TABLE OF CONTENTS DRINKS Pumpkin Spice Spiced Snowflake 2 Pomegranate Twist 3 APPETIZERS Cabot Cheddar, Pistachio, Cranberry Pops 4 Elegant Fig Appetizer with Goat Cheese 5 Festive Cabot Cheddar Tree 6 Gluten Free Mini Cheese Balls 7 SIDE DISHES Arugula Salad with Walnuts, Apples and Fig Balsamic Reduction 8 Kefir Green Bean Casserole 7 Madras Lentils Potato Skins 0 MAIN COURSES Pumpkin Risotto Simple Slider Lunch-Box Club 2 Naked Nuggets Stir Fry 3 Penne with Wild Mushrooms, Lemon Scented Ricotta & Thyme 4 DESSERTS Creamy Soy Nog Ice Cream with Cinnamon Apple Compote 5 Holiday Honey Melt Sugar Cookies 6 Melt In Your Mouth Brownies 7 Mocha Buttercream Frosting 8 The Ultimate Chocolate Cake 9
Pumpkin Spice cup Silk Vanilla soy, almond or coconutmilk /2 Tbsp. canned or fresh processed pumpkin /4 tsp. ground pumpkin pie spice tsp. honey, agave or caramel flavored syrup* 2 dashes Angostura bitters** Cinnamon stick for garnish *Found in the grocery store coffee aisle **Adds a trace amount of alcohol Whisk all ingredients except garnish or whirl them together in a blender. Pour into a glass and garnish with a cinnamon stick.
Spiced Snowflake 3 oz. Silk Vanilla soy, almond or coconutmilk Pinch of cinnamon Pinch of cardamom Pinch of allspice Dash Angostura bitters* Cinnamon sugar for rimming glass *Adds a trivial amount of alcohol Place all ingredients in a cocktail shaker. Add cup of ice and shake vigorously. Strain into a chilled cocktail glass rimmed with cinnamon sugar. 2
Pomegranate Twist V Makes: 4 Servings Only 9 calories per cocktail! 5 oz. Pomegranate Vodka 2.5 2 oz. Cans (30 oz.) of Zevia Lemon Lime Twist Fresh Mint Leaves Handful of Pomegranate Seeds ( /8 cup) 2 Lemons In a pitcher, squeeze the juice of 2 lemons. Mix in a handful of torn up mint leaves and muddle together, to bring out the minty aroma. Pour in the pomegranate vodka and Zevia Lemon Lime Twist. Garnish with lemon slices and pomegranate seeds. Serve over ice for a festive and guiltfree holiday treat. 3
Cabot Cheddar, Pistachio, Cranberry Pops V Makes: 2-dozen 8 oz. Cabot Sharp Cheddar, Extra Sharp Cheddar or Sharp Light Cheddar, grated (about 2 cups) /3 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt /2 cup finely chopped pistachios /2 cup finely chopped dried cranberries 24 short pieces fresh rosemary (optional) In medium bowl with fork, mix/mash together grated cheese and enough of the yogurt to make a mixture that holds together well; shape into about 2 dozen (-inch) balls. In another bowl, mix together pistachios and cranberries. Roll each ball in mixture, pressing firmly to coat. Cover and refrigerate until ready to serve. Just before serving, insert a small piece of rosemary in each ball if desired. 4
Elegant Fig Appetizer with Goat Cheese V Makes: 6 appetizers Make this sweet, savory appetizer in minutes to impress your guests and delight their palette. 4 Made In Nature Organic Calimyrna Figs or Made In Nature Organic Black Mission Figs 4 oz. goat cheese (soft Brie cheese also works well) 6 crackers 6 pieces of fresh arugula or mixed mesclun greens honey or agave Spread goat cheese on crackers to lightly cover and evenly distribute among crackers. Place one small piece of arugula or mixed green on top of cheese. Remove stem from Made In Nature Calimyrna Figs, then slice lengthwise into 4 pieces. Place fig slice on greens. Drizzle one drop of honey or agave on top of fig. Serve. 5
Festive Cabot Cheddar Tree 5 (8 oz.) bars Cabot Sharp Cheddar, plain and flavored Fresh thyme sprigs Grape cherry tomatoes or olives mushroom Cut each bar of cheddar into -inch cubes. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes or olives. For star on top, peel skin from mushroom; press star pattern into mushroom with point of knife. 6
Gluten Free Mini Cheese Balls V Makes: Approximately 2 dozen, depending on size heaping cup Crunchmaster Sea Salt Multi-Grain Crackers 4 oz. cream cheese, at room temperature 8 oz. sharp cheddar cheese, shredded (2 cups shredded) 2 heaping tablespoons mango chutney ¼ /4 teaspoon dry mustard powder Place crackers in food processor and pulse several times until ground into coarse crumbs. Pour the crumbs into a plate and wipe out the food processor. Add the remaining ingredients to food processor and process until fully combined. Roll tablespoonfuls of the cheese mixture into balls (a mini ice cream scoop works well) and then roll the balls into the cracker crumbs gently pressing the crumbs into the cheese. Refrigerate until firm, about hour. 7
