Fall Flavor

By Robin Vitetta-Miller, M.S.

This time of year, when we think pumpkin, we think pie. Cranberries, sauce. Sweet potatoes, candied. Fact is, pumpkin is excellent in a number of savory dishes; cranberries are a great base for salsas and chutneys; and sweet potatoes can replace potatoes in practically any recipe.

Like these, most of fall's produce is packed with vitamins A and C, beta carotene, thiamin, riboflavin, niacin, folate, fiber, iron, calcium and potassium. Besides being good for you, these fruits and veggies are easy to add to everyday meals: Serve Brussels sprouts instead of peas; mash parsnips rather than potatoes; toss Jerusalem artichokes into stir-fries; or stuff persimmons and celery into a roast chicken.

You don't need Emeril-esque skills for these four recipes. If you can chop, boil, simmer and sauté, you can enjoy autumn's harvest any night of the week.