These easy Pumpkin Air Fryer Bagels are soft, chewy, and packed with protein thanks to Greek yogurt. Made with pumpkin puree, whole wheat flour, flaxseed, maple syrup, and warm pumpkin pie spice, they’re a delicious fall breakfast or snack. They come together quickly in the air fryer—no yeast or rising time needed! Top with a simple pumpkin spice oat-sugar topping for a little crunch and extra fall flavor.
Ingredients
UnitsScale
1 1/2cupsGreek Yogurt
1/2cupPumpkin Puree
3 tbsp Maple Syrup
1 tsp Vanilla Extract
1cupAll Purpose Flour
1cupWhole Wheat Flour
1 tbsp Baking Powder
1 tbsp Ground Flaxseed
1 tbsp Pumpkin Pie Spice
1/2 tsp Kosher Salt
Topping:
2 tbsp Quick Oats
2 tbsp Cane Sugar
1/2 tsp Pumpkin Pie Spice
Instructions
Preheat air fryer to 325° F.
Add the Greek Yogurt, pumpkin puree, maple syrup, vanilla extract, flours, baking powder, flaxseed, pumpkin pie spice, and salt to a stand mixer bowl or a large bowl.
With the paddle attachment, mix the ingredients together on low until the dough comes together in a ball. (Alternatively, you can mix this by hand with a wooden spoon or spatula.)
Remove the dough from the bowl to countertop and knead by hand a few times to full incorporate the yogurt into the flour.
Divide the dough into 8 equal portions. Roll each portion into a ball and then using your finger, punch a hole through the middle to create the bagel shape. (Note: This is a sticky dough! Add a little flour as needed to help the dough from sticking too much.)
In a small bowl combine the topping, add the oats, cane sugar and pumpkin pie spice, stir to combine.
Place the egg into a bowl and add 1 tbsp of water. Whisk to break up the egg and combine. Next, brush each bagel with the egg wash then sprinkle the topping over each one.
Spray your air fryer basket with nonstick spray and place 4 bagels at a time into the air fryer. Air fry at 325° F for 12 minutes. Remove the bagels from the air fryer to a wire rack and allow to cook for at least 10 minutes. Repeat with remaining 4 bagels.
High-Protein Ground Turkey Taco Bowls are bursting with bold, savory flavor and make meal prep exciting. Tender turkey, smoky roasted sweet potatoes, black beans, and melty cheddar come together in a bowl that’s hearty, satisfying, and packed with protein. Top with avocado, salsa, or Greek yogurt for a customizable lunch or dinner that’ll keep you full and energized all week.
Ingredients
UnitsScale
Main Ingredients:
1 1/2lbLean Ground Turkey
2cupsBlack Beans, drained and rinsed (~1 1/2 cans)
3cupsSweet Potato, peeled and diced into 1/2-inch pieces (about 2 medium sweet potatoes)
4cupsMixed Greens or Spinach
1cupCheddar Cheese, shredded
Spices for Sweet Potatoes:
1/2 tsp Chili Powder
1/2 tsp Cumin
Smoked Paprika
1/4 tsp Kosher Salt
1/4 tsp Black Pepper
Spices for Turkey Taco Seasoning:
1 1/2 tsp Chili Powder
3/4 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
Optional Toppings:
Salsa
Hot Sauce
Greek Yogurt
Avocado
Instructions
Roast the Sweet Potatoes:
Preheat oven to 425° F. Cover a large sheet tray with foil and set aside.
Pour 2 tsp olive oil onto the sheet tray, then add the diced sweet potato.
Season the sweet potatoes with 1/2 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/4 tsp salt and 1/4 tsp black pepper.
Stir together to evenly coat the potatoes. Roast for 20-25 minutes stirring halfway, until the sweet potatoes are tender and lightly caramelized.
Cook the Ground Turkey:
Heat a large skillet over medium heat. Add 2 tsp olive oil.
Add the ground turkey and cook, breaking it into small crumbles, until fully browned (7-8 minutes).
Add the spices, 1 1/2 tsp chili powder, 3/4 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp onion powder. 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp pepper.
Stir to combine and cook for another 1-2 minutes for the spices to season the meat.
Assemble the Bowls:
Divide the 4 cups of greens into 4 containers.
Top each with 1/4 of the turkey mixture, then 1/2 cup of the rinsed black beans.
Next add 3/4 cup of the roasted sweet potatoes to each container or bowl. Top with 1/4 cup cheese per serving.
Seal with an airtight lid and place into the refrigerator until you are ready to enjoy.
When you are ready to eat, heat the bowls in the microwave for 2-3 minutes, top with any additional toppings you like (my fav is a little hot sauce!) and enjoy!
Dishes will keep well in the refrigerator for 3-4 days.
These Fluffy Whole Wheat Pancakes come together in one bowl and use 100% white whole wheat flour, so they’re hearty without being heavy. Lightly sweetened with maple syrup and perfectly soft, they’re great for slow weekend mornings or making ahead for busy weekdays. Cozy, simple, and no extra dishes.
Ingredients
UnitsScale
3cupsWhite Whole Wheat Flour
1 1/2 Tbsp Baking Powder
1 1/2 tsp Ground Cinnamon
3/4 tsp Kosher Salt
2cups + 2 tbspMilk
3 Eggs
1/4cupMaple Syrup
4 Tbsp Unsalted Butter, melted
Instructions
In a large bowl, whisk together the milk, eggs, maple syrup, and melted butter until smooth.
Add the flour, baking powder, cinnamon, and salt directly to the same bowl.
Whisk ingredients together until just combined. Take care not to overmix, some lumps are okay.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the pancake for another 1-2 minutes until golden brown and cooked through.
Serve warm with your favorite toppings like fresh berries, blackberry compote, or more maple syrup. Enjoy!
This nourishing, creamy tortellini soup gets its cozy texture from blended veggies and is loaded with Italian turkey sausage, kale, and cheese tortellini. It’s a veggie-packed, protein-rich, one-pot meal that’s comforting, satisfying, and perfect for busy weeknights or easy meal prep.
