WINTER VEGETABLES

• Allium bulbs (onions, shallots, garlic)
• Avocados
• Beets
• Bok choy
• Broccoli
• Broccolini
• Broccoli rabe
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Celery root
• Chayote
• Chicories (endive, radicchio)
• Collards
• Fennel
• Kale
• Leeks
• Mustard greens
• Rutabagas
• Sweet potatoes
• Swiss chard
• Turnip greens
• Winter squash

WINTER FRUITS

• Apples
• Clementines
• Grapefruit
• Kiwis
• Kumquats
• Lemons
• Oranges
• Pears
• Persimmons
• Tangerines

WINTER VEGETABLES

Plenty of vegetables positively thrive in the cold winter months. Here are all the veggies in season right now.

ALLIUM BULBS (ONIONS, SHALLOTS, GARLIC)

The papery skins of these aromatics help the flavorful bulbs withstand long storage times. They are a boon in winter, when they can be roasted or caramelized for tasty pizza garnishes, bread toppings, and quesadilla fillings. 

Selection Check all to make sure they look dry and show no signs of molding. Give them a firm squeeze to make sure they don’t have soft spots. Avoid any that feel soft or have begun to sprout.

Storage Never put onions, shallots, or garlic in the fridge, where the humidity can cause them to soften and mold. Instead, store them in a bowl or basket at room temperature. Keep them away from the potatoes, too; both vegetables release moisture into the air, which can cause spoiling.

AVOCADOS

Most of the avocados sold in the United States and Canada are imported from Mexico, where peak growing season extends from November to February. This is when dark-skinned Hass avocados are at their creamiest, and prices for the sought-after produce go down. Try them in wraps, salads, and, of course, dips. 

Selection To find ripe avocados in the pile, look for those that have a little give when gently squeezed and feel soft near the stem end. Another ripeness indicator: The stem of a ripe avocado will come off easily and the flesh beneath will be a vibrant green. Avoid avocados with sagging skin, brownish spots, or dents. 

Storage Leave under-ripe avocados on the counter to ripen at room temperature, then store ripe avocados in the fridge for up to a week. Cut avocados should be placed cut-side down on a plate or wrapped in plastic wrap to prevent browning.

BEETS

These cool-weather lovers can withstand light frosts and are harvested throughout the winter in milder climates. They’re great for roasting and can be grated just like carrots for salads and sandwiches. Learn more in our full guide to beets.

Selection Choose small- to medium-size beets that feel firm and show no signs of wrinkling. Bright, vibrant greens are a frequent bonus—they can be used like Swiss chard or spinach—and a sign that the beets were recently harvested. Avoid beets that are smaller than a large radish; they will be hard to peel.

Storage Remove any greens immediately, and refrigerate beets in a breathable paper bag until ready to use. Trimmed beets that are kept cool and dry will remain fresh and firm for several weeks.

BOK CHOY

Also called Chinese cabbage, leafy bok choy comes in a wide range of sizes, from baby bouquets to lettuce-size heads. The mild flavor and quick cooking time make it a staple in stir-frys, and it is also delicious grilled, steamed, or added to an Asian-style noodle soup. 

Selection Choose bok choy the way you would choose a head of lettuce: Look for full, firm, unblemished leaves and no signs of dampness or browning at the stem. 

Storage Bok choy will keep up to five days in the crisper drawer of the fridge. Remove any plastic wrapping before storage to prevent moisture buildup.

BROCCOLI

Like other cruciferous vegetables that are so readily available they seem seasonless (hello, kale), broccoli grows best in cool temperatures, which keep it tender and sweet and prevent the stalks from bolting and going to flower. Broccoli is delicious in creamy pasta dishes and makes for a flavorful pureed soup. (See some of our favorite vegan broccoli recipes here.) 

Selection Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere. The cut end of the stem should look fresh, not dry.

Storage Refrigerate whole broccoli heads immediately and use within three to five days. Or cut the heads into florets so they’re ready to use and store in a paper towel-lined container for up to three days.

BROCCOLI RABE/BROCCOLINI

These long-stemmed broccoli cousins have a bitter flavor that works well in hearty fall and winter dishes. In addition to preparing them as a broccoli swap, try broccoli rabe and Broccolini in place of bitter leafy greens such as kale and collards. Note that broccoli rabe is more pungent and bitter than Broccolini and takes one or two minutes more to cook.

Selection Look for long, firm stems topped with  dark green florets that show no signs of yellowing. 

Storage Remove any plastic packaging and refrigerate in a paper or mesh bag or a lidded container for up to seven days. 

BRUSSELS SPROUTS

Now available year-round, Brussels sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with a succulent sauce, such as in our Brussels Sprouts with Maple-Mustard Sauce and Creamy Brussels Sprouts with Sun-Dried Tomatoes. For more recipe ideas and tips for cooking with them, check out our guide to Brussels sprouts.

Selection Brussels sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while. 

Storage Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days. 

CABBAGE

Red, white, Napa, Savoy—all cabbage varieties are cool-weather vegetables that taste sweeter when the temperatures drop. The ultra-versatile veggie adds taste and texture to slaws, salads, soups, and stews. For a change, try quick-pickling it as a flavorful addition to a Buddha bowl or roast cabbage wedges with potatoes for a hearty winter meal. For more ideas, check out our favorite vegan cabbage recipes.

Selection Look for firm cabbage heads with no droopy or missing leaves; these are a sign of an older vegetable. Give it a quick sniff, too. A sulfurous, cabbage-y scent means the head has been in cold storage a while and may taste pungent or bitter.  

Storage A whole cabbage will keep two to three weeks in the fridge or in a cool, dry place (like a garage in winter). Cut cabbage should be bagged or wrapped in plastic wrap before refrigerating for up to three days. For best color and flavor, use shredded cabbage within a day or two. 

CARROTS

Before Dutch growers took over the carrot market with orange varieties in the 17th century, the root vegetables came in a rainbow of colors that have made a recent comeback. The white, yellow, purple, and red varieties are especially stunning when they are raw; cooking may turn purple and red carrots back to orange. Carrots must be harvested before the ground freezes, but “storage varieties” will keep for months. In some cases, they get sweeter and more flavorful after a few weeks. Check out our roundup of Fresh and Tasty Carrot Recipes.

Selection Size plays less of a role in carrot flavor than skin quality, so check the carrot skins first. They should be pale and thin—older carrots have thicker skins and may be bitter and past their prime. 

Storage The key to keeping carrots fresh is to eliminate moisture, which can cause them to go limp and even rot. Remove carrots from plastic bags that can hold in condensation. Transfer to a paper towel–lined container or a paper bag, then store in the crisper drawer of the fridge. 

CAULIFLOWER

Snowy-white cauliflower can be roasted whole, sliced into steaks, pulled apart into florets for a wide variety of recipes, or finely chopped to make cauliflower rice.  Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool. Learn more about cauliflower and get recipe ideas with our guide Ingredient IQ: Cauliflower.

Selection Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer. 

Storage Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.

