In September, National Fruit and Vegetable Month, it’s the perfect time to boost your immunity by eating more fruits and vegetables. Last week we talked about the ABCs of fruits and veggies. Moving on, let’s consider how you might eat more fall produce from the middle of the alphabet.
L – Arugula Lettuce; it’s packs a peppery punch to your salad!
Pizza salad is a thing. Toss some peppery arugula on top of your pizza for a splash of color and flavor.
Usually in South AR, we find arugula included with other lettuces in the prepackaged produce aisle in a “spring mix.”
Buy an arugula salad mix, wash and dry the lettuce-even if the package says it’s prewashed, wash it again. Add red onion slices to the lettuce in a bowl. Mix 1 tablespoon red wine vinegar, 1 teaspoon finely chopped garlic, 1½ tablespoons olive oil and a dash of salt and pepper in a separate bowl. Toss the dressing with the lettuce. If you add sliced, grilled steak or chicken to this salad, you’ve got a terrific meal!
M-Magnificent Mint; add some flavor to your water!
Wash 3 or 4 sprigs of fresh mint, put them in a pitcher and cover with water. Cover the pitcher with plastic wrap. Let steep for 1 hour. Then enjoy! Keep the mint water in the refrigerator and add more water as you use it. The mint water will keep for up to 3 days.
Mint is also great in fruit salads or tossed green salads.
Not Your Ordinary Squash-It’s butternut squash! Butternut squash is long and pear-shaped with smooth, beige skin that can be peeled or cut more easily than other winter squash.
Winter squash -like butternut, acorn and spaghetti- are high in vitamin A and many minerals, great for keeping you healthy in cooler months.
If stored in a cool, dark place and not cut, winter squash can be kept for up to 3 months.
Here is a tasty butternut squash recipe that uses some familiar ingredients.
Butternut Apple Crisp
Ingredients:
1 small butternut squash-about 1 pound
3 medium tart apples, peeled and sliced
2 tablespoons lemon juice
¾ cup packed brown sugar
1 tablespoon corn starch
1 teaspoon ground cinnamon
½ teaspoon salt
Oat Topping Ingredients
½ cup all purpose flour
½ cup quick-cooking oats
¼ cup brown sugar, packed
6 tablespoons cold butter or margarine
Directions
1. Heat oven to 375 F
2. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
3. In a large bowl, toss the squash, apples and lemon juice.
4. In a separate bowl, combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
5. Lightly spray or oil a 13” x 9” x 2” baking dish. Transfer squash mixture to baking dish. Cover and bake at 375° for 20 minutes.
6. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs.
7. Remove baking dish from oven and sprinkle topping over squash mixture. Return uncovered dish to oven.
8. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
9. Refrigerate leftovers within 2 hours.
Nutrition Facts-Serving size: ½ cup. Each serving provides 33 calories, 9 grams fat, 230 mg sodium and 4 grams fiber.
