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Crispy Thyme Potatoes
  • 1 pounds peeled potatoes cut into 1-inch chunks
  • 1/8 cup oil of choice
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons black pepper
  • 4 thyme sprigs
  1. Preheat oven to 425°F. Toss potatoes with oil, garlic powder, onion powder, salt, and pepper in a large bowl until well coated. Spread in a single layer on a large rimmed baking sheet, and top with thyme sprigs.
  2. Bake in preheated oven until browned and crispy, about 25 minutes. Let cool 5 minutes before serving. Garnish with crispy thyme sprigs.
Recipe Notes

Recipe from Southern Living


Sausage and Rice Stuffed Acorn Squash
  • 1 acorn squash
  • 1/2 lb mild sausage
  • 8 ounce mushrooms chopped
  • 1-2 tsp fresh thyme chopped
  • 1/2 cup long grain white rice
  • 1 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • Olive oil
  • Salt and pepper
  1. Preheat oven to 400.
  2. Carefully slice each squash in half lengthwise and scoop out the seeds. Place the halves skin side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50-60 minutes or until soft.
  3. Meanwhile, in a large deep skillet over medium-high heat, brown the sausage until nearly cooked through. In the last couple of minutes of cooking, add the chopped mushrooms and thyme. Continue cooking until the meat is no longer pink and the mushrooms are softened. Add the rice, stir well, and cook 1 minute. Add the chicken broth and stir to ensure all rice is submerged. Bring to a boil, cover, and simmer for 20 minutes or until rice is tender. Remove from heat and stir in Parmesan cheese.
  4. Once squash is cooked, remove from the oven and reduce heat to 350. Scoop the cooked mixture into each half, filling as much as possible. Return to oven and bake for 20 minutes.
  5. Serve hot.
Recipe Notes

Recipe from See Aimee Cooks


Don’t be scared!  Habanada peppers are not hot like their parent pepper the habanero. Habanada peppers are a hybrid that has the flavor of the habanero but with NO Heat! For a vegan option, try Crumbleberry Cashew Cheese for stuffing!

Fried Habanada Poppers
  • 1/2 lb Habanada Peppers
  • 1 cup Cream Cheese..softened
  • 3/4 cup Shredded Cheddar Cheese
The Batter:
  • 2 cups Panko Bread Crumbs do not recommend substituting regular bread crumbs
  • 1-1/2 cup Water
  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 3/4 tsp. Baking Powder
  • 1 tablespoon Garlic Powder
  • A pinch of Salt & Pepper
  • Oil for frying enough for 2 in of oil in the pot
  1. Slice a slit on one side of each pepper, making sure not to go all the way through, just a small slice so you can stuff them…(there won’t be many seeds to remove)

  2. In a medium bowl combine the Cream Cheese and Cheddar~ feel free to add any additional spices that you might like. Set it aside.
  3. In a medium/large bowl combine all of the above “Batter” ingredients, and mix well. Set aside..

  4. Pour the Panko into a shallow bowl..set aside.
  5. Gently and carefully fill each Pepper with some of the Cream Cheese mixture.
  6. Dip each filled Pepper into the batter, making sure to leave the stem clean…
  7. Roll the Peppers around in the Panko…get a nice and even coating onto them…
  8. Set them near your oil, which should be heating up to 350 right now…
  9. Gently place a couple into the hot oil and carefully roll them around to evenly brown them. Take them out when they’re golden and firm, let them drain on paper towel.
Recipe Notes

Recipe adapted from Oh, Bite It!


Add your favorite protein to this salad to make it a heartier meal.

Cherry Tomato Caesar Salad
  • 2 garlic cloves minced
  • ¼ teaspoon fine sea salt
  • 2 teaspoons fresh lemon juice
  • ¾ teaspoon Worcestershire sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 head lettuce thinly sliced
  • 1 qt cherry tomatoes halved
  • 4 anchovies packed in oil coarsely chopped (leave it out if desired)
  • 1 and 1/2 ounces Parmesan more to taste
  • Black pepper
  1. In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
  2. Spread lettuce on a platter and drizzle with dressing.
  3. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad.
  4. Drizzle dressing over the plate and finish with pepper.
Recipe Notes

Recipe from NY Times Cooking


Watermelon Sorbet
  • 1/2 Watermelon cut into 1" chunks (remove seeds)
  • Freshly Squeezed Lemon Juice
  1. Freeze watermelon chunks overnight. Place frozen chunks and 1 tbsp. of lemon juice into blender. Blend, adding more lemon juice, as needed, until consistency is smooth. Serve and enjoy!
  2. Think about adding other flavors such as ginger, strawberry, or vanilla for fun!
Recipe Notes

Recipe from Skinny Ms.

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