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Celeb Chefs Reveal: "My Favorite Healthy Fall Recipe"

You've seen them on television or heard about their celebrated restaurants—and now we're bringing their award-winning recipes to your kitchen. We asked 11 celebrity chefs to give us their favorite healthy recipes for fall. From a stuffed acorn squash to a tasty green salad, each of these dishes offers a perfectly wholesome meal.

Suzanne Goin: Braised Brussels Sprouts with Pancetta, Balsamic, and Breadcrumbs
Brussels sprouts are brimming with essential vitamins and fiber. This recipe transforms the mini cabbage-like greens into a gobble-worthy side that's one of Suzanne Goin's favorite holiday dishes. The chef/owner of restaurants The Hungry Cat, Lucques, A.O.C. and Tavern in Los Angeles, California, Goin adds pancetta and balsamic vinegar to enhance the flavor of the sprouts, then braises them for maximum tenderness.

Ingredients:

3/4 c. fresh breadcrumbs
1 tsp. thyme leaves
1/4 c. extra-virgin olive oil
2 tbsp. unsalted butter
1 lb. cleaned baby Brussels sprouts (or larger ones cut into halves or quarters)
1/4 lb. pancetta, small dice
2 tbsp. diced shallots
1 tbsp. minced garlic
6 tbsp. balsamic vinegar
1 c. veal stock
2 tbsp. chopped parsley

Directions:
Preheat oven to 375 degrees. Toss the breadcrumbs and thyme with 2 tbsp. olive oil and spread them on a cookie sheet. Cook the breadcrumbs in the oven, stirring frequently for 15-20 minutes, until golden brown. Heat a large sauté pan over medium-high heat. Add the butter and 2 tbsp. oil. When the butter has foamed, add the Brussels sprouts. Season with salt and pepper and toss the sprouts in the butter so that they brown evenly. When they are slightly soft, add the diced pancetta. Let it render and crisp slightly. Reduce the heat and add the shallots and garlic to the pan. Stir with a wooden spoon. You want the shallots to be translucent but not to get any color. Turn up the heat and add the balsamic vinegar. Reduce by 2/3 and add the veal stock. Cook the veal stock down until it glazes the sprouts. Taste for seasoning and finish with the chopped parsley. Remove to a platter and scatter the breadcrumbs over the top.

Makes 4 servings as a side

Sam Talbot: Mashed Sweet Potatoes
Sweet potatoes are one of fall's greatest comfort foods. The orange tuber is rich in vitamin A and complex carbohydrates, and as a bonus it's also known as a diabetes-friendly food. Sam Talbot, executive chef at Imperial #9 in New York City and Surf Lodge in Montauk, New York, included this tasty recipe in his book, The Sweet Life: Diabetes Without Borders. Talbot, a diabetic himself, uses a sugar alternative to trim calories. "Plantains and Truvia natural sweetener give the dish a brightened flavor and sweetness, while keeping calories in check at about 200 per serving," Talbot says. "Serve alongside a roasted pork loin or turkey and greens, and you've got a perfectly complete meal that's great for fall and holiday menus."

Ingredients:

2 lbs. sweet potatoes, peeled and cut into cubes
1 lb. mashed sweet plantains or bananas
1 stick (1/4 lb.) unsalted butter
1 grapefruit, zested and juiced
1/2 to 1 c. low sodium chicken stock
1 c. vanilla almond milk (or 1 c/ skim milk plus 1/2 tsp. vanilla extract)
1/4 c. Truvia® natural sweetener (or 14 packets)
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
Salt and freshly ground pepper to taste

Directions:
Boil potatoes until tender. Drain and keep to the side. Return the pot to the burner over medium heat. Add butter and plantains to the pot and cook for about 5 minutes. Add the juice of 1 grapefruit to the pot. Save the zest. Add sweet potatoes, 1/2 c. chicken stock, almond milk and Truvia® natural sweetener to the pot. Mash together until well combined. Add remaining 1/2 c. chicken stock in small increments to desired consistency. Season with nutmeg, cinnamon, salt, pepper and grapefruit zest to your taste.

Makes 8 cups or 16 servings

Curtis Stone: Cranberry Almond Crunch and Pear Crumble
Host of Top Chef Masters and America's Next Great Restaurant Curtis Stone repurposes a fiber-packed breakfast cereal as a wholesome fall dessert, combining juicy pears and a crunchy sweet-tooth-satisfying topping. The Australian chef/author advocates the health benefits of cooking with whole grains. "To add texture and flavor, integrate different kinds of whole grains throughout your meals," Stone says. "Quinoa, whole grain oats, and barley introduce new flavors and colors, making your meal more exciting."