Ingredients
UnitsScale
2 Tbsp Olive Oil
16ozItalian Turkey Sausage
1 Yellow Onion, small diced
2 Carrots, small diced
2 Celery Stalks, small diced
4 Cloves Garlic, minced
2 Tbsp Sundried Tomatoes, minced
1 tsp Oregano
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
28ozCrushed Tomatoes
6cupsChicken Stock
2cupsKale, finely chopped
10ozCheese Tortellini
1/4 tsp Crushed Red Pepper
1/4cupParmesan cheese (plus more for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian turkey sausage and cook, breaking it up with a spoon, until browned and cooked through. Transfer the sausage to a paper towel–lined plate and set aside.
In the same pot, add the onion, carrots, and celery. Season with 1/4 tsp salt and cook for 5–7 minutes, stirring occasionally, until softened.
Add the garlic, sundried tomatoes, and oregano. Cook for about 30 seconds, until fragrant.
Pour in the crushed tomatoes and chicken stock. Stir to combine, scraping the pan to get the good and brown bits! Then, add ½ teaspoon salt and ½ teaspoon black pepper and bring to a gentle boil.
Reduce heat and simmer for 10–15 minutes to let the flavors develop.
Using an immersion blender, carefully blend the soup until mostly smooth (or to your desired texture).
Stir in the kale, cheese tortellini, crushed red pepper, and the cooked sausage. Simmer for 5–7 minutes, or until the tortellini is tender.
Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed.
Soft, fluffy pumpkin sourdough cinnamon rolls loaded with warm spices and a sweet, cozy filling. The pumpkin keeps them extra tender, the sourdough adds great flavor, and the whole pan makes your kitchen smell incredible. Perfect for slow weekends, fall brunch, or anytime you want a homemade treat that feels a little special.
Ingredients
UnitsScale
Dough:
1/2cupSourdough Starter
1/2cupMilk
3/4cupPumpkin Puree
2 Tbsp Melted Butter
1 Egg
1/2cupMaple Syrup
1 1/4 tsp Yeast
2 tsp Vanilla Extract
3cupsAll Purpose Flour
1/2cupWhole Wheat Flour
2 Tbsp Pumpkin Pie Spice
1 tsp Kosher Salt
1/2 tsp Baking Soda
Filling:
2 Tbsp Melted Butter
1/4cupBrown Sugar
1 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
Glaze:
1 1/2cupPowdered Sugar
1 1/2 – 2 tbsp Milk
Instructions
Prepare the Dough: To the bowl of a stand mixer add the starter, milk, pumpkin puree, melted butter, egg, maple syrup, vanilla extract and yeast. Mix together until fully incorporated.
Add Dry Ingredients: In a separate bowl, whisk together the all purpose flour, whole wheat flour, pumpkin pie spice, salt and baking soda. Then, slowly and gradually add the dry ingredients into the we mixture, stirring in between, until a soft dough forms.
Knead the Dough: Using the dough hook, knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover your stand mixer bowl and allow the dough to rise in a warm place for 1-2 hours, or until doubled in size.
Roll and Fill: Roll out the dough on a lightly floured surface into a rectangle about 8″ x 16″. Spread the melted butter over the dough, then sprinkle evenly with the filling mixture.
Shape the Rolls: Starting from the top, long side, roll up the dough into a tight log roll. Pinch the seam to seal the rolls. Next, cut the log into 12 equal pieces. (Tip: Cut the log in half, then cut each half, in half again, then cut into 3.)
Place the rolls into a greased 9×13″ baking pan, cover with aluminum foil, and allow to rise for an additional 45-60 minutes. The rolls should be nice and puffy and fill your pan.
Bake the Rolls: Preheat your oven to 375°F. Place the rolls into the oven and bake for 25-30 minutes until golden on top and cooked through.
Make the Glaze: While the rolls bake, mix up the glaze. In a small bowl whisk together the powdered sugar and milk.
Glaze the Rolls: Let the rolls cool slightly for 5 minutes. Then drizzle the glaze over top.
These air fryer apple fritters are everything you love about the classic fall treat, without the deep fryer. Crispy on the outside, soft and fluffy on the inside, and drizzled with a simple glaze, this easy apple fritters air fryer recipe comes together in just 20 minutes.
Made with Greek yogurt and whole wheat flour, each fritter delivers 5 grams of protein and a solid boost of fiber. Whether you are craving a cozy breakfast, a weekend brunch treat, or a lighter dessert, this recipe checks every box.
Why You Will Love This Recipe
Ready in 20 minutes. This apple fritters air fryer recipe is a true weekday-friendly win.
No deep fryer needed. You get a golden, crispy exterior without a pot of oil in sight.
Packed with nutrition. Greek yogurt and whole wheat flour bring 5g of protein and 2g of fiber to every single fritter.
Crowd pleaser. Kids and adults both love these, making them perfect for brunch, snack time, or a cozy fall dessert.
Ingredients
Fritters:
1 cup Greek yogurt
1 cup white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp cardamom
3 tbsp maple syrup
2 large apples, diced small
Glaze:
1/2 cup powdered sugar
1 tbsp milk
How to Make Air Fryer Apple Fritters
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Add the Greek yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about 1/4 cup mounds of batter into the air fryer basket, about 5 to 6 at a time depending on the size of your air fryer.
Air fry for 8 minutes. Then increase the temperature to 400°F and air fry for an additional 1 to 2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small bowl, whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Variations and Substitutions
Flour: All-purpose flour works just as well if you do not have white whole wheat on hand.
Sweetener: Swap the maple syrup for honey in equal amounts.
Spices: Add a pinch of nutmeg alongside the cinnamon and cardamom for a little extra warmth.
Glaze: Stir a tiny splash of vanilla extract into the glaze for added depth of flavor.
Apples: Any baking apple works here. Honeycrisp, Fuji, and Gala are naturally sweet, while Granny Smith gives you a slightly tarter fritter.
Dairy free: Use a plain coconut or almond milk yogurt in place of Greek yogurt and a splash of non-dairy milk in the glaze.
How to Store Air Fryer Apple Fritters
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. For best results, keep the glaze separate and drizzle it on after reheating. To freeze, place unglazed fritters in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
To reheat, pop them back in the air fryer at 350°F for 2 to 3 minutes straight from the fridge, or 5 to 6 minutes from frozen. They crisp right back up like fresh.
How to Serve Air Fryer Apple Fritters
These air fryer apple fritters are best served warm, right after glazing. A few ways to enjoy them:
As a fall breakfast or brunch alongside scrambled eggs and coffee
As a lighter dessert with a small scoop of vanilla yogurt or ice cream
As an after-school snack the whole family will reach for
On a holiday brunch spread next to other seasonal favorites
A dusting of cinnamon sugar on top right before serving takes them over the top if you want to skip the glaze entirely.
