acorn squash with quinoa asparagus and radicchio
Winter Squash So excited to see winter vegetables, pumpkins, apples and squash in the market this week! That combined with a drizzly afternoon inspired me to create this fall dish for lunch. The Autumn inspired Vinaigrette adds a sweet zesty finish to the dish. Provisions Two medium size winter squash. Because of their size, Acorn, Delicata or Kabocha varieties work best for this dish. 2 tablespoons ghee or grapeseed oil 1 cup tri colored quinoa, soaked overnight rinsed and drained *see chef’s note 1 pound of asparagus, ends trimmed 2 shallots, finely chopped 2 cups of...
raw pumpkin oat cookies
Fun Fact! Pumpkins are not a vegetable; they're actually a fruit, a berry to be exact. Pumpkins belong to the family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds. These raw pumpkin treats are bursting with pumpkin flavor and all of the traditional "pumpkin pie spices". A batch will keep for two weeks in the fridge. They make a great grab and go breakfast or a quick snack. Provisions 1/2 cup organic pumpkin puree 1 cup chopped dates 1/4 cup honey 1 tablespoon flax seeds 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg ¼ teaspoon allspice pinch of clove pinch...
roasted cauliflower with tahini & toasted pumpkin seeds
Roasting Cauliflower until it’s caramelized a bit adds a wonderful nutty flavor. Adding the tahini butter and toasted Pepitas turns this simple vegetable into an elegant everyday dish. Provisions One head of organic cauliflower 1/2 cup Tahini Butter 1 T. Fresh Lemon Juice 1/4 Cup Toasted Pepitas ( see chef's notes) Process Preheat oven to 400°F. Lightly oil a large roasting pan or baking sheet. Cut the cauliflower into large florets and place them in a bowl. Drizzle with grapeseed oil and toss so that the florets are lightly coated. Spread the florets out into a...