Ingredients:

For the crumb topping:

3/4 c. all-purpose flour
1/4 c. granulated sugar
Pinch of salt
1 stick (8 tbsp.) chilled unsalted butter, cut into small pieces
1 1⁄4 c. Post Great Grains Cranberry Almond Crunch cereal

For the fruit filling:
3 tbsp. granulated sugar
1 tsp. all-purpose flour
Pinch of salt
1⁄2 vanilla bean, split lengthwise
2 1⁄2 lbs. (about 5) medium Anjou or Bosc pears, peeled, each cut into 8 wedges, cores and stems removed
Plain yogurt or vanilla ice cream

Directions:
To make the crumb topping: Preheat the oven to 350 degrees. Whisk the flour, sugar and salt in a medium-size bowl to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Carefully mix in the cereal. Set aside.

To make the fruit filling: Whisk the sugar, flour and salt in an 8-inch square baking dish to blend. Scrape the seeds from the vanilla bean into the sugar mixture. Whisk to blend the vanilla seeds into the sugar. Add the pears and toss to coat. Arrange the mixture evenly in the dish. Sprinkle the crumb topping evenly over the pear mixture. Bake for 1 hour, or until the fruit is tender and the topping is golden brown. Allow the crumble to cool for 10 minutes. Spoon the crumble into bowls and serve warm with yogurt or ice cream.

Makes 8 servings

Jean-Georges Vongerichten: Butternut Squash with Balsamic and Chile Panko Crumbs
Butternut squash, a classic fall food, is boiled whole and seasoned in this recipe, resulting in a texture both satisfyingly soft and crunchy. Jean-Georges Vongerichten, the French chef and restaurateur of establishments like New York's Mercer Kitchen and The Mark, is also the author of Home Cooking With Jean-Georges: My Favorite Simple Recipes. Vongerichten flavors the nourishing squash with chile, panko crumbs, and a splash of cheese, making this a rich-tasting side dish. "The squash ends up cooking beautifully, becoming juicy and tender with zero effort," he says.

Ingredients:

1 large butternut squash (about 2 1/2 lbs.)
2 tbsp. balsamic vinegar
5 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 c. panko crumbs
1 1/2 tsp. fresh thyme leaves
1/2 tsp. crushed red chile flakes
1/4 c. freshly grated Parmigiano-Reggiano cheese

Directions:
Bring a large stockpot of water to a boil. Add the whole squash and cook, partially covered, until tender, about 45 minutes. (A knife will pierce the flesh very easily.) Drain, cool slightly, then remove and discard the stem and peel. Reserve the seeds, removing and discarding the strings. Transfer the flesh to a large serving dish and mash with a fork into an even layer. Drizzle the vinegar and 2 tbsp. oil over the squash, and season with salt and pepper. Heat 3 tbsp. of the squash seeds in a large skillet over medium-low heat until dry. Add 1 tbsp. oil and a pinch of salt and toast, tossing occasionally. When the seeds begin to pop, partially cover the pan. Continue toasting until golden brown, about 3 minutes, then transfer to a plate. In the same skillet, heat the remaining 2 tbsp. oil over medium heat, then toss in the crumbs. When well coated, stir in the thyme, chile, and 1/4 tsp. salt. Toast, tossing occasionally, until golden brown and fragrant, about 5 minutes. Remove from the heat and stir in the cheese and toasted seeds. Spread the crumb mixture over the squash in an even layer and serve immediately.

Makes 8 servings

Alex Guarnaschelli: Fall Green Salad
This salad makes the most of the season's best produce; Alexandra Guarnaschelli, host of The Cooking Loft with Alex Guarnaschelli and Alex's Day Off, as well as a contestant on The Next Iron Chef, recommends a mix of hearty greens, such as escarole, radicchio, arugula, and endive for fall. "I love this recipe because you can easily remove the cheese and add roasted chicken or fish in its place," says Guarnaschelli, who also serves as executive chef of Butter and The Darby in New York City. "The salad's versatility can make it chocked with protein or little treats. Whatever you choose, the recipe works well with how you might like to eat on any given day. Part of health is variety!"