CELERIAC (AKA CELERY ROOT)

When you cut away the thick outer skin of a knob of celeriac (also called celery root), you’ll find pale flesh that’s firm like a turnip with a flavor similar to celery. It’s excellent when used like potatoes in soups and stews, blended like cauliflower to make a creamy sauce, or grated like carrots for salads. Find more tips here: What Is Celeriac?

Selection Choose grapefruit-size roots that feel heavy and don’t have too many knobs or roots sticking out. A smoother exterior means less waste after the thick peel has been cut away. 

Storage Celeriac will keep for two to three weeks in the crisper drawer of the fridge or any cool, dark place. Store in a paper bag to prevent any grit from dirtying the storage space. 

CHAYOTE

The pale green, oval gourds have a flavor that’s a cross between cucumber and zucchini. Try them as a crunchy addition to salads, a cold-weather swap for zucchini and yellow squash, or a sweet, mild base for a creamy blended soup. 

Selection Look for uniformly green chayotes with smooth skin and no blemishes or browning. 

Storage Store whole chayotes in the crisper drawer of the fridge for three to five days. Slice or cut just before serving; the flesh will turn brown if left for an extended period of time. 

CHICORIES (ENDIVE, RADICCHIO)

The pleasantly bitter members of the chicory family make colorful additions to salads and develop a natural sweetness when they’re braised, roasted, or grilled. 

Selection Choose endive and radicchio heads that look full and show no signs of browning. Then check the base of each head; it should be a light, rusty brown and look dry. The diameter of the base should also correspond to the size of the head; if it looks larger, outer leaves have been pared away after they browned.

Storage Refrigerate endive and radicchio heads in paper bags to protect them from light and moisture accumulation. They will keep up to a week.

FENNEL

The root vegetable with a delicate anise flavor is harvested in late fall and early winter after the pale white bulbs have fully matured. Not familiar with fennel? Get to know the crunchy veggie with our Ingredient IQ: Fennel. 

Selection Choose fennel that is white or pale green with no cracks in the flesh or browning. Because the stems are too fibrous to cook with, select medium-size bulbs with trimmed stems. 

Storage Store fennel in a paper or plastic bag in the crisper drawer of the refrigerator for up up to two weeks. (The fronds may wilt, but that’s OK.) Wrap cut fennel in plastic wrap to prevent browning. Chopped fennel can also be frozen raw for use in soups and stews. 

KALE, COLLARDS, MUSTARD, AND TURNIP GREENS 

Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as green beans and zucchini, has passed. Check out our guides to kale and collard greens for more information and recipes.

Selection Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will taste that way, even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

Storage Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

LEEKS

Leeks are the national emblem of Wales, which gives you an idea of how well this stalky green member of the onion family thrive in cool, damp fall weather. Leeks can be used interchangeably with onions in most recipes and are often used to add subtle texture and flavor to soups and grain dishes. Learn more about leeks here: What Are Leeks?

Selection Choose small to medium-size leeks that are more white than green. Most recipes call for the white or light green parts of the vegetable; dark green leaves can be tough and fibrous. 1 medium leek equals 1 to 1½ cups chopped.

Storage Store leeks whole in the crisper drawer of the fridge. Slices can be frozen raw in resealable plastic bags. 

RUTABAGAS

Sweeter than turnips and creamy like potatoes, rutabagas can be used in place of or in addition to both to add extra flavor to your favorite recipes.

Selection Choose softball-size rutabagas with smooth skin and no cuts or cracks. 

Storage Like turnips, rutabagas will keep for months in the fridge or in a cool, dark place (such as a basement or garage). 

SWISS CHARD

Summer may be Swiss chard’s banner season, but it’s harvested throughout the year and not only tolerates cold temperatures well but can taste even better when grown in the cold. Chards’ sturdy, curled leaves make it great for stuffing with tasty fillings, as in our Millet-Stuffed Chard Rolls. Find more recipes and tips here: Get to Know Swiss Chard.

Selection Choose bunches or bags of leaves that are deep green and show no signs of yellowing. Check the stems: thick stems indicate firmer leaves that are better for cooked recipes, like a Lentil, Chard, and Sweet Potato Curry. The ribs and the leaves of chard can both be eaten, but it helps to separate them before cooking, because the ribs will need more time in the pan. Tender-stemmed young leaves are best used raw in salads and grain bowls. 

Storage Loosely wrap unwashed in a paper towel, and store in a resealable bag or container in the refrigerator for up to five days. Wilted leaves can be refreshed by dunking them 15 minutes in a large bowl of cold water. Or you can just cook them; wilting won’t affect the flavor.  

SWEET POTATOES

Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall. Their amazing flavor and versatility make them a favorite ingredient at Forks Over Knives, and we’ve got lots of recipes to choose from. 

Selection Choose sweet potatoes that look firm and have smooth, evenly colored skin. Branch out and give heirloom, purple, and white sweet potato varieties a try when you find them.

Storage Keep sweet potatoes in a dark, dry, well-aerated place along with other potatoes.

WINTER SQUASH

The giant jewels of cold weather cooking are harvested throughout the fall, when they’re at their sweet and tender best. There are many kinds of winter squash, including butternut, acorn, delicata, and spaghetti. Pumpkin is also a winter squash. Most types are interchangeable in recipes, so feel free to try kabocha or pumpkin in place of butternut, use acorn instead of delicata, or substitute an heirloom variety in any of our tasty recipes.    

Selection First check the skin; it should be firm and thick with no pale green undertones (a sign the squash was picked before it was fully ripe), slashes, or cuts. Then, look at the stem to make sure it is dry and woody. 

Storage Whole winter squash will keep in the fridge several weeks or in a cool, dark, dry place for several months. Once cut, store squash pieces or halves in the fridge, and use within three to five days.

WINTER FRUITS

Brings sweetness and color to your winter with the following fruits, which are all delicious this time of year. (And be sure to check out our Recipes for Baking with Winter Fruit.) 

APPLES

Fall may be peak season for apples, but when properly stored, many varieties such as Fuji, Braeburn, Rome, and Gold Rush remain crisp, juicy, and fresh long after the harvest.  

Selection Give each apple a gentle once-over to check for bruises or soft spots. Smaller fruits are ideal for snacking; larger apples means less peeling and easier slicing when baking. 

Storage Apples stored in a cool, dark place will stay crisp and fresh for weeks, but they’ll last even longer in the fridge. Warmer temperatures cause the fruit to over-ripen and turn mealy or soft. Dunk sliced apples in a 1:3 solution of lemon juice to water to prevent browning.

CLEMENTINES, TANGERINES, AND MANDARIN ORANGES

Always wondered what the difference was between the three? All are essentially descendants of mandarin oranges. Clementines are a cross between a sweet orange and a mandarin orange, with loose, easy-to-peel skins and no seeds. Tangerines are a type of mandarin orange with thin skins and (usually) seeds. All three get sweeter as the weather gets colder and winter progresses. 

Selection Weigh each fruit in your hand; the heavier they feel, the juicier they’ll be. When buying a five-pound box, take a peek beneath the first layer of fruit—which usually contains the biggest, prettiest specimens—to be sure the rest look just as fresh. 