Frequently Asked Questions
Can you air fry apple fritters?
Absolutely. Air frying apple fritters works beautifully and is actually one of the best ways to make them at home. The hot circulating air creates a crispy, golden exterior while keeping the inside soft and fluffy, no deep fryer or pot of oil required.
How long do you air fry apple fritters?
These air fryer apple fritters cook for 8 minutes at 350°F, then 1 to 2 more minutes at 400°F to get the tops deep golden brown. Total cook time is about 10 minutes per batch.
Can you bake or air fry apple fritters?
You can do both, but the air fryer gives you a much crispier result than the oven in less time. Baking tends to produce a softer, more cake-like texture. If you have an air fryer, it is the way to go for that classic fritter finish.
How do you make air fryer apple fritters?
Mix your dry ingredients, fold in Greek yogurt, maple syrup, and diced apples to form a thick batter, then scoop into a preheated air fryer and cook at 350°F for 8 minutes followed by 1 to 2 minutes at 400°F. Drizzle with a simple powdered sugar glaze and serve warm. Full instructions are in the recipe card above.
Is an apple fritter considered a donut?
Technically yes, apple fritters are a type of donut. Traditional versions are made from a yeasted or batter-based dough mixed with apple pieces and deep fried, just like a donut. This version skips the deep fry and uses Greek yogurt for a lighter, higher-protein take on the classic.
Can an air fryer make food taste like it has been fried?
It gets pretty close, especially with recipes like these air fryer apple fritters that are designed for the appliance from the start. The key is finishing at a higher temperature, not overcrowding the basket, and using a light spray of oil so the exterior gets that satisfying crisp.
Air Fryer Apple Fritters are a lightened-up twist on the classic fall favorite—crispy on the outside, soft and fluffy inside, and made with wholesome ingredients. Each fritter packs 5g of protein and a boost of fiber for a more nourishing sweet treat. Perfect for a cozy breakfast, brunch, or healthier dessert made right in your air fryer!
Ingredients
UnitsScale
1cupGreek Yogurt
1cupWhite Whole Wheat Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Vanilla extract
1 1/2 tsp Cinnamon
1/2 tsp Cardamom
3 tbsp Maple Syrup
2 Large Apples, diced small
Glaze
1/2cupPowdered Sugar
1 tbsp Milk
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
Next, add the Greek Yogurt and maple syrup. Using a spatula, stir together to combine.
Fold in the diced apples to form a thick fritter dough.
Preheat your air fryer to 350°F and lightly spray the basket with oil to prevent sticking.
Scoop about ¼ cup mounds of batter into the air fryer basket (about 5–6 at a time, depending on the size of your air fryer).
Air fry for 8 minutes. Then increase the temperature to 400 F and air fry for an additional 1-2 minutes until the tops are deep golden brown.
While the fritters cook, make the glaze. In a small mixing bowl whisk together the milk and powdered sugar until smooth.
Once the fritters are cooked, drizzle the glaze over warm fritters and enjoy!
Mini Pumpkin Dutch Baby Pancakes are the ultimate cozy fall breakfast—light, fluffy, and full of warm pumpkin spice flavor. With a boost of vitamin A and fiber from real pumpkin, they’re a tasty (and nourishing) way to celebrate pumpkin season.
Ingredients
UnitsScale
2 tbsp Butter, melted
3/4cupMilk
1/4cupPumpkin Puree
3 Eggs
3 tbsp Maple Syrup
1 tsp Vanilla Extract
1/2cupAll Purpose Flour
1/4cupWhole Wheat Flour
1 tsp Pumpkin Pie Spice
1/4 tsp Ground Cinnamon
Pinch Salt
Instructions
Preheat your oven to 400°F. Lightly coat a 12-cup muffin tin with nonstick spray or oil, place onto a large sheet pan, and set aside.
Add all ingredients to a high-powered blender and blend until the batter is completely smooth.
Blend until batter is smooth and no lumps remain.
Pour the batter evenly into the 12 muffin cups.
Place into the oven and bake for 25 minutes until the pancakes are puffed and slightly golden.
Dust with powdered sugar (or your favorite toppings) and enjoy warm!
Simple, quick and packed with flavor, this easy sheet pan gnocchi with chicken sausage and veggies is a one-pan dinner perfect for weeknights! Made with gnocchi, packed with veggies and fiber it all comes together in under 40 minutes—no boiling required! A drizzle of spinach pesto adds a fresh, herby finish.
Ingredients
Scale
3 tbsp Olive Oil
12ozItalian Chicken Sausages, sliced into rounds
1 (16oz) Package Shelf-Stable Potato Gnocchi
1 Large Head Broccoli, cut into florets (about 3 cups)
2, Bell Peppers (1 Yellow, 1 Red) seeded and chopped into 1-inch pieces
1 (15 oz Can) Chickpeas, drained and rinsed for drizzling
Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil.
On the sheet pan, toss together the olive oil, sliced chicken sausage, gnocchi, broccoli, and chickpeas until everything is well coated.
Spread the mixture into an even layer and bake for 25 minutes, or until the gnocchi is tender and the broccoli is mostly cooked through.
Increase the oven temperature to 425°F. Add the bell peppers to the sheet pan and give everything a quick toss. Return to the oven and roast for another 5–7 minutes, until the peppers are just softened and the broccoli is starting to char on the edges.
Remove from the oven and drizzle with spinach pesto just before serving.
This Golden Turmeric & Apple Baked Oatmeal is packed with anti-inflammatory ingredients like turmeric and walnuts, making it a nourishing, healthy breakfast. With its naturally sweet apple flavor and heart-healthy walnuts, this easy recipe is perfect for meal prep and fueling your day.
Ingredients
UnitsScale
Dry Ingredients:
2 1/2cupsOld Fashioned Oats
1/3cupUnsweetened Shredded Coconut
2 tbsp Ground Flaxseed
2 tsp Ground Turmeric
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1/4 tsp Ground Ginger
1/4 tsp Ground Black Pepper
1/4 tsp Baking Powder
Pinch Salt
1/2cupWalnuts, chopped
Wet Ingredients:
1 1/2cupsSoy Milk
1 Egg
1/3cupMaple Syrup
1 tsp Vanilla Extract
1 Apple, diced
Instructions
Preheat oven to 375 F. Spray an 9×9 pan with nonstick spray, set aside.
