Seasonally Inspired Recipes
Since this masterclass is all about food, it only makes sense to add some recipes that use all of the delicious veggies, herbs, and spices we’ve been talking about.
If you’ve got a favourite seasonal recipe, share it below!
Fall/Winter
1. Roasted Butternut Squash Soup
Ingredients:
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp sage
• Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash, onion, and garlic in olive oil and roast for 25-30 minutes.
3. In a blender, combine roasted veggies with vegetable broth and herbs.
4. Blend until smooth.
5. Transfer to a pot and heat on medium until warm. Season with salt and pepper.
2. Sweet Potato and Black Bean Tacos
Ingredients:
• 2 medium sweet potatoes, cubed
• 1 can black beans, drained and rinsed
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1 tsp cumin
• 4 corn tortillas
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes in olive oil and cumin. Roast for 20-25 minutes.
3. Warm tortillas in a pan.
4. Assemble tacos with roasted sweet potatoes, black beans, avocado slices, cilantro, and a drizzle of lime juice.
3. Spiced Pumpkin Risotto
Ingredients:
• 1 cup Arborio rice
• 1 cup pumpkin puree
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp sage
• 1/2 tsp nutmeg
• 1/4 cup Parmesan cheese (or plant-based parm), grated
Instructions:
1. In a pot, sauté onion and garlic until translucent.
2. Add Arborio rice and cook for 2 minutes.
3. Gradually add vegetable broth, stirring constantly until rice is cooked.
4. Stir in pumpkin puree, sage, and nutmeg.
5. Remove from heat and mix in Parmesan cheese.
4. Cauliflower Steak with Chimichurri Sauce
Ingredients:
• 1 large cauliflower, cut into steaks
• 1 cup parsley, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup olive oil
• 2 tbsp lemon juice
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place cauliflower steaks on a baking sheet and roast for 20-25 minutes.
3. In a bowl, mix parsley, garlic, red pepper flakes, olive oil, and lemon juice to make chimichurri sauce.
4. Drizzle sauce over roasted cauliflower steaks before serving.
5. Beet and Goat Cheese Salad
Ingredients:
• 4 medium beets, roasted and sliced
• 4 oz goat cheese, crumbled
• 2 cups arugula
• 1/2 cup walnuts, toasted
• 2 tbsp balsamic glaze
Instructions:
1. Assemble salad by layering arugula, roasted beets, crumbled goat cheese, and toasted walnuts.
2. Drizzle with balsamic glaze.
6. Apple and Cinnamon Stuffed Acorn Squash
Ingredients:
• 2 acorn squash, halved and seeds removed
• 2 apples, diced
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp maple syrup
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place acorn squash halves cut-side up on a baking sheet.
3. In a bowl, mix diced apples, cinnamon, nutmeg, and maple syrup.
4. Fill squash halves with apple mixture.
5. Cover with foil and bake for 40-45 minutes, or until squash is tender.
7. Ginger-Turmeric Carrot Soup
Ingredients:
• 6 large carrots, chopped
• 1-inch ginger, grated
• 1 tsp turmeric
• 1 can coconut milk
• 4 cups vegetable broth
Instructions:
1. In a pot, sauté carrots in olive oil until softened.
2. Add grated ginger and turmeric, cook for 2 minutes.
3. Add vegetable broth and bring to a boil. Simmer until carrots are tender.
4. Blend soup with coconut milk until smooth. Heat before serving.
8. Brussels Sprouts and Bacon Stir-Fry
Ingredients:
• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
Instructions:
1. In a pan, cook chopped bacon until crispy. Remove and set aside.
2. In the same pan, sauté Brussels sprouts and garlic.
3. Add red pepper flakes and cook until sprouts are tender.
4. Mix in cooked bacon before serving.
9. Rosemary Garlic Mashed Potatoes
Ingredients:
• 4 large potatoes, peeled and cubed
• 3 cloves garlic, minced
• 1 tsp rosemary, chopped
• 4 tbsp butter or coconut oil
• 1/2 cup milk (cow or plant-based)
Instructions:
1. Boil potatoes until tender.
2. In a pan, sauté garlic and rosemary in 2 tbsp of butter.
3. Drain potatoes and mash with sautéed garlic, rosemary, remaining butter, and milk.
10. Cinnamon-Spiced Pear Smoothie
Ingredients:
• 1 pear, peeled and cored
• 1 banana
• 1 tsp cinnamon
• 1 cup almond milk
• 1 tbsp honey
Instructions:
Blend pear, banana, cinnamon, almond milk, and honey until smooth.
Spring/Summer
1. Cucumber Gazpacho
Ingredients:
• 2 large cucumbers, peeled and chopped
• 1 avocado
• 1 clove garlic
• 2 cups vegetable broth
• Juice of 1 lime
• Salt and pepper to taste
Instructions:
1. Blend all ingredients until smooth.
2. Chill for at least 2 hours before serving.
2. Watermelon Salad
Ingredients:
• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup mint leaves, chopped
• 1 lime, juiced
Instructions:
1. Toss all ingredients in a bowl.
2. Serve chilled.
3. Lemon-Basil Grilled Chicken
Ingredients:
• 4 chicken breasts
• 1/4 cup basil leaves, chopped
• 1 lemon, zested and juiced
• 2 tbsp olive oil
Instructions:
1. Marinate chicken with basil, lemon zest, lemon juice, and olive oil for at least 1 hour.
2. Grill until fully cooked.
4. Zucchini Noodles with Pesto
Ingredients:
• 2 large zucchinis, spiralized
• 1 cup basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese (cow or plant-based)
• 1 clove garlic
• 1/4 cup olive oil
Instructions:
1. Blend basil, pine nuts, Parmesan, garlic, and olive oil to make pesto.
2. Toss zucchini noodles with pesto.
5. Mango Salsa Tacos
Ingredients:
• 2 ripe mangoes, diced
• 1 red onion, finely chopped
• 1 jalapeño, minced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 4 corn tortillas
Instructions:
1. Mix mango, onion, jalapeño, cilantro, and lime juice to make salsa.
2. Serve on corn tortillas.
Would you like more recipes? Or, do you have a favourite you’d like to share? Post it below or email me for recipe requests :)
Got any questions or comments? Comment below, jump to our private Facebook Group, or the Ask Lisa page :)