Potatoes are all in season. I’m working with the fun folks at Atlanta &
Company this morning to create three fun and different recipes, where any of
the three delicious veggies can be used interchangeably!
food of the fall. Whether incorporated in soups, stews or breads, it adds a
creamy and tasty goodness to all kinds of foods. The word pumpkin comes from
the word “pepon”, the Greek word meaning “large melon”. Pumpkins and melons are
big – The largest
pumpkin ever grown is 1,502 pounds.
- · high in Beta Carotene and
vitamins E and C, manganese, calcium, potassium, iron.
- · No need to put sweet potatoes
in your refrigerator!
- · Sweet potatoes even made it
to the “Clean 15” list – no need to buy organic.
- · Sweet
be Baked, Steamed, Boiled, Microwaved, Fried, Juiced, Pureed, and even made
- · Sweet
the official vegetable for North Carolina – and Sweet Potatoes are the official
state vegetable, (Georgia’s is the Vidalia Onion)
- · Is called “butternut” from the nut called the butternut. The
butternut is type of walnut Butternuts were used sometimes to home-dye fabric
in the 1800s – what color? The color of a butternut squash!
- · It has a sweet,
nutty taste and is almost indistinguishable from pumpkin – the Australians call
it “butternut pumpkin”
- · It didn’t make
its debut on the American market until the 1940s when it received its name.
TB Olive Oil
Large Red, Yellow or Orange Bell Peppers, chopped
Cups Shredded Carrots or Parsnips
Cup Chopped Red Onion
Tsp Smoked Paprika
Tsp Sea Salt
Tsp Freshly Ground Black Pepper
Cups Veggie Stock
Can (15 OZ) Pumpkin Puree
TB Lemon Juice
Cup Pumpkin Seeds, Toasted
TB Chopped Sage, Thyme or Rosemary
stockpot and sauté the peppers, carrots, and red onion with the paprika, cumin
sea salt and black pepper over medium heat until soft. (about 6 -7 minutes.)
Add in the garlic and cook and stir until fragrant. Add in the Veg Stock and
simmer for 10 minutes.
puree the ingredients in the pot. Whisk in the pumpkin and warm for an
additional 5 minutes. Remove from the heat, stir in the lemon juice and sprin-
kle with pumpkin seeds and herbs.
the almond meal, cocoa powder, cinnamon, baking powder and salt in a medium
bowl and set aside.
sweet potato, maple syrup, oil, almond butter, vanilla and egg yolk. Purée
until combined and smooth.
into dry ingredients, until JUST combined.
mixer, whisk the egg whites until stiff peaks form. Then, using a rubber
spatula, gently fold egg whites into batter. Place in a parchment lined,
non-stick sprayed 9 x 9 x2” square pan and bake for about 15 – 20 minutes or
until a toothpick inserted in the middle comes out clean. Allow the brownies to
rest until cool before cutting them.
½ Cups Quinoa, Prepared as Package directs, divided
Cup Chopped Green Apple
Cup Chopped Red Apple
Cups Chopped Roasted Butternut Squash
Cup Chopped Dried Apricots or Cranberries
Cup Crumbled Blue Cheese
Cup Chopped Toasted Almonds
Thinly Sliced Green Onions for Garnish
the dressing. Toss the chopped green apples in a bowl 1 TB of the dressing. In
another bowl, toss the chopped red apples with 1 TB of the Dressing.
trifle bowl, starting with ½ of the prepared quinoa and then add the squash,
green apple and apricots or cranberries. Layer the remaining quinoa and then
the red apple, blue cheese and almonds. Garnish with the sliced green onions.
Cup Apple Cider
TB Apple Cider Vinegar
TB Olive Oil
Tsp Dijon Mustard
Tsp each Sea Salt and Freshly Ground Black Pepper
the ingredients together in a jar