Harvesting the Season: Fall Vegetables by Elizabeth Yarnell

Autumn has always been my favorite time of year. The fiery glory of the leaves during my college years in Maine. The alpenglow on the mountainsides near my home in the Rockies. Pumpkin patches and fresh apple cider straight from the press. Thanksgiving, the most important holiday tradition in my family, and all of the annual rituals of the harvest.

And, of course the abundance of end-of-summer vegetables in the markets. Zucchinis and other summer squashes, carrots, potatoes… they all come into their own in the early fall.

Celebrate the season with hearty, nutritious meals brimming with veggies. Try this infused one-pot meal that includes summer squash, bell peppers and tomatoes in a savory Italian recipe. It’s a quick and easy way to throw a weeknight meal together that even works if you use frozen boneless chicken pieces instead of fresh, as long as the pieces aren’t frozen together.

Feel free to substitute different vegetables into the mix; just try to exchange a green veggie for another green veggie, a yellow for a yellow, etc. to ensure a variety of nutrients in your meal.

Chicken Cacciatore - Servings 4

Ingredients

1/2 medium onion, sliced thinly and separated

1 (28-ounce) can tomatoes, chop, strain, and save juice

1 teaspoon each dried basil, oregano, and marjoram

2 cups orzo *

4 pieces chicken, bone-in or boneless, fresh or frozen

Salt and pepper, to taste

6 to 10 garlic cloves, peeled & chopped

1 small yellow squash, diagonal slices

1 small zucchini, sliced into medallions

1 small green pepper, julienne cut

1 small red pepper, julienne cut

2 tablespoons drained capers, optional

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