Fall Farro!

1 3/4 c. farro
3 c. water
olive oil
1 stalk of brussels sprouts, halved
1 t. black pepper
1 t. red wine vinegar
1 small onion, diced
1 small butternut squash, peeled, seeded, and diced
1 t. nutmeg
2 T. maple syrup
1/2 c. dried cranberries
1/2 c. pecans, halved and toasted
1 T. fresh rosemary
additional 2 T.olive oil, 2 T.maple syrup, and 1 t. red wine vinegar

Simmer farro and water in a saucepan for 20 minutes.  Saute brussels sprouts in a large skillet with olive oil, pepper, and vinegar until golden.  Remove from skillet and add olive oil, onion, squash, nutmeg, and maple syrup.  Saute until squash is soft.  Stir together cooked farro, brussels sprouts, onion, and squash in a large bowl. Add dried cranberries, pecans, and rosemary.  Dress with additional olive oil, maple syrup, and red wine vinegar.

Spaghetti Squash with Marinara Sauce!

1 large spaghetti squash
10 roma tomatoes
3 cloves of garlic
1/4 c. fresh basil
2 sprigs of rosemary
2 sprigs of thyme
2 T. olive oil
1 t. black pepper
1 t. salt

For spaghetti squash:
Poke holes in squash and microwave for 10 minutes or until soft enough to cut in half lengthwise.  Scoop out the seeds and pulp and place squash halves cut side down on a baking sheet and bake at 375 degrees for 45 minutes.  Scrape the cooked squash with a fork to create spaghetti strands.

For marinara sauce:
Cut tomatoes in half and peel garlic cloves.  Roast tomatoes and garlic on a baking sheet with 1 T. olive oil for 45 minutes at 375 degrees.  Puree roasted tomatoes, garlic, basil, rosemary, thyme, olive oil, salt, and pepper in a food processor.

Southwest Frittata!

1 T. olive oil
1 onion, diced
3 small potatoes, diced
1/2 c. black beans
15 oz. fire roasted tomatoes with chiles
4 eggs + 4 egg whites
1 t. black pepper
1/2 c. cheddar cheese, shredded
1 avocado, mashed
cilantro

Saute onion and potatoes in olive oil until soft.  Stir in black beans and tomatoes.  In a separate bowl, beat eggs and egg whites.  Add vegetable mixture and stir.  Spray a large skillet with more olive oil and pour in the egg and vegetable mixture.  Top with black pepper and shredded cheddar.  Cover and cook until the edges are set, then uncover and broil in the oven for 10 minutes or until the eggs are set in the center.  Top with avocado and cilantro.

Sweet Potato Souffles!

2 sweet potatoes
1 c. milk
1 t. cinnamon
1/2 t. nutmeg
1/4 c. flour
4 egg yolks
8 egg whites
1/3 c. sugar
2 t. corn starch
powdered sugar

Peel and dice sweet potatoes.  Wrap potatoes in tin foil and bake at 400 degrees for 1 hour or until soft.  Cool completely and puree with milk, cinnamon, nutmeg, flour, and egg yolks.  Spoon into a large bowl.  In a clean blender, whip egg whites, sugar, and cornstarch until foamy.  Fold egg whites into sweet potato puree.  Butter and sugar 6 ramekins and set them on a cookie sheet.  Pour sweet potato puree into the ramekins and bake at 400 degrees for 30 minutes on the center oven rack.  Remove from the oven and dust with powdered sugar.

Vegetable Beef Stew!

3-5 russet potatoes, cut into 1 inch pieces
3-5 carrots, cut into 1 inch pieces
1-2 onions, cut into 1 inch pieces
1/2 lb. beef stew meat
2 cloves of garlic, minced
15 oz. can diced tomatoes
30 oz. water + 2 T. flour, whisked
2 T. red wine vinegar
1 t. salt
1 t. black pepper
4 sprigs of rosemary
4 sprigs of thyme
parsley

Layer potatoes, carrots, onions, beef, garlic and tomatoes in a slow cooker.  Mix with water and flour mixture and red wine vinegar.  Season with salt, pepper, rosemary, and thyme. Cover and cook on low for 6 hours or until meat is cooked and vegetables are soft.  Remove rosemary and thyme sprigs and garnish with fresh parsley.

Squash and Lentil Stew!

1 butternut squash
1 T. olive oil
3 carrots, sliced
1 onion, diced
1 c. red lentils
4 c. vegetable broth
2 T. tomato paste
15 oz. chickpeas
1 t. ginger
1 t. cumin
1 t. curry powder
1 t. black pepper
1 lime, juiced
cilantro
1/2 c. peanuts
plain yogurt

Peel, seed and dice squash.  Saute with carrots and onion in olive oil in a large pot.  Once soft, add lentils, broth, tomato pasts, chickpeas, and spices.  Simmer for 20 minutes or until lentils are cooked.  Add lime juice and cilantro and top with peanuts.  Stir in yogurt if desired.

Apple Crisp!

4 large apples, cored and diced
2 T. cinnamon
1/4 c. brown sugar
1/2 c. oats
1/4 c. chopped walnuts
1/2 c. yogurt

Toss apples with 1 T. cinnamon and 1 T. brown sugar in a slow cooker.  Top with remaining cinnamon, brown sugar, oats, and walnuts.  Cook on high for 4 hours or low for 8 hours.  Serve with a dollop of yogurt.

Broccoli Cheese Strata!

1 whole wheat baguette, cut into 1 inch cubes
1 head of broccoli, chopped into florets
1 onion, diced
2 t. olive oil
8 eggs and 8 egg whites
2 c. milk
1 c. cheddar cheese, shredded
1 t. nutmeg
1 t. black pepper

Place bread cubes in a large casserole dish.  Top with broccoli florets.  Saute onion until soft and let cool.  Whisk eggs, egg whites, milk, cheese, nutmeg, pepper, and onions in a large bowl.  Pour mixture over bread and broccoli.  Cover and refrigerate for 8 hours or overnight so bread absorbs the egg mixture.  Uncover and bake at 350 degrees for 1 hour or until the top is golden brown.

Black Bean Sweet Potato Hash!

1 T. olive oil
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 t. cumin
1 t. cinnamon
2 c. black beans
1/2 c. salsa
1/4 c. cilantro, chopped
1 avocado, diced

Saute sweet potatoes and bell pepper in olive oil with cumin and cinnamon until soft.  Stir in black beans, salsa, and cilantro and cook for a few more minutes.  Top with diced avocado and a sprig of cilantro.  Serve with a poached egg, tortilla chips, or quinoa if desired.