Ingredients:

For the dressing:
2 egg yolks
1/2 tsp. kosher salt
1 tsp. Dijon mustard
1 tsp. honey
1 tbsp. lemon juice
1 tbsp. white wine vinegar
3/4 c. extra-virgin olive oil

For the salad:
1 1/2 lbs. seedless red grapes, stemmed, washed and dried
1 tbsp. extra-virgin olive oil
1 1/2 c. chopped walnuts, toasted
1 c. celery stalks (the inner yellow ones), cut into 1/2 inch "half moons"
2 heads green leaf lettuce, leaves separated, washed and dried
1/2 c. crumbled or sliced blue cheese

Directions:
Preheat oven to 350 degrees. In a blender, combine egg yolks, salt, honey, lemon juice and white wine vinegar. Blend until smooth and, with the blender running, pour the olive oil steadily and slowly through the top. When all of the oil has been added, stop the blender. Transfer to a bowl and taste for seasoning. In a medium bowl, toss the grapes with olive oil. Arrange in a single layer on a baking sheet and bake in the oven until they skins start to wrinkle, 12-15 minutes. Remove from oven and set aside to cool. Toss walnuts, celery, lettuce leaves, cheese and grapes in a bowl with a pinch of salt and pepper. Add the dressing and toss to coat. Serve immediately.

Makes 6-8 servings

Guy Fieri: Roasted Acorn Squash with Turkey Sausage, Peppers, and Goat Cheese
Guy Fieri, Food Network star, restaurateur, and author of Guy Fieri Food: Cookin' It, Livin' It, Lovin' It, couples sweet squash with savory turkey sausage in this nutritious entrée. Acorn squash is the foundation of this fall dish—and for good reason! The vegetable boosts the immune system and is celebrated for its powerful antioxidant properties. Lean turkey sausage, used as stuffing in the squash, also serves as a healthier, low-cal meat option.

Ingredients:

For the turkey sausage:
2 tsp. thyme leaves
2 tsp. rubbed sage
2 tsp. kosher salt, plus more to taste
1 tsp. freshly cracked black pepper, plus more to taste
1/4 tsp. cayenne pepper
1 lb. lean ground turkey

For the acorn squash and vegetables:
3 acorn squash, cut in half
3 tbsp. olive oil
1 1/2 tsp. fine sea salt, plus more for seasoning
1 tsp. freshly cracked black pepper, plus more for seasoning
1 tbsp. unsalted butter
2 c. 1-inch-sliced green cabbage
1 red bell pepper, seeded and cut in 1/4-inch-wide strips
1 yellow bell pepper, seeded and cut in 1/4-inch-wide strips
1/2 large sweet onion, cut into 1/4-inch slices
1 tbsp. minced garlic
4 oz. soft goat cheese (about 1/2 c.)
2 tbsp. chopped flat-leaf parsley for garnish

Directions:
To make the turkey sausage, combine the thyme, sage, salt, pepper, and cayenne in a medium bowl. Add the turkey and mix well. Cover and refrigerate for 8 to 24 hours. To prepare the squash, preheat the oven to 375 degrees. Trim the ends off the squash so that it will sit flat. Scrape the seeds and membranes from inside the squash halves (if you go through the end, don't worry). Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel. Place the squash halves cut side up on a baking sheet, drizzle with 2 tbsp. olive oil, and sprinkle with 1 tsp. of the salt and the pepper. Place the seeds on a separate baking sheet or prepare a separate foil sheet for them to roast on. Place the squash and the squash seeds in the oven.

Roast the squash for 30 to 35 minutes, or until golden around the edges and a knife can be inserted easily into the flesh. Remove from the oven but leave the squash on the baking sheet. Stir the seeds every 5 minutes and check them for doneness after 15 to 20 minutes; you want them to be crisp and golden brown. Remove from the oven and sprinkle the seeds with the remaining 1/2 tsp. salt.

Heat a large skillet over medium-high heat and pour in the remaining 1 tbsp. olive oil. When hot, add the turkey, making sure to leave large chunks, about 1 inch across. Let the chunks brown, then turn and cook through, 8 to 10 minutes. Transfer to a plate and keep warm. In the same pan, melt the butter over medium-high heat. Add the cabbage and cook until it starts to color and wilt, about 4 minutes. Add the peppers and onion and cook for 6 to 8 minutes, until the onions are soft and the peppers are still a little al dente. Add the turkey and the garlic. Cook for 2 to 4 minutes more to blend the flavors. Adjust the seasoning with salt and pepper if necessary. Turn the oven to a low broil. Divide the turkey mixture among the squash halves. Crumble the goat cheese over the tops, sprinkle with the roasted squash seeds, and place under the broiler just until the cheese is warm. Garnish with a bit of parsley and serve immediately.

