20 Recipes That Will Use up Your Fall Farmers Market Haul

A Chez Panisse staple, Alice Waters’ galette is sure to impress year-round and can be made with any sturdy fruit you can find at the market, like pears, peaches, plums, or apricots.

Celebrate autumn with this vibrant chicory salad, featuring sweet roasted delicata squash, crisp apples, and a savory seed and seaweed granola. The black tahini dressing adds a nutty, creamy richness that ties the ingredients together beautifully.

This easy recipe serves two but can be scaled up.

For the easiest prep and biggest hit of flavor, slather the meat with tangy pomegranate-molasses marinade ahead of time; ditto for the tahini dressing. Then it’s quick to grill! Slice the lamb, mix it with mint, pomegranate seeds, and the dressing, and set it out with lettuce and warm pita breads.

Semifreddo spiked with chai spices is a luscious counterpoint to pears poached in wine and orange juice. This is a wonderful autumnal dessert.

It’s best to poach the pears a day before making the galette.

Figs get a nice jammy texture as they cook with chicken in the garlic-honey sauce. For crisp chicken skin, resist the urge to spoon sauce over it during baking.

Sarah Ann Hahn, a gluten-free baker and trick horse rider, created this sophisticated dessert for a dinner at Big Table Farm winery in Oregon using ingredients from the farm, including a splash of wine. You’ll need a nonstick 10-in. tart pan; or butter a regular pan and dust with gluten-free baking mix or flour.

“We love Sabrina [Bohn] over at Shear Rock Farm and use whatever pumpkins she is growing,” say Rory and Meave McAuliffe of Rory’s Place in Ojai. “They’re always sweet and flavorful, and she has all sorts of fun heirlooms you’ve never heard of.”

Though pumpkin-flavored dishes are usually sweet, this recipe combines pumpkin purée and chickpeas for a smoky, savory hummus that’s perfect for fall entertaining. Serve it in a wide bowl so there’s plenty of room for the generous toppings.

This recipe comes from Seattle restaurant Tomo. Preparing squash two ways creates a delightful combination of textures and flavors. The miso marinade gives the seared squash briny umami depth, which is a pleasant counterpoint to the pickled squash. Hemp purée is an earthy base while arugula oil adds both freshness and richness.

A rustic-luxe dish is shot through with the essence of saffron.

This buttery, super-rich, show-stopping dessert will satisfy any crowd.

Here’s how Gregory Gourdet gives a healthy, classic meat-and-vegetable combo an unexpected Southeast Asian flavor twist.

With its exotic notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old. All of its components last at least a week in the refrigerator and months in the freezer, so you can thaw them and assemble whenever you like. Look for dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. Or make your own: Blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.

Instead of using jam, fill these bite-sized cookies with your extra Thanksgiving cranberry sauce.

For such a simple, fast recipe, this salad–from chef-partner Steven Redzikowski of Oak at Fourteenth, in Boulder, Colorado–packs a surprising amount of complexity and flavor. Ichimi togarashi, a Japanese ground red pepper, really makes it pop.

The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.

Nutty and sweet, tangy and earthy, this gorgeous dip can be a decadent vegetarian appetizer when served with flatbread, chips, or crudités, but also hearty and flavorful enough to work equally well as a vegetable side dish to meat or fish.

“Even if you don’t like beets, you’ll love this salad,” promises Denver chef Alon Shaya. “The nutty flavor from the sesame in the tahini pairs well with the earthiness of the beets.” Shaya suggests adding Aleppo peppers for a spicy kick or substituting orange juice for lemon to add more sweetness.