In a large mixing bowl add the dry ingredients. Stir together with a spatula to combine.
In a separate medium mixing bowl add the liquid ingredients, whisk together to combine.
Next, pour the liquid ingredients into the dry ingredients. Stir together with a spatula to combine. Then add the diced apple.
Bake for 30-40 minutes until the center of the oatmeal is set.
Allow to cool for 10 minutes before digging in. Enjoy!
For meal prep, portion the oatmeal out into 8 servings, place into containers, label and place into the refrigerator until you are ready to enjoy. To reheat, place 1 serving on a microwave safe dish, microwave for 30-60 seconds and top with a drizzle of maple syrup.
Warm, comforting, and packed with flavor, Tuscan Tomato Tortellini & Bean Soup is a hearty one-pot meal perfect for any night of the week. Loaded with fiber, vitamins, and plant-based goodness from beans and spinach, it’s a nourishing, nutrient-dense dish the whole family will love!
Ingredients
UnitsScale
1 tbsp Olive Oil
1 Shallot, minced
1 Carrot, grated
1 Celery Stalk, minced
4 Garlic Cloves, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2 tsp Dried Oregano
1 tbsp Balsamic Vinegar
1, 28oz Can Crushed Tomatoes
1 Can, 14oz Cannelini Beans, drained and rinsed
2cupsVegetable Stock
4cupsBaby Spinach
1, 14oz Package Frozen Tortellini
OPTIONAL: Parmesan Cheese Rind
Toppings:
Parmesan Cheese
Basil
Instructions
Heat a large dutch oven or stock pot over medium heat. Add the shallots, carrots, oregano, salt and pepper. Cook until tender, for 6-7 minutes, stirring occasionally.
Turn the heat down to low and add the garlic and cook for another 1-2 minutes until fragrant.
Add the balsamic vinegar, crushed tomatoes, vegetable stock and. Stir together and bring to a boil. Then reduce heat and simmer for 5 minutes.
Using an immersion blender, blend the soup until smooth.
Next, add the cannelini beans and frozen tortellini and simmer for 5-6 minutes until the tortellini are cooked through. (Add the Parmesan rind at this time if using!)
Add the spinach and cook for an additional 1-2 minutes until the spinach just wilts.
Spoon into bowls and top with grated Parmesan cheese if desired. Enjoy!
Notes
The Parmesan cheese rind is optional but adds great depth of flavor to the soup if you have it!
Soft, spiced, and perfectly festive, these pumpkin roll-out cookies are a family favorite! Easy to cut into fun shapes and topped with a sprinkles for even more fun, they’re perfect for holiday baking or a cozy weekend treat.
Ingredients
UnitsScale
1/2cupUnsalted Butter, softened
1/2cupMaple Syrup
1/4cupBrown Sugar
1/2cupPumpkin Puree
1 tsp Vanilla Extract
1cupWhite Whole Wheat Flour
1 1/4cupAll Purpose Flour
3/4 tsp Baking Powder
2 1/2 tsp Pumpkin Pie Spice
1/4 tsp Kosher Salt
Instructions
In a medium sized mixing bowl, add the flours, baking powder, pumpkin pie spice and salt. Whisk together and set aside.
In the bowl of a stand mixer, add the wet ingredients: butter, maple syrup, brown sugar, pumpkin puree and vanilla extract. Mix on low, then increase the speed to medium and cream together the ingredients until light and fluffy.
Next, turn the mixer to low and slowly add the dry ingredients. Mix until the dough comes together.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350 F.
Roll the dough out to about 1/4 inch thick. Using your cookie cutters, cut the cookies into your favorite shapes. (Top with sprinkles to jazz them up if you’d like!)
Place the cookies onto a silpat lined sheet tray.
Bake for 12-15 minutes until the cookies are set.
Remove from the oven and allow to cool on a wire rack. Enjoy!
Easy Maple Glazed Carrots are tender yet crisp, coated in a sweet, buttery maple glaze for a simple and flavorful side. This quick and easy recipe adds a touch of warmth and color to any holiday or weeknight meal.
Ingredients
UnitsScale
1lbCarrots, peeled and ends trimmed
1/2 tbsp unsalted Butter
1/2 tbsp Olive Oil
1 tbsp Maple Syrup
1/8 tsp Kosher Salt
Ground Black Pepper
Parsley, minced for Garnish (Optional)
Instructions
Prep your carrots by slicing them into sticks
Heat a large cast iron pan or sautee pan over medium high heat.
When you pan is warm, add the butter and olive oil.
Next add the carrots, salt and pepper and cook, for 4-5 minutes, stirring occasionally or tossing carrots in the pan so that they brown evenly.
Then add the maple syrup to the pan and cook for an additional minute.
Serve hot or warm. Top with parsley if desired. Enjoy!
This healthy baked potato soup with cauliflower is a creamy, lighter twist on the classic. Cauliflower adds extra fiber and smoothness, while keeping the dish rich and satisfying. This is the perfect comfort soup, especially when topped with chives and cheddar cheese.
Ingredients
UnitsScale
2 Large Russet Potatoes, peeled and diced into 1-inch pieces
4cups Frozen Cauliflower florets
1 1/2cupsVegetable Stock
1 1/2cupsMilk
1/2cupGreek Yogurt
2 tsp Kosher Salt
3/4 tsp Ground Black Pepper
Instructions
To a dutch oven or large pot, add the vegetable stock, diced potato, frozen cauliflower and 1 tsp salt. Bring mixture to a boil, then lower the heat and simmer for 10-12 minutes, until the potatoes are tender.
Using an immersion blender, blend the cauliflower, potato mixture until smooth.
Then, to the pot add the milk, Greek Yogurt and remaining salt and pepper. Stir together with a wooden spoon or spatula to combine. Turn the heat to low to cook the soup through for an additional 5 minutes.
Taste for seasoning and add salt and preference to taste.
Top with chives, cheddar cheese or crumbled bacon. Enjoy!
Market fresh produce turn these simple ingredients into a show-stopper appetizer, Roasted Turnips with Kale & Garlic Scape Chimichuri on top oven Baked Potato Chips! This recipe was created for the Black Forest Farmer’s Market.
