The Farmers Market inspires our Bicoastal Chefs
This is where the meal planning begins!
Enjoying autumn’s bountiful harvest equals the perfect time to gather family and friends for a wholesome, home-cooked meal. Take advantage of your local farmers market to ensure the most in-season and tastiest foods of the season. From farm to table, we’ve put together a healthy dinner that will never go out of style.
1 (5 to 6 pound) organic roasting chicken
Freshly ground black pepper
1 bunch fresh poultry herb seasoning (3-4 sprigs each of thyme, sage and rosemary)
1 bunch fresh thyme
1 lemon, halved
1 large head garlic, cut in half crosswise
2 tablespoons butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb fennel, tops removed, cut into wedges
This easy chicken recipe will be a favorite you will want to cook again and again. The fresh herbs and vegetables season the bird perfectly and the presentation is beautiful.
• Preheat oven to 425 degrees.
• Remove the chicken giblets. Remove any excess fat and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with poultry herb seasoning, both halves of lemon, and all the garlic.
• Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
• Place the onions, carrots and fennel in a roasting pan. Toss with salt, pepper, fresh thyme and olive oil. Spread vegetable mixture around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1½ hours, or until the juices run clear.
• Remove the chicken and vegetables to a platter and cover with aluminum foil for about 15 minutes. Slice the chicken and serve it with the vegetables.
3 tablespoons olive oil, divided; add more for garnish
3 large leeks, cleaned and sliced; reserve 1 cup
1 medium head cauliflower, cut into florets
2 cloves garlic, minced
5 cups chicken broth
2 teaspoons salt
1 teaspoon fresh ground pepper
½ cup or more heavy whipping cream (optional)
This soup should be named “Cali-flower Soup” because it is super healthy and is made with absolutely no cream! However, we put cream as an option if you would like to add at the end to enrich flavor and texture.
• In a large pot, heat 2 tablespoons of the olive oil over medium-high heat. Add leeks (minus 1 cup) and sauté for 5 minutes or until beginning to become translucent. Add cauliflower and garlic and cook for 8 minutes more, until beginning to soften.
• Add chicken broth and bring to a boil. Reduce to a simmer and cook for 20 to 25 minutes, until cauliflower is tender.
• Add salt and pepper and blend until smooth – in batches in a high-powered blender or with a handheld immersion blender – thinning with water to reach desired consistency.
• Optional: Cream can be added at this time according to taste. Keep warm.
• In a medium skillet, heat remaining 1 tablespoon olive oil over high heat. Add reserved leeks and sauté for 10 minutes or until beginning to get brown and crispy.
• Serve soup topped with crispy leeks and a drizzle of olive oil.
FRESH ARUGULA SALAD
1 5-ounce package of organic baby arugula
¼ cup olive oil
¼ cup freshly grated parmesan cheese
Pine nuts (optional)
A simple side salad that complements and rounds out all the flavors in this well-balanced meal. So easy and so good!
• Put arugula in a large serving dish and drizzle olive oil evenly over salad. Squeeze the juice of the lemon over salad.
• Sprinkle with parmesan cheese and toss ingredients together. Add pine nuts for extra flavor. Salt and pepper to taste.
ROASTED YAMS WITH HONEY, RED PEPPER FLAKES AND LIME YOGURT
½ cup Greek-style yogurt
Juice of 2 limes
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
3 medium to large yams
2-3 tablespoons honey
1 tablespoon crushed red pepper flakes
2 green onions (white and green parts), sliced thinly
This delicious, soul-satisfying recipe can be eaten alone! The flavors play off salty against sweet and spicy with a burst of creaminess.
• Preheat oven to 425 degrees.
• In a small bowl, combine the yogurt with the lime juice and 1 tablespoon of the olive oil. Season with sea salt and pepper. Set aside.
• Cut the yams lengthwise into 8 to 12 wedges. In a medium bowl, toss yams with the honey, ½ tablespoon red pepper flakes, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.
• Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.
• Transfer to a serving plate, drizzle yogurt over entire dish, and garnish with the green onions and remaining red pepper flakes. Season with flaky salt. Serve warm.
PUMPKIN CUPCAKES WITH CREAM CHEESE ICING
1 ½ cups whole wheat pastry or white whole wheat flour
½ teaspoon sea salt
1 teaspoon aluminum-free baking soda
1 teaspoon aluminum-free baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¾ cup pure maple syrup
1 cup pumpkin puree (not pumpkin pie filling) or half a 15-ounce can
1/3 cup melted butter or coconut oil
2 large eggs
¼ cup milk or water or almond milk
1 teaspoon pure vanilla extract
End the perfect wholesome meal on a sweet note with these healthy cupcakes, which can double as pumpkin muffins the next morning.
• Preheat oven to 350 degrees. Line a muffin pan with liners.
• Whisk together all dry ingredients.
• Using a blender, blend all wet ingredients.
• Add both wet and dry mixtures together until combined. Do not overmix.
• Scoop batter into muffin pan. Bake for 25-30 minutes or until tester comes out clean.