Arugula Salad with Walnuts, Apples and Fig Balsamic Reduction /2 cup Lucini Savory Fig Balsamico /2 cup Lucini Extra Virgin Olive Oil 3 Tbsp. Lucini Pinot Grigio Italian Wine Vinegar 6 cups arugula 2 cups chopped endive 2 Fuji apples, unpeeled, cored, thinly sliced 6 ounces Spanish Manchego cheese, shaved /2 cups pitted dates, sliced cup roasted walnuts 4 large shallots, minced Pour the balsamic vinegar in a small sauce pot over high heat. Whisk briskly, even prior to boiling. Once it starts boiling, keep whisking constantly to prevent burning. Continue until the sauce reduces by half and is of a syrupy consistency. Remove from heat and set aside. Whisk oil and Pinot Grigio vinegar in bowl. Season with salt and pepper. Toss arugula, endive, apples, half of cheese, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper. Mound salad in center of each plate. Drizzle balsamic reduction around salads. Sprinkle remaining cheese atop salads. 8
Kefir Green Bean Casserole 2 Tbsp. plus tsp. salt, divided lb fresh green beans, trimmed and halved 2 Tbsp. unsalted butter 2 oz. mushrooms, sliced /2½ tsp. black pepper 2 cloves garlic, minced /4¼ tsp. ground nutmeg 2 Tbsp. all-purpose flour cup vegetable stock cup Lifeway Plain Greek Style Kefir 3 /4 cup fried onions Preheat oven to 400 degrees. Bring a gallon of water and 2 Tbsp. of salt to boil. Add the beans and blanch for 5 minutes, then drain and plunge into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a medium pan over medium-high heat. Add the mushrooms, tsp. salt and /2 tsp. pepper and cook until the mushrooms start to give up some liquid, about 5 minutes. Add the garlic and nutmeg and cook 2 more minutes. Add flour and stir. Cook for minute, then add the vegetable stock and simmer. Decrease the heat to medium-low and add the kefir. Cook until the mixture thickens, stirring occasionally about 6 8 minutes. Remove from heat and stir in 3 /4 cup of fried onions and the green beans. Top with the remaining fried onions and bake in the oven until bubbly about 5 minutes. Remove from oven and serve hot. 9
Madras Lentils Potato Skins pack of Tasty Bite Madras Lentils 6 Potatoes /2 cup Grated Cheese Sour Cream Wash potatoes well. Prick well and bake in a hot oven for 40 minutes. Remove and cool. Cut into quarters lengthways and scoop some of the cooked flesh. Spray a baking tray with oil and spread potatoes, skin down. Sprinkle with cheese and bake in a hot oven until cheese melts. Serve hot with warmed Tasty Bite Madras Lentils and sour cream 0
Pumpkin Risotto 2 25 oz. jars of Cucina Antica Tuscany Pumpkin Sauce /4 cup Cucina Antica Extra Virgin Olive Oil 6 cups warm water 3 /4 cup Arborio rice /2 cup dry white wine /2 cups diced pumpkin or firm squash, cut in /4 inch cubes (optional) 2 cups of fresh baby arugula or escarole, washed and chopped (optional) /2 cup fresh mozzarella, diced in /4 inch cubes /3 cup grated pecorino romano cheese Salt and pepper to taste Make pumpkin broth by mixing 25 oz. jar of Tuscany Pumpkin Pasta Sauce and 6 warm cups of water in a stockpot, bring to a simmer and then set aside. Heat Cucina Antica Extra Virgin Olive Oil in separate pot over medium heat, and then toss in the rice and diced pumpkin. Stir with a wooden spoon until the rice is coated with the olive oil. Add the white wine and stir continuously until the wine has been absorbed by the rice. Ladle /2 cup of hot pumpkin broth into the pot and stir until it is absorbed by the rice. Continue this process with the remainder of the broth, adding it ½ cup at a time, letting it be fully absorbed by the rice before adding more. The grains of rice should be al dente, taking about 20 25 mins in total to cook. Finish by stirring in the other jar of Tuscany Pumpkin Pasta Sauce, arugula, mozzarella, half of the grated pecorino romano cheese, and salt and pepper to taste. Spoon into pre-warmed bowls, sprinkle with the remaining grated pecorino romano cheese and serve immediately.
