The change of season is coming and we are excited about produce coming in from our local farmers that will lend to the fall flavors in the kitchen. I bet you are looking forward to the cooler weather as much as we are.
Wheeler Orchard apples are in full swing. You can add a 3 lb bag of Local Gala Apples to your cart. Enjoy them while they last! More varieties will be available as the harvest comes in. Stay tuned for updates on the new varieties.
Pie Pumpkins are here. Use them to decorate or put them to good use in the recipe below. If you Love Pumpkin Spice Latte, you can use them to make your own pumpkin puree and enjoy them at home! Recipe coming soon for that as well as many other ways to use pumpkins.
- Store-bought or homemade pizza dough
- 2 small apples thinly sliced
- ⅓ cup maple syrup
- 12 ounces shredded Italian blend cheese
- 4 slices cooked bacon cut into thick pieces
- ½ cup roasted garlic cloves
- 3 ounces blue cheese or gorgonzola
Preheat oven to 475 degrees.
Place the sliced apples in a small bowl and pour the maple syrup on the sliced apples and set aside.
Divide the pizza dough ball into 4 sections, reserving half of the dough for another use. Stretch the dough and place on a small baking sheet, working the dough into a rectangle. If the dough springs back, let it rest for a few minutes then continue to spread it into the corners of the baking sheet.
Layer the dough with half of the shredded Italian cheese then top with slices of the apple, half of the bacon, garlic cloves and chunks of blue cheese.
Bake for 8-10 minutes or until the cheese is melted and the crust is golden. Drizzle with additional maple syrup, cut and serve immediately.
Recipe from Foodie Crush
- 1 tablespoon oil of choice
- 1 medium onion chopped
- 1 pumpkin peeled chopped
- .25 lb white potatoes peeled chopped
- 2 garlic cloves crushed
- 1/4 cup Thai red curry paste or curry powder
- 2 1/2 cups chicken stock
- 400 ml can coconut milk
- 2 tablespoons unsalted roasted peanuts finely chopped
- 2 tablespoons fresh cilantro leaves chopped
- 1 tbsp chives or green onion finely chopped
- 2 teaspoons lime juice
Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally.
Add the garlic. and still cook, stirring for 1 minute or until fragrant.
Add the curry paste to pan and cook, stirring for about 2 minutes and the vegetables are coated all over.
Add the stock, stirring to combine. Cover and then bring to the boil.
Reduce heat to low and simmer for about 15 minutes.
Remove the lid and allow the mixture to simmer for a 20-25 minutes longer, or until the vegetables are tender.
Remove from heat. Stand for 5 minutes.
Blend soup until smooth using a stick blender then return to medium heat and stir in 1 cup coconut milk. Season with pepper.
Cook, stirring occasionally for 5 to 6 minutes or until heated through.
While soup cooks, combine peanuts, coriander, green onion and lime juice in a small bowl. Ladle soup into bowls and serve drizzled with remaining coconut milk and with peanut mixture sprinkled on top.
Recipe from My Organized Chaos
- 1 tbsp oil of choice
- 1 spaghetti squash
- 2 cup chopped cooked chicken
- 1 onion sliced
- 4 eggs
- 1/3 cup pad thai sauce
- 1/3 cup cashews chopped
- 1/4 cup green onion chopped
Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicon baking mat and bake for 45 minutes. Or alternatively steam 1 minute with 1/2 cup water in Instant Pot. Set on rack.
Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil).
Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.
- 4 tbsp bacon grease, butter or favorite oil
- 1 lb red potatoes cut into a 1/2-inch dice
- 1 small sweet onion diced
- 1 lb green beans trimmed, cut
- 1 1/2 teaspoons Ranch seasoning
- 1/4 teaspoon black pepper
- 4 slices bacon cooked and crumbled
- 1/4 to 1/2 teaspoon Tabasco sauce optional
In a pot of boiling water, cook green beans until tender. Drain and set aside.
Cook bacon until cook through. Reserve bacon grease if using.
Heat bacon grease/butter over medium-high heat in a large pan.
Add potatoes and cook for 7 minutes, flipping them over halfway through.
Add onion and cook 3 to 5 more minutes, until potatoes are soft.
Add remaining ingredients and stir. Let everything warm through and then remove from heat and serve.
Add tabasco sauce if desired.
Make your own Ranch Mix or use your favorite store brand.
Recipe from Spicy Southern Kitchen
- 1 pound uncooked potato gnocchi*, homemade or store-bought
- 2 cups favorite protein cooked
- 4 oz oyster mushrooms sliced
- 1 tablespoons butter
- 3 garlic cloves minced
- 2/3 cup dry white wine or broth
- 1/2 cup julienned or roughly-chopped fresh basil leaves loosely-packed
- 1/2 cup freshly-grated Parmesan cheese plus extra for serving
Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water. Drain, and set aside.
Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges. Add cooked protein of choice and mix to heat.
Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3-4 minutes, until the wine has reduced by half.
Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
Serve immediately, garnished with extra Parmesan if desired.
Recipe from Gimmie Some Oven
- Grilled chicken or other favorite protein
- Corn tortillas
- Bacon grease or oil of choice
- Favorite cheese
- Green onions
- Sour cream
- Jalapeños, deseeded and diced
Prepare your protein to cook thoroughly.
Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil. Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
Add a corn tortilla to the skillet, letting it cook on one side.
Use tongs to turn the tortilla and let the other side cook. Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
Fold into a taco shape and place on the bottom side of a muffin pan to shape.
Once the protein is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering.
You can layer ingredients in any order you want!
- 1 medium head cauliflower chopped into florets
- 1 14- ounce can chickpeas drained and rinsed
- 3 tbsp to 4 olive oil divided
- 2 tsp garlic powder divided
- 2 tsp ground cumin divided
- 1.5 cups uncooked quinoa
- Salt and Pepper
- For the Dressing:
- 2 jalapeños seeded and finely chopped
- Zest of 2 limes
- Juice of 2 limes
- 1 tbsp white vinegar
- 3 tbsp olive oil
- 2 cloves garlic minced
- 2 green onions finely chopped
- ½ cup loosely packed fresh parsley chopped optional
- 1.5 tsp sea salt to taste
Preheat the oven to 400 degrees F.
Chop the head of cauliflower into florets and spread the florets out on a baking sheet.
Drizzle about 2 tablespoons of olive oil over the cauliflower, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Use your hands to massage the oil/spices into the florets so that everything is coated.
Lay the chickpeas out on a separate baking sheet. Drizzle with 1 to 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Again, use your hands to coat everything in oil/spices.
Place both baking sheets in the oven to roast for about 20 minutes, or until both the cauliflower and chickpeas are tender, crispy, and golden-brown. Stir half-way through the bake time.
While the cauliflower and chickpeas are roasting, cook the quinoa.
Rinse and strain the quinoa well. Add it to a medium-sized pot with 3 cups of water and bring it to a boil. Reduce the heat to low, cover the pot and simmer for 15 to 20 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and set aside until ready to use.
In a bowl, whisk together all of the ingredients for the dressing and set aside.
Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl.
Pour all of the dressing over the ingredients and toss together.
Recipe from Amuse Your Bouche