Here’s a nutrition-rich fruit and vegetable recipe. The herbs and spices in this dish paired with the winter squash create irresistible aromas in your kitchen. SERVES 4 TO 8
• 2 cup apples, cored, peeled and sliced
• 2 cup pears, cored, peeled and sliced
• 2 cups cooked winter squash or sweet potatoes, cut in chunks
• A little olive oil
• 1/2 cup water
• 1/2 to 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• Rosemary and sage sprigs
1. Preheat oven to 325 degrees.
2. Grease large baking dish with oil.
3. Combine all ingredients in the baking dish. Blend well. Cover and bake for 10 to 12 minutes until very hot.
4. Carefully remove baking dish and let slightly cool. Remove bay leaves and herb sprigs. Serve as a side dish with Herb Quinoa Pilaf.
Tip: Corey Colwell-Lipson, co-author of Celebrate Green, recommends creating zero-waste, natural autumn décor out of gorgeous apples, pears, quinces, winter squash and edible pumpkins. Place fall fruit in bowl with herb sprigs such as rosemary and sage. Produce and herbs can be later eaten, composted or both.
Letitia L. Star specializes in writing about healthy eating, gardening and green living topics. She is a frequent contributor to The Herb Companion.
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