Seasonal Breakfast (Fall): Easy Triple layered breakfast apple sandwich

Seasonal Breakfast (Fall): Easy Triple layered breakfast apple sandwich

Ingredients 3 thicker slices of 1 medium-small apple* 1/4 cup unsweetened Peanut butter (or nut butter of choice) Sweetener of choice, to taste (raw honey, agave or maple syrup) 2 TBSP dry Raisins 1 TSP Peanuts (or nut/seed of your choice) & other topping of choice A few nuts of choice Instructions Layer everything up however your imagination dictates & dig in.

Seasonal Breakfast (Fall): Eggs in a mini pumpkin with Squash Hash

Ingredients: 4 mini pumpkins (4 inch diameter)* 1 medium butternut squash* ½ cup vegetable oil ¼ cup balsamic vinegar 2 TSP red chili flakes 2 cloves garlic, minced 2 TBS fresh sage or rosemary, minced kosher Salt fresh cracked black pepper 4 large eggs Directions: 1. Preheat oven to 375 2. Cut the tops off the mini pumpkins about one third of the way down the pumpkin so that the top makes a lid but the center of the lower half is deep enough to hold an egg. Scoop out the seeds and use a spoon to scrape away any of the membrane to make a smooth bowl. Cover the stems with foil. Place the pumpkin on the foil lined baking, cut side down. Set aside. 3. Cut the butternut squash into sections. Remove the seeds and stem. Peel the squash and dice it into ½ inch diced pieces. 4. Toss the diced squash in the finely diced onions 5. Wisk together with vegetable oil, balsamic vinegar, chili flakes, and garlic. 6. Pour the vinaigrette over the squash, toss until well coated, sprinkle with fresh herbs and toss again. Season with salt and pepper. 7. Spread the squash mixture onto the foil covered backing sheet and spread evenly. 8. Bake the pumpkin and squash together for 8 min. Remove from oven and brush the inside of the pumpkin with the leftover vinaigrette and season with salt and pepper. Crack an egg into the center of the pumpkin for about 6-8 min., until the eggs are sunny side up. 9. Remove the pumpkin and squash hash and the egg will continue to cook a little more. 10. Spoon the hash onto plates and nestle the pumpkin in the center. Sprinkle egg with salt and pepper and enjoy.

Seasonal Lunch (Fall): Farm fresh fried Zucchini

Ingredients vegetable oil, for frying ½ cup all purpose flour 2 tsp. salt ½ tsp. ground pepper 2 large eggs 2 medium zucchini Instructions Wash the zucchini and cut them horizontally into 1 inch pieces. In a dish, combine flour, salt, and pepper. In a separate dish, add the eggs and lightly beat them. Cover the bottom of the pan with vegetable oil and heat until simmering. Dip the zucchini in the egg and them drench them in the flour mixture. Place them into the pan and cook until golden brown on each side. Transfer the fried zucchini onto a paper towel to drain and serve with your favorite condiment (like ranch dressing or marinara sauce).

Seasonal Lunch (Fall): Homemade Creamy Potato Soup

Ingredients 1-2 TBS Olive oil 1 Leak, chopped* 8 potatoes, cubed* 3 cloves garlic, minced 2 teaspoons dried oregano 4 cups chicken or vegetable stock 2-3 ears ripe corn, kernels* 1 cup milk 3 TBS butter 1/4 cup flower 1/4 cilantro, chopped* Salt Pepper Directions: 1. Cook celery and onion in olive oil until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss. Sauté for 3 to 4 minutes. Add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. 2. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the milk and ¼ cup chopped cilantro. Bring the mixture to a boil, and cook, stirring constantly, until thickened. Stir the milk mixture into the potato mixture. 3. Adjust seasonings to taste. Add the corn kernels to the soup. Bring back to a simmer and cook until the corn is tender. Taste and add salt and pepper as needed.

Seasonal dinner (Fall): Roasted Vegetable and Couscous Salad

Ingredients - 3 large turnips - 3 baby eggplants - 1 large red onion - 4 large carrots - 1 TBS Balsamic vinaigrette - 1 1/2 c whole wheat couscous - 2 cups vegetable broth - 2 tomatoes - 4-6 tomatillos - 2 Paprika peppers or 1 bell pepper - 1/4 c fresh basil - Turnip greens - Salt, pepper, and other seasonings as desired - Vegetable oil as needed - Seasoned pumpkin seeds 1. Preheat oven to 400 Directions: 2. Slice the first four ingredients 1/4 thick and then toss with 1 TBS oil, vinaigrette, salt, pepper and any desired seasonings. Lay in a single layer on a cookie sheet and bake for 20 minutes (or until fork tender), stirring once half-way through. 3. While the vegetables are baking, place vegetable broth in a sauce pan and bring to a boil. Add the couscous, cover and remove from heat. Allow to sit 5-10 minutes and then fluff with a fork. 4. Finely chop the tomatoes, tomatillos, peppers and basil. Mix with the couscous, stirring until evenly distributed. 5. Wash and thinly slice the turnip greens. Sauté in a lightly oiled pan until slightly wilted. 6. To serve, first arrange the wilted greens around the edge of the serving dish. Then, spoon the couscous onto the center of the dish. Remove the roasted vegetables from the oven and lay them on top of the couscous. 7. Garnish with seasoned pumpkin seeds and serve as a filling side dish or as a vegetarian entrée.

Seasonal Dinner (Fall): Fall Harvest Patties

Ingredients - 1-2 cups chopped vegetables - 1/4 teaspoon celery salt - 1/2 teaspoon onion powder - 1/2 teaspoon garlic powder - 1/2 teaspoon cayenne - 1/2 cup finely chopped basil - 1 cup all purpose flour - 1/2 cup milk - 2 eggs - 1 T olive oil - 1 teaspoon baking powder - 1/2 teaspoon salt Directions: 1. Sauté vegetables and seasonings until tender. Add basil, stir and remove from heat. Allow to cool in pan while you prepare the batter. 2. Whisk flour, milk, eggs, olive oil, baking powder and salt until a batter forms. 3. Mix cooled vegetables into batter until well incorporated. 4. Set your burner to a medium-high heat and pre-heat a non-stick griddle or skillet brushed with oil. 5. In 1/4 cup increments, spoon batter onto a hot griddle or skillet and allow to cook for 3-5 minutes, until edges are cooked through and small air bubbles appear in the center of the cakes. Flip and cook for an addition 2-4 minutes. 6. These patties are excellent in a sandwich. Or, serve them warm as savory cakes, topped with sour cream and chives.