The fall harvest makes for a great time in the dining rooms of Charleston. Chefs are getting creative with pumpkin, collards, beets, and broccolini. 

Over at Al Di La in West Ashley, Chef Joaquin Bustos is celebrating veggies all month long for National Vegetarian Month. On the menu is a bright arugula salad with golden beets, white acre peas, tomatoes, and radishes, but our eye is on the fresh ravioli stuffed with chestnuts and pumpkin with brown butter and sage. 

Earlier this week we lapped up a bowl of minestrone at FIG. Made with Tuscan kale and pumpkin, the soup was hearty and hopefully healthy. Elsewhere on the current menu is a mustard-crusted pumpkin swordfish with sautéed greens that was a favorite at our table.