Fall Vibes + A Cookbook Launch

Warm arugula vichyssoise and Fresh figs in dark chocolate

Sep 16, 2025

Hi friends!

As we straddle the seasons, I know for many the arrival of fall is marked by the return of the pumpkin spice latte. But for me, the first real flicker of autumn shows up with the figs.

Here in San Diego, we don't feel that first crisp breeze until late October—but fall produce makes an appearance well before the weather does. The figs arrive, and I start planning. Right now, I’m baking with apples and saying goodbye to the mealy holdovers from last year’s harvest. I’m working on a simple snack cake with almond flour, tart Granny Smiths, sweet maple, and all the spices. This is my favorite time of year—and this one feels especially meaningful.

In just a few days, my cookbook In Good Health will be out in the world!

If you're in the US, Canada, or Australia, your copy will land on September 30. For those of you in the UK, it will be in your hands by early November.

To celebrate the season (and the launch!) I’m sharing two recipes from the book that capture my current mood.

If you’re in San Diego, come see me at Crate&Barrel. I’ll be there on October 4th signing books as part of a special event for new moms. More local events will be announced soon!

RECIPES

Warm Arugula Vichyssoise

Your daily greens disguised as potato soup! This warm and creamy arugula vichyssoise was broadly adapted from Giada De Laurentiis’s fantastic recipe. I’ve omitted the two forms of dairy (Parmesan and mascarpone) contained in the original recipe, and I’ve replaced the Yukon Gold potatoes with Hannah sweet potatoes, which are white-fleshed and less sweet than other sweet potatoes. I limit the sweet potatoes to one pound, allowing the other ingredients to take center stage and balance their subtle sweetness. To make it a complete meal, I top each bowl with a halved jammy egg.

SERVES 4
Ingredients
1/4 cup (50 g) extra-virgin olive oil (divided)
2 large leeks, white and light green parts only, thinly sliced
4 garlic cloves, roughly chopped
11/2 teaspoons pink salt
1 lb (454 g) Hannah sweet potatoes, peeled and diced
4 cups (946 ml) chicken stock
1/4 teaspoon red pepper flakes (optional; see Note)
1 (5-oz/142-g) bag baby arugula
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
4 soft-boiled eggs, for garnish (optional)
Maldon flake salt, for sprinkling

Instructions
Heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add leeks, garlic, and salt and sauté for 5 minutes, until the leeks are soft but not brown.

Add sweet potatoes, stock, and red pepper flakes. Stir, then bring to a boil. Cover, reduce the heat, and gently simmer for 20 minutes, until potatoes are very tender. Turn off the heat, then add arugula. Stir for 1 minute, until wilted.

Add the remaining 2 tablespoons of oil, lemon zest, and juice. Carefully transfer the soup to a blender and blend until smooth. (Alternatively, use an immersion blender, but it won’t be as smooth.)

Ladle into bowls and top with soft-boiled eggs, if desired, and flake salt.

Note
If you are avoiding nightshades, omit the red pepper flakes.

Excerpted from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life © 2025 by Rachel Riggs.

Fresh Figs in Dark Chocolate

This recipe (if you can call it that) is an ode to the beauty of simple food. Ripe, juicy, and subtly fragrant Mission figs take a dip in rich, velvety dark chocolate and are finished with a salty sprinkle of Maldon. Serve these gems at your next dinner party. Fig season is ruefully short, so enjoy them while you can!

MAKES 12 PIECES
Ingredients
8 oz (228 g) up-to-72% dark chocolate (see Note)
12 black Mission figs, ripe but not mushy
Maldon flake salt

Instructions
Line a rimmed baking sheet with parchment paper. Chop the chocolate for easier melting. In a small microwave-safe bowl, heat chocolate in 30-second intervals until melted, stirring each time.

Holding each fig by the stem, dip it in the melted chocolate, then shake off any excess chocolate into the bowl. Sprinkle lightly with salt and place on the prepared baking sheet.

Refrigerate for 5 minutes to firm up. (Set a timer, because if you leave them in the fridge too long, they’ll develop condensation.) They are best enjoyed the same day, at room temperature.

Note
Chocolate chips are not ideal for this recipe, as most brands contain stabilizers and can be matte and brittle once melted and cooled. Trader Joe’s Pound Plus dark chocolate bar, made by Callebaut, is an affordable option.

GRAB YOUR COPY

”Rachel Riggs’s In Good Health is destined to become an essential resource for everyone who seeks vibrant healthful food with thoughtful flavor combinations and a decidedly California vibe”
—Jason Mraz, musician

”Rachel is on a mission to create delicious, healing food that sacrifices nothing on the plate. These are beautiful, nourishing dishes you will want to make regardless of where you are on your personal journey.”
—Adeena Sussman, New York Times bestselling author of Shabbat

”In Good Health provides a simple, accessible way to adopt a diet and lifestyle that can transform your health from the inside out” [from the foreword]
—Dr. Terry Wahls, author of The Wahls Protocol

In a world where you can be anything,
Be Kind. x

Minimalist Kitchen

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