In Season: November

November is when the market turns jewel-toned. These are the five things I reach for all month, and where they end up in my kitchen.

Pomegranates

I score the skin and break it open in a bowl of water: the seeds sink and the pith floats. A handful scattered over anything makes it look like a celebration.

• Rainbow Grain Bowl

Winter squash

Butternut is my everyday squash. Peel it, cube it and roast it until the edges turn golden. It stands in for sweet potato in almost anything.

• Roasted Vegetable Tray (swap it in for the sweet potato)

Pears

A ripe pear gives a little at the neck. I slice one over yogurt or oats, or eat it standing at the counter, which might be the best way.

• Superfood Yogurt Bowl
• Strawberry Complete Overnight Oats

Citrus

Clementines are everywhere now, and blood oranges start to arrive. A squeeze of lemon or lime is what wakes up a salad or a green smoothie.

• Lemony Chickpea Salad
• Everyday Green Smoothie

Brussels sprouts

Halved and roasted cut side down on a hot tray, they turn crisp and nutty. I tuck them onto the tray with everything else.

• Roasted Vegetable Tray

See you on the first of next month for December.