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AUTUMN COUSCOUS SALAD Submitted by Lorrie P.
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ROASTED BUTTERNUT SQUASH SOUP
Submitted by Abiola A. - sourced from www.cookieandkate.com
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ONE PAN CHICKEN WITH APPLES
Submitted by Bambi B. - sourced from www.iheartnaptime.net
They great thing about this recipe is that the meat, vegetables, and fruit are all cooked in the
same pan making cleanup easy. Not only is this dish easy, but it is also healthy!
1. Heat the olive oil in a large, nonstick pan over medium high
INGREDIENTS heat, until hot and shimmering. Add the diced chicken,
teaspoon of salt, and pepper. Cook until lightly brown and
1 tbsp olive oil cooked through. Transfer chicken to a plated lined with
1 pound boneless, skinless paper towels.
chicken breasts, diced
2. Reduce the pan heat to medium low. Add chopped bacon
tsp salt, divided
and cook until crisp and brown. Reserve 1 tablespoons
tsp black pepper of bacon fat. Transfer bacon to the plate that the chicken
8 slices thick-cut bacon, is on using a slotted spoon.
chopped
3. Increase the heat back to medium high. Add broccoli,
3 cups broccoli florets
sweet potato, onion and teaspoon of salt. Cook until the
1 medium sweet potato,
vegetables are crisp-tender and the onion is translucent,
peeled and diced into 1/2
inch pieces stirring occasionally.
1 medium white onion, 4. Stir in the apples, garlic, thyme, and cinnamon. Cook 1
chopped minute, then pour in cup of the chicken stock. Bring to
2 granny smith apples, a boil and cook until the stock has evaporated. Add the
cored, and diced chicken and remaining cup chicken stock. Cooked until
2 cloves of garlic, minced heated through. Then add the bacon and serve warm.
tsp dried thyme
1 tsp ground cinnamon
1 cup chicken stock,
divided
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BLACK BEAN AND BUTTERNUT
SQUASH ENCHILADAS
Submitted by Katie E - sourced from www.minimalistbaker.com
INGREDIENTS
3 cups (420 g) cubed 1 tbsp (15 ml) vegetable oil Red onion, diced
butternut squash
3 cloves garlic, minced Ripe avocado, sliced
1 tbsp (15 ml) vegetable oil
1 15-ounce (425 g) can Fresh cilantro, chopped
1/4 tsp sea salt and black tomato sauce
Toasted pumpkin seeds
pepper, divided
1 chipotle pepper
1 15-ounce (425 g) can
1 tsp adobo sauce
black beans, slightly
drained cup (120 ml) water
5. Transfer sauce to a blender and blend well for a completely smooth sauce. Set aside.
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6. Place same skillet used earlier back over medium heat and add black beans. Season
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with a little salt, pepper, cumin and stir. Once bubbling, remove from heat and add
ROASTED BRUSSELS SPROUTS WITH
CRISPY CAPERS AND CARROTS
Submitted by Andrew M. - sourced from www.myrecipes.com
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SAGE & APPLE-STUFFED PORK CHOPS
Submitted by Jessica C. - sourced from www.epicure.com
1. Add butter and apple to Fry Pan and saut over medium-
INGREDIENTS high heat until apple is soft and browned. Add Sage &
1 tbsp (15 ml) butter Apple Stuffing Seasoning, bread, Black Pepper, and Chicken
1 apple, cored and Bouillon. Heat thoroughly.
chopped 2. Slice each pork chop along one side to create a pocket. Stuff
1 tbsp (15 ml) Sage & bread mixture into pocket.
Apple Stuffing Seasoning
3. Return pan to stove; add oil and sear pork chops on both
1 cup (250 ml) toasted
sides for 35 minutes. Reduce heat to medium-low and
and cubed whole-grain
bread cook for an additional 58 minutes.
Black Pepper to taste 4. Serving Suggestion: Serve with steamed Brussels sprouts
cup (60 ml) chicken and mashed potatoes.
broth
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SPAGHETTI SQUASH PEPPERONI PIZZA BOATS
Submitted by Alicia F. - sourced from www.delish.com
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HARVEST BOWLS
Submitted by Amna C. - sourced from www.delish.com
Dressing
cup apple cider
shallot, minced
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Freshly ground black
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pepper
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BANANA PUMPKIN CARROT MUFFINS
Submitted by Laura B, - sourced from www.allrecipes.com
tsp salt
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PUMPKIN PIE
Submitted by Myriam V. - sourced from www.chocolatecoveredkatie.com
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