Storage When stored in the fridge, clementines, tangerines, and mandarin oranges will keep up to three weeks. Check the fruit regularly for mold—one moldy fruit can contaminate the rest quickly, even in the refrigerator.

GRAPEFRUIT

Grapefruit lovers all have their favorites: Deep red varieties are prized for their deep sweetness, pink grapefruits are beloved for their beautiful color and sweet-tart flavor, and white grapefruits are sought out by aficionados for their slightly sour, complex flavor profiles. The XL citrus are excellent additions to savory salads, like FOK’s Freekeh-Grapefruit Tabbouleh. 

Selection Choose uniformly colored, smooth, shiny grapefruits that look slightly flattened on the sides. These are all signs the fruit has ripened fully before it was harvested.  

Storage Grapefruits will keep up to two months in the fridge or a cool area of the house. The fruit tastes better at room temperature, though, so you may want to store one or two on the counter for immediate consumption.  

KIWIS

The fuzzy fruits with green and gold flesh may look like they’re from the tropics, but kiwis actually thrive in cool temperatures and are harvested around the first frost. They make a great addition to a blended breakfast bowl. To learn more, check out our article How to Peel a Kiwi + Recipes to Try.

Selection Kiwis are picked before they’re ripe, so it’s OK to choose fruit that’s hard then let it ripen at room temperature until it becomes fragrant and has a little give when gently squeezed. Avoid kiwis that are misshapen or look bruised or wrinkled. 

Storage Let kiwis ripen at room temperature; then store the ripe fruit in the fridge for up to a week. Hard, unripe kiwis will keep for several weeks in cold storage. 

KUMQUATS

In season from November to March, kumquats are ideal for on-the-go snacking since you eat the citrus whole—skin and all. They make tasty additions to fruit salads and exotic fruit medleys, like the topping for this Easy Purple Sticky Rice Pudding.

Selection Look for firm, brightly colored fruit with no signs of yellowing or browning. Kumquats are more perishable than other citrus, so buy only what you will use in a few days. 

Storage Refrigerate kumquats in an airtight container to prevent them from taking on the flavors of other foods in the fridge. 

LEMONS

Winter is when lemons are at their sweetest, juiciest best. It is also the best time to find specialty varieties like Meyer lemons and pink-lemonade lemons. Eureka and Lisbon lemons are the common types you’ll find year-round in supermarkets, though they may not be labeled as such. All lemons are interchangeable in recipes. 

Selection Choose lemons that feel heavy (weight equals juice) and show no signs of molding or browning. Most lemons are harvested green, then ripen to yellow, so a greenish hue may just mean that the lemons have not been artificially ripened. When using lemon zest, opt for organic lemons to avoid exposure to pesticide residues.  

Storage Store lemons on the counter for up to a week and in the refrigerator for up to a month. Whole lemons are easier to juice at room temperature. (Another trick is to warm them gently in a microwave for 10 seconds.) To make the most of peak-season lemon flavor and specialty varieties, freeze lemon juice and zest for future use.

ORANGES

From Christmas to the Lunar New Year, winter celebrations around the world feature oranges as “golden” gifts during the darkest days of the year. Winter is also the time when you can find specialty varieties like navel and blood oranges. 

Selection Because skin color is not necessarily an indication of sweetness or ripeness, choose oranges that feel heavy for their size and have smooth, unblemished peels.  

Storage Keep a few oranges on the counter for quick use. Store extras in the fridge, where they will last for weeks. 

PEARS

That “partridge in a pear tree” in the Christmas carol was probably feasting on the last of the tree’s fruit, which is harvested throughout the fall. And since we’re talking holidays, one fun way to use pears is as a natural sweetener for cranberry relish. Learn more about the shapely fruit in our Ingredient IQ: Pears.

Selection Gently press the stem end of each pear; if it has a little give, the fruit is ripe. But don’t worry if the only pears you can find are rock-hard: Select unblemished fruits, and allow them to ripen at room temperature for two to three days. 

Storage Once ripe, store pears in the fridge for up to five days. Mature, unripe pears will keep in the crisper drawer for two weeks or more. 

PERSIMMONS

Super-sweet, glowing orange persimmons show up in the exotic produce section of supermarkets in mid- to late fall and their peak season extends through early winter. There are two types to choose from: squat, round Fuyu persimmons, which have firm, semi-crunchy flesh, and elongated Hachiya persimmons, which are soft, with an almost jelly-like pulp when very ripe. Try them in fruit salads, smoothies (Hachiya), pies, and muffins.

Selection Choose persimmons the way you would choose tomatoes: Look for glossy, bright, unblemished fruit that has a little give but isn’t soft. 

Storage Because persimmons are harvested and shipped before they’re fully ripe, you may need to ripen them at room temperature for a day or two before enjoying. 

The post In-Season Produce: Your Guide to Winter Fruits and Vegetables appeared first on Forks Over Knives.

FALL VEGETABLES

• Artichokes
• Broccoli
• Broccolini 
• Broccoli rabe
• Brussels sprouts
• Carrots
• Cauliflower
• Celeriac (celery root)
• Chayote
• Chicories (radicchio, endive)
• Greens
• Leeks
• Parsnips 
• Rutabagas
• Sunchokes
• Sweet potatoes
• Tomatillos
• Winter squash

FALL FRUITS

• Apples
• Cranberries
• Figs
• Grapes
• Pears
• Persimmons
• Pomegranates

FALL SEASONAL VEGETABLES

Gather a cornucopia of the following vegetables, which are all in season during the fall. 

ARTICHOKES

Most people think of artichokes as a spring vegetable, but the leafy globes have a second, smaller harvest that happens in the fall. Steamed, whole artichokes make healthy, elegant starters and they’re delicious paired with a bowl of soup as a light supper. Learn more about artichokes and get recipe ideas in our guide Ingredient IQ: Artichokes.

Selection Choose artichokes with thick leaves that cling tightly to the head and “squeak” when rubbed. A little browning on the leaf tips is OK, but avoid artichokes with brown stripes, spots and droopy leaves.

Storage Artichokes are actually the flowers of a thistle plant, and like most flowers they like cool, humid conditions. Store in the crisper drawer or in a sealed container in the fridge for three to five days.

BROCCOLI

Like other cruciferous vegetables that are so readily available they seem seasonless (hello, kale), broccoli grows best in cool temperatures, which keep it tender and sweet and prevent the stalks from bolting and going to flower. Broccoli is delicious in mac and cheese and other pasta dishes; it also makes for flavorful pureed soup, such as our Cream of Broccoli Soup. For more ideas, check out our roundup of Vegan Broccoli Recipes We Love.

Selection Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere. The cut end of the stem should look fresh, not dry.

Storage Refrigerate whole broccoli heads immediately and use within three to five days. Or cut the heads into florets so they’re ready to use and store in a paper towel-lined container for up to three days.

BROCCOLI RABE/BROCCOLINI

The long-stemmed broccoli cousins have a bitter flavor that works well in hearty fall dishes. In addition to preparing them as a broccoli swap, try broccoli rabe and Broccolini in place of bitter leafy greens such as kale and collards. Note that broccoli rabe is more pungent and bitter than Broccolini and takes one or two minutes more to cook.

