Celebrate autumn’s irresistible bounty of fresh produce with these delectable recipes. Our culinary genius Olivia Roszkowski transforms the most nutritious fall veggies into dishes that surprise and satisfy. Here’s the kicker—they’re easy to prepare. But no one at your table will know it. We think they elevate comfort food to a whole new level, Naturally.

AUTUMNAL RAMEN: BUTTERNUT SQUASH ‘NOODLES’, GINGER BOK CHOY & MISO SCALLION BROTH

Serves 4

GINGER BOK CHOY
2 tablespoons toasted sesame oil
1 inch piece ginger, peeled and minced (approximately 2 tablespoons)
3 cloves garlic, minced
1 bunch boo chop, chopped (approximately 3 cups)
1⁄4 teaspoon sea salt

Preheat toasted sesame oil in a medium pot over medium heat.
Add ginger and garlic and cook for 1 minute, taking care not to brown.
Add bok choy and salt and cook for an additional minute, or until slightly wilted.
Distribute greens between serving bowls.

MISO SCALLION BROTH
6 scallions (whites only), sliced (reserve greens for garnish) 2 pieces kombu
8 cups filtered water
1 small butternut squash, seeds removed and spiralized (approximately 3 cups)
1 tablespoon lemon juice
2 teaspoons sambal red chili paste
1⁄4 cup white miso
1 teaspoon sea salt

In the same pot, add the sliced scallion whites, kombu and water and bring to a simmer.
Add the squash ‘noodles’ and cook for 3 minutes, or until tender, taking care not to overcook.
Transfer ‘noodles’ to serving bowls and discard kombu. Remove broth from heat.
In a small bowl combine the lemon juice, chili paste, miso, and salt. If needed, use a small amount of broth to help form a uniform mixture. Stir liquid seasoning mixture into broth.
Pour broth into bowls over squash ‘noodles’ and greens.

TO SERVE
1 sheet nori, toasted and shredded using scissors 1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
reserved scallion greens, sliced

Garnish ramen bowls with sliced scallions, shredded nori, sesame seeds, and a drizzle of toasted sesame oil.

Good to know:
If you can’t find kombu (a type of kelp) for the miso scallion broth, use wakame (seaweed) or dulse (red seaweed) instead. You can find dried seaweed in Asian grocery or health food stores or online.

PURPLE CAULIFLOWER TOAST WITH WHITE BEAN SPREAD & CAPER RAISIN RELISH

“BRIGHTLY PIGMENTED VEGETABLES MAKE QUICK SNACKS EXTRAORDINARY.” —OLIVIA ROSZKOWSKI

ROASTED CAULIFLOWER
1 small purple cauliflower
2 tablespoons olive oil 1⁄4 teaspoon sea salt

WHITE BEAN SPREAD
(yield 1 cup)
3 tablespoons olive oil
4 cloves garlic, sliced
pinch red chili flakes
3⁄4 teaspoon sea salt
1 sprig rosemary, de-stemmed and minced (1 teaspoon)
1 can (15.5oz.) white beans, drained and rinsed 3 tablespoons lemon juice

Add olive oil to a medium sauté pan and heat over medium heat.
Add garlic and cook for 30 seconds, taking care not to brown.
Stir in the chili flakes, salt, and minced rosemary and cook for additional 10 seconds. Fold in white beans, and turn off heat.
Add bean mixture along with lemon juice to food processor and process until smooth.

CAPER RAISIN RELISH
1⁄4 cup capers
1⁄2 cup golden raisins
2 teaspoons lemon zest
1 tablespoon olive oil
2 scallions (about 1⁄4 cup), sliced

Add capers, raisins, lemon zest, oil and sliced scallions to a small bowl and stir to combine.
Let sit for 5 minutes to marinate before serving.

