Dr. Joy’s Joyful Pleasures: Enjoy the Fall Season, Colors and Foods 

 September 22, 2020

By  Dr. Joy Lasseter

Fall is in the air. Soon the leaves will be turning. We enjoy the nip in the air, the colors, the rain and the beautiful Fall changes.

Farmers markets are bringing the familiar Fall foods reminding us of our favorite recipes. Try some of my Fall recipes!


Baked Acorn Squash with Goat Cheese Filling

Place an acorn squash on folded kitchen towel to prevent slipping. Cut 2 squashes in half lengthwise (carefully, using sharp knife). Scoop the seeds out and discard (or dry and plant in your garden!)

Place squash halves on baking tray in preheated oven at 375 degrees for about 30 minutes.


Filling: Dice small yellow onion, 1 each red, yellow and green Bell Pepper, pinch of salt and pepper.

Sautee in frying pan in olive oil for a short time until onion is translucent and peppers are soft.

Remove from heat and stir in crumbled goat cheese until mixture sticks together.


Remove squash from oven. Scoop filling into squash halves. 

Return to the oven for 20 – 30 minutes to heat filling. Serves 4.

(Vegetarians can substitute firm tofu for goat cheese. Mash with fork before adding to filling.)


Roasted Fall Vegetables

Rough chop 2 inch long pieces of the following vegetables into a bowl: 1 red onion, 2 large carrots, 

1 peeled yam, 2 parsnips, 1 cubed yellow winter squash, 2 red Bell Peppers. 

Toss with drizzle of olive oil and herbs (Rosemary, Thyme, salt and pepper). 

Place in casserole dish and drizzle olive oil and balsamic vinegar over the top. 

Bake uncovered in preheated oven 375 degrees until done. 

(Time varies with quantity of vegetables. Check it in 30 minutes.) Bring from oven to table. Serves 4.


Quick Hearty Beef and Vegetable Soup

Place 1 pound of hamburger meat In large soup pot. Sautee in olive oil on medium heat. Brown the beef by moving it around until it breaks up into small pieces. 

Pour 1 quart carton of Pacific brand Beef Broth into soup pot. (Add more to cover vegetables.)

Add the following: Cut up round of 2 carrots, cube 2 medium white potatoes, add 1 cup of green beans, 3 diced Roma tomatoes. Add a pinch of sage, thyme, marjoram and pepper. (No salt.)

Cook until done. Finish with a dash of Coconut Amino Acids (or soy sauce) Serves 4.

(Vegetarians can substitute canned beans for hamburger and vegetable broth for beef broth.)

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