Selection Look for long, firm stems topped with  dark green florets that show no signs of yellowing. 

Storage Remove any plastic packaging and refrigerate in a paper or mesh bag or a lidded container for up to seven days. 

BRUSSELS SPROUTS

Now available year-round, Brussels sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with a succulent sauce, such as in our Brussels Sprouts with Maple-Mustard Sauce and Creamy Brussels Sprouts with Sun-Dried Tomatoes. For more recipe ideas and tips for cooking with them, check out our guide to Brussels sprouts.

Selection Brussels sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while. 

Storage Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days. 

CARROTS

Before Dutch growers took over the carrot market with orange varieties in the 17th century, the root vegetables came in a rainbow of colors that have made a recent comeback. The white, yellow, purple, and red varieties are especially stunning when they are raw; cooking may turn purple and red carrots back to orange. Carrots must be harvested before the ground freezes, but “storage varieties” will keep for months. In some cases, they get sweeter and more flavorful after a few weeks. Check out our roundup of Fresh and Tasty Carrot Recipes.

Selection Size plays less of a role in carrot flavor than skin quality, so check the carrot skins first. They should be pale and thin—older carrots have thicker skins and may be bitter and past their prime. 

Storage The key to keeping carrots fresh is to eliminate moisture, which can cause them to go limp and even rot. Remove carrots from plastic bags that can hold in condensation. Transfer to a paper towel–lined container or a paper bag, then store in the crisper drawer of the fridge. 

CAULIFLOWER

Snowy-white cauliflower can be roasted whole, sliced into steaks, pulled apart into florets for a wide variety of recipes, or finely chopped to make cauliflower rice.  Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool. Learn more about cauliflower with our guide Ingredient IQ: Cauliflower, and be sure to check out our collection of Tasty Vegan Cauliflower Recipes.

Selection Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer. 

Storage Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.

CELERIAC (AKA CELERY ROOT)

When you cut away the thick outer skin of a knob of celeriac (also called celery root), you’ll find pale flesh that’s firm like a turnip with a flavor similar to celery. It’s excellent when used like potatoes in soups and stews, blended like cauliflower to make a creamy sauce, or grated like carrots for salads. Learn more about celeriac and find recipes here: What Is Celeriac? Get to Know and Love the Homely Root Vegetable.

Selection Choose grapefruit-size roots that feel heavy and don’t have too many knobs or roots sticking out. A smoother exterior means less waste after the thick peel has been cut away. 

Storage Celeriac will keep for two to three weeks in the crisper drawer of the fridge or any cool, dark place. Store in a paper bag to prevent any grit from dirtying the storage space. 

CHAYOTE

The pale green, oval gourds have a flavor that’s a cross between cucumber and zucchini. Try them as a crunchy addition to salads, a cold-weather swap for zucchini and yellow squash, or a sweet, mild base for a creamy blended soup. 

Selection Look for uniformly green chayotes with smooth skin and no blemishes or browning. 

Storage Store whole chayotes in the crisper drawer of the fridge for three to five days. Slice or cut just before serving; the flesh will turn brown if left for an extended period of time. 

CHICORIES (ENDIVE, RADICCHIO)

The pleasantly bitter members of the chicory family make colorful additions to salads and develop a natural sweetness when they’re braised, roasted, or grilled. 

Selection Choose endive and radicchio heads that look full and show no signs of browning. Then check the base of each head; it should be a light, rusty brown and look dry. The diameter of the base should also correspond to the size of the head; if it looks larger, outer leaves have been pared away after they browned.

Storage Refrigerate endive and radicchio heads in paper bags to protect them from light and moisture accumulation. They will keep up to a week.

KALE, COLLARDS, MUSTARD, AND TURNIP GREENS 

Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as green beans and zucchini, has passed. Check out our guides to kale and collard greens.

Selection Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will be even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

Storage Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

LEEKS

Leeks are the national emblem of Wales, which gives you an idea of how well this stalky green member of the onion family thrive in cool, damp fall weather. Leeks can be used interchangeably with onions in most recipes and are often used to add subtle texture and flavor to soups and grain dishes. For recipes or to learn how to prepare them, check out: What Are Leeks? How to Clean, Cut, and Cook Them.

Selection Choose small to medium-size leeks that are more white than green. Most recipes call for the white or light green parts of the vegetable; dark green leaves can be tough and fibrous. 1 medium leek equals 1 to 1½ cups chopped.

Storage Store leeks whole in the crisper drawer of the fridge. Slices can be frozen raw in resealable plastic bags. 

PARSNIPS

Parsnip lovers will tell you: There’s nothing like the white, carrot-shaped root veggies for adding flavor to soups, stews, and mashed potatoes. Our Lentil Shepherd’s Pie with Rustic Parsnip Crust offers a good example.

Selection Choose medium-size parsnips that feel firm like carrots and have no soft or brown spots. Large parsnips and parsnips that have been in storage too long may taste bitter.

Storage Store like carrots in the fridge, i.e, in a breathable bag (paper or mesh) in the crisper drawer. 

RUTABAGAS

Sweeter than turnips and creamy like potatoes, rutabagas can be used in place of or in addition to both to add extra flavor to your favorite recipes.

Selection Choose softball-size rutabagas with smooth skin and no cuts or cracks. 

Storage Like turnips, rutabagas will keep for months in the fridge or in a cool, dark place (such as a basement or garage). 

SUNCHOKES (AKA JERUSALEM ARTICHOKES)

The small, knobby vegetables with a distinctive artichoke flavor are actually the roots of a type of sunflower and are harvested in the fall. Try shaving them raw over salads, roasting them like potatoes, or adding them to creamy mashes and soups along with other root vegetables. 

Selection Opt for medium to large roots that feel firm and have fewer knob-like protrusions—they will be easier to peel.

Storage Wrap in damp paper towels and store in a bag or container in the crisper drawer of the fridge.

SWEET POTATOES

Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall. Their amazing flavor and versatility make them a favorite ingredient at Forks Over Knives, and we’ve got lots of recipes to choose from. 

Selection Choose sweet potatoes that look firm and have smooth, evenly colored skin. Branch out and give heirloom, purple, and white sweet potato varieties a try when you find them.

Storage Keep sweet potatoes in a dark, dry, well-aerated place along with other potatoes.

TOMATILLOS

Love salsa verde? Then stock up on tomatillos during peak season. All you need to do is broil them till they start to brown and bubble; then blend them until smooth to use as a base (that can be frozen) for salsa, green enchilada sauce, soup, and more. 

Selection Pick firm tomatillos with dry, tight husks. Most tomatillos will be bright green, but they can also turn yellow or even purple as they mature.

Storage Store tomatillos at room temperature for up to a week. Whole, husked tomatillos can also be frozen for up to six months. 

