6 Recipes to Celebrate September!

September 19, 2018

By Anna Varriano

September is a great time to make meals with herbs and veggies that are local and in season. In this post, I’m sharing 6 of my favourite recipes that celebrate September crops. I hope you’ll try them! To see the recipe, just click on its title in the list below.

1 – Presto! Make Your Own Pesto

I love basil … and all the other ingredients that go into making this delicious pesto. The basil in my garden is always amazing and I never want a single leaf of it to go to waste.  This pesto is easy to make and freeze and it’s great on pasta, fish, chicken, and veggies, and it’s a yummy addition to wraps, salad dressings, and dips (or use it as a dip!).

2 – Delicious Stuffed Zucchini Sept 2017

I usually have zucchini coming out of my ears at this time of year. While this wasn’t the case this season, I did get enough to make stuffed zucchini a few times. You can use whatever veggies and other ingredients you like for the stuffing – no need to stick to what I’ve used!

3 – Fresh Tomato, Basil, and Garlic Buckwheat Pasta

It takes about 10 minutes to make this yummy pasta dish, Easy peasy quick and delicious dinner that’s easy to make for one or many. Buckwheat pasta is a great alternative to wheat-based pasta – not just because it’s gluten-free but because it’s loaded with nutrients.


4 – Roasted Cauliflower

I try to avoid starchy side dishes such as rice and potatoes. An easy, delicious and nutritious alternative to both is cauliflower. In this recipe, I’ll be showing you how to make roasted cauliflower as a substitute for roasted potatoes. It’s super-easy, delicious, and packs a greater nutritional punch compared to roasted potatoes.

5 – Kale and Sweet Potato Casserole

This recipe incorporates two of the most nutrient-packed veggies into one delicious casserole! Kale and sweet potatoes are loaded with fibre and nutrients, especially beta-carotene, which our body can convert into Vitamin A. Beta-carotene and vitamin A offer numerous health benefits, including modulating our immune and inflammatory responses, which are critical to overall health. Kale is also a great source of two important bone-building nutrients, calcium and vitamin K. Bon appetit to that…or should I say Bone appetit…sorry, couldn’t resist!

6 – Sweet-and-Savory Braised Red Cabbage

I love the look and taste of red cabbage – and its more than just a pretty face…I mean more than just a pretty head! Its beautiful rich colour is due to a high concentration of powerful antioxidants called anthocyanin polyphenols. Research shows that these antioxidants boost immune system function and deliver protection against inflammation and numerous diseases, including cancer and cardiovascular disease. Red cabbage is also loaded with vitamins and minerals and contains up to 8 times more vitamin C compared to green cabbage. In fact, a cup of cooked red cabbage provides 85% percent of the recommended daily intake of vitamin C! No wonder Mother Nature provides us with this veggie just as cold and flu season arrives. This recipe turns red cabbage into a delicious sweet-and-savoury side dish that goes particularly well with red meat mains.




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