Autumn Recipes

Sort by Course:  Appetizers  Drinks  Entrees  Salads  Soups  All  

Sort by Season:  Spring  Summer  Autumn  Winter  

“Leche de Tigre” Lime-Marinated Ceviche
By Alejandro Morgan, Lolinda
Alice Waters’ Spicy Cauliflower Soup
By Alice Waters, Chez Panisse Restarant
Arugula, Fennel and Orange Salad
By
Aubergine (Eggplant) and Rice
By Lorenza De'Medici
Baked Pumpkin Squash (Zucca al Forno)
By Joyce Goldstein
Barley Risotto with Merguez Sausage and Peppers
By Chef/Owner Ali Barker
Beer-Pickled Vegetables
By Adam Dulye, Monk’s Kettle and Abbott’s Cellar
Beet, Pear and Almond Salad with Mint Dressing
By Alyssa Segersten
Blood Orange Margaritas
By Deb
Blue Heron Farms Salad with Green Goddess Dressing
By Santos Majano of Soif
Bruschetta with Blood Orange, Avocado and Arugula
By
Cabbage and Sausage Soup
By Santa Cruz private chef Jonathan Miller
California Stir Fry
By Joe Krammer- Dirty Girl Produce
Carrot and Ginger Soup with Quick-Pickled Beet
By Joe Yonan
Carrot-Beet Hash Cakes
By Jessica Goldman Foung, Sodium Girl's Limitless Low-Sodium Cookbook
Cauliflower with Brown Butter Bread Crumbs
By Inspired by Mama/Grandma Smitten
Charoset
By Evan Bloom, Wise Sons Jewish Delicatessen
Chicken Stock with Nettles
By Alyssa Segersten
Crab Louie Salad
By Rachel Ray
Creamy Almond Kale Smoothie
By Alissa Segersten
Creamy Summer Zucchini Soup
By Alissa Segersten
Enchiladas Verde
By Local chef, Rene Martinez
Escarole Salad
By Deb
Favorite Gluten-Free Chili Recipe
By Karina
Fennel, Prosciutto and Pomegranate Salad
By Deb
Fresh & Zesty Slow Cooked Salsa Chicken
By Eve Krammer of Dirty Girl Produce
Fresh Pasta with Arugula-Walnut Pesto
By
Ginger Beer
By Sandor Katz
Gingered Cranberry Campari Spritz
By Ashley Redfern
Green Garlic and Herb Salsa
By Carlo Espinas, Comstock Saloon
Green Garlic Toast
By Carlo Espinas, Comstock Saloon
Ground Yourself- Soup
By Santa Cruz community member, Tori Dillon
Holiday Rabbit
By Robin Myers-Colleen
Horseradish Spiked Red Bliss Potato Salad
By Karina
Jalapeño-Lime Kale Slaw
By Alyssa Segersten
Jose’s Fire Water!
By Joe KRammer- Dirty Girl Produce
Kale and Red Quinoa Salad
By Nava Atlas
Late Summer Corn and Poblano Salsa
By Fran Grayson of The Truck Stop
Lightly Pickled Fall Root Vegetables
By Alice Waters, Chez Panisse Restarant
Maple Butternut Bake
By Elizabeth Borelli
Maria Fresca
By Market Street Vegan
Mushroom Toast Appetizer
By
Napa Cabbage Salad with Buttermilk Dressing
By Deb
Pasta Salad with Smoked Chicken
By Chris La Veque of El Sachichero
Peaches n’ Honey Tea
By Kate Tietje
Pickled Lemon-Chile Artichokes
By Michael Siegel, Shorty Goldstein’s
Pseudo-Kombucha
By Santa Cruz community member, Tori Dillon
Red Lentil and Spinach Soup
By Jane
Rice and Turnip Soup
By Lorenza De'Medici
Roast Turkey with Bacon, Tarragon and Applejack Gravy
By Chris LaVeque of El Sachichero
Roasted Brussels Sprouts with Honey, Rosemary, and Hazelnuts
By Craig Stoll, Delfina
Roasted Potato Cauliflower Pasta
By SandyT
Roasted Radishes and Brussels Sprouts with Almond-Cilantro Chutney
By Elianna Friedman, CUESA Market Chef
Roasted Vegetable Chowder – Vegan + Gluten-Free
By Karina
Romanesco Soup
By
Seared Breakfast Poke
By Nate Essayas- H&H Fish
Soupe de Potimarron au beurre noisette (pumpkin soup with sage brown butter)
By Chez Pim
Super Smoothie
By Elizabeth Borelli
Uber Veggie Chili
By Catherine Wenzler of Teresa's Salsa
Wasabi Crab Cakes
By Maggie
White Bean and Wilted Greens
By author, Alice Waters
Winter Fruit Salad
By Gabriel Avila-Mooney