I think we’ve finally finished our hot spells and have turned the corner to autumn. On my drive to work (I commute 35 minutes every day), I’ve notice the corn and soybeans turning. Some trees are beginning to turn the bright colors that symbolize cooler weather and harvesting. The vibrant reds, oranges, yellows and purples remind me that frost (and no more allergies) and winter are near. For me, this is my favorite time of year. September through January.
Cooler weather symbolizes harvest, apples, pumpkin, spices; holidays, family, friends; sweaters, fireplaces, and hot chocolate.
To embrace this period, I always adjust my cooking to fit vegetables that are in season. Today for lunch, I made a roasted sweet potato and apple salad. It is perfect for this weather.
Roasted Sweet Potato and Apple Salad
2 sweet potatoes, washed and chopped into squares
2 crisp apples, washed, cored and chopped
1/4 cup raisins or dried cranberries
2 Tbs oil, divided
4 Tbs honey, divided
Preheat the oven to 375. In a small cup, heat oil and honey in microwave for 10 seconds. Place potatoes in a bowl and pour 1 Tbs oil/2 Tbs honey. Mix well. On a cookie sheet (shallow pan), bake potatoes for 25 minutes. While the potatoes are baking, combine the apples, cranberries, and remaining oil/honey mixture. Add in some cinnamon and/or allspice, to your liking (Jacob loves cinnamon!). Add the apple mixture to the potato mixture and bake another 30 minutes, until the potatoes are cooked through. Serve warm.
Snuggle up with a good book and enjoy this fall treat. I’ll post more autumn recipes as the season grows.