Simple Slider Lunch-Box Club V Serves: Simple Sliders come fully cooked. Just heat and eat. Simple Slider Tomato Lettuce Mayonnaise Allow Simple Slider to thaw for approximately 4 hours, or overnight before making lunch box. (Alternately: You can heat simple slider in skillet for approximately 2 minutes per side). Add your favorite lunch-time sandwich ingredients 2
Naked Nuggets Stir Fry V Serves: 4 Naked Nuggets come fully cooked. Just heat and eat. Naked Nuggets (7 pieces per serving) Frozen Stir Fry Vegetables Teriyaki Sauce, to taste Olive Oil, to sauté Heat skillet over medium heat, add olive oil. Add Vegetables and Nuggets and heat for approximately 2-4 minutes. Add Teriyaki Sauce to coat, toss thoroughly. Serve hot 3
Penne with Wild Mushrooms, Lemon Scented Ricotta & Thyme A perfect, easy and delicious autumn pasta. 2 Tbsp. Lucini Robust Garlic Extra Virgin Olive Oil Tbsp. Lucini Extra Virgin Olive Oil 8 oz. Delverde Penne Rigate 2 pounds of wild mushrooms (portabello, cremini & oyster mushrooms) container of freshly made ricotta (cow or sheeps milk is fine) lemon Tbsp. plus more to taste of Parmigiano Fresh thyme Kosher salt and freshly ground black pepper, to taste Preheat oven to 350 F. Using a damp cloth remove any excess dirt from mushrooms. Slice into quarter of an inch slices and place onto a sheet pan. Drizzle with Lucini Robust Garlic Extra Virgin Olive Oil. Season with sea salt and fresh ground pepper. Place in the oven and cook for 5-20 minutes until golden brown and tender. You may want to toss the mushrooms once throughout the roasting process. Meanwhile bring a pot of water to a boil. Season water with salt and cook penne for 3 minutes or until al dente. In a small bowl add one and half cups of fresh ricotta cheese. Add the zest of one lemon and about a tablespoon of finely grated Parmigiano cheese. Season with salt and pepper and drizzle a tablespoon of olive oil into the ricotta. Mix well and taste, adjust seasoning if necessary. Once pasta is cooked, drain and return to pan. Add in the ricotta cheese and mix till coated. Serve the penne with wild mushrooms on top, fresh thyme leaves, freshly grated Parmigiano and a drizzle of olive oil. 4
Creamy Soy Nog Ice Cream with Cinnamon Apple Compote An ice cream maker is needed for this recipe. Adding alcohol to the ice cream mixture will help reduce crystallization, resulting in a creamier ice cream. Vegan Ice Cream: 3 cups Earth Balance Organic Soy Nog 3 Tbsp. sugar or agave nectar tsp. ground cinnamon /2 tsp. ground or freshly grated nutmeg vanilla bean, scraped or 2 tsp. vanilla extract /2 Tbsp. cornstarch or arrowroot powder 2 Tbsp. rum or brandy (optional) Apple Compote: 2 Tbsp. Earth Balance Buttery Spread 2 apples, cored and finely chopped /4 cup sugar, maple syrup or agave nectar tsp. ground cinnamon /3 cup apple cider or juice tsp. cornstarch or arrowroot powder tsp. vanilla extract /4 toasted sliced almonds Stir together 2 /2 cups soy nog, sugar, cinnamon, nutmeg and vanilla bean paste in a saucepan. Add vanilla bean pod. Bring to a simmer over medium heat. Whisk remaining /2 cup soy nog with cornstarch or arrowroot powder and whisk into soy nog mixture. Bring to a boil and cook to 2 minutes