TO SERVE
1 loaf sourdough, cut into 1⁄4 inch slices and charred lightly on stovetop
1⁄2 teaspoon freshly ground black pepper

Spread some pureed bean mixture on each piece of toast.
Scatter caper raisin relish on top of bean mixture, followed by roasted cauliflower pieces and freshly ground black pepper.

Good to know:
If you can’t find purple cauliflower, any color will do!

CHAI GLAZED BEETS WITH CRISPY SEED TOPPING

3 large beets, peeled and cut into wedges
1 2-inch piece ginger, cut into slices
10 cardamom pods 20 black peppercorns 10 cloves
3 cinnamon sticks 1⁄4 teaspoon sea salt
1 tablespoon maple syrup 6 filtered cups water, or enough to cover
2 tablespoons lemon juice

Place beets, ginger slices, cardamom pods, peppercorns, cloves,
cinnamon sticks, salt, maple syrup and water in a medium pot (optional: wrap spices in cheesecloth for easy removal).
Bring beets to boil, reduce heat to low and simmer for 30 minutes, or until beets are slightly tender (do not overcook).
Remove beets, spices and ginger slices and reduce beet cooking liquid for approximately 10 minutes, or until a syrup-like consistency forms.
Pour this syrup and lemon juice over beets before serving, and toss gently.
Garnish beets with crispy seed topping.

CRISPY SEED TOPPING
2 tablespoons refined coconut oil 1⁄2 cup pumpkin seeds
1⁄4 cup sunflower seeds
1⁄4 cup black sesame seeds
pinch sea salt, or to taste

Melt coconut oil in a medium sauté pan over medium heat for 30 seconds.
Add pumpkin and sunflower seeds and cook for 2 minutes, stirring frequently. Seeds will become golden and pop slightly.
Remove seeds from pan onto paper towel-lined surface to drain excess oil. Add in the black sesame seeds and pinch of sea salt.

CARROT CAKE PANCAKE STACK WITH RAISIN BUTTER

Yield: 15 2-inch pancakes

RAISIN BUTTER
2 tablespoons golden raisins
2 tablespoons raisins
1⁄4 cup unsalted butter, softened
pinch sea salt

In a small bowl, stir together the two varieties of raisins, butter and salt.
If desired, form into a log or scoop into medallions.
Refrigerate raisin butter until ready to serve.

CARROT CAKE PANCAKES
11⁄4 cup whole-wheat flour
1⁄2 cup walnuts, chopped (extra for garnish)
2 teaspoons baking powder 2 teaspoons ground allspice
pinch sea salt
2 large carrots, peeled and finely grated (approximately 1 cup) 1⁄4 cup maple syrup
1 cup coconut water
2 teaspoons vanilla extract
2 eggs
1 tablespoon refined coconut oil, for brushing pan

In a medium bowl whisk together the flour, walnuts, baking powder, allspice and salt.
Add the finely grated carrot to the flour mixture, using hands to evenly distribute and ensure there are no remaining large lumps of grated carrot.
In a separate bowl, whisk together the maple syrup, coconut water, vanilla extract and eggs. Gradually pour into the dry mixture, using a rubber spatula to gently form a batter. Do not overmix.
Preheat a large nonstick pan over medium heat and brush lightly with oil.
Place two spoonfuls of batter to form a round, approximately 3-inch size pancake. Repeat process until pan is filled, taking care not to overcrowd.
Flip pancakes after approximately 2 minutes, and cook for 1 minute longer.
Remove from pan and repeat process with remainder of batter, working in batches.
Serve pancakes hot with raisin butter and garnished with walnut pieces.

THREE STYLES OF SEASONAL HUMMUS

Yield: 2 cups per variety

CARROT ZA’ATAR
3 medium carrots, peeled and diced (approximately 2 cups)
1 (15.5 oz.) can chickpeas, drained and rinsed well
2 garlic cloves, chopped
1 tablespoon tahini
3 tablespoons za’atar, more for garnish
1⁄4 cup lemon juice, or to taste
2 teaspoons sea salt, or to taste 1⁄4 cup olive oil, more for garnish

Bring small pot of water to a boil. Boil carrots for 5 minutes or until tender.
Drain carrots and add to a food processor, along with chickpeas, garlic, tahini, za’atar, lemon juice and salt.
Process mixture until smooth, streaming in olive oil until emulsified.
Serve warm or at room temperature, garnishing with additional olive oil and za’atar.

