Recipes

Pumpkin Waffles with Warm Cinnamon Apples

Ingredients for the waffles:
2 Eggs
1/2 Cup Canola Oil
2/3 Cup Firmly Packed Brown Sugar
1/2 Cup Cooked Pumpkin or Butternut Squash *
1 Tbsp Maple Syrup
1 1/4 Cup Water
1/2 tsp Vanilla
2 1/4 Cups Flour
1 Tbsp Baking Powder
1 tsp Cinnamon
1/2 tsp Freshly Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt
1/4 tsp Ground Cloves

Directions:
Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.

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Pumpkin Stuffing & Sausage Stuffing with Fennel and Roasted Squash

Recipe by Denise Warren, FarmandFableMusings.Blogspot.com

Pumpkin Stuffing 

(Make chili and cornbread a few days before Thanksgiving so you have stale cornbread for this recipe.) Adapted from recipe of Dean Fearing, Mansion at Turtle Creek, Dallas, TX

6 servings

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Pumpkin Slices in Syrup

Ingredients:
2 lb Pumpkin or Butternut Squash 
4 Cups Sugar
2 Cups Water
1 tsp Lemon Juice

Directions:
Remove the peel, seeds and stringy fibers from the pumpkin and discard. Cut the flesh into bite sized pieces no larger than 2 inches.

Combine the sugar, water and lemon juice in a sauce pan and bring to a boil. Reduce the heat to medium, add the pumpkin slices and cook for 20 minutes or until fork tender.

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Polenta with Goat Cheese, Shallots and Greens

Ingredients:
2 Cups coarse-ground polenta (not instant)
4 Cups homemade stock, chicken, turkey or vegetable
6-8 large shallots, cut in wedges
4 oz goat cheese (I used a goat queso blanc)
2 large bunches of greens (spinach, dandelion, tatsoi, kale, chard), about 12 oz roughly chopped

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Pear Tart with Goat Cheese, Rosemary & Honey

Ingredients:
1 sheet of frozen puff pastry, thawed
2 pears, cut into 1/4-inch slices
1/4 cup lemon juice
4 ounce goat cheese  
Sugar
Honey
Fresh cracked pepper
Fresh rosemary leaves, chopped
Parchment paper

Directions:
Preheat the oven to 450° F. Line a cookie sheet with parchment paper.

Unfold one sheet of thawed puff pastry and place it on a piece of parchment paper on a cookie sheet. Fold the edges of the pastry in and crimp the edges with the tines of a fork.

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Pea Shoot, Celeriac, Apple and Hazelnut Salad

Serves 4

Ingredients:
2 large tart green apples
1 medium celeriac
Medium handful of pea shoots, about 1 oz
1/4 cup toasted and chopped hazelnuts
for the dressing:
1 tsp apple cider vinegar
1 TBS hazelnut oil
salt and pepper to taste.

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Parsnip Fries with Roasted Garlic Aioli

Ingredients:
1 lb Parsnips 
2 Tbsp Extra Virgin Olive Oil 
1 tsp Fresh Thyme – stems removed 
Salt & Pepper

Directions:
Preheat the oven to 450 degrees. 
Remove the tops of the parsnips and discard. 

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Orzotto with Sausage, Fennel & Collard Greens

Ingredients:
1 Qt Water
1/2 Lb Orzo Pasta
2 Tbsp Olive Oil
1/2 Onion – sliced pole to pole
1/2 Fennel Bulb – thinly sliced lengthwise
2 Pork Sausages – casings removed
1 Bunch Fresh Collards (Spinach, Kale, or other leafy green vegetable)
- rinsed, stems removed and coarsely chopped
2 Tbsp Unsalted Butter
1/4 Cup Pecorino Cheese - grated
Salt & Pepper

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Mixed Berry Vanilla Baked Oatmeal Recipe

 Ingredients

  •     3 cups old fashioned rolled oats
  •     1 ½ teaspoons baking powder
  •     ½ teaspoon salt
  •     2 eggs, lightly beaten
  •     2 ½ cups unsweetened vanilla almond milk, plus additional for serving
  •     1/2 cup pure maple syrup
  •     2 teaspoons pure vanilla extract
  •     3 tablespoons unsalted butter or coconut oil, melted
  •     3 cups fresh berries, larger berries chopped or sliced (I used strawberries, blueberries and raspberries)

Instructions

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Maple Grilled Peaches on Rosemary Skewers

Grill these skewered peaches over the embers leftover from a dinner cooked on the grill. I always like a little something sweet after dinner and this satisfies that craving. They are simple to prepare but surprisingly tasty.

Ingredients:
2 Peaches
1 Bunch of Fresh Rosemary
2-3 Tbsp Maple Syrup – the darker the better

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