Certain fruit and veggies are particularly popular at various times of year. Cranberries are associated with the holidays, so you’ll see them popping up in your produce section by the end of October and they’re plentiful right through December. Cranberries are fat free, cholesterol free, sodium free, a good source of Vitamin C and fiber. Though cranberry sauce and cranberry muffins are the two most common ways to enjoy these tart berries, there are other delicious ways to incorporate them into your meals.
Courtesy of Fruits & Veggies–More Matters
Brussels Sprouts with Cranberries and Pecans is a savory side dish using in season fruit and vegetables. Brussels sprouts are sauteed in olive oil and seasoned with salt and pepper. You’ll add balsamic vinegar, maple syrup, and cooked barley to the cooked Brussels sprouts. Toss to coat and add in dried cranberries, chopped pecans, and top with some gorgonzola cheese.
Courtesy of Rachel Schultz
Acorn Squash with Walnuts and Cranberries uses fresh cranberries combined with chopped walnuts and brown sugar. The mixture is spooned into the center of a halved acorn squash, add a bit of butter on top,Â and then place into a 375 degree oven for an hour and a half (until the squash is tender).
Courtesy of Let The Baking Begin
Instead of cranberry sauce this year, try making this yummy Cranberry Salsa. Combine fresh cranberries, Granny Smith apple, red onion, red bell pepper, fresh lime juice, fresh cilantro, jalapeno pepper, no-sugar added applesauce, sugar, salt, and pepper in a food processor and pulse until combined. Refrigerate for at least two hours so that the flavors blend together and serve with tortilla chips.
Courtesy of Mel’s Kitchen Cafe
I’ll be back next week with some ways to work fruit and veggies into your homemade bread recipes.
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