Ingredients
UnitsScale
Roasted Turnips
1lbTurnips (4 cups) Trimmed, scrubbed and diced into 1/2-inch pieces
2 tbsp Olive Oil
1/2 tsp Kosher Salt
1/4 tsp Paprika
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Ground Black Pepper
Kale & Garlic Scape Chimichuri
1cupBaby Kale
5 Garlic Scapes
1/2cupOlive Oil
1 tbsp Red Wine Vinegar
1 tbsp Lime Juice
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/4 tsp Red Pepper Flakes (Optional)
Oven Baked Potato Chips
1lbRusset Potatoes (2-3 potatoes), Scrubbed
3 tbsp Olive Oil
1 tsp Kosher Salt
Instructions
Roasted Turnips:
Preheat oven to 400° F. Get out a sheet tray. Set aside.
In a large bowl, toss together the turnips, olive oil, spices, salt and pepper.
Spread the mixture out onto your sheet tray in an even layer.
Roast for 25-30 minutes, stirring halfway through roasting until the turnips are nicely golden brown and slightly crispy.
Kale and Garlic Scape Chimichuri:
Into the bowl of a food processor, add all the ingredients, kale, garlic scapes, olive oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes.
Process on 15 second intervals until the chimichuri reaches your desired consistency. (Traditionally chimichuri is not blended until smooth but left slightly chunky.)
Taste and adjust seasonings as needed.
Oven Baked Potato Chips:
Preheat oven to 375°F Convect or 400°F regular. Get out a large sheet tray and set aside.
Using a mandoline or a sharp knife, slice the potatoes into 1/8″ slices. Place the slices into a large bowl of warm water. This helps to remove some of the starch from the potatoes.
Drain the potato slices and pat them dry with a clean dish towel or paper towel.
In a large bowl toss the potato slices with the olive oil and salt.
Place the potato slices onto your sheet tray in one single layer. This make take a few rounds, do not overlap or the chips will not cook evenly.
Bake for 10 minutes, then using a spatula, flip the chips over and bake for another 10 minutes on the other side. Take care in the last few minutes to watch so that the chips do not burn!
Remove from the oven and allow to cool on a wire rack.
Assembly:
Place one chip onto a plate, top with a tablespoon of roasted turnips, then top with a drizzle of chimichuri. Continue with remaining ingredients. Enjoy!
Carrot Cake Quick Bread combines the flavors of classic carrot cake with a healthy twist. Packed with shredded carrots, warm spices, and a touch of sweetness, it’s the perfect treat for breakfast, snack time, or a light dessert!
Ingredients
UnitsScale
Carrot Cake Bread:
3/4cupAll Purpose Flour
1/2cupOat Flour
1/2cupWhole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1/2 tsp Cardamom (Optional)
2 Tbsp Ground Flaxseed
1/2cupOlive Oil
1/2cupHoney
1/2cupUnsweetened Applesauce
1cup Grated Carrot
2 Eggs
1 tsp Vanilla Extract
1/3cupWalnuts, chopped
Icing Glaze:
1/4cupPowdered Sugar
2 tsp Milk
Instructions
Set out all ingredients and equipment needed for happy baking!
Preheat oven to 325° F. Spray a bread pan with nonstick cooking spray and set aside.
In a large mixing bowl, add all the dry ingredients and whisk together (Oat Flour, AP Flour, Wheat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, Cardamom, Flaxseed).
In a medium mixing bowl add the wet ingredients and whisk to combine (Olive Oil, Honey, Applesauce, Carrot, Eggs, Vanilla Extract).
Next, pour the wet ingredients into the dry ingredients and mix together with a spatula. Take care to not over mix!
Add in the chopped walnuts to the batter.
Pour the batter into prepared bread pan and bake for 40-50 minutes, until just browned around the edges and a toothpick comes out clean from the center. *Note! Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.*
Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, run a butter knife along the edges of the pan and carefully remove the bread from the pan.
While the bread cools, prepare the glaze icing
In a small bowl whisk together the powdered sugar and 2 tsp milk.
Using a spoon, drizzle the icing over top of the bread.
Keep an eye on your quick bread. If it starts to brown too much before the 50 minutes, cover your bread pan with foil and place back into the oven to finish cooking.
Mini Rosemary & Parmesan Focaccia Bites are packed with protein and make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.
Ingredients
UnitsScale
1cupGreek Yogurt
1/2cupAll Purpose Flour
1/2cupWhole Wheat Flour
1 1/2 tsp Baking Powder
1/8 tsp Kosher Salt
1 tbsp + 1 tsp Rosemary, Minced
1/4cup + 1tbspParmesan Cheese, Grated
6 tsp Olive Oil
Flaked Sea Salt for topping, Optional
Instructions
Preheat oven to 400°F.
Get a muffin tin out and prep for the focaccia bites by pouring 1/2 tsp olive oil into each muffin tin section.
Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1 tsp minced rosemary, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
Remove the bowl from the mixer and divide the dough into 12 equal portions.
Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
Bake for 12-15 minutes until slightly golden.
Carefully remove the bites from the muffin tin and allow to cool on a wire rack.
Sweetened with dates and a touch of honey, this hot cocoa is naturally sweet and dairy-free with no artificial ingredients, plus it’s easy on the tummy!
Ingredients
UnitsScale
1cupUnsweetened Almond Milk
2 Pitted Dates
1 tbsp Cocoa Powder
1 tbsp Honey (may also substitute Maple Syrup)
1/4 tsp Ground Cinnamon
1/4 tsp Vanilla Extract
Instructions
Place the almond milk into a microwave safe container. Microwave for 1-2 minutes to heat up.
Pour the warm milk into a blender and then add the remaining ingredients to the blender.
Blend on high for 1 minute until the mixture looks smooth.
Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
Next, add the oat flour, wheat flour, flaxseed, baking soda, spices and salt. Using a rubber spatula, stir the dry ingredients into the wet ingredients.
Let the dough sit for at least 5 minutes. The oats will soak up some of the moisture and the batter will get slightly thicker.
After the dough as rested, get your sheet tray and form the dough into logs. Wet your hands slightly and divide the dough in half, placing half on one side of the pan and the other on the other side.
Using your hands or a bench scraper, form the dough into two logs that are about 7-inches long and 3-inches wide. Use your hands shape the dough so it is an even thickness.
Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
Move the biscotti logs onto a wire rack to cool for 15 minutes.
After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
Reduce the oven temperature to 300 F and bake for 6 minutes. Then, remove the tray from the oven and use a spatula to turn each biscotti over to cook on the other side. Place back into the oven and bake for another 6 minutes.
Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
Gingerbread Granola is a festive and easy breakfast to start your day with fiber and nutrients!
Ingredients
UnitsScale
3 3/4cupsOld Fashioned Oats
1 tbsp Ground Flaxseed
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Allspice
1 Pinch Ground Cloves
1/4 tsp Salt
1cupPecans
1/2cup Sliced Almonds
1/4cupCoconut Oil, Melted
1/2cupMaple Syrup
2 Tbsp Molasses
1 tsp Vanilla Extract
Instructions
Preheat your oven to 325° F. Line a large sheet tray with a silapt or parchment paper and set aside.
To a large bowl, add the oats, flaxseed, spices, salt and nuts. Mix together with a spatula.
In a medium size bowl, add the coconut oil, maple syrup, molasses and vanilla extract. Whisk together to combine.
Pour the liquid ingredients into the bowl of the oats and use your spatula to combine all the ingredients.
Pour the granola onto your lined sheet tray and then spread it out evenly with your spatula.
Bake for 25 minutes total, stirring every 10 minutes. Bake 10 minutes, remove from the oven and stir. Then bake for another 10 minutes, stir again and then bake for a final 5 minutes.
After it is done baking, use the back of a spatula to press the granola down to create granola clusters.
Allow to cool for at least 15 minutes.
Serve over Greek Yogurt and berries, or as a snack, enjoy!
Delicata Squash and Apple Fritters are a fun and delicious appetizer, created for the Black Forest Farmer’s Market.
Ingredients
Scale
Fritters
1Delicata Squash, Peeled, Seeded and Shredded
2Apples (Gala, Honeycrisp), Cored and Shredded
8ozCheddar Cheese
1Egg
1/2cupFeta
1/2cupAll Purpose Flour (or Gluten-Free Flour)
2tbspPear & Beet Shrub or Apple Cider Vinegar
Caramelized Onion & Apple Topping
2Onions
2tspCanola Oil
1tspKosher Salt
1Apple, Julienned
1tbspPear & Beet Shrub or Apple Cider Vinegar
Cheddar Crisps
1cupWhite Cheddar Cheese, Shredded
Instructions
Make the onions
Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.
Make the fritters
In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
In a small bowl combine the caramelized onions, julienned apples and vinegar.
Make the cheddar crisps
Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.
To Serve
Top each fritter with 1 tablespoon of the onion and apple mixture. Enjoy hot!
Preheat oven to 400° F. Set a large sheet tray out for roasting.
Rinse the cauliflower. Using a sharp knife cut around the root of the cauliflower to remove the florets. Continue working your way around the cauliflower until all florets are removed. Place cauliflower florets onto the sheet tray. Add the whole garlic cloves to the tray. Sprinkle kosher salt and drizzle 1 tbsp olive oil over top. Using clean hands mix together. Place into the oven and roast for 20-25 minutes until the cauliflower is soft tender.
Allow the cauliflower and garlic to cool slightly. Place cauliflower and garlic into the bowl of a food processor. Add 1/4 cup of milk. Process until smooth. Set aside.
Mashed Potatoes
Scrub the potatoes, peel and cut them into large dice.
Fill a large pot with water and heat to boiling. Add the diced potatoes. Cook the potatoes until they are fork tender, about 12-15 minutes.
Drain the potatoes and return to same pot you boiled them in.
Using a potato masher, hand held mixer or potato ricer, mash the potatoes until your desired consistency.
Add the cauliflower puree, additional 1/4 cup of milk, 1/2 tsp kosher salt and butter to the potatoes and mix to combine.
Check the seasonings and adjust the salt and pepper as needed. Serve hot and enjoy!
The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.
Ingredients
UnitsScale
1 Onion, diced
1 tbsp Olive Oil
1 Orange Bell Pepper, diced
3 Garlic Cloves, minced
2cupsChicken Stock or Vegetable Stock
1/4cupWater
15ozPinto Beans, Canned
15ozKidney Beans, Canned
15ozBlack Beans, Canned
15ozCanned Pumpkin Puree
1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
30ozPetite Diced Tomatoes
1 tbsp Chili powder
1 tsp Smoked Paprika
1 tsp Kosher Salt
1/2 tsp Black Pepper
2 tsp Cumin
1 pinch Cinnamon
Instructions
Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
Cover and cook on low for 6-8 hours.
Notes
If you like extra spice, add more chipotle peppers or adobo sauce!
When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
Combine all the ingredients into a mason jar or a glass container with a lid. Allow to marinate for at least 12 hours, ideally 24 hours.
Roasted Beet Puree
Preheat your oven to 400 F.
Scrub the beets to remove any dirt then cut off the tops and bottom and peel the beets. Place each beet into a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil then place each parcel onto a large sheet tray. Place the sheet tray with beets into the oven and roast for 40-50 minutes until the beets are very tender.
Place the roasted beets into the bowl of a food processor with 1/2 cup water. Puree until mixture is smooth.
Beet Pizza Dough
In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
Get ready to roll and cook the dough! Preheat your oven to 475 F.
Flour a countertop or large board to roll out the dough. Using a rolling pin, roll to 1/4 inch thick. Then, using a small 2 inch cutter, cut out the dough and place onto a large sheet tray. Continue to cut out the rest of the dough, place on the tray and then bake at 475 F for 5 minutes. Allow to cool on a wire rack.
Broccoli Pesto
Combine the broccoli and garlic scapes into the bowl of a food processor and process for 1 minute.
Add the salt, pepper and balsamic vinegar and pulse again to mix. Next, with the processor on, drizzle the olive oil in through the feed tube. Then add the Parmesan cheese and process once more to fully incorporate all ingredients. Taste the pesto and adjust seasonings to your preference.
Assembling the Pizzettes
Heat a large skillet over medium heat. Add 1 tsp olive oil. Crisp a pizzette in the oil, turning over after 1 minute and then cooking the other size for 1 more minute.
To the pizzette, add 1 tsp broccoli pesto, top with 1 tsp julienne sugar snap peas and two small, pickled onions. Finally top with a sprinkle of sea salt. Serve immediately, enjoy!
