Healthy and Hearty: Fall Cuisine

Secondo - Main Course

Fall weather is synonymous with warmer clothing, Friday-night football and fuller plates. However, these fuller plates, while hearty, can still contain healthy fare! The following are a few of our favorite fall dishes, made with Botticelli Extra Virgin Olive Oil, and perfect for filling up your Autumn-time appetite. Enjoy!

Apple, Goat Cheese and Pecan Pizza (Serves 6)



  • 1 (1-pound) six-grain pizza crust

  • Cooking spray

  • 3 cups thinly sliced Fuji apple

  • 1 cup crumbled goat cheese

  • 2 teaspoons chopped fresh thyme

  • 1 tablespoon Botticelli Extra Virgin Olive Oil

  • 2 teaspoons Dijon mustard

  • 1 teaspoon fresh lemon juice

  • 1 1/2 teaspoons honey

  • 2 cups baby arugula

  • 3 tablespoons chopped pecans, toasted

Preheat oven to 450°. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.

Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.

Butternut Squash Risotto (Serves 4)



  • 3 cups fat free low-sodium chicken broth

  • 1 cup butternut squash puree

  • 1 tsp Botticelli Extra Virgin Olive Oil

  • 3 cloves garlic, chopped

  • 1/4 cup shallots, chopped

  • 1 cup arborio rice

  • 2 oz dry white wine

  • 1 tbsp fresh sage, minced

  • 1/4 cup freshly grated Parmigiano-Reggiano

  • salt and fresh cracked pepper, to taste

  • 2 cups fresh baby arugula, for garnish

In a large saucepan, heat broth and butternut squash puree over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat oil and add shallots, garlic and rice; sauté until the rice is well coated with oil, about 3 minutes. Add the wine and sage and stir until it is absorbed. 

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated cheese if desired.

Citrus Ginger Cake (Serves 10)

(From: )


  • 1/2 cup honey

  • 1/4 cup Botticelli Extra Virgin Olive Oil

  • 2 large eggs, at room temperature, separated

  • 2 tablespoons freshly grated orange or Meyer lemon zest

  • 1/3 cup fresh orange or Meyer lemon juice

  • 5 tablespoons chopped crystallized ginger, divided

  • 1 cup whole-wheat pastry flour

  • 2/3 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons confectioners' sugar

Preheat oven to 350°F. Oil an 8-inch round cake pan, line with parchment paper and oil the parchment. Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl.

Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes. Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely. Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger.

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