October is a perfect month to commit to eating what’s in season and eating unprocessed foods. With so many yummy produce in season, you must commit a month just to enjoy all that the harvest has to offer. Grab a box of apples at the market and make homemade apple sauce, try beet cookies, or carrot soup. Farmers markets are like candy shops for me in the month of October… it can be sometimes overwhelming as to what all to bring home and what to do with it. Here are some recipe ideas to get us all started off on the right foot this month.
Check the very bottom of this post for a FREE iPhone wallpaper to remind us all to eat fresh this month.
Apples
Sweet Potato, Apple, Turkey Chili
Salmon with Apple, Cucumber, Avocado Salsa
Sweet Potato, Apple, Cranberry Saute with Hazelnuts
Maple Walnut Apple Butter Oatmeal by The Lemon Bowl
Beet Apple Lemon Juice by Project Domestication
Beets
Heart Beet Vegan Sugar Cookies
Beet, Honey and Walnut Energy Cookies
Beet, Goat Cheese and Hazelnut Galette (pictured above)
Beet Berry Kale Smoothie Bowls
Beet Banana Raspberry Smoothie
Broccoli
Broccoli and Cheese Soup Recipe
Roasted and Charred Broccoli with Pasta (vegan)
Roasted Broccoli Stuffed Shells
Slow Cooker Cheesy Broccoli and Chicken with 3 grains
Cheesy Baked Quinoa with Chicken and Broccoli
Cabbage
Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen
Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck
Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl
Carrots
Honey Roasted Carrots with Goat Cheese
Orange Sesame Sheet-Pan Salmon with Carrots and Green Beans
Butternut Squash, Carrot and Orange Soup (vegan and dairy free)
Spanish Carrots with Fennel and Toasted Hazelnuts
Creamy Carrot Soup with Crispy Chickpeas (dairy-free, pictured above)
Carrot Cake Cookies (vegan and gluten free)
Cauliflower
Cauliflower Chickpea and Crispy Kale Tacos
Quinoa Crusted Cauliflower Steaks
Cauliflower Couscous Greek Salad
Chilies
Slow Cooked Chicken with Roasted New Mexico Green Chilies
Green Chili Cream Cheese for Bagels by Project Domestication
Corn
Fresh Corn Cakes with Pulled Pork and Cherries
Sweet Potato Black Bean and Corn Salad
Farro Risotto with Squash and Corn (pictured above)
Cucumbers
Greek Yogurt Cucumber Salad Dressing
Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication
Quick Refrigerator Pickles by Mountain Mama Cooks
Eggplant
Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante
Quinoa Crusted Eggplant Parmesan by Kitchen Confidante
Grilled Eggplant with Corn Chimichurri by Kitchen Confidante
Grilled Eggplant Parmesan Stacks by Flavor the Moments
Ratatouille Polenta Stacks by Project Domestication
Grapes
Roasted Chicken and Grapes over Polenta (pictured above)
Roasted Grape and Walnut Rice Pilaf
Chicken Salad with Grapes and Almonds
Kale
One Pan Farro with Tomatoes Sausage and Kale
Kale Caesar Salad with Blueberries and Lemon Ricotta
Kale and Collard Green Gratin (great for a Thanksgiving side-dish)
Kale and Coconut Chicken Salad
Mushrooms
Vegan Sweet Potato, Mushroom, and Avocado Quesadillas
Sweet Potato Mushroom and Brussels Sprout Hash
Wild Mushroom Buckwheat Kasha Recipe
Polenta with Sausage Chard and Oyster Mushrooms
Pears
Chocolate Pear Tartlets (pictured above)
Mashed Rutabaga with Ginger Roasted Pears
Chopped Salad with Tomato, Avocado and Pear
Pumpkins
Pumpkin Oatmeal Chocolate Chip Cookies
Pumpkin Bread with Maple Icing
Pumpkin Yogurt Waffles (pictured above)
Radicchio
Fava Bean and Fennel Risotto with Sautéed Radicchio
Spaghetti with Radicchio and Chèvre by Cafe Johnsonia
Radishes
Chicken Lettuce Wraps with Radishes and Carrots (gluten free)
Quinoa Primavera with Radishes (gluten free)
Farro Pesto Salad with Edamame and Radishes
Radishes with Vegan Coconut Butter by Cafe Johnsonia
Spinach
Saag Paneer (gluten free)
Sweet Potato, Spinach, Sausage and Quinoa Soup (pictured above)
Veggie Nuggets with Easy Spinach Pesto
Wheat Berry Salad with Spinach, Bacon, Pecans and Sun Dried Cherries
Summer Squash
Mediterranean Quinoa Salad with Roasted Veggies
Savory and Sweet Summer Squash Custard
Farro Risotto with Squash and Corn
Summer Squash Gratin by Project Domestication
Tomatoes
One-Pan Farro with Tomatoes, Sausage, and Kale
Strawberry Tomato Dessert Sauce
Zucchini
Mediterranean Quinoa Salad with Roasted Veggies
Greek and Italian Zucchini Noodle Salads
Zucchini Chocolate Chip Cookies
Hazelnut Zucchini Bread (pictured above)
Glorious fall! I am so excited, by the end of the season I have my family sick of pumpkin and squash because I use it so much. To me, that means I was successful in making the most of the season. 😉
I love your commitment to October Unprocessed. I totally forgot about it this year. Thanks for the reminder, friend.