Makes 6 servings

Nadia G: Turkey and Butter Bean Cassoulet
You may recognize Nadia G from her hosting duties on Bitchin' Kitchen, but the chef is also the author of Nadia G's Bitchin' Kitchen: Cookin' For Trouble, where she puts her own spin on the meat-heavy French stew or casserole called cassoulet. "Creamy butter beans, juicy turkey legs—this hearty family dinner has such huge flavor it'll make you forget it's low-fat," she says. In addition to protein-rich beans and turkey legs, the dish uses healthy herbs like thyme and parsley.

Ingredients:

4 turkey legs
1/2 c. cooked butter beans
8 slices turkey bacon
5 1/2 c. low sodium chicken stock
3 1/2 c. San Marzano tomatoes
5 yellow onions, chopped
2 cloves garlic, minced
1 sprig fresh thyme
1/4 c. flat-leaf parsley, chopped
1 bay leaf
2 tbsp. canola oil
2 tbsp. maple syrup
Big pinch of paprika
Freshly cracked pepper
1/4 tsp. salt

Directions:
Preheat oven to 325 degrees. Heat oil in a large non-stick pan on medium-high heat. Add turkey legs, paprika, cracked pepper and salt. Pan sear for a few minutes on each side until golden. To a roasting pan, add 4 c. chicken stock, 2 c. tomatoes, maple syrup, onions, garlic, thyme, parsley, bay leaf and butter beans. Stir to blend. Add pan-seared turkey legs, cover and cook at 325 degrees for 2 hours. Every half hour add 1/2 c. chicken stock and 1/2 c. crushed tomato to the roasting pan. To cook turkey bacon, slice into 1/4 inch strips. Render on medium heat for 10 minutes or until golden and crispy. Drain. Garnish cassoulet with crispy bacon pieces.

Makes 4 servings

Chloe Coscarelli: Harvest-Stuffed Portobello Mushrooms
As the first vegan chef to win Cupcake Wars and author of cookbook Chloe's Kitchen, slated for release in March 2012, Chloe Coscarelli creates scrumptious recipes with vegan-friendly ingredients. Her portobello mushroom entrée is the perfect example; the juicy mushrooms supply as much potassium as a banana and form the basis of a savory fall meal. "This is the perfect dish for any table that needs a veggie option," Coscarelli says. "I love it because it's easy to make and transports well if you're bringing it to a party. Plus, it's hearty, flavorful, and packed with protein!"

Ingredients:

2 tbsp. olive oil, plus extra for brushing
1 onion, finely chopped
1 c. cashews
4 cloves garlic, minced
1 c. cooked brown rice (or grain of choice)
1 can lentils, rinsed and drained
1/4 c. breadcrumbs
1/2 c. vegetable broth
1 tsp. dried basil
1 tbsp. fresh thyme leaves, plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced into thin rounds
Sea salt
Freshly ground black pepper

Directions:
Preheat oven to 350 degrees. In large skillet, heat 2 tbsp. oil over medium-high heat and add onions and cashews. Season with salt and pepper. Sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes until fragrant. In a large bowl, combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. Brush both sides of mushrooms caps lightly with olive oil and place top-side-down on a lightly oiled sheet pan. Stuff mushrooms with about 1/2 c. of the lentil stuffing, then press one tomato slice on top of the stuffing. Bake for approximately 30 minutes, or until the stuffing is browned and mushrooms are cooked through. Garnish with extra fresh thyme leaves.

Make ahead tip: The lentil stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a baking sheet the day before. Bake and finish the stuffed mushrooms right before serving.

Makes 6 servings

Todd English: Pan-Seared Tuna with Olive Vinaigrette and Roasted Tomatoes
Todd English is the host of Food Trip with Todd English and author of Cooking In Everyday English, The ABCs of Great Flavor at Home. The chef/restaurateur makes a light but full-flavored dish out of tuna, which is low in fat and calories. "This dish is a classic recipe from my Olives restaurants," English says. "It's a combination of delicious and fresh Mediterranean flavors with my favorite tuna. An important tip when buying tuna—look for bright, freshly colored fish that smells like the sea. When cooking, make sure your pan is very hot so you get a beautiful seared crust while leaving the fish rare in the middle." English suggests pairing the dish with your favorite pinot noir for the perfect meal.