WINTER SQUASH

The giant jewels of cold weather cooking are harvested throughout the fall, when they’re at their sweet and tender best. There are many kinds of winter squash, including butternut, acorn, delicata, and spaghetti. Pumpkin is also a winter squash. Most types are interchangeable in recipes, so feel free to try kabocha or pumpkin in place of butternut, use acorn instead of delicata, or substitute an heirloom variety in any of our tasty recipes.    

Selection First check the skin; it should be firm and thick with no pale green undertones (a sign the squash was picked before it was fully ripe), slashes, or cuts. Then, look at the stem to make sure it is dry and woody. 

Storage Whole winter squash will keep in the fridge several weeks or in a cool, dark, dry place for several months. Once cut, store squash pieces or halves in the fridge, and use within three to five days.

FALL SEASONAL FRUITS

The following fruits are at their very best in the autumn months. 

APPLES

Fall is peak season for apples, with the harvest running from late summer right through Thanksgiving. We’ve got lots of amazing vegan apple recipes to choose from.

Selection You probably already have a favorite apple for snacking and/or baking, but fall’s an ideal time to try new and heirloom varieties. Give each  apple a gentle once-over to check for bruises or soft spots. Smaller fruits are ideal for snacking; larger apples means less peeling and easier slicing when baking. 

Storage Apples stored in a cool, dark place will stay crisp and fresh for weeks, but they’ll last even longer in the fridge. Warmer temperatures cause the fruit to over-ripen and turn mealy or soft. Dunk sliced apples in a 1:3 solution of lemon juice to water to prevent browning.

CRANBERRIES

Fresh cranberry season is short, so stock up when you find them to add incomparable, tangy flavor to baked goods year-round, like a Peach-Cranberry Cobbler.

Selection Look for bags of cranberries that are bright red and uniform in color. Give the bag a shake and examine closely to make sure none of the fruits inside have begun to rot due to moisture.

Storage Fresh cranberries will keep for up to two weeks in the refrigerator. You can also throw the bags straight into the freezer for future use. 

FIGS

While California figs are in season from June through September, European figs are available throughout the fall. Learn more about different fig varieties here: Ingredient IQ: Figs.

Selection Look for plump, tender, bruise-free figs that are rich in color.

Storage Store them up to two days in the refrigerator on a paper towel-lined plate. (Don’t wash figs until you plan to use them.)

GRAPES

Autumn is high season for table (i.e., snacking) grapes. It’s also when you’ll find locally grown fruit and old-fashioned varieties, such as Concord or Jefferson. We especially love using grapes in savory recipes such as slaws and grain salads, where the juicy jewels add a burst of sweetness. For more recipe ideas, see Healthy Grape Recipes for When You’re Craving a Touch of Sweet and Juicy.

Selection Choose grape clusters with the greenest stems you can find and no browning or drooping fruit. A dusty “bloom” on the skin means the grapes are extra-fresh and haven’t been subjected to too much transport or handling.

Storage Refrigerate unwashed grapes in a paper or mesh bag or lidded container for up to two weeks. You can also freeze grapes on a parchment-lined baking sheet to enjoy as a sweet frozen treat. 

KIWIS

The fuzzy fruits with green and gold flesh may look like they’re from the tropics, but kiwis actually thrive in cool temperatures and are harvested around the first frost. They make a great addition to a blended breakfast bowl. To learn more, check out our article How to Peel a Kiwi + Recipes to Try.

Selection Kiwis are picked before they’re ripe, so it’s OK to choose fruit that’s hard then let it ripen at room temperature until it becomes fragrant and has a little give when gently squeezed. Avoid kiwis that are misshapen or look bruised or wrinkled. 

Storage Let kiwis ripen at room temperature; then store the ripe fruit in the fridge for up to a week. Hard, unripe kiwis will keep for several weeks in cold storage. 

PEARS

That “partridge in a pear tree” in the Christmas carol was probably feasting on the last of the tree’s fruit, which is harvested throughout the fall. And since we’re talking holidays, one fun way to use pears is as a natural sweetener for cranberry relish. Learn more about the shapely fruit in our Ingredient IQ: Pears.

Selection Gently press the stem end of each pear; if it has a little give, the fruit is ripe. But don’t worry if the only pears you can find are rock-hard: Select unblemished fruits, and allow them to ripen at room temperature for two to three days. 

Storage Once ripe, store pears in the fridge for up to five days. Mature, unripe pears will keep in the crisper drawer for two weeks or more. 

PERSIMMONS

Super-sweet, glowing orange persimmons show up in the specialty produce section of supermarkets in mid- to late fall. There are two types to choose from: squat, round Fuyu persimmons, which have firm, semi-crunchy flesh, and elongated Hachiya persimmons, which are soft, with an almost jelly-like pulp when very ripe. Try them in fruit salads, smoothies (Hachiya), pies, and muffins.

Selection Choose persimmons the way you would choose tomatoes: Look for glossy, bright, unblemished fruit that has a little give but isn’t soft. 

Storage Because persimmons are harvested and shipped before they’re fully ripe, you may need to ripen them at room temperature for a day or two before enjoying. 

POMEGRANATES

Fresh, whole pomegranates start to appear in stores in September. Our handy Pomegranate Ingredient IQ tells you everything you need to know about enjoying their sweet, juicy seeds, also known as arils.

Selection Choose a crimson-colored pomegranate (one is usually plenty for most recipes) that looks plump and feels heavy in your hand. Heaviness is a clue that the seeds inside are fat with juice. 

Storage Place whole pomegranates in paper bags and refrigerate for several weeks to prevent them from drying out. Pomegranate seeds can be refrigerated up to five days or frozen for six months. 

This article was originally published on Sept. 21, 2020, and has been updated.

The post Your Guide to Fall Fruits and Vegetables That Are in Season Now appeared first on Forks Over Knives.

For more inspiration, check out these tasty ideas:

• Classic Vegan Cornbread
• Tempeh BBQ Sandwiches with Pineapple Slaw
• Stove-Top Vegan Macaroni and Cheese
• Or take a look at our full collection of vegan Southern recipes

The post Veggie Jambalaya with Black-Eyed Peas appeared first on Forks Over Knives.

What Are Chestnuts?

Chestnuts are shiny, round tree nuts related to acorns and beechnuts. They grow and mature inside spiny hulls, called burrs. In the fall, the burrs burst open to release one or two large, reddish-brown nuts that are rounded on one side. Beneath their thick, glossy skins, the nuts are encased in a thin inner pellicle, which needs to be removed before eating.

Chestnuts are native to Asia, Europe, and North America, though North American chestnuts have all but disappeared following a blight in the early 20th century. Nowadays, most of the chestnuts and chestnut products you’ll find in the U.S. are imported from Europe and Asia.

Once a highly nourishing “peasant food” that could be cooked and eaten or dried and ground into a flour, chestnuts have become a specialty ingredient often reserved for festive occasions.

When Are Chestnuts in Season?

Chestnuts hold a special place in holiday lore and cooking (chestnuts roasting on an open fire, anyone?), probably because their season coincides with the end-of-year festivities. Chestnuts are harvested from September to November and can usually be found through December. Jars and packages of ready-to-use whole, cooked chestnuts are available year-round.

