Total Time: 40 minutes; 35 active minutes| Servings: 6

Ingredients

• 4 slices bacon, chopped
• 1 pound kielbasa, sliced
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 large carrot, grated
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 2 bay leaves
• 1/2 cup dill pickles, chopped, plus 2 tablespoons pickle juice
• 1/2 cup pitted green olives, sliced
• 4 cups low-sodium beef broth
• 1/2 cup fresh dill, coarsely chopped
• Sour cream (optional)

Preparation

• Line a large plate with a double layer of paper towels and reserve.
• Place a large pot over medium heat, then sprinkle in the chopped bacon. Stir and cook until browned and crisp, then use a slotted spoon to move the bacon pieces to the paper-lined plate.
• In the bacon fat, sprinkle the kielbasa slices and stir until browned, about 4 minutes. Move to plate with bacon.
• Add the onion, celery and carrot to the pot and stir, scraping up any browned bits, and reduce the heat to medium low. Stir occasionally until soft, about 5 minutes. Move the vegetables to one side of the pan and spoon the tomato paste on the open space, scrape and stir until bubbling and slightly darkened. Add the paprika, allspice, bay leaves, pickles and juice, olives and beef broth and bring to a boil. Reduce to simmer for 5 minutes or so, until vegetables are tender. Stir in the reserved bacon and kielbasa and simmer until hot.
• Add more pickle juice, if desired. Serve sprinkled with fresh dill and a dollop of sour cream, if desired.

Nutritional Information

Total Time: 50 minutes; 20 active minutes| Servings: 6

Ingredients

• 4 cups winter squash (about 3 pounds)
• 4 medium parsnips, peeled
• 1 pound sweet potatoes, peeled
• 2 tablespoons Field Day olive oil
• 2 tablespoons fresh sage, minced
• 1/2 teaspoon salt
• 2 tablespoons Field Day maple syrup
• 2 tablespoons Field Day apple cider vinegar

Preparation

• Preheat the oven to 425 F.
• Peel and seed the squash. Cut the vegetables into uniform ½- to ¾-inch cubes so they will roast evenly. You’ll have about 9 cups of raw vegetables.
• Combine the vegetables in a large bowl and toss with oil, sage and salt. Spread on two large sheet pans and roast for 20 minutes.
• While the vegetables roast, stir the maple syrup and apple cider vinegar in a cup. When the vegetables are tender, drizzle with the syrup-vinegar mixture and use a metal spatula to gently stir. Roast for another 10 minutes.

Nutritional Information

Total Time: 30 minutes; 10 active minutes| Servings: 5

Ingredients

• 1 1/2 cups water
• 1 inch fresh ginger, thinly sliced
• 1/4 teaspoon ground turmeric
• 1/2 cup honey
• 1/2 cup lemon juice
• Ice

Preparation

• Bring the water to a boil in a saucepan, remove from heat, and stir in the ginger, turmeric and honey. Let stand and steep for 20 minutes.
• Strain the liquid into a quart jar and stir in the lemon juice.
• To serve, fill a 12-ounce glass with ice and pour ½ cup of lemonade concentrate over the ice. For a crowd, fill a two-quart pitcher with ice and pour all the concentrate over the ice cubes.

Nutritional Information

Total Time: 1 hour; 20 minutes| Servings: 4

Ingredients

• 4 mini-pumpkins
• 4 large apples, peeled and chopped
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 pinch salt
• 1/2 cup granola
• Ice cream or whipped cream

Preparation

• Preheat the oven to 400 F. Lightly oil a pan large enough to hold the pumpkins upright.
• Slice the off tops of the pumpkins, creating little caps to put on top of the pumpkins once they’re filled. Scoop out the seeds and pulp and discard. Place the pumpkins in the prepared pan.
• In a medium bowl, mix the apples, maple syrup, cinnamon, vanilla, salt and granola. Stuff the apple filing into the hollowed-out pumpkins. If they are not completely full, top off with a bit of extra granola.
• Bake for 35 to 40 minutes, until the pumpkins are tender when pierced with a knife.
• Cool slightly on a rack before serving with ice cream or whipped cream. Top with reserved pumpkin caps.

Serving Suggestion

Serve for dessert after any autumn meal that needs a fun finish!

Nutritional Information

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