Roasted Cherries topped onto a goat cheese crostini is a lovely sweet and savory appetizer. This appetizer was created for the Black Forest Farmer’s Market
Ingredients
Scale
1lbCherries, Pitted and Halved
2tspOlive Oil
2tspMaple Syrup
1/2tspLemon Zest
3ozGoat Cheese
2tbspBasil, Julienned
1Baguette
Instructions
Preheat your oven to 400° F.
On a large sheet tray, place a piece of parchment paper. Next add the cherries, olive oil and maple syrup and stir together gently.
Roast for 7 minutes until the cherries are tender and slightly bubbling.
Slice the baguette into 1/2 inch slices. Place slices onto a sheet tray and drizzle with 1 tablespoon olive oil. Roast for 5 minutes then flip the slices over and roast for another 3 minutes until fully crisp.
To serve, spread 1/2 tablespoon goat cheese onto a crostini and top with 1 tablespoon roasted cherries then sprinkle with basil.
Enjoy the ultimate fall flavors with this Harvest Farro Grain Salad, packed with dried cranberries, crisp apples, and a tangy maple lemon dressing—perfect for a healthy, seasonal meal or side dish!
Ingredients
UnitsScale
Salad:
1cupFarro
1/4cup Dried Cranberries
1/4cupRaw Pecans, chopped
1/2 Granny Smith Apple, diced
1/2cupRaw Baby Spinach
1/4cupGoat Cheese or Feta (Optional)
Vinaigrette:
1/4cupOlive Oil
1 tsp Lemon Zest
2 Tbsp Lemon Juice
1 Tbsp Maple Syrup
1/8 tsp Kosher Salt
1/8 tsp Ground Black Pepper
Instructions
Cook the farro according to the package directions.
While the farro cooks, prep the rest of the salad.
In a small bowl, whisk together the vinaigrette ingredients, set aside.
Once the farro is finished cooking, drain off any excess liquid and place farro into a large bowl.
Pour the vinaigrette over top the farro and stir with a wooden spoon or spatula. Place the farro into the fridge to chill for at least 30 minutes.
After 30 minutes, add the diced apple, dried cranberries, pecans, spinach and cheese (if using) to the farro. Stir with spatula to combine.
Cover the salad and refrigerate before serving. Enjoy!
Pumpkin Chocolate Chip Muffins are full of fall flavors, packed with fiber and made extra special with chocolate chips.
Ingredients
UnitsScale
1/2cupOat Flour
1/2cupWheat Flour
1/2cupAll Purpose Flour
1/4cupGround Flaxseed
2 tsp Pumpkin Pie Spice
1 tsp Baking Soda
1/2 tsp Kosher Salt
3/4cupPumpkin Puree
1/2cupHoney
1/4cupOlive Oil
1/4cupAlmond Milk
1 Egg
1/2 tbsp Vanilla Extract
1/2cupChocolate Chips
Instructions
Preheat oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
In a large bowl add the flours, flaxseed, baking soda, pumpkin pie spice and salt and whisk together. Set aside.
In a medium bowl whisk together the pumpkin puree, olive oil, honey, egg, milk, and vanilla.
Slowly add the dry ingredients to the wet ingredients.
Set 2 tbsp of chocolate chips aside. Add the rest of the chocolate chips to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
Spoon the batter evenly into 12 muffin cups then sprinkle the remaining 2 tbsp chocolate chips over top of each muffin batter.
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Allow muffins to cool on a wire rack for 10 minutes.
Better than bakery scones, these homemade pumpkin scones save on fat and calories but not on flavor.
Ingredients
Scale
For the Scones
2cupsWhole Wheat Flour
3/4cupOat Flour
1tbspBaking Powder
3/4tspKosher Salt
2 1/2tspPumpkin Pie Spice
5tbspUnsalted Butter
2/3cupPumpkin Puree
1/3cupMaple Syrup
1Egg
2tspVanilla Extract
Simple Vanilla Icing
1/2cupPowdered Sugar
1tbspAlmond Milk (or soy for nut free)
1/4tspVanilla Extract
Instructions
Preheat oven to 425°F and line sheet tray with Silpat or parchment paper. Set aside.
In a large bowl, add the whole wheat flour, oat flour, baking powder, salt and pumpkin pie spice. Whisk together to combine.
Next, cut the 5 tbsp of unsalted butter into small pieces. Then, add to the dry ingredients. Using a pastry cutter or a fork, blend the butter into the dry ingredients until the butter is incorporated and the size of peas.
Add the wet ingredients to the bowl: canned pumpkin, maple syrup, egg, and vanilla extract. Stir into dry ingredients with a spatula until the dough just comes together.
Place dough onto prepared sheet tray. Form into 9 inch round circle. Using a bench scraper or butter knife, score the dough in half then each half into 5 slices.
Bake for 12-15 minutes until firm to the touch. While scones are baking, mix up the icing.
In a small bowl, whisk icing ingredients together until smooth. Allow scones to cool for at least 5 minutes before topping with icing. Using a spoon, drizzle icing over the scones. Enjoy!
Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!
Ingredients
Scale
1/2cupCanned Lentils (drained and rinsed)
1/4cupPumpkin Puree
1/4cupBaby Spinach
1/4cupBell Pepper, Diced
1/4cupReduced Fat Mexican Shredded Cheese
1/8tspGround Cumin
1/8tspOnion Powder
1/8tspGarlic Powder
1/8tspPaprika
Chili Powder
2Whole Wheat Tortillas
1tspOlive Oil
Instructions
Heat a skillet or cast iron pan to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)
Creamy, cheesy, and absolutely delicious! Butternut Squash Mac and Cheese is packed with flavor, fiber and nutrients. It is the perfect dish for your holiday meals.
Ingredients
UnitsScale
1Butternut Squash
3Garlic Cloves
2tspKosher Salt
1 1/2tspGround Black Pepper
1tbspOlive Oil
1cup Vegetable Stock
4ozGruyere Cheese, Shredded
8ozSharp Cheddar Cheese, Shredded
16ozCavatappi Pasta
Breadcrumb Topping:
1/2cupWhole Wheat Panko Breadcrumbs
1 tbsp Chopped Herbs (Such as Thyme, Sage)
1 tbsp Olive Oil
Instructions
Preheat oven to 400° F. Line a large sheet tray with foil, set aside.
Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
Spread 1 tablespoon olive oil over the squash halves. Place garlic cloves into each squash half. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
Add 1 cup of stock to the food processor. Process the mixture until it is smooth and creamy.
Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded gruyere and cheddar cheeses. Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
Sprinkle 1/2 cup panko breadcrumbs over top of mac and cheese. Then top with herbs and drizzle 1 tbsp olive oil over top.
Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
This is hands-down the BEST roasted tomato and red pepper soup—healthy, comforting, and made with real ingredients. Perfect with a grilled cheese for serious dipping.
Ingredients
Scale
10Roma Tomatoes, halved and seeded
2Red Bell Peppers, quartered and seeded
1Onion
8Cloves Garlic
2Carrots, peeled and sliced into 2 inch pieces
4tbspOlive Oil, divided
2tbspBalsamic Vinegar
6ozTomato Paste
1/4cupBasil Leaves, julienned
6cupsVegetable Stock
2tspKosher Salt
1tspBlack Pepper
Instructions
Preheat oven to 400° F degrees. Prep vegetables as listed above.
On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.
Sweet and savory fall flavors with a kick of heat. Cozy up this fall with a soothing bowl of Harvest Soup. Roasted squash and apples along with a jalapeno for surprising heat make this the perfect fall soup!
Ingredients
Scale
2Large Apples
2Yellow Onions
6Cloves of Garlic
3lbsSquash (Buttercup, Carnival, whatever you like!)
2tbspOlive Oil
2tspKosher Salt
1tspGround Black Pepper
4cupsVegetable Stock
1Jalapeno
1tspApple Cider Vinegar
Instructions
Preheat oven to 400°F. Get out two sheet trays and set aside.
Prep the veggies. Peel and chop onion, garlic cloves, apple and squash into large chunks
Place vegetables evenly on both sheets and drizzle each with 1 tbsp olive oil.
Season with salt and pepper and toss gently with your hands. Add the whole jalapeno to one of the sheets. Roast for 50 minutes to 1 hour until the squash is fork tender. Remove from the oven and allow to cool.
Once the vegetables are cool enough to handle, remove the skins from the apples, jalapenos, and squash and de-seed the jalapenos.
In a large soup pot, add roasted vegetables and vegetable stock. Let simmer for 20 minutes.
Turn off the heat, and puree the soup a blender in batches until smooth – be sure not to overfill your blender!
Place pureed soup back into pot over stove, stir in the apple cider vinegar and warm through. Serve with toasted sourdough bread, croutons or gluten-free bread.
A take on butternut squash macaroni and cheese with farm fresh ingredients from the Black Forest market. Key ingredients from the market include butternut squash, Gouda cheese, cheddar cheese, sourdough breadcrumbs, mushrooms, and garlic along microgreens for garnish.
Ingredients
Scale
1 Medium-SizedButternut Squash
2Garlic Cloves
2tspKosher Salt
1 1/2tspGround Black Pepper
2tbspOlive Oil
1cupMilk or Vegetable Stock
4ozAged Gouda Cheese, Shredded
8ozSharp Cheddar Cheese, Shredded
8ozOyster Mushrooms (Optional)
16ozPasta, Cavatappi
Breadcrumb Topping
1cupSourdough Bread
1Garlic Clove
1/4cupHerbs (Parsley, Basil)
1tspOlive Oil
Instructions
Preheat oven to 400° F Line a large sheet tray with foil, set aside.
Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
Spread 1 tablespoon olive oil over the squash halves. Place 1 garlic clove in each squash. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
Add 1 cup of milk or stock to the food processor. Process the mixture until it is smooth and creamy.
Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded Gouda and cheddar cheeses and the mushrooms (if using). Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
In a small bowl, mix together the breadcrumbs, herbs, minced garlic and olive oil. Spread mixture evenly over top of your mac and cheese.
Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
Waffled Veggie Latkes are a fun and nutritious twist on laktes and waffles. Add your favorite veggies, crisp them up in the waffle iron and top with scallions, Greek Yogurt or your favorite toppings.
Ingredients
Scale
3Carrots
2Zucchini (medium size)
1Orange or Red Bell Pepper
1/2 Red or Yellow Onion
4Russet Potatoes (medium size)
1/2cupFlour
1tspBaking Powder
1tspKosher Salt
1/2tspGround Black Pepper
3 Eggs
Toppings
Cream Cheese
Greek Yogurt
Smoked Salmon
Scallions
Everything Bagel Seasoning
Instructions
Shred those veggies! Spread a clean kitchen towel over your work surface. Using a box grater, grate the carrots, zucchini, potatoes and half onion right onto the towel.
Finely dice the bell pepper and add to the veggies on the towel.
Gather the towel with the shredded vegetables and move to a sink or bowl. Squeeze the towel with the veggies to remove as much liquid as possible.
Place the shredded vegetables into a large mixing bowl. Add the 3 eggs and mix together. Next, add the 1/2 cup flour, baking powder, salt and pepper. Using a large spatula or spoon thoroughly stir the mixture.
Heat a waffle iron to medium heat. Coat waffle iron with olive oil or spray with cooking spray. Place 1/2 cup of the mixture into the waffle iron. Cook for 4-5 minutes until golden brown. Tip: Keep the cooked Latkes in a 300° oven to stay warm and avoid getting soggy while the others cook.
Top waffled veggies with your choice of toppings. Suggestions include, cream cheese, Greek yogurt, smoked salmon, scallions and everything bagel seasoning.
This fall compote is an easy appetizer, snack or even breakfast! Mix it up with your favorite apples or pears and serve on crostini or whole wheat waffles for a fall twist to your morning meal.
Ingredients
Scale
3Honey Crisp Apples
2Bartlett Pears
2tbspButter
1tbspHoney
1/2tspCinnamon
1/2tspLemon juice
Pinch of Salt
Instructions
Peel and core the Apples and Pears.
Cut fruit into 1/2-inch pieces. Set aside.
Heat a small saucepan over medium heat. Add butter and melt.
To the saucepan add apples, pears, cinnamon, honey, lemon juice and a pinch of salt.
Bring the mixture to a boil. Once the mixture has been brought to boil, reduce heat to low and simmer for 20 minutes, stirring occasionally, until the apples and pears are soft and tender.
Serve over pancakes, a toasted baguette with goat cheese, or ice cream.
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