Harvest Apple Feta Salad

*Adapted from: gatherforbread.com

Serves: 3 Prep time: 15 minutes

Ingredients:
9 ounces spring mix greens
1 medium apple cored and chopped
1/2 cup feta cheese
3 T roasted sunflower kernels
1/4 cup dried cranberries
Dressing:
1 1/2 T apple cider vinegar
2 T pure maple syrup
1 t Dijon mustard
1/8 t cinnamon
3 T olive oil
Preparation:
1. Wash greens and place in a salad bowl.
2. Top with chopped apple, feta cheese,
roasted sunflower kernels, and cranberries.
3. For dressing - combine apple cider vinegar,
maple syrup, Dijon mustard and cinnamon
in a jar with a tight fitting lid (or a salad
shaker).
4. Shake ingredients until blended. Remove
lid. Slowly add olive oil while whisking.
5. Pour dressing over salad and enjoy.
 Potato Leek Soup
* Adapted from: simplyrecipes.com

Serves: 4-6 Prep time: 20 minutes Cook time: 40 minutes

Ingredients:
3 large leeks (~ 3 cups)
2 T butter
4 cups chicken broth
2 lbs potatoes, peeled, diced into inch
pieces
1 t salt
1-2 sprigs of thyme, or t dried thyme
1 bay leaf
cup chopped fresh parsley
Pepper, to taste
Preparation:
1. Clean and cut the leeks into inch thick
slices (white and light green parts).
2. Cook leeks in butter on medium heat to
soften, cover pot and lower heat to low,
cook for 10 minutes until leeks have
softened (not browned).
3. Add broth, diced potatoes, bay leaf,
thyme, and teaspoon of salt to the pot.
4. Increase heat to high to bring to a simmer,
lower heat to keep simmer and cook for
20 minutes.
5. Remove the bay leaf and thyme sprig,
puree the soup until consistency desired.
6. Add parsley and cook a few more minutes.
7. Add pepper and salt to taste.
 Apple Crisp
* Adapted from: foodnetwork.com

Serves: 4-6 Prep time: 10 minutes Cook time: 20 minutes

Ingredients:
6 apples, peeled and diced into inch pieces
lemon, juiced
1 t cinnamon
t ground nutmeg
2 T granulated sugar
cup flour
cup brown sugar
stick butter
Preparation:
1. Preheat oven to 400 degrees F.
2. Combine apples, lemon juice, cinnamon, nutmeg, and sugar in a 9x12 baking dish.
3. Mix flour, brown sugar, and butter together in a small bowl, using the tines of a fork and your
fingers until even, small crumbles form.
4. Sprinkle topping over apples evenly, bake for 15-20 minutes until apples are tender and top is
golden brown.
 Parsley & Lemon Pesto
* Adapted from: foodrepublic.com

Serves: 6 Prep time: 20 minutes

Ingredients:
bunch parsley
garlic clove, peeled
cup bread crumbs
1 T lemon juice
cup olive oil
1 t grated lemon zest
Pinch of salt
Black pepper
Preparation:
1. Put all ingredients in a food processor until a paste has formed.
 Roasted Eggplant & Arugula Salad
* Adapted from: foodandwine.com

Serves: 4 Prep time: 20

minutes Cook time: 25
minutes

Ingredients:
5 T olive oil
1 lb eggplant - peeled, sliced crosswise 1
inch thick and each slice cut into 4 strips
Salt and pepper
2 T balsamic vinegar
8 cups bite-size pieces of arugula
Preparation:
1. Preheat oven to 450 degrees F.
2. On a baking sheet, pour 2 T of olive oil and
dip each eggplant strip in oil to coat.
3. Season strips with salt and pepper.
4. Roast eggplant on bottom shelf of oven until tender and underside deep brown, ~ 25 minutes.
5. Once done, transfer eggplant to plate.
6. Combine the remaining 3 T olive oil with balsamic vinegar, t salt, t pepper in small bowl.
7. Toss arugula with 3 T of the dressing in a large bowl and put eggplant on top.
8. Drizzle eggplant with the remaining 2 T of dressing and serve.
 Roasted Brussel Sprouts & Sweet Potatoes
* Adapted from: familysavvy.com

Serves: 6-8 Prep time: 15 minutes Cook time: 25 minutes

Ingredients:
1 large (1 lb) sweet potato
1 lb brussel sprouts
cup olive oil
2 cloves garlic, peeled and chopped
Salt and pepper, to taste
Preparation:
1. Preheat oven to 400 degrees F.
2. Cut stems of brussel sprouts off, cut
into halves and chop garlic cloves.
3. Cut sweet potatoes into small cubes
(small enough to cook quick and
through).
4. Combine brussels sprout, sweet
potatoes, and garlic into medium
bowl and toss with olive oil.
5. Spread vegetables on a large baking sheet covered with foil.
6. Sprinkle with salt and pepper.
7. Bake for 25 minutes or until veggies begin to crisp at edges.
 Butternut Squash Pancakes with Maple Butter
* Adapted from: saveur.com

Yields: ~24 pancakes Prep time: 1 hour Cook time: 15 minutes

Ingredients:
Pancakes:
cup cooked, pureed butternut squash
2 cups flour
2 T sugar
2 t baking powder
t baking soda
t cinnamon
t nutmeg
t salt
1 cups milk
t cider vinegar
2 eggs
t vanilla
Unsalted butter for frying
Maple Butter:
1 stick unsalted butter, softened
3 t maple syrup
t salt
t cinnamon
Preparation:
1. Preheat oven to 375 degree F.
2. Cut butternut squash in half, crosswise through the stem, and scoop out the seeds - place cut-
side down on baking sheet lined with foil.
3. Roast, uncovered, for 45-60 minutes. Use food processor/blender to puree until smooth.
4. Mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium
bowl.
5. In a large bowl, whisk squash, milk, vinegar, butter, eggs, and vanilla.
6. Add dry mixture to wet and stir until thick and combined.
7. Heat pan/griddle over medium-low heat. Melt butter to lightly coat the bottom.
8. Ladle ~ cup batter into pan for each pancake and cook until bubbles appear on the top and
underside is brown. Flip and cook until undersides are browned.
9. To make maple butter: stir all ingredients in a medium bowl until well mixed.