What Do Chestnuts Taste Like?

Cooked chestnuts have a sweet, nutty, almost buttery flavor and a creamy texture like a potato. Chestnut flour ground from dried chestnuts is less sweet, with a slightly bitter, more robust taste.

Chestnuts vs. Other Nuts

Chestnuts are classified as tree nuts, but their sweet taste, creamy texture, and nutritional makeup are not like other nuts. Chestnuts are high in carbohydrates and fiber, low in fat and calories—1 ounce of cooked chestnuts has just 37 calories and less than 1 gram of fat compared with 185 calories and 18 grams of fat in an ounce of walnuts. Chestnuts’ high starch content means they’re also much more perishable than other nuts, both in the shell and cooked, and need to be refrigerated.

How to Roast, Boil, or Steam Fresh, Whole Chestnuts

Grab a knife or a pair of scissors (not a nutcracker!), choose the cooking method that suits you best, then peel and enjoy.

Step 1: Score and soak

Place each chestnut flat side down on a cutting board. Using a pair of scissors or a sharp knife, cut a long slit widthwise around the center (or belly) of each chestnut, cutting through the brown pellicle beneath the skin to reveal the flesh inside. Squeeze the chestnut to help the slit open further. Place scored chestnuts in a large bowl of cold water, then let them soak for 10 to 20 minutes to help soften the skin and loosen the pellicle.

Step 2: Cook

These four methods require different cooking times and yield slightly different results. Choose the one that works best for you or your recipe.

How to Oven-Roast Chestnuts

Best for: Snacking; using whole or chopped in salads, stuffings, and baked goods
Instructions: Preheat the oven to 400˚F. Spread the scored, soaked chestnuts on a baking sheet. Roast the chestnuts 25 to 30 minutes, or until the skins look dry and papery and have begun to retract from the scored cut.

How to Boil Chestnuts

Best for: Adding to all types of recipes; freezing
Instructions: Place scored, soaked chestnuts in a saucepan or the insert of an Instant Pot, and add enough water to cover by 1 inch. (Chestnuts float, so you may have to press them down with your hand to measure this.) Cover. Boil for 25 to 30 minutes, or until tender when squeezed. Alternately, cook on high pressure for 15 minutes in the Instant Pot, then allow the steam to naturally release. Drain.

Steaming Them in the Microwave

Best for: Cooking small quantities quickly to be used in stuffings and casseroles
Instructions: Place scored, soaked chestnuts in a single layer in a microwave-safe dish. Cook on high power, stirring after each minute for 5 to 7 minutes, or until the chestnuts are tender when squeezed.

How to Grill or Fire-Roast Chestnuts

Best for: Snacking
Instructions: Place scored, soaked chestnuts in a medium cast iron or other heavy-duty skillet and set on a grill or on a grate over the fire. Roast the chestnuts for 25 to 30 minutes, or until the skins are papery and beginning to blacken and the nuts are tender when squeezed.

Step 3: Peel

For chestnut skins and inner pellicles to come off easily, the nuts need to be warm. First, let the cooked chestnuts cool just until they are easy to handle, then place them in a covered dish or pan to keep them warm. Using a knife or your fingers, peel the chestnuts one by one, being sure to remove both the skin and inner pellicle.

How to Use Chestnuts in Recipes

One of the best things about chestnuts is how versatile they are in the kitchen. Cooked and peeled chestnuts can be blended into hearty soups (such as our Winter Potato-Leek Soup or Chestnut Soup), mashed with root vegetables (they’re especially good with sweet potatoes), or puréed with a little maple syrup for a toast spread. They can be added whole or chopped to stews, stir-fries, casseroles, and roasted vegetable medleys. And chestnuts can be used interchangeably with other nuts in baked goods: Try them in place of pecans in Pumpkin Spice Muffins!

How to Select and Store Chestnuts

Both fresh and prepared chestnuts have short storage lives. When buying fresh chestnuts, look for large, firm nuts with shiny skins that have no tiny holes from boring insects or white residue from mold. Store fresh, whole chestnuts for up to two weeks in an airtight container in the fridge or up to 6 months in the freezer.

Cooked chestnuts should be eaten within 3 days of cooking or opening the package, or frozen in a freezer-safe bag for later use.

The post How to Cook Chestnuts 4 Ways, Plus Shopping, Storage, and Peeling Tips appeared first on Forks Over Knives.

For more spaghetti recipes, check out these tasty ideas:

• Southwest Spaghetti Casserole
• Vegan Spaghetti Marinara with Lentil Balls
• Spaghetti with Roasted Tomatoes, Chickpeas, and Basil
• Khow Suey (Burmese Curry Noodle Soup)

The post Spaghetti with White Beans and Shallot-Sage Marinara appeared first on Forks Over Knives.

What Are Cranberries?

Cranberries are one of only a handful of fruits that are native to North America. Like their blueberry cousins, cranberries are true berries, with several seeds encased in a single fruit. They’re also rich in antioxidants, particularly anthocyanins. In fact, cranberries’ A-type proanthocyanidins are the compounds that have been shown to fight E. coli and help prevent urinary tract infections.

Bite into a fresh, raw cranberry and you’ll know right away what sets them apart from other berries. A cranberry’s flesh is crisp like an apple and has a sour, almost citrus-like flavor. Inside, there are four hollow cavities, a botanical feature that causes cranberries to float in water.

How Are Cranberries Grown and Harvested?

Cranberries thrive in damp, loamy (sandy) soil and are grown in bogs, not fields. As the fruits develop, they grow large, firm, and plump and turn from white to bright crimson as they ripen.

When it comes time to harvest the ripe cranberries, the bogs are flooded with water until the berries float. Then, they’re shaken off their stems by a machine called an agitator, and more water is added to the bogs so the berries can be gathered and processed without damaging the vines below. The cranberry harvest is a crimson wonder as millions of bright berries are corralled manually so they can be cleaned and shipped for sale. It’s so spectacular that bogs of ripe cranberries can even be seen from space!

Fresh Cranberry Shopping and Storage

Fresh cranberries are harvested from September to early November and usually remain on produce displays until the end of January. When shopping for fresh cranberries, look for bags or containers of fruits that are plump, firm, and deep red with no signs of wrinkling. White cranberries are underripe and lack flavor, so avoid batches with pale or cream-colored fruit.

How Long Do Fresh Cranberries Last?

Stored in their packaging in the fridge, fresh cranberries will keep for up to three months. Rinse and drain just before using.

Can You Freeze Fresh Cranberries?

Fresh cranberries freeze well, losing little of their taste or texture in cold storage. These extended storage possibilities are good reasons to grab a couple of extra bags in the fall to use fresh through the winter and freeze for the rest of the year.

Cooking with Fresh Cranberries

When fresh cranberries are cooked, they release all their sweet-tart flavor and the jammy goodness (from natural pectins) that makes cranberry sauces and relishes so popular at Thanksgiving. Use them to add zingy flavor to all kinds of desserts and help thicken pie and cobbler fillings. A handful of fresh cranberries tossed and roasted with a vegetable medley at the start can provide sour power that’s similar to a squeeze of lemon juice.