Ingredients:

1/2 c. Kalamata olives, pitted and chopped
1/2 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
2 tsp. shallots, chopped
2 tsp. fresh rosemary, chopped
2 tsp. fresh flat-leaf parsley, chopped
1 tsp. anchovy fillets, chopped
1 tsp. capers, drained and chopped
1 tsp. kosher salt, divided
1 1/4 lb. sushi-grade tuna loin
1/2 tsp. freshly ground black pepper
1 tbsp. extra-virgin olive oil
8 roasted tomatoes, halved

Directions:
Stir together first 8 ingredients and 1/2 tsp. salt in a bowl until well blended. Sprinkle fish with pepper and remaining 1/2 tsp. salt. Cook in 1 tbsp. hot oil in a heavy sauté pan over high heat 1 minute on each side (rare) or to desired degree of doneness. Transfer fish to a plate, and let stand 3 minutes. Cut into 4 equal pieces. Divide roasted tomatoes among 4 individual serving plates. Top with fish, and drizzle with desired amount of vinaigrette. Reserve any remaining vinaigrette for another use.

Note: Vinaigrette may be made up to 1 day ahead and chilled until ready to serve. Serve at room temperature.

Makes 4 servings

Susan Feniger: Baby Beets with Kumquat, Mint, and Coriander
This beet salad serves up both a plateful of nutrients and an explosion of fall color. Containing a soluble fiber called pectin, beets are a power food that can help keep your digestive system on track. Top Chef Masters contestant Susan Feniger, who's also the chef/owner of Street and Border Grill in Los Angeles, California, created an easy—but delicious—recipe harnessing all the nutritional benefits of the root vegetable. "Beets are one of those vegetables that take almost no preparation," Feniger says. "This dressing would be delicious on potatoes, cauliflower, or almost any vegetable. If you don't have kumquats, you could replace with fresh lime and oranges or even grapefruit."

Ingredients:

2 lbs. baby beets in assorted colors
Kosher salt
1 red onion, thinly sliced
1 tbsp. chopped mint leaves
3 tsp. crushed coriander seed, toasted
20 kumquats, washed and quartered
1 tbsp. Dijon mustard
1/4 c. extra-virgin olive oil
1/2 c. orange juice
Juice of one lemon
1/2 tsp. kosher salt

Directions:
Place beets in saucepots in water to submerge (separate pots for different colors). Add 1 tbsp. salt for every 4 c. water. Bring to boil, then lower heat to simmer. Cook for 1 hour or until fork tender. Drain the water and set aside beets to cool to a temperature where you can handle them. With a towel, or paper towel, rub the beets. Skin should slide off easily. Cut beets into quarters and place in a mixing bowl with slivered onions and kumquats. In a separate bowl, combine the remaining ingredients and mix well into a flavorful vinaigrette. Add to the beet bowl and toss all together. Serve room temperature or chilled.

Makes 6 cups

Christina Tosi: Cereal Milk Panna Cotta
Christina Tosi, founding chef of Momofuku Milk Bar in New York City and author of the cookbook Momofuku Milk Bar, made a few healthy tweaks to her famous cereal milk panna cotta recipe just for us! "We love using a local organic whole milk, but a skim milk would work great," she says. When you're feeling indulgent, but don't want to splurge on too many calories, her two-part recipe makes a deliciously creamy dessert or breakfast. "Serve the panna cotta with your favorite fresh breakfast fruit," Tosi suggests. "Banana slices, fresh berries, and kiwi are some of my favorites."

Ingredients:

For the cereal milk:
2 3/4 c. cornflakes
3 3/4 c. cold milk
2 tbsp. light brown sugar, tightly packed
1/4 tsp. kosher salt

For the panna cotta:
1 1/2 gelatin sheets
1 1/4 c. cereal milk
1 1/2 tbsp. light brown sugar, tightly packed
1/4 tsp. kosher salt

Directions:
For the cereal milk: Heat the oven to 300 degrees. Spread the cornflakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Transfer the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature. Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve (we compost the cornflake remains or take them home to our dogs!). Whisk the brown sugar and salt into the milk until fully dissolved. Store in a clean pitcher or glass milk jug, refrigerated, for up to 1 week. Toasting the cornflakes before steeping them deepens the flavor of the milk. Taste your cereal milk after you make it. If you want it a little sweeter, don't be shy; add a little more brown sugar. If you want a more mellow cereal milk, add a splash of fresh milk and a pinch of salt.

Makes 2 1/2 c

For the panna cotta: Bloom the gelatin. Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, brown sugar and salt until everything is dissolved, being careful not to incorporate too much air into the mixture. Put 4 small glasses on a flat, transportable surface. Pour the cereal milk mixture into the glasses, filling them equally. Transfer to the refrigerator to set for at least 3 hours, or overnight. Powdered gelatin can be substituted for the sheet gelatin: use 3/4 tsp.

Makes 4 servings