As part of our Growing Minds @ University project, the Growing Minds team is a preceptor to Dietetic Interns during their community rotation. This fall Maddie from Lenoir-Rhyne University worked with us to provide local food and farm to school activities to our community. As part of her time with us she compiled some of her favorite fall recipes using local produce.
Fall Recipes with Seasonal Farmers Market Produce
by Maddie, Lenoir-Rhyne University Dietetic Intern
ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food. There are many reasons to buy local, but one of the best reasons is flavor. Produce that doesn’t travel far is fresher and Asheville’s local tailgate markets feature an abundance of farm fresh produce and artisan goods every week. Season to season, produce found at local markets are distinctive and inspirational to cook with. When the leaves start to fall and the air turns crisp, produce like winter squash, apples, onions, and leafy greens showcase the seasons best flavors. Fruity desserts, warm soups, and savory sides can compliment warm and cozy memories with your friends and family. Let these fresh autumn recipes kickstart your fall menu planning for this season and dig in!
Autumn Glow Salad
This plant-powered salad includes arugula, feta cheese, and nutrient-dense lentils. Also in the salad is the seasonal local produce item butternut squash, which is a great source of immune-boosting vitamin C, eye-healthy vitamin A, and potassium.
Keep an eye out for winter squash at your local farmers market!
Active Time 10 Mins
Total Time 40 Mins
Yield Serves 1 (serving size: 3 cups)
- 1 (1-lb.) local butternut squash, peeled and cut into 1/2-in. cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup dried green lentils
- 1/2 teaspoon cumin
- 1/2 teaspoon red wine vinegar
- 2 cups local arugula
- 1 tablespoon crumbled local feta cheese
- 2 tablespoons tahini dressing
- Preheat oven to 400°F.
- Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to combine. Spread mixture in a single layer on a foil-lined baking sheet. Bake at 400°F for 28 to 30 minutes, flip once halfway.
- While the squash bakes, place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain. Stir in remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.
- Arrange arugula on a plate.
- Top with butternut squash, cooked lentils, and cheese. Drizzle tahini dressing over top.
Skillet Apple Chicken Thighs
Delicious, simple, beautiful, and healthy, this meal is perfect for getting into the swing of the fall season and conveniently comes together in one pan. One pot meals help the flavors cook together wonderfully, and you can enjoy the fall weather while shopping for apples and onions from the market!
Active Time 25 Mins
Total Time 25 Mins
Yield Serves 4 (serving size: 1 thigh and 2/3 cup apple mixture)
- 1 1/2 tablespoons olive oil
- 4 (4-oz.) skinless, boneless chicken thighs
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 cup unsalted chicken stock
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh sage
- 1 1/2 teaspoons chopped fresh rosemary
- 2 medium local apples, thinly sliced
- 1 small local red onion, thinly vertically sliced
- Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until chicken is done. Remove from pan.
- Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining salt and pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return chicken to pan; cook 3 minutes or until liquid is reduced by half.
Apple, Goat Cheese, and Pecan Pizza
Feeling adventurous? Try this off the beaten path apple, goat cheese, and pecan pizza. The apples and arugula are seasonal produce items that can be found at your local farmers market! The ingredients melt together in a blend of flavors for an exclusively fresh and tasty dinner.
Yield Serves 6 (serving size: 1 wedge)
- 1 (1-pound) six-grain pizza crust
- Cooking spray
- 3 cups thinly sliced local Fuji apple (8 ounces)
- 1 cup (4 ounces) crumbled local goat cheese (substitute feta)
- 2 teaspoons chopped fresh thyme
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon lemon juice
- 1 1/2 teaspoons honey
- 2 cups local baby arugula
- 3 tablespoons chopped pecans, toasted
- Preheat oven to 450°.
- Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.
- Combine oil, dijon mustard, lemon juice and honey in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.