When the weather starts to get a little more breezy and the leaves turn golden, you know it's time for fall! Here, our favorite organic chefs offer recipes to celebrate the bounty of Autumn.
Wonderful heirloom apples, such as organic Gravenstein, can be found at the local farmers' market or natural foods store, but if they are not available, try a Cortland or Gala. View recipe.
Bright green basil vinaigrette offers a surprising burst of color and flavor to this late-summer favorite. View recipe.
Ricotta Salata, a variation of ricotta that is pressed, salted and aged, gets upgraded with hot chile paste and charred bell peppers. View recipe
This dish is easy to put together. Just pop it into the oven, and the kitchen smells wonderful while it cooks.View recipe.
This is a very simple recipe, which depends on using good ingredients. If you can't get baby beets, substitute large beets, which you can cut into wedges after roasting and peeling.View recipe.
This colorful dish makes a delightful first course or light lunch. Mix gold and red beets for additional color. View recipe.
Serve this quick, delicious salad as part of a picnic or other alfresco meal. View recipe.
Odessa Piper, chef and proprietor of l'Etoile in Madison, Wisc., shares her recipe for a fall favorite: streusel! View recipe.
These two harvest fruits ripen in tandem only a month or so out of the whole year. Any combination will be delicious as long as the fruit is juicy ripe. View recipe.
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