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 some of our celebrity chefs to give us their favorite healthy recipes for fall. Read on to see what recipes they can't live without this fall!

1. Suzanne Goin: 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 (pictured above left).

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

2. Curtis Stone: 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 (pictured below).

Makes 8 servings

3. Guy Fieri: 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 (pictured below).

Makes 6 servings

To see more healthy fall recipes from our favorite celebrity chefs, click here!

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