longer, until the mixture thickens, stirring continuously. Stir in rum or brandy. Cool mixture completely in the refrigerator for at least 4 hours or overnight. Remove and discard vanilla bean pod and process soy nog mixture in an ice cream maker according to manufacturer s instructions. For the apple compote, heat Earth Balance Buttery Spread in a sauté pan over medium heat. Add apples, sugar and cinnamon. Cook 4 to 5 minutes, until apples soften. Whisk together apple cider and cornstarch and stir into apple mixture. Cook 2 to 3 minutes, until mixture thickens. Remove from heat and stir in vanilla. Serve warm over soy nog ice cream and garnish with toasted almonds. 5
Holiday Honey Melt Sugar Cookies Cookies: cup Honey Melt /2 cup sugar /2 cup powdered sugar egg ½ /2 tsp. baking soda /2 tsp. cream of tartar Pinch of salt 2 /4 cups flour Frosting: 3 /4 cup powdered sugar Tbsp. Rich & Creamy Melt Tbsp. milk /2½ tsp. vanilla /4 tsp. lemon juice (Combine, beat until smooth, add coloring as desired.) Cream Honey Melt, sugar, and powdered sugar. Beat in egg. Sift dry ingredients and add to creamed mixture. Mix well. Refrigerate dough for at least hour. Roll out on floured surface to /8 inch thickness and cut with cookie cutters. Bake at 375 F for about 8 minutes until the edges begin to brown. Watch closely as they can burn easily. Cool. Spread generously with frosting. Note: If you plan on frosting the cookies, you may trim the sugar and powdered sugar down to /4 cup of each for the cookies. 6
Melt In Your Mouth Brownies cup Rich & Creamy Melt 2 /3 cup cocoa tsp. baking powder 2 cups sugar cup flour 4 eggs cup chocolate chips (and/or nuts) Preheat oven to 350 F. In a large mixing bowl, combine Melt and cocoa, blending with a spoon until smooth. Add baking powder and sugar, stirring until slightly mixed. Add flour and eggs; stir until completely integrated. Pour into a 9 x 3 baking pan, lightly coated with cooking spray. Sprinkle chocolate chips (and/or nuts) over top of brownie mixture. Bake in for 25 30 minutes, or until done. Cool, cut into squares, and enjoy! 7
Mocha Buttercream Frosting Enjoy this delicious frosting with Lake Champlain s Ultimate Chocolate Cake Recipe. /2 cup Lake Champlain Chocolates Organic & Fair Trade Unsweetened Cocoa lb. confectioners sugar stick (4 oz.) butter, softened 2 teaspoons instant coffee granules, dissolved in /4 cup coffee Combine confectioners sugar and cocoa in a bowl and stir well to combine. Add the softened butter and mix in gently. Add the coffee liquid a small amount at a time, and beat with electric beater until smooth and spreadable. (You may not need all of the coffee liquid or you may need to add slightly more.) 8
The Ultimate Chocolate Cake Egg-Free recipe. cup Lake Champlain Chocolates Organic & Fair Trade Unsweetened Cocoa 3 scant cups flour 2 cups sugar 2 /3 cups warm water 2 teaspoons baking soda /2 teaspoon salt /4 cups melted butter 2 tablespoons vinegar 2 teaspoons vanilla Mix dry ingredients in a large bowl. Stir in the wet ingredients. Beat until smooth. Butter a tube cake pan and dust with flour. Bake in oven at 350 degrees for one hour or until toothpick is removed dry. Frost with Mocha Buttercream Frosting. 9