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A great thing about Fall fruits, specifically pears, is that they can be used as an ingredient in both sweet and savory dishes. In this case, the pears are a crisp addition to a scrumptious salad. The classic pairing is pork and apples, but pears complement the peppered protein as nicely as their crunchy counterpart.
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Now that the new season is well underway, I'm going nuts here over Fall produce. That, of course, includes my year-round favorite, the apple. You may eat one a day to keep the doctor away, but can you identify the fruit's many varieties?
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A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.
In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic.
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While they're often used interchangeably here in the United States, yams and sweet potatoes are not the same thing. In fact, the two are not even distantly related to one another!
Sweet potatoes originate from South America, and come in two different kinds: a pale-skinned variety, which has a thin yellow skin and a crumbly flesh similar to a baking potato, and a darker-skinned variety, which is often confused with the yam.
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Fall produce week continues, and today's featured ingredient is the beloved butternut squash. Although it has a thick skin, squash flesh roasts in a high-heat oven in less than 20 minutes.
Tossed with pasta, sage, and a creamy mascarpone sauce, this dish is decadent and delicious.
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Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.
The delicious and well-seasoned puree makes for a healthy yet comforting meal.
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