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December 1, 2021
By: TA Editorial Team

These seasonal recipes originally appeared in the Fall 2021 issue of Tracy Anderson Magazine, available now on newsstands and for digital download.

To complement the changing seasons, we enlisted Chef Sean Patrick Gallagher and Assistant Chef Garri Kats to dream up a wide array of better-for-you meals—from appetizers to main dishes, and dessert—to inspire your next culinary adventure.

“The fun thing about healthy cooking is that you can create health-conscious dishes that are bursting with flavor by using spices, herbs, citrus, and chilies,” Tracy Anderson writes in the Fall 2021 issue of Tracy Anderson Magazine, which features 50+ recipes by the acclaimed chefs that “will grow your food dreams while fueling your body’s desires.”

Bon appétit!

black bass in a cast iron skillet

Photo Credit: Jamie Bassett-Cann

Black Bass with Radicchio, Oil-Cured Olives, and Rosemary

Serves 4 to 6

INGREDIENTS:

  • ¼ cup extra-virgin olive oil
  • 6 (4 oz) black bass filets, skin on
  • 1 head radicchio, washed and cut into wedges
  • 1 bunch rosemary 
  • 1 cup Castelvetrano olives, pitted and halved
  • ¼ cup dry white wine
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • Juice of 1 lemon

PREPARATION:

  1. In a large skillet, heat ½ olive oil, then press black bass, skin side down, in pan to sear. Turn over each piece of fish and brown other side. 
  2. Nestle radicchio into skillet, add remaining oil and brown on both sides. Add rosemary and olives, then add white wine. Season with salt and pepper. 
  3. Right before serving, squeeze lemon juice over top. Plate and enjoy!

Chef notes: This is a great dish for fall and pescatarian. Bitter, salty, with a hearty flavor and healthy. 

pumpkin apple soup

Photo Credit: Jamie Bassett-Cann

Pumpkin Apple Soup

Serves 4

INGREDIENTS

  • 2 lbs sugar pumpkin, cut in half, seeded and roasted until softened, or 2 (15 oz) cans pumpkin purée
  • 2 large shallots, peeled and cut into large chunks
  • 1 clove garlic, peeled and smashed
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 cups vegetable stock
  • 4 Granny Smith apples, quartered and seeds removed
  • 1 Granny Smith apple, small dice (for garnish)

INSTRUCTIONS

  1. Preheat oven to 400°F. If roasting sugar pumpkin, slice in half and scoop out seeds. Place pumpkin, cut sides down, on a parchment-lined sheet tray. Bake for 45 minutes or until pumpkin is soft and caramelized. Final yield of pumpkin will be about 2 cups. Alternatively, you can use pumpkin purée.
  2. On a parchment-lined sheet tray, add shallots, garlic, and thyme and toss with olive oil and season with salt and pepper. Roast until browned and caramelized (about 20 to 25 minutes).
  3. Add vegetable stock to a pot and bring to a simmer, then add Granny Smith apples, roasted shallots, garlic, and thyme and pumpkin purée. Stir to combine and let simmer for 15 minutes, and then carefully ladle mixture into a blender. Purée on highest setting until smooth. Taste for salt and pepper and adjust as needed. Serve with diced apples and cracked black pepper on top.
White Jasmine Poached Pears with Coconut Cream

Photo Credit: Jamie Bassett-Cann

White Jasmine Poached Pears with Coconut Cream

Serves 4 to 6

INGREDIENTS

  • 1 (25.4 oz) bottle white wine
  • 3 cups water
  • 2 cups coconut sugar
  • 1 tsp salt
  • 1 vanilla bean, split, and seeds
  • 2 white jasmine tea bags
  • 6 Bartlett pears, peeled
  • 1 cup whipped coconut cream
  • 2 Tbsp pistachios, grated

INSTRUCTIONS

  1. In a large pot, combine white wine, 3 cups water, coconut sugar, salt, vanilla bean with scraped seeds, and tea bags. Bring to boil and reduce to simmer and cook for 15 minutes. Remove tea bags, then reduce syrup by one-third at medium-low heat (about 20 minutes).
  2. Add whole Bartlett pears into syrup and cook on low simmer for about 20 to 30 minutes covered, depending on how ripe your pears are. Test along the way to make sure they don’t overcook.
  3. Once pears are soft, remove from syrup and allow to cool. Once syrup is cool, store pears covered in syrup until ready to eat.
  4. To serve, arrange pears with syrup on a platter and dollop with coconut cream and sprinkle pistachios on top.

tracy anderson magazine fall issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on newsstands now and on tracyanderson.com.

Categorized under Recipes