Falls bountiful harvest yields healthy and tasty cuisine
The fall season offers us a variety of delicious and healthy fruits and vegetables, such as fuji apples and butternut squash. They are not only pleasing to the palate, but are excellent, nutritional choices.
Fuji apples provide us with vitamins A and C, along with some calcium, iron and fiber. They are just as important for what they do not contain as they derive no calories from saturated fat and contain no sodium.
Butternut squash can be harvested late into the fall and contains a variety of nutrients. It is an excellent source of vitamin A, in the form of beta-carotene. It also contains vitamin C, potassium and dietary fiber. These nutritional qualities have been shown to have powerful antioxidant and anti-inflammatory properties, which aid in the prevention of certain cancers, high blood pressure, asthma and arthritis.
The following recipe comes to us from, “Cooking Light Annual Recipes 2009.” Chef Eric Ripert, co-owner of New York’s, “ Le Bernardin” restaurant, developed the delectable entrée, perfectly pared with an autumn salad. He describes his creations as, “… offering all the great products you could find in your greenmarket in the fall.”
