Ever notice how all the scary movies premier in October? Creepy, frightening, scream-worthy movies and shows portending Halloween. Boo!
Why does the entire month need to be so terrifying?
My kids love the whole chiller genre, but I don’t “do scary.” I prefer to experience October in a kinder, gentler way. I like to call it the “Orange Month!” Think about it. Orange leaves drift to the ground, orange pumpkins decorate the front walk, and orange veggies can be found in abundance at my local store and farmers market. Even a harvest moon has an orange-red tint.
Orange vegetables are some of my favorites. Right now they are coming to harvest, and are at their peak of freshness. Roasted, baked, blended into soups and sauces, fries, pies, cheesecakes, mousse and snacks. Wow! Every course could include an orange vegetable. Wouldn’t that be a fun theme for your next dinner party?
Orange veggies are super nutritious, containing beta-carotene, zeaxanthin, flavonoids, lycopene, potassium and vitamin C. All these big words mean that orange veggies reduce age-related macular degeneration and the risk of prostate cancer, lower cholesterol and blood pressure, promote collagen formation and healthy joints, fight harmful free radicals, and repair damaged DNA. Basically, your body will feel wonderful, work better and stay healthier longer.
I’ll live a healthier life if I eat yummy orange veggies? Not scary to me!
Battle the zombies. Eat your orange veggies!
- Sweet potatoes: A favorite of babies to grown-ups. Filling and easy to make. My newest craze is to make these mouthwatering parmesan-rosemary sweet potato fries.
- Squash: So many varieties to try, although the most commonly known is the butternut squash. Mild in flavor and perfect for all sorts of recipes. Lately, I’ve been making this smoked paprika-butternut squash soup.
- Pumpkin: Also a squash, but gets its own call-out on our list for its many uses. Naturally, pumpkin pie is a favorite, but you can find all sorts of wonderful pumpkin recipes in the DinnerTime Recipe Box. My family loves this pumpkin-and-sausage strata. The seeds are super on salads too.
- Carrots: I add carrots to all sorts of dishes, from cakes to soup. Check out my new favorite fish dish with shredded carrots.
- Beets: Red beets are the most common variety, but the golden/orange beet has a milder flavor, and is beautiful on your plate. This recipe is easy, and always impresses my guests.
- Tomatoes: Some varieties are orange and, like yellow tomatoes, are lower in acid, so they have a milder flavor. I just love using orange tomatoes in this colorful recipe for seasoned tomato bruschetta.
- Peppers: Orange peppers are sweeter than the green variety. Enjoy them raw with dip, in salads, and stuffed like this recipe.
Nothing scary about these yummy recipes made with orange veggies!
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