Fall Flavor Kickoff Recipes
Why does the autumn harvest smell so inviting? Walking through a farmers market in October offers such a specific olfactory delight that we would recognize it blindfolded. It’s as if the ground, in its final gasp of productivity, wants to tempt us with sweet memories to last until spring.
The visual temptations come in gorgeous orange pumpkin orbs, acorn-shaped squash, late bright red tomatoes, long-necked golden gourds and peach-hued butternut squash. Their taste is as enticing as the scents.
SEE ALSO: Pumped for Pumpkin Recipes
Does it make you want to cook? Cooler temperatures certainly enhance our appetites. I am convinced that food actually tastes better in the fall.
Whether you’re tailgating, sitting with friends at a farm table or balancing a plate on your knees around a bonfire, Tennessee has got it all in the fall.
Get your daily dose of vitamins from Chunky Roasted Vegetable Dip. This recipe features in-season sweet potatoes and two varieties of winter squash (not to be confused with bright yellow summer squash). All are rich in vitamin A, an antioxidant that helps support healthy skin and eyes. Perfect for feeding a crowd, this hearty, cheesy herb dip holds its own with any sort of chips (such as pita, pretzel, bagel and the like) or crostini (small pieces of toasted bread). For a pretty presentation, serve the dip in a halved, uncooked acorn squash shell with the seeds removed.
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