WOOHOO! In October, Squash, Pumpkins and Sweet
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!
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!
DID YOU KNOW?
Pumpkins are a traditional, delicious
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.
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.
AND WONDERFUL Sweet Potatoes
are:
are:
- · 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
potatoes can
be Baked, Steamed, Boiled, Microwaved, Fried, Juiced, Pureed, and even made
into smoothies! - · Sweet
potatoes are
the official vegetable for North Carolina – and Sweet Potatoes are the official
state vegetable, (Georgia’s is the Vidalia Onion)
And did you know that Butternut
Squash:
Squash:
- · 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.
Creamy Pumpkin Pepper Soup
1
TB Olive Oil
TB Olive Oil
2
Large Red, Yellow or Orange Bell Peppers, chopped
Large Red, Yellow or Orange Bell Peppers, chopped
2
Cups Shredded Carrots or Parsnips
Cups Shredded Carrots or Parsnips
1
Cup Chopped Red Onion
Cup Chopped Red Onion
1
Tsp Smoked Paprika
Tsp Smoked Paprika
1⁄2
Tsp Cumin
Tsp Cumin
1
Tsp Sea Salt
Tsp Sea Salt
1⁄2
Tsp Freshly Ground Black Pepper
Tsp Freshly Ground Black Pepper
2 Grated
Garlic Cloves
Garlic Cloves
4
Cups Veggie Stock
Cups Veggie Stock
1
Can (15 OZ) Pumpkin Puree
Can (15 OZ) Pumpkin Puree
2
TB Lemon Juice
TB Lemon Juice
1⁄4
Cup Pumpkin Seeds, Toasted
Cup Pumpkin Seeds, Toasted
1
TB Chopped Sage, Thyme or Rosemary
TB Chopped Sage, Thyme or Rosemary
Step One Warm the olive oil in a
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.
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.
Step Two Using the immersion blender,
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.
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.
Maple Sweet Potato Brownies
1 Cup Pecan Meal (or Almond Meal)
1/2 Cup Unsweetened Cocoa
1/2 Tsp Cinnamon
1 Tsp Baking Powder
1/4 Tsp Fine Sea Salt
1 Cup Cooked Sweet Potato
1/2 Cup Maple Syrup (Grade B if you can find it)
2 TB Canola or Grapeseed Oil
1 TB Almond Butter
1 Tsp Vanilla
5 Large Eggs
Step One Preheat oven to 350F. Combine
the almond meal, cocoa powder, cinnamon, baking powder and salt in a medium
bowl and set aside.
the almond meal, cocoa powder, cinnamon, baking powder and salt in a medium
bowl and set aside.
Step Two In a food processor, combine
sweet potato, maple syrup, oil, almond butter, vanilla and egg yolk. Purée
until combined and smooth.
sweet potato, maple syrup, oil, almond butter, vanilla and egg yolk. Purée
until combined and smooth.
Step Three Gradually mix wet ingredients
into dry ingredients, until JUST combined.
into dry ingredients, until JUST combined.
Step Four In the bowl of a standing
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.
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.
7-Layer Squash and Apple
Salad
Salad
1
½ Cups Quinoa, Prepared as Package directs, divided
½ Cups Quinoa, Prepared as Package directs, divided
Apple Cider Dressing*
1
Cup Chopped Green Apple
Cup Chopped Green Apple
1
Cup Chopped Red Apple
Cup Chopped Red Apple
2
Cups Chopped Roasted Butternut Squash
Cups Chopped Roasted Butternut Squash
1
Cup Chopped Dried Apricots or Cranberries
Cup Chopped Dried Apricots or Cranberries
½
Cup Crumbled Blue Cheese
Cup Crumbled Blue Cheese
½
Cup Chopped Toasted Almonds
Cup Chopped Toasted Almonds
3
Thinly Sliced Green Onions for Garnish
Thinly Sliced Green Onions for Garnish
Step One Toss the Quinoa with ½ of
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.
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.
Step Two Layer the ingredients in a
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.
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.
*Apple Cider Dressing:
1/3
Cup Apple Cider
Cup Apple Cider
3
TB Apple Cider Vinegar
TB Apple Cider Vinegar
3
TB Olive Oil
TB Olive Oil
1
Tsp Dijon Mustard
Tsp Dijon Mustard
1
Tsp Honey
Tsp Honey
1/4
Tsp each Sea Salt and Freshly Ground Black Pepper
Tsp each Sea Salt and Freshly Ground Black Pepper
Shake
the ingredients together in a jar
the ingredients together in a jar
