Market Eats – Fall Flavors

We are beginning to see some fall and winter produce turn up at the market. We are so excited to start incorporating fall recipes into our diet and wanted to share a couple that are great for easy, weeknight meals. Plus, they are filled with ingredients that you can pick up this weekend at the Market!

Brussels Sprouts Hash – from Delish


  • 6 slices bacon, cut into 1” pieces
  • ½ onion, chopped
  • 1 lb. brussels sprouts, trimmed and quartered
  • Kosher salt
  • Freshly ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • 2 cloves garlic, minced
  • 4 large eggs


  1. In a large skillet over medium heat, cook bacon until crispy. Turn off heat and transfer bacon to a paper – towel lined plate. Keep most of the bacon fat in the skillet, removing any black pieces from the pan.
  2. Turn heat back to medium and add onion and brussels sprouts to the skillet. Cook, stirring occasionally until vegetables begin to soften and turn golden. Season with salt, pepper, and red pepper flakes.
  3. Add 2 tablespoons of water and cover skillet. Cook until brussels sprouts are tender and water has evaporated about 5 minutes. (If all the water evaporates before the brussels sprouts are tender, add more water to skillet and cover for a couple minutes more.) Add garlic to skillet and cook until fragrant, 1 minute.
  4. Using a wooden spoon, make 4 holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg.
  5. Sprinkle cooked bacon bits over the entire skillet and warm.

Three Sisters Harvest Stew – from BigOven


  • 1 medium onion; chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno chili, seeded and minced
  • 1 cup cooked kidney or pinto beans or 1 15-oz can, no salt added
  • ½ cup green bell pepper; cut into strips
  • ½ c red bell pepper; cut into strips
  • 2 cups corn kernels
  • 2 cups no salt added vegetable stocks
  • 3 cups chopped acorn, butternut, or carnival squash, cut into ¾ inch chunks
  • 1 teaspoon ground cumin
  • 1 can (15 oz) diced tomatoes, no salt added
  • 1 teaspoon dried oregano
  • 1/8 teaspoon ground pepper
  • 5 ounces spinach
  • ¼ cup raw pumpkin seeds, lightly toasted


  1. Heat 2 tablespoons water in a soup pot, add the onion and sauté until tender. Add the garlic and jalapeno and continue to sauté for another minute.
  2. Add remaining ingredients except spinach. Bring to a boil, reduce heat and simmer until all the vegetables are tender, about 25 minutes. Add additional vegetable broth if needed to adjust consistency. Stir in spinach and heat until wilted.
  3. Serve topped with toasted pumpkin seeds.

Market Shopping List:



Brussels Sprouts




Bell peppers