BEET ROSEMARY
1 large beet, peeled and diced (approximately 2 cups)
1 (15.5oz.) can chickpeas, drained and rinsed well
2 sprigs rosemary, de-stemmed and chopped finely (2 teaspoons), more for garnish
1 tablespoon tahini
2 garlic cloves, chopped
3 tablespoons lemon juice, or to taste
2 teaspoons sea salt or to taste
3 tablespoons extra virgin olive oil, more for garnish

1 bunch kale, de-stemmed
1 (15.5 oz.) can chickpeas, drained and rinsed well
1 preserved lemon, deseeded and chopped (or to taste), more for garnish 3 garlic cloves, chopped
2 teaspoons sea salt, or to taste 1 tablespoon tahini
3 tablespoons extra virgin olive oil, more for garnish
1 teaspoon black sesame seeds, for garnish

Bring a small pot of water to a boil. Add kale and boil for 1 minute. Drain and cool kale under cold running water. Chop finely on cutting board (should yield approximately 1 1⁄4 cup).
Add chickpeas, chopped preserved lemon, garlic, salt, and tahini to a food processor and process until smooth. Stream in olive oil until emulsified. Add kale and pulse until combined.
Serve room temperature, garnished with black sesame seeds, additional olive oil, and preserved lemon.

“HUMMUS MAKES THE PERFECT CANVAS TO DISCOVER YOUR INNER ARTIST WHEN ADDING DEEP, RICH VEGETABLE HUES.” —OLIVIA ROSZKOWSKI

BAKED KALE FALAFEL WITH CREAMY TAHINI DRESSING

Yield: 1 dozen falafel 1⁄2 cup dressing

2 tablespoons toasted sesame oil, more to brush
1 small red onion, chopped (approximately 1 1⁄4 cup)
11⁄2 teaspoon sea salt
11⁄2 teaspoon ground cumin
2 teaspoons dried dill
1 teaspoon garlic powder
1 small bunch kale, de-stemmed, steamed and chopped (approximately 1⁄2 cup)
1 can chickpeas, drained and rinsed well
2 teaspoons lemon zest
2 teaspoons lemon juice
1⁄4 cup breadcrumbs
2 heads romaine hearts, chopped

Preheat oven to 350° F.
Add sesame oil to a medium sauté pan and sweat the onion with salt over medium heat for 5 minutes, or until softened. Add the cumin, dill, and garlic powder and cook for additional 30 seconds. Cool slightly.
In a medium bowl, add slightly cooled onion mixture, chopped kale, chickpeas, lemon zest and lemon juice. Use hands or wooden spoon to mash mixture until about half the chickpeas form a paste, while the other half remain visible in piece form. Fold in breadcrumbs to bind falafel mixture.
Line a baking tray with parchment paper and brush paper with sesame oil. Scoop the falafel using a 2-tablespoon ice cream scoop, pressing it slightly between hands to form a uniform patty.
Brush falafel tops with sesame oil and bake for 20 to 25 minutes, or until golden, flipping once.
Place a bed of romaine onto serving plates. Top with warm kale falafel and drizzle with tahini dressing.

TAHINI DRESSING
1⁄4 cup tahini
2 tablespoons lemon juice 1 garlic clove, minced
11⁄2 teaspoon maple syrup 1⁄2 teaspoon sea salt
pinch red chili flakes
2-3 tablespoons filtered water

Whisk together the tahini, lemon juice, minced garlic, maple syrup, salt, chili flakes and water (as needed) in a medium bowl until completely smooth.