8 simple fall meals with seasonal fruits and vegetables

Zucchini rolls

In order not to get confused in the names, it is worth remembering: zucchini is a type of zucchini. Regular zucchini is light green in color with thick skin and seeds. Zucchini has no seeds, dense flesh and thin skin that you don't need to peel off. Zucchini is used for stewing or boiling. It is good to bake or fry zucchini, it keeps its shape better.

Ingredients:

2 zucchini;
1 large tomato;
300 g feta cheese;
5 tablespoons olive oil
1 tablespoon lemon juice
ground pepper to taste;
salt;
basil or other herbs optional.

Preparation

Wash the zucchini, dry and cut lengthwise into thin slices. Drizzle with olive oil, salt and place on the steamer wire rack. Cook for 5 minutes, remove and cool completely. If no steamer is available, the zucchini slices can be placed on a baking sheet and sent to the oven. Cut the tomato into strips. Fetu - into cubes. Wrap slices of cheese and tomato slices in strips of zucchini. Combine lemon juice, leftover olive oil, pepper, salt and chopped basil leaves. Pour the sauce over the rolls. You can serve.

Beetroot salad

Raw beets aid digestion, and their juice is very beneficial for lowering blood pressure. But freshly squeezed drink is not recommended. You should put it in a dark place for several hours and periodically remove the foam that appears. Better to drink beet juice mixed with carrot or orange juice. You can add some ginger.

Ingredients:

1 small beet;
2 tablespoons of walnuts;
2-3 tablespoons of raisins or prunes;
2 tablespoons olive oil
a pinch of salt;
1 clove of garlic;
greens to choose from;
a tablespoon of lemon juice.

Preparation

Peel and coarsely grate raw beets. Pass the garlic through a press. Crush the nuts into pieces. Rinse the raisins, cut the large ones into halves. Mix together beets, garlic, raisins and nuts. Season with olive oil, salt, lemon juice. Sprinkle with chopped herbs.

Ready-made salad can be eaten right away, but it will be tastier if you let it brew a little.

Burger with pear

Depending on the variety, pears can have a different color and aroma, be with a juicy homogeneous or dryish granular pulp. For baking, salads or hot dishes, large juicy pears of medium softness are most often taken.

Ingredients:

1 large juicy pear;
2 whole grain or white buns;
60 g brie cheese;
2 slices of ham.

Preparation

Wash and dry the pears. Cut the buns in half. Cut the pear into thin slices. Put pear slices, a slice of cheese and half a ham on half a roll. Cover the sandwich with the remaining half of the bun on top.

You can eat a pear burger right away, or you can warm it up on the grill. It will be even tastier when warm.

Eggplant with cheese

Eggplant has only one drawback: it contains a lot of water. To prevent the dish from turning into porridge, you need to prepare the vegetable in advance. To do this, sprinkle the sliced eggplant with salt and leave until droplets of liquid appear on the surface. Remove moisture and salt residues with a napkin.

Ingredients:

5 medium eggplants;
100 g of cheese;
olive oil for frying;
salt, pepper to taste;
basil or oregano optional.

Preparation

Cut the eggplants lengthwise. Heat a skillet with olive oil. Fry the eggplants over high heat for 3-4 minutes on each side. Season with pepper, salt and basil. Take a cutting board or a separate plate and cover with a paper towel. Put the eggplants on a napkin first to absorb the excess oil, and then on a clean plate. Grate cheese, sprinkle eggplant on top. Additionally, the dish can be garnished with basil leaves.

Baked peppers

Bright peppers can be eaten raw, added to salads, cooked on a wire rack, sprinkled with a drop of vinegar, and stuffed. Sweet peppers stimulate appetite, aid the absorption of food and contain more vitamin C than lemon.

Ingredients:

4 large sweet peppers;
250 g of suluguni cheese;
2 tablespoons olive oil for frying
2 cloves of garlic;
4 tablespoons of pine nuts;
grated zest and juice of half a lemon;
salt, pepper to taste;
basil, mint, parsley optional.

Preparation

Heat the oven to 200 ° C. Cut the peppers lengthwise into two halves, remove the stalks, seeds and partitions. Grease the outside with olive oil and place on a baking sheet. Chop the garlic and herbs, mix. Chop the cheese finely. Put garlic, herbs, cheese, lemon zest, pine nuts in each pepper. Sprinkle with olive oil and lemon juice on top. Bake in the oven for 30 minutes. Serve hot, sprinkled with herbs. Fresh pita bread or baguette can be added to the peppers.

Apple pancakes

Apples are great for preparing a wide variety of dishes: jams, compotes, salads and, of course, baked goods.

Ingredients:

3-4 large apples;
300 g flour;
2-3 tablespoons of sugar;
a pinch of ground cinnamon;
2 tablespoons of semolina;
2 eggs;
sunflower oil.

Preparation

Grate apples on a coarse or fine grater as desired. Add sugar, cinnamon, eggs, semolina. Stir in flour gradually to make a homogeneous dough, similar to thick sour cream. Heat sunflower oil in a frying pan. Fry the pancakes until golden brown. Serve hot with powdered sugar, ice cream, condensed milk or sour cream of your choice.

Carrot cookies

Carrots are a storehouse of vitamins and minerals. It can be boiled, fried, stewed, baked, eaten raw. It is difficult to find a product that does not go well with this vegetable. Tasty, for example, mix grated carrots with an orange or make a lime and mint dressing for it. And such cookies are a great way to treat a capricious kid with carrots.

Ingredients:

1-2 carrots;
100 g sugar;
1 glass of vegetable oil;
150 g of small oatmeal;
200 g flour;
2 teaspoons baking powder.

Preparation

Grate the carrots on a medium grater. Mix all ingredients until smooth. Preheat the oven to 180 ° C. Cover the baking sheet with parchment or baking paper. From the dough, mold balls a little larger than a walnut with your hands, flatten a little and put on paper. Bake for 25-30 minutes. Leave in the oven until it cools completely.

Pumpkin cocktail

It is good to drink pumpkin juice before bed. It helps the body deal with stress and insomnia. Can be mixed with carrot or apple juice for flavor.

Ingredients:

50 g pumpkin;
1 large orange
1 banana;
1 scoop of vanilla ice cream

Preparation

Cut the orange in half. Squeeze out the juice. Peel the banana, cut into slices. Cut the pumpkin into pieces. Put all ingredients in a blender and mix until smooth.

Bon Appetit.