Day: October 9, 2017

Stuffed Butternut Squash

Ingredients: 2 medium butternut squash, about 2 1/2 pounds each 2 teaspoons olive oil, divided 3/4 cup quinoa 1 1/2 cups low sodium vegetable or chicken broth 1 bunch kale, stems removed and chopped (about 6 lightly packed cups) 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon kosher salt (plus additional for roasting [...]read moreStuffed Butternut Squash

Pumpkin Spice Latte Coffee Cake

Ingredients 2½ cups white whole wheat flour 1 cup brown sugar ¾ cup white sugar ¾ cup canola oil 1 teaspoon pumpkin pie seasoning 1 teaspoon salt ¾ cup pumpkin puree ¾ cup milk ¼ cup brewed espresso or strong coffee 1 egg 1 teaspoon baking soda 1 teaspoon baking powder 1 cup finely chopped [...]read morePumpkin Spice Latte Coffee Cake

Pumpkin-Spice Sugar Cookies

Ingredients 1 cup butter, softened 2 cups sugar 2 large eggs 2-3/4 cups all-purpose flour 2 tablespoons pumpkin pie spice Cinnamon sugar, optional   Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough [...]read morePumpkin-Spice Sugar Cookies

Strawberry, Gorgonzola & Walnut Salad

Ingredients 10 c. mixed greens 1 pint strawberries sliced ½ c. Gorgonzola crumbles 1 c. walnuts 1 c. cooked quinoa ⅔ c. raspberry or strawberry vinaigrette Instructions 1.Toss everything together in a large bowl so the dressing evenly coats the entire salad. Serve immediately. (Serves 4)