Pumpkin Penne!

8 oz. penne pasta
2 T. butter
1 T. flour
1/2 c. milk
4 oz. neufchatel cheese
1 c. pumpkin
1 t. nutmeg
1 t. cinnamon
1 t. fresh rosemary
1 t. black pepper
1 t. crushed red pepper
1 c. peas
1/4 c. shredded parmesean

Boil penne until al dente and drain.  Meanwhile, melt butter in a small saucepan.  Whisk in flour to make a roux.  Whisk in milk and bring to a boil.  Add pumpkin, neufchatel, and spices and simmer for a minute.  Pour sauce over penne and toss with peas.  Top with shredded parmesean.

Tomato Basil Soup!

1 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 sweet potato, peeled and diced
3 carrots, sliced
1 head green cabbage, cored and chopped
28 oz. crushed tomatoes with basil
28 oz. diced tomatoes
1 t. dried basil
1 t. black pepper
1 t. sugar
1 T. red wine vinegar
1 sprig of thyme
1 sprig of rosemary

fresh basil leaves

Saute onion in olive oil.  Add garlic, sweet potato, carrots, and cabbage.  Saute for 10 minutes and then add tomatoes and seasonings.  Simmer for 30 minutes or until vegetables are soft.  Puree with an immersion blender and garnish with fresh basil.

Pumpkin Pie Cupcakes!

1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
1/4 t. salt
1/2 c. sugar
4 T. soft butter
2 egg whites
1/2 c. pumpkin puree
4 T. almond milk
1 t. vanilla

4 T. soft neufchatel cheese
4 t. soft butter
4 T. powdered sugar
4 T. plain yogurt
1 t. lemon extract
1 t. vanilla
mint leaves

Mix flour, powder, soda, spices, and salt.  In a separate bowl, mash sugar and butter; stir in egg whites, pumpkin, milk, and vanilla.  Add dry ingredients and stir.  Pour batter into greased muffin tins 1/2 full.  Bake at 350 degrees for 15 minutes.  Beat neufchatel, butter, and powdered sugar until smooth.  Add yogurt, lemon, and vanilla.  When cupcakes are cool, frost and garnish with a mint leaf.

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.