Sliced, raw fresh cranberries also make a tangy addition to grain bowls and salads and blended raw cranberries give salad dressings a sharp, fruity kick.

Cooking with Dried Cranberries

The most important thing to know about cooking with dried cranberries is to choose fruits that are sweetened with apple juice or another natural sweetener—not sugar. Sugar-sweetened dried cranberries are sometimes coated in oil to keep them soft and prevent clumping, so it’s important to check the label before you buy. After that, anything goes! Add the dark, wrinkled morsels anywhere you want a touch of sweet-tart flavor and a bit of chewy texture.

Our Favorite Fresh Cranberry Recipes

Sauces, relishes, salads… and, of course, desserts! You’d be surprised by how many dishes can benefit from the sour power of fresh cranberries! Here are a few to try.

• Farro Cranberry Squares
• Vegan Peach-Cranberry Cobbler
• Cranberry-Orange Bread Pudding
• Purple Potato Cake with Autumn Fruits
• Cranberry-Kumquat Chutney Recipe
• Polenta with Pears and Cranberries
• Cranberry Carrot Cake with Chocolate Ganache
• All-Things-Thanksgiving Wraps
• Savory Meatballs with Cranberry Glaze
• Sweet Potato Casserole with Herbed Mushroom Stuffing

The post Cooking with Fresh Cranberries: Tips to Take Them Beyond the Holiday Season appeared first on Forks Over Knives.

Tip: To make this dish gluten-free, use tamari in place of soy sauce. 

For more Asian noodle recipes, check out these tasty ideas:

• Refreshing Vietnamese Noodle Salad
• Easy Curry Noodles with Veggies
• Stir-Fried Udon Noodles with Mixed Vegetables
• Spicy Thai Noodles with Spiralized Yellow Squash

The post Brown Rice Noodle Bowls with Ginger-Garlic Sauce appeared first on Forks Over Knives.

What Are Olives, Anyhow?

With their hard pits surrounded by flesh, olives are actually stone fruits (drupes) like cherries and peaches. But the fruit similarity ends there. Olives have a low sugar content (only 3% to 6%) and high fat content (12% to 30%), while other stone fruits have almost no fat and up to 30% natural sugar content. Olives also contain oleuropein, a bitter compound that makes them inedible when fresh. Green or black, colossal or tiny, all olives must undergo a curing process to remove that bitterness and preserve them. Due to olives’ high fat content plus the salt needed to cure them, Forks Over Knives recommends consuming them in moderation.

Black, Green, Purple Olives: What’s the Difference?

As olives ripen, they turn from bright green to purple to black. Green olives are olives that have been harvested when they are fully mature but haven’t changed color. Black olives are completely ripe when harvested. Purple olives, including Greek kalamatas, are picked somewhere in between the unripe and fully ripe stages. When the olives are picked determines the texture and flavor they will have after curing. Most olives are interchangeable in recipes, but flavors will vary depending on the type you use. Here are the most common types of table olives (as opposed to olives pressed for oil).

Types of Olives

Do you prefer your olives mild and meaty? Buttery and soft? Bold and chewy? Tangy? Spicy? Big and tender, or small and intense? How olives taste depends on the type, where they were grown, and how they were flavored. But the biggest flavor factor comes from how olives are cured. Here’s a quick rundown of the three most common olive-curing methods along with their general flavor profiles.

Spanish or Lye Cured: Mild and Meaty

Castelvetrano, Manzanilla, Gordal (aka Queen), California Ripe, and Mission

Don’t be scared by the term “lye-cured”: Food-grade lye is a GRAS (Generally Recognized as Safe) additive that is used to quickly and efficiently extract olives’ bitter compounds. Lye curing yields firm olives that range from mild to sweet in flavor and are large enough to be stuffed and sliced. The process is sometimes called Spanish or Seville-style curing because it originated in Spain. Lye curing is used extensively outside Spain, including California, where the addition of an iron compound to black ripe olives makes and keeps turns ripe black olives absolutely jet black.

Brined: Buttery and Tender

Kalamata, Sicilian, Picholine, Niçoise, Gaeta, Manzanilla

Brined olives are soaked in a salt solution to draw out their bitter compounds and infuse them with flavor. They can be black, purple, or green and are plump, buttery, and juicy. Brined olives are also the ultimate olive for stuffing because of their size and firmness.

Dry-Cured or Oil-Cured: Robustly Salty and Chewy

Greek-style olives, Moroccan Beldi olives, French Nyons olives

Fresh black olives are first crushed or cracked, then packed in salt for a month or more to draw out moisture and bitterness. They’re then soaked and rinsed to remove excess salt, dried, and coated in olive oil—which is why they are often labeled as oil-cured olives. Dry-cured olives have a robust flavor and hearty texture that is enhanced when they’re tossed with herbs, spices, and citrus.

Olive Selection

Whether you’re grabbing a jar or helping yourself to items at the olive bar, look for olives that appear firm, not mushy, and are uniform in size. Opt for pitted olives if you want pretty slices.

How Long Are Olives Good For?

Olives from the olive bar should be refrigerated and consumed within a week of purchase. Jarred and canned olives will keep up to one year in the fridge as long as they remain submerged in brine. If your jar doesn’t have enough brine to cover the olives, top it up with a salt solution made by dissolving 1 tsp. salt into ½ cup hot water. (Allow it to cool before using.)

How to Use Olives in Your Favorite Dishes

Olives are easy to add to all kinds of foods: The trick is knowing how many to use so you don’t overdo it on salt, fat, or that intense olive taste. When you want to include them in a recipe, a good rule of thumb is to count 1 to 2 tablespoons of olives per serving.

The Best Way to Pit Olives

Place olives one by one on a cutting board. Set the flat side of a large chef’s knife on top of the olive. Tap on the knife with your fist to flatten the olive and loosen the pit from the flesh. Use your fingers to remove the pit from the cracked olive.

Olive Recipes to Try

Pizza, pasta, salads, spreads, and so much more—here are some of our favorite olive-laced dishes.

• Vegan Niçoise Salad Bowls
• Roasted Tomato, White Bean, and Olive Bruschetta
• Penne with Swiss Chard, Olives, and Currants
• Stuffed Poblano Chile Peppers
• Mediterranean Pepper and Squash Hash with Creamy Polenta
• Bean & Corn Enchiladas
• Sun-Dried Tomato and Caramelized-Onion Focaccia
• Greek Salad with Sun-Dried Tomato Tofu Feta
• Simple Vegan Pita Pizzas

The post All About Olives: Everything You Need to Know to Select, Store, and Use Them appeared first on Forks Over Knives.

