Embracing Fall with Emily from Eager Eats

all things fall

Emily’s enthusiasm for autumn shines as she talks about her favorite local spots. "A great place to enjoy fall foliage is the Erie Canal Trail in Fairport or Pittsford. The changing colors are stunning, and it's nice to see the occasional deer family along the trail. Plus, there are great eateries like Clementine’s for cappuccinos and Amazing Grains for baked goods."

She also recommends Long Acre Farms in Macedon, which continues its Music on the Lawn Nights into early fall. “Their sourdough wood-fired pizzas are amazing, and they have fun activities for kids and fire-pit rentals. Wickham Farms is another favorite for their cider slushies and doughnuts, with plenty of photo opportunities throughout the farm.”

Seasonal Sips & eats

When it comes to fall recipes, Emily’s go-to is the pumpkin spice latte. “I make it at home using pumpkin purée, maple syrup, cinnamon, and almond milk. It’s thick and creamy—perfect for a chilly morning.”

For a traditional fall dish, Emily loves chili. “It’s a comforting dish, ideal for football Sundays. I also add turmeric to my recipes; it’s great in soups and stews and even in turmeric lattes.”

Emily’s favorite seasonal produce is squash. “Whether it's pumpkin, butternut, or acorn, squash is incredibly versatile and perfect for both sweet and savory dishes. I also keep cabbage for soups and apples for desserts.”

Cinnamon is another essential. “I always have it on hand. It adds a warm, spicy note to many fall dishes, from quick breads to curries.”

A Passion for Cooking

Emily’s love for cooking developed from baking with her mom during the holidays. “It was a way to stay close to my family when I was away at school. Cooking has become a form of self-care for me, and fall is a cozy time to experiment with new recipes.”

Returning to Rochester, Emily embraced local seasonal produce. “Living here allows me to cook with fresh, seasonal ingredients from local farms, supporting local businesses and keeping my meals exciting.”

Comfort Meals & Healthy Snacks

For a comforting fall dinner, Emily enjoys thick blender soups. “They’re quick and easy to make, and I love my blender tomato soup served in a hollowed squash 'bowl.'”

Her favorite healthy breakfast is apple pie waffles. “They’re perfect for using up small or bruised apples and can be made in advance. I pick apples at Whittier Fruit Farms and get cider from Power’s Farm Market.”

For snacks, Emily recommends homemade chocolate brownie bars (DIY Larabars). “They’re easy to make and great for a quick energy boost before a run or hike.”

Emily is passionate about food being medicine. “It’s important to have access to nutritious food that fuels our bodies and minds. Food brings people together and is an opportunity for continual learning.”

When she’s not cooking or baking, Emily enjoys running, reading, yoga, and gardening. She also loves trying new local restaurants, with Fattoush in Pittsford and Treetown Café in Penfield being among her favorites.

Follow Emily on Instagram: @eagereats

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Apple Pie Waffles

INGREDIENTS:

• 1/2 c oat flour

• 2/3 small banana

• 1/3 large apple, chopped finely

• 2 tsp apple cider

• 1 egg

• 1/2 tsp baking powder + a pinch more

• 1/2 tsp cinnamon

• 1 tbsp ground flax

• Pinch of cloves & nutmeg

  
  

DIRECTIONS:

1. Mix all dry ingredients in a small bowl, then add the wet ingredients and combine. Fold the chopped apples in last. 

2. Pour the batter in a greased mini waffle maker and cook for about 3 min each.

3. For the topping: Sauté a diced autumn crisp apple in applesauce (homemade is my choice).Mix Greek yogurt with a little cinnamon and a tiny bit of unsweetened original almond milk. Top with chopped nuts if desired.

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Healthy Bars for Fall Hikes

INGREDIENTS:

• 1 1/2 cup raw, unsalted cashews

• 25 dried & pitted dates, soaked for2 hrs in water

• 5 tbsp unsweetened cocoa powder

• 1/4 cup mini dark chocolate chips

DIRECTIONS:

1. Place everything except the chocolate chips into a food processor and blend until the mixture comes together.

2. Adjust the chocolate flavor by adding more cocoa powder if desired, or if the mixture is too sticky.

3. Fold in the chocolate chips.

4. Roll out the mixture on the counter or between two pieces of parchment paper until it's as thick as you want the bars to be.

5. Cut the rolled-out mixture into bars of your desired size.

6. Store in the fridge until they're gone (which probably won’t be long).

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Emily's Tomato Soup

INGREDIENTS:

• 10 cloves garlic, chopped in half

• 3 medium yellow onions, roughly chopped

• 2 cups kale, packed

• 2 cans (15.5 oz) chickpeas (not drained)

• 1 can (13.5 oz) organic reduced fat coconut milk

• 3 (28 oz.) cans crushed tomatoes

• 1 (28 oz.) can organic fire roasted tomatoes

• 2 tbsp fresh thyme

• 1 1/2 tsp red chili flakes

• 1/2 tsp ground black peppercorn

• Extra virgin olive oil (EVOO)

DIRECTIONS:

1. Drizzle EVOO into large pot.

2. Add kale, garlic, onions and pepper; mix so the EVOO coats the ingredients. Cover the pot to wilt the kale faster.

3. Cook, stirring occasionally, until the veggies are soft.

4. Add chickpeas, coconut milk, tomatoes, thyme, and chili flakes to the pot. Stir well.

5. Bring to a boil, stirring occasionally.

6. Simmer 5-10 minutes, then transfer the pot’s contents to a blender and blend until smooth (you may need to do this in batches). Alternatively, use an immersion blender directly in the pot or a food processor. 

7. Pour the soup back into the pot and serve hot with toasted bread (sourdough is my favorite!).

8. For the Squash Bowl: Cut the top off the squash and scoop out the seeds. Bake in a glass dish at 375°F for 30 minutes. Pour the hot soup into the center of the squash.