Total Time: 30 minutes| Servings: 6

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 cups diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 1/2 tablespoons minced jalapeño, seeds removed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 3 cups pumpkin puree (canned or fresh cooked)
• 2 cups vegetable broth
• 1 1/2 cups milk
• Salt and pepper to taste
• 8 tablespoons sour cream
• 1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)
• 1 tablespoon minced cilantro

Preparation

• Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Saute the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes.
• Add the cumin, garlic powder, pumpkin puree, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
• While the soup is cooking, blend the sour cream ingredients together in a small bowl.
• Place a dollop of the sour cream on each soup serving.

Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Nutritional Information

Total Time: 1 hour 20 minutes; 40 minutes active | Servings: 6

Ingredients

• 1 medium butternut squash, halved lengthwise, seeds removed
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 medium sweet apples, peeled and chopped
• 6 large dates, pitted and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup honey
• 1/2 cup fresh mint leaves, slivered
• 1/4 cup pomegranate arils

Preparation

• Preheat the oven to 400 F. Lightly oil a sheet pan, and place the squash, cut side down, on the pan. Bake for 30 minutes. It will not be completely soft. Place on a cooling rack until cool.
• While the squash bakes, place a large saute pan over medium-high heat. Drizzle in the olive oil and add the onion. Stir for five minutes, add the apples and stir until hot, then reduce to medium heat for about 10 minutes to soften the apples. Add the dates, cinnamon and salt, and stir. Turn to low heat while the squash cools.
• When the squash is cool enough to handle, use a paring knife to cut out the flesh, leaving about ¼ to ½ inch lining the shell. Place the shells on the baking pan, cut side up. Chop the flesh in ½-inch pieces. Add the squash to the apple mixture. Drizzle with the honey and stir to mix well, then spoon the mixture into the reserved squash shells. Gently pat down to compress.
• Bake at 400 F for 30 minutes. Serve sprinkled with mint and pomegranate arils.

Serving Suggestion

Serve with brisket and an arugula salad with a tart vinaigrette.

Nutritional Information

Total Time: 2 hours 30 minutes; 30 minutes active | Servings: 4

Ingredients

• 4 large Honeycrisp, Gala or other sweet apples
• Popsicle sticks
• 1 cup chopped peanuts or mini chocolate chips
• 14 ounces sweetened condensed milk
• 1 cup smooth peanut butter, unsweetened
• 1 teaspoon vanilla

Preparation

• Wash and dry the apples and insert a stick into the core of each.
• Line a plate with waxed paper and place the peanuts or chocolate chips on a plate.
• In a small pot, combine the condensed milk, peanut butter and vanilla and mix with a wooden spoon. Place over medium heat and cook, stirring until the mixture is thick and pulling away from the sides of the pot, about 5 minutes.
• Take off the heat and use a half cup measure to scoop up the peanut butter mixture. Let cool before handling. Place into your palm and press an apple into it. Mold the mixture around the apple, covering it evenly. Roll in the nuts or chips, then place on the waxed paper. Continue with remaining apples.
• Refrigerate until the coating is cold and firm, about 2 hours.
• Serve cold.

Serving Suggestion

These candied apples are a real treat! Consider splitting one with a friend if a whole apple is too much (no judgement if you want it all for yourself, though!).

Nutritional Information

Total Time: 50 minutes; 10 minutes active | Servings: 4

Ingredients

• 1 15-ounce can chickpeas, drained
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Rosemary sprigs, for serving

Preparation

• Preheat the oven to 400 F. Line a rimmed sheet pan with parchment paper, and reserve.
• Drain the chickpeas. Spread a clean kitchen towel on the counter and spread the chickpeas on it to dry. Let air dry while the oven preheats for 20 minutes.
• Place the chickpeas on the parchment-lined pan, drizzle with olive oil, and sprinkle with rosemary, salt and pepper. Toss to coat.
• Roast for 30 minutes, stirring at the halfway point. When the chickpeas are lightly browned, remove and cool on a rack. Store in a tightly covered container in the refrigerator for up to a day. Can be reheated on a sheet pan in the oven at 400 F for five minutes to serve warm.
• Serve garnished with fresh rosemary sprigs.

Nutritional Information

Total Time: 20 minutes | Servings: 4

Ingredients

• 6 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil for the pan
• 1 cup shredded pepper jack cheese
• 4 8-inch whole wheat tortillas
• 1 cup arugula or spinach, chopped
• 1 medium avocado, cubed
• Salsa

Preparation

• Heat oven to 200°F, if you need to keep the quesadillas warm until you serve them. Whisk the eggs in a medium bowl with salt and pepper, and set aside. Place a medium cast iron or nonstick pan over medium heat and oil or spray lightly with olive oil.
• Pour the eggs into the pan and cook, stirring occasionally, until they are softly scrambled and still moist. Transfer to a medium bowl and stir in the pepper jack cheese. Divide the egg mixture into four portions.
• Place a large skillet over medium-high heat for a few seconds. Carefully place a tortilla in the pan, then spoon one portion of the eggs onto half of the tortilla; sprinkle with a quarter of the arugula or spinach and a quarter of the avocado.
• Fold the tortilla over to cover the filling, place another tortilla on the empty side of the pan, and assemble the second quesadilla in the same way. Press lightly to seal the ingredients inside the tortillas. Using a spatula, turn the first quesadilla after about 2 minutes, being careful not to spill the filling. The tortilla should be browned and crisp.
• Repeat with the remaining tortillas and filling. Turn the heat down to medium if the tortillas are browning too quickly. Transfer the finished quesadillas to plates, cut each quesadilla in three wedges and serve with salsa.

Nutritional Information