4 Healthy Fall Recipes from the Farmer's Market (2024)

Ingredients
12 golden raisins
¼ cup citrus olive oil pinch crushed red pepper flakes
½ fennel bulb, thinly sliced on a mandolin pinch sea salt
1 Tbsp olive oil 12 root vegetable crisps (store bought or homemade)
1 pear, thinly sliced fresh brie or camembert cheese
1 Tbsp good grainy Dijon mustard

Soak the raisins in the citrus oil for 1 hour at a minimum. This can be done up to 3 days in advance. Store in an airtight container in the refrigerator. Allow to thaw to room temperature before serving.

Heat olive oil in a small skillet on medium high. Add the red pepper flakes to infuse the oil. Next add the fennel to the pan with a pinch of salt and sauté a few minutes until cooked down. Remove from pan and allow to cool.

To assemble, place a pear slice atop a crisp, followed by a dollop of brie, a golden raisin and a little but of fennel, stacking high. Top with a dot of Dijon and a drizzle of honey. Continue to assemble with remaining ingredients. Garnish with microgreens or fresh herbs.

Yields: 12

© Erin O'Leary Stewart, DEFINE foods

Ingredients
1 head cauliflower, chopped into bite-sized pieces
¼ cup olive oil sea salt & freshly ground black pepper
1 good pinch red pepper flakes
3 cloves garlic
2 minced shallots
2 finely-chopped celery stalks, cut into bite-sized pieces on a bias
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground clove
1 splash mirin
2 cups low-sodium vegetable broth
1 piece kombu
2 Tbsp pure maple syrup
Juice from ½ lemon
¼ cup toasted hazelnuts, chopped
1 Tbsp hazelnut oil
1 Tbsp golden raisins
1 few sprigs fresh parsley
Flaky sea salt, for garnish

Preheat the oven to 375° F.

Toss the cauliflower pieces in a large bowl with 2 Tbsp. olive oil, sea salt and pepper. Spread out on a half sheet pan and roast for about 25 minutes, until crisp and golden brown. Set aside.

Meanwhile, heat the remaining oil in a medium pot and add the red pepper flakes to infuse the oil. Add the shallots, ½ of the celery, garlic and spices and sauté a few minutes until shallots are translucent. Once ingredients start to stick to the pot, add the mirin and deglaze the pan by scraping up the small bits with a wooden spoon. Next, add the broth and kombu piece. Bring to a boil, reduce heat, and simmer for 15- 20 minutes until heated through and flavored.

Combine ¾ of the roasted cauliflower with the broth mixture in a blender. Blend until smooth, adding the maple, lemon juice and more sea salt, to taste.

Pour into bowls and garnish with hazelnuts, celery, raisins, parsley flaky salt, and drizzle of hazelnut oil.

Serving Size: 2

© Erin O'Leary Stewart, DEFINE foods

Ingredients
2 acorn squash, sliced into 1/4-inch rings
½ bunch red grapes
1 large shallot, thinly sliced
3 sprigs fresh thyme, picked
2 tsp Dijon mustard
1 Tbsp pure maple syrup
1 Tbsp apple cider vinegar
¼ cup olive oil sea salt and freshly ground black pepper
1 cup millet
2 cups water
1 handful autumn greens ½ cup toasted and chopped walnuts

Preheat oven to 400° F.

Make the dressing: Whisk together the Dijon, maple and vinegar. Drizzle in the olive oil , whisking to combine. Season to taste with sea salt and pepper. Set aside.

Make the Millet: Place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.

Roast: Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.

To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.

Serving Size: 4

© Erin O'Leary Stewart, DEFINE foods

Ingredients
2 cups Spelt flour (or other flour of choice)
3/4 tsp sea salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp freshly ground nutmeg
1/4 tsp ground cloves
1 cup persimmon puree*
1 cup canola oil
1 1/3 cups maple sugar (or other sugar of choice)
3 eggs
3/4 cups chopped walnuts (optional)

Preheat oven to 325° F. Grease and fit loaf pan with parchment paper. Set aside.

Whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large bowl. Set aside.

In a separate bowl, whisk together the persimmon puree, oil, and sugar until well-combined. Add in the eggs one at a time, whisking well after each addition.

Gradually add the wet ingredients into the dry ingredients. Fold in the walnuts, stirring just until combined. Do not over-mix.

Pour the batter into the prepared pan. Bake for 50 – 60 minutes, until a toothpick inserted into the center comes out clean.

Remove from oven and let cool for 10 minutes before removing from the pan. Let cool completely on a wire rack before serving.

*To make persimmon puree, remove the skin and seeds from about 5-6 ripe persimmons and puree in a food processor until smooth. 


Yields one 9×5-inch loaf

© Erin O'Leary Stewart, DEFINE foods