November Produce Guide
Another month of breaking down what's in season 🍊🥦
Happy November! 🍁🍂
It’s a new month, which means we have a new produce guide!
And it’s another great month with a looooot of variety (!!) we’re talking cranberries, apples, cabbage, oranges, and more!
As always, keep reading to see what’s in season this month and how to make the most of it in your kitchen.
P.S keep scrolling to the bottom for a visual guide!
Vegetables
Sweet Potatoes: Slice into rounds and roast with cinnamon and maple, bake into a cozy shepherd’s pie topping, or toss roasted cubes into a quinoa salad.
Brussels Sprouts: Shave thinly and toss with pomegranate and walnuts, roast with miso and sesame oil for a caramelized glaze, or mix into a warm farro salad with lemon dressing.
Butternut Squash: Cube and roast with coconut oil and curry powder, layer into lasagna with cashew ricotta, or blend into a soup with carrots.
Broccoli: Roast until crisp and toss with lemon and toasted breadcrumbs, chop finely and mix into fritters, or make a creamy broccoli soup with white beans.
Cauliflower: Break into small florets and roast with za’atar, toss into a tahini pasta, or make a vegan “alfredo” sauce using steamed cauliflower and garlic.
Cabbage: Slice into thick steaks and roast with smoked paprika until crispy, sauté with soy sauce and sesame oil for a cozy stir-fry, or make a warming cabbage and white bean soup.
Mushrooms: Roast with balsamic and rosemary for a savory toast topper, stuff large caps with herbed breadcrumbs, or cook down with miso for a rich ramen base.
Fruits
Cranberries: Simmer into a jammy compote with maple and orange, stir into baked oats, or roast alongside veggies for a tart pop of flavor.
Apples: Sauté with vanilla and cinnamon for breakfast, bake into desserts, or dice into a kale salad with walnuts and a mustard vinaigrette.
Pears: Poach in chai-spiced syrup, roast with balsamic and thyme for toast or salads, or blend into a creamy pear and ginger smoothie.
Pomegranates: Sprinkle over roasted carrots or grains, mix into a sparkling mocktail, or fold into a winter slaw with citrus and herbs.
Oranges: Slice into a winter citrus salad, juice into a spiced orange vinaigrette, or bake into a citrus loaf with a light glaze.
Quick Recipe Inspiration
Here are a few ideas to get you started, with lots more to come this month!
Sweet Potato Bread - Perfectly spiced, easy to make, and tastes like fall, this bread is perfect for breakfast, an afternoon snack, and/or dessert.
Apple Cinnamon Pancakes - The perfect fall weekend breakfast - soft, fluffy pancakes with tender apples.
Roasted Cabbage Steaks - With a short ingredient list, this recipe is easy on your wallet, simple to make, and so delicious!
Butternut Squash & Carrot Soup - This soup brings the best of both worlds with some savory spices, but a dash of maple syrup at the end to add a touch of sweetness.
xoxo Natalie!