• Fab's flipping for animal print and luxurious leather
• Yum's planning ahead for the holidays with cookbooks and seasonal candy
• Bella's smitten with Fall polish and a cure for split ends
• Très is reading new work from Ellen DeGeneres and Nicholas Sparks
• Lil's loving spooky stories and Halloween treats
• Casa's getting crafty with calligraphy and paper flowers
• Buzz is toasting to The Rum Diary and The Ides of March
• Savvy's making organizational lists and a money saving plan
• Fit's fighting for the cure during breast cancer awareness month
• Geek's going cuckoo over new Kindles and designer iPad cases

Reader Dara8182 warms up to Fall with this fresh, filling soup recipe, posted in the Savory Sights group.

This soup is a warming and filling fall dish, using the best and healthiest fall crops, fresh cranberry beans (aka Barlotti beans) and kale. Add some crumbled chicken sausage and nutty farro and you have an incredibly flavorful meal! This recipe yields enough for some tasty lunches as well.

Get the full recipe and photos at Gen Y Foodie.

Want to share your favorite Autumn dish? Upload it into the Savory Sights community group! You could wind up featured here.

Ratatouille may be the perfect Summer-to-Fall transition dish. It savors the heartiest of late Summer's vegetables, namely eggplant and zucchini, but offers the warm, slow-cooked comfort you need in cooler weather. It's traditionally prepared as a stew on the stove top, but this simple recipe roasts the vegetables in the oven along with bell peppers and plum tomatoes, then serves them over polenta.

The recipe calls for fresh shucked corn stirred into creamy polenta, but since corn is on its way out of the farmers market, I left it out and opted for oven-baked polenta instead. Also, I subbed in Greek yogurt for the ricotta, just because I thought it would be interesting, and it was. Ease into Autumn with this easy recipe after the break:

Pork belly, short ribs, and chocolate are all expected to make an appearance at a food festival, but this time I was astounded to find another item added to the regular rotation of palate-pleasing foods: green juice.

These freshly pressed and bottled juices showed up everywhere at the weekend's events, from the grand tasting, where festivalgoers checked out the Blueprint Cleanse booth and the Cooler Cleanse table, to Carts in the Parc, where The Juice Press was passing out free juice samples.

Although the umbrella term "green juice" can refer to any mix of bitter green vegetables, many of these concoctions were a mishmash of kale, parsley, spinach, lemon, cucumber, and celery. And it's not just being targeted to health-conscious diners: the folks at Blueprint told me their cleanse was "targeted toward foodies" with its gourmet lineup of juices, salads, and raw dessert bars.

After days of eating everything but vegetables, I rode the green juice wave like everybody else. Do you think this trend will catch on near you?