Celebrating Fall Flavors on Indy Style
Cooler winds are on their way, and with them come all the fall flavors we love! We joined Indy Style to share some of our favorites. From NatureSweet Glorys Tomato Soup to SweeTango Apple snacks, we have plenty of ideas to share. Show your family some warm and cozy love with these fall flavors!
Safe, Nutritious Fall Flavors
We started our Indy Style appearance with a brief discussion about the global pandemic we currently face. While these times may seem uncertain, it’s comforting to know that the produce industry remains strong! You can feel confident buying your fruits and vegetables because Covid-19 does not spread through food or food packaging. In fact, immunity boosters are found in the produce department! There you’ll find nutrient-dense foods that can aid and strengthen your immune system and help you stay healthy this fall. And of course, they’re delicious!
NatureSweet tomatoes are the number one snacking tomatoes in America — but they’re great for cooking, too! We used the NatureSweet Glorys in two of our recipes on the show. They live up to their name in every dish.
NatureSweet Glorys Tomato Soup
Tomato soup is a fall classic. Whether you’re pairing it with a grilled cheese sandwich or enjoying it on its own, it’s sure to warm you up on a cool autumn day. We’ve come up with a unique take on this age-old soup that’s nutritious, filling, and flavorful. Our Indy Style fall flavors wouldn’t be complete without it.
Ingredients:
- 1 container of NatureSweet Glorys
- 1 Tbsp avocado oil
- ½ yellow or white onion
- 1 cup vegetable stock
- ½ cup coconut milk
- 1 Tbsp curry powder
- Salt and pepper to taste
- (Italian seasoning)
- Toppings (we love Desbry tropical avocados)
Directions:
- Heat cast-iron skillet with avocado or canola oil
- Sautee until tomatoes are blistered
- Add vegetable stock + coconut milk to boil. Add curry powder, salt & pepper to taste.
- Bring to boil, reduce heat to low
- Transfer to blender (tilt cap so blender doesn’t explode from heat)
- Puree & enjoy!
Remember, you should always wash your vegetables! The NatureSweet package is also a colander, making washing a snap. Simply peel off the label and run the package under the sink to wash them off.
NatureSweet Glorys Spaghetti Squash
The produce department is getting ready to transform as fall products arrive. You’ll start to see some of our favorite fall foods: hard squashes! This appealing dish becomes a spaghetti squash boat – your kids will love it! It’s perfect for a healthier take on spaghetti night.
Ingredients:
- 1 cup NatureSweet® Glorys® tomatoes, halved
- 1 medium spaghetti squash
- 2 tbsp. extra virgin olive oil
- Kosher salt and ground pepper, to taste
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp. fresh basil, chopped
- 1 tsp. dry parsley flakes
- 1/2 cup shredded mozzarella cheese
Directions:
- Preheat oven to 375° F.
- Using a large knife, carefully slice off the stem end of the squash. Follow by cutting the squash in half, lengthwise. With a large spoon, gently scoop out the seeds and membrane from inside each squash half until the surface is clean and all seeds are removed.
- Brush the cut sides of each squash using 1 tbsp. olive oil. Season to taste with salt and pepper. Place each squash half cut side down on an aluminum-foil-lined baking sheet. Bake at 375° F for 30-35 minutes, or until you can easily pierce the skin of the squash with a fork. Remove from oven, allow to cool.
- Heat the remaining 1 tbsp. olive oil in a medium skillet over medium heat. Add onions and sauté for 4-5 minutes. Stir in garlic and cook for 2 more minutes, stirring occasionally. Add NatureSweet® Glorys® tomatoes and cook for 5 more minutes. Remove from heat, and stir in basil and parsley. Season to taste with salt and pepper.
- Once the squash is cool enough to handle, use a fork to shred the meat of the squash. It will come away from the skin easily and resemble spaghetti noodles. Evenly distribute the squash noodles inside each squash shell.
- Pour half the tomato mixture into each squash shell, and spread out to even thickness.
- Top each squash shell with the shredded cheese, and bake them cut side up at 375° F for 8-10 minutes, or until cheese melts.