Click below to jump to a specific recipe, and check out our tips for rolling up a wrap like a pro:

• Spicy Spinach Breakfast Burrito
• Holiday Leftovers Wrap
• Scrambled Tofu Burrito
• Kimchi Breakfast Burrito
• Lentil Breakfast Sausage Roll-Up
• Cauliflower Rancheros Burrito
• Chunky Chickpea Wrap
• Sweet Potato Berry Breakfast Wrap
• Spinach and Mushroom Roll-Up
• How to Roll Like a Pro

Spicy Spinach Breakfast Burrito

Sauté ½ cup chopped shallot in 1 tablespoon water until tender. Add 5 oz. frozen spinach, ¼ cup frozen corn kernels, and several drops of hot sauce. Cover and cook for 7 to 8 minutes. Roll in a 10-inch whole grain tortilla with ¼ cup cooked kidney beans and 2 tablespoons of prepared mango salsa.

Holiday Leftovers Wrap

Stir 2 tablespoons of prepared salsa into ½ cup mashed butternut squash or sweet potato. Roll in a 10-inch whole grain tortilla with ¼ cup cooked wild rice, ¼ cup chopped cooked Brussels sprouts (or other greens), and 1 tablespoon dried cranberries (or cranberry sauce!).

Scrambled Tofu Burrito 

In a microwave-safe bowl, mash ¼ cup firm silken tofu with ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and a pinch of ground turmeric. Microwave 2 minutes, then spread tofu mixture in a line along the bottom third of an 8-inch whole grain tortilla. Top with 2 tablespoons of prepared salsa and 2 tablespoons cooked or canned (rinsed and drained) black beans. 

Kimchi Breakfast Burrito

Mash ½ cup drained, firm tofu with 2 tablespoons chopped scallion, 1 teaspoon soy sauce, ¼ teaspoon grated fresh ginger, and a shake of garlic powder. Roll in a 10-inch whole grain tortilla with ½ cup broccoli slaw, 4 pear slices, 1 tablespoon chopped peanuts, and 1 tablespoon kimchi.

Lentil Breakfast Sausage Roll-Up

In a saucepan combine ¾ cup cooked lentils, ¼ cup water, 1 teaspoon rubbed fresh sage, ½ teaspoon dried marjoram, and a pinch crushed red pepper; bring to simmering and cook, covered, 10 minutes. Spoon lentil mixture along the bottom third of an 8-inch whole grain tortilla. Top with roasted squash or other roasted vegetables. 

Cauliflower Rancheros Burrito

Combine ¾ cup small cauliflower florets, ½ cup diced tomato, ¼ cup sliced onion, and 1 teaspoon chili powder in a medium saucepan. Cook over medium-low 15 minutes or until the cauliflower is tender. Roll in an 8-inch whole grain tortilla with ¼ cup cooked brown rice and 3 tablespoons of prepared salsa.

Chunky Chickpea Wrap

Mash ½ cup cooked chickpeas with 1 tablespoon chopped scallion, 1 tablespoon chopped fresh cilantro, and 1 teaspoon lime juice. Roll in a 10-inch whole grain tortilla with ¼ cup grated carrot, ¼ cup diced avocado, and 2 tablespoons of prepared salsa. 

Sweet Potato Berry Breakfast Wrap

In a small bowl stir together ½ cup mashed sweet potato, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch ground cloves. Microwave 1 minute. Let cool slightly, then spread mixture on an 8-inch whole grain tortilla. Top with ½ cup mixed berries. 

Spinach and Mushroom Roll-Up

In a skillet combine 2 cups quartered button mushrooms, ¼ cup sliced onion, and 3 tablespoons water; cook, covered, over medium 10 minutes or until mushrooms are tender. Arrange ⅓ cup baby spinach leaves in the center of an 8-inch whole grain tortilla; top with 3 thin tomato slices and mushroom mixture. Sprinkle with nutritional yeast. 

How to Roll Like a Pro

Do your wraps and burritos always seem to fall apart? Here are some tips for keeping things tidy. 

1. After softening and warming the tortilla in a dry skillet over medium heat, spread any smooth toppings (if using) over the entire tortilla, leaving a 1½-inch border.

2. Pile solid toppings on bottom half of tortilla, leaving a 2- to 3-inch fold-over flap area at the bottom.

3. Fold in tortilla sides and hold them in place with fingers.

4. Fold bottom flap up to secure folded-in sides.

5. Roll it up and enjoy!

The post 9 Vegan Breakfast Burritos and Wraps to Kickstart Your Day appeared first on Forks Over Knives.

Base Recipe: Roasted Delicata Rings

Preheat oven to 425°F. Trim off both ends of a medium delicata squash, then halve squash crosswise. Scoop out seeds and pulp, then slice the squash crosswise into 1-inch-thick rings—no peeling needed. Arrange squash rings on a parchment-lined baking sheet. If desired, sprinkle lightly with paprika, cumin, curry powder, or other favorite spice. Roast 30 minutes or until tender, turning once at the 15-minute mark. Top each ring with 2 to 3 tablespoons of desired topping (recipes below). If desired, broil or reheat at 350°F on baking sheet.

5 Topping Options

While your delicata rings are roasting in the oven, prepare one (or more!) of these flavorful toppers to complete the dish.

1. Harvest Stuffing

In a skillet sauté 1 cup sliced mushrooms, ½ cup finely chopped onion, and ½ cup chopped celery in 1 to 2 tablespoons vegetable broth until softened. Stir in 2 cups small dried whole grain bread cubes, ¼ cup dried cranberries, and enough vegetable broth to soften. Spoon over roasted squash rings and bake 15 minutes at 350°F.

2. Three Sisters Succotash

In a medium saucepan combine ¾ cup fresh or frozen corn kernels, ¾ cup cooked baby lima beans or butter beans, ¾ cup diced red bell pepper, ½ cup chopped onion, and ½ cup water; bring to simmering. In a bowl whisk together 1 tablespoon cornstarch and ¾ cup water; stir into succotash. Simmer 2 to 3 minutes or until sauce is thickened.

3. Bloody Mary Beans and Tomato

Whisk together 2 teaspoons lemon juice, 1 teaspoon prepared horseradish, and a dash cayenne pepper. Stir into a mix of 1½ cups chopped tomatoes; ¾ cup canned white beans, rinsed and drained; ⅓ cup sliced celery; and ⅓ cup chopped celery leaves. Serve at room temperature.

4. Roasted Grapes and Brussels Sprouts

Preheat oven to 425°F. On a large parchment-lined baking sheet arrange 8 oz. Brussels sprouts, trimmed and halved; 1 small red onion, quartered; and 1 cup halved seedless red grapes. Roast 15 to 20 minutes or until browned. Once roasted, slice Brussels sprouts and chop onion. Stir everything into 1 cup cooked wild rice blend with 2 teaspoons white balsamic vinegar

5. Orzotto and Kale

In a medium saucepan cook ½ cup whole grain orzo and 1 chopped large shallot in 1½ cups vegetable broth until all liquid is absorbed. Stir in 1½ cups thinly sliced fresh kale, ¼ cup chopped sun-dried tomatoes, and 1 teaspoon lemon zest. Cover and let stand until kale is wilted. Fold in 1 tablespoon nutritional yeast.

Looking for more healthy-cooking inspiration? Check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

The post How to Make Roasted Delicata Squash Rings, Plus 5 Tasty Toppings to Try appeared first on Forks Over Knives.