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Mouth Watering Fall Harvest Recipes from Our Readers

We had some delicious looking submissions to our call for fall recipes. Cie Bond, an artist and volunteer at the Levy Center raised gardens, went further and sent us a recipe incorporated into a fun collage. We hope you’ll find inspiration from these tasty recipes. Maybe they’ll find their way into your Thanksgiving spread this year.


Stuffed Acorn Squash with Quinoa and Pistachios

Quinoa, Feta and Pistachio-Stuffed Acorn Squash is a show stopping autumn side dish or vegetarian entrée that's elegant and easy to make!

Recipe: From a Chef’s Kitchen

Serves: 4


  • 4 small acorn squash, halved and seeds removed

  • 4 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1 cup quinoa, rinsed

  • 1/2 cup chopped fresh parsley

  • 1/2 cup feta, crumbled

  • 1/2 cup roasted, salted pistachios, chopped

  • 2 teaspoons red-wine vinegar

  • Pinch red-pepper flakes


• Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes. • Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.


Zucchini Bread

Naturally sweetened and dairy free!

Serves: 12


  • Nonstick cooking spray

  • 1 1/4 cup whole wheat pastry flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • Half a teaspoon ground cinnamon

  • Half a teaspoon salt

  • Three-quarter cup sugar

  • Two large eggs, beaten

  • 3rd cup canola oil

  • Third of a cup unsweetened applesauce

  • 1 teaspoon vanilla

  • 2 cups grated zucchini, squeezed of excess moisture

  • Quarter cup ground walnuts

Directions • Preheat oven to 350°. Spray a 9 inch loaf pan with nonstick cooking spray and set aside. In a large bowl, combine the flour, baking soda, baking powder, cinnamon, sugar and salt. In a separate bowl, whisk the eggs, oil, applesauce, vanilla, zucchini and walnuts together. Pour over the dry ingredients and stir to combine completely.

• Scrape the batter into the prepared loaf pan. Bake for one hour or until golden and done when tested with a toothpick. Cool in the pan for 15 minutes before turning out onto a rack to continue cooling.


Easy Tomato Pie

This impressive tomato pie has slices of vine-ripened tomatoes and a cheesy, herb-packed filling. The end result is creamy and savory—perfect for lunch, dinner, or even as a party appetizer.

Recipe: Erin Merhar via The Pioneer Woman

Serves: 6-8


  • 1 piece perfect pie crust, or 1 refrigerated pie crust (from a 14-oz box)

  • All-purpose flour, for dusting

  • 2 3/4 lb. medium tomatoes

  • 1 tsp. kosher salt

  • 1/2 c. mayonnaise

  • 1 large egg, plus 1 egg yolk

  • 2 tsp. hot sauce (optional)

  • 8 oz. shredded sharp cheddar cheese

  • 1/2 c. crumbled blue cheese

  • 3 scallions, chopped

  • 2 tbsp. chopped fresh parsley

  • 2 tbsp. chopped fresh dill

  • 1/4 tsp. ground black pepper

  • 1 1/2 tbsp. plain yellow cornmeal

  • Fresh herbs (such as dill, parsley or chives), for garnish

Directions • Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).

• Meanwhile, slice the tomatoes crosswise into ¼-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.

• While the tomatoes are draining, in a medium bowl, whisk together the mayonnaise, egg, egg yolk and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill and black pepper.

• Preheat the oven to 425˚. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with ½ of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.

• Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375˚ and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1½ hours.

• Top with additional herbs, if desired, then slice and serve.


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