Tapp’s Recipes

I am always sad to see August in my rearview mirror, with long, hot beach days and carefree, late-night cookouts in the past. Coming up are shorter days, chillier weather and a return to school routines. But with the cool breezes of September come the best vegetables of the year.

The fall bounty promises cauliflower, broccoli, Brussels sprouts, pumpkin, turnips, parsnips, sweet potatoes and beets, all hearty vegetables loaded with nutrients to fortify the body for the long winter. Here are a few favorite fall heroes:

This pie tastes like decadence. The best part is this pie is rich in anti-oxidants, vitamins and minerals as well as healthy fats for your brain. Though not low in calories, this pie is dense with nutrients and will fulfill your desire for sweet without killing your blood sugar balance. The strawberries can be replaced by any fruit. I like to make this pie in season. Strawberries or cherries in June, blueberries or raspberries in July, blackberries or peaches in August

Life is to be lived. Food is to be loved. Indulge sometimes- just do it wisely.

I call them vanishing kale chips because they do! Seriously. In like 2 seconds. You have never seen a bunch of kale disappear as quickly as this does. The chips are crispy, salty, and oh so satisfying.

Fresh pesto tastes like summer on a fork. The best part about it is that it can be made out of anything you want – or happens to be in your kitchen. The basic rule is that Pesto must have a good quality oil, a vegetable or herb, garlic, salt and a nut. Traditionally pesto is made from basil and pine nuts but you can really use your imagination here. Spinach and walnuts? Garlic scape and macadamia nut? Kale and pistachio? The sky is the limit.

Ice cream is one of summer’s great indulgences. Ice cream calls to mind warm summer days, laughter, and the sweet deliciousness dripping down the side of the cone faster than our tongues can catch it. The problem is that traditional ice cream is made of cream, sugar and often includes emulsifiers like Mono and Diglycerides as well as dyes, carrageenan and so-called “natural” flavors.

For centuries folk-lore has extolled the extraordinary healing properties of chicken soup. And for good reason. Vegetables retain the maximum amount of nutrients when cooked in soup. That is because you are eating both the vegetables, and the water they were cooked in. Soup really is, good food.

Kale is showing up everywhere these days. And for good reason. Ounce for ounce, kale ranks as one of the most nutrient dense foods on the planet. Packed with anti-oxidants, minerals and vitamins, kale is a heavy nutrition hitter.