*Recipe courtesy of NatureSweet
Roasted Root Salad with Constellation™ Tomatoes
Carrot, squash, turnip, tomato and pumpkin flavors come together in an autumn harmony. This filling dish is crowd-pleaser at any family dinner. Keep it in mind as Thanksgiving comes around, too!
We used Constellation™ Tomatoes in this dish for a pop of extra color and flavor. Remember to leave them out of the dish during the first phase of roasting, otherwise they’ll break down in the oven.
Ingredients:
- 16.5-oz. container NatureSweet® Constellation™ tomatoes
- 4 cups butternut squash, peeled and diced
- 3 large carrots, peeled and cut into bite-sized pieces
- 2 parsnips, peeled and cut into bite-sized pieces
- 2 turnips, peeled and cut into bite-sized pieces
- 3 tbsp. olive oil
- Salt and pepper to taste
- 2 tbsp. fresh rosemary, chopped
- 1 bag baby arugula
- 2 tbsp. balsamic vinaigrette
- Roasted pumpkin seeds (optional)
Directions:
- Preheat oven to 350°F. Place the squash, carrots, parsnips and turnips on a sheet tray, drizzle with olive oil and sprinkle generously with salt and pepper. Bake for 30 minutes.
- Add the tomatoes to the sheet pan, and toss to combine all the vegetables. Add another drizzle of olive oil. Bake for another 20 minutes
- Remove the vegetables, and allow to cool. Toss the roasted vegetables and tomatoes with the arugula and a bit more olive oil and vinaigrette. Top with roasted pumpkin seeds (optional).
*Recipe courtesy of NatureSweet
We also used tropical avocados in our recipes. They pair with just about everything so we highly recommend having a couple on hand at all times. Smooth-skinned tropical avocados are double or triple the size of typical avocados, perfect for slicing up in any dish. They’re a great value and can help you eliminate more food waste from your home.
What’s something almost everyone can agree on? The SweeTango Apple from Applewood Fresh, that’s what! Over 98% of people who tried the SweeTango Apple said it was at least one of their favorite apples, if not their very favorite. The SweeTango Apple holds the Guinness World Record for the loudest apple crunch. There’s nothing like a satisfyingly crunchy apple!
Look for SweeTango apples now at your local grocery store. Use the store locator here.
SweeTango Apple Ring Sandwiches for Kids
We got creative in our Indy Style fall flavors with the SweeTango Apple Ring Sandwich. Rather than put a slice of apple inside a ham sandwich, we put the ham sandwich in the apple! The tangy sweetness of the apple pairs perfectly with ham and cheese for a delightful and unique flavor your kids will love.
Ingredients:
- 2 SweeTango Apples
- Slices of Ham
- Slices of Turkey
- Slices of Cheese
Directions:
- Wash, core, and slice the apples to create apple rings.
- Assemble sandwiches: place meat and cheese in between two apple rings.
SweeTango Apple Ring Sandwiches for Adults
Apple ring sandwiches aren’t just for kids. We put a grownup twist on them with some smoked fish and cream cheese. This taste of Scandinavian cuisine fits perfectly in our Indy Style fall flavors and it’s easy to put together.
Ingredients:
- Smoked salmon or ahi tuna
- cream cheese
Directions:
- Wash, core, and slice the apples to create apple rings.
- Assemble sandwiches.
Infused SweeTango Vodka + Cocktail
Since March, infused vodka has been one of our most popular recipes. And we can all guess why! This recipe is easy and creates a delicious infused vodka for some tasty martinis. Pour your favorite vodka into a jar with some SweeTango Apples and let it rest for at least 24 hours or up to four days. Our martinis also use elderflower liqueur, which brings out the sweetness of the apples.
Ingredients:
- SweeTango infused Vodka
- Elderflower Liqueur
- SweeTango Apples
- Garnish:
- 1 Lemon for Twist
- SweeTango Slice
What was your favorite Indy Style fall flavor? We’d love to know what you’re cooking up this season! Share in the comments below or tag us in your food photos on Instagram @theproducemoms.
