Zuppa Toscana Soup

Number of Servings: 4-6

INGREDIENTS:
2 large potatoes
¼ Cup Bacon                                           
1 lb Italian Sausage                                                
16 ounces chicken broth
1 qt water
2 garlic cloves                                         
2 cups chopped kale  
1 cup heavy whipping cream                            
1 large onion
 
 
INSTRUCTIONS:
Brown sausage, drain and set aside.  Saute onion and bacon over medium heat until onions are translucent.  Place sausage, onions, bacon, garlic, potatoes, chicken broth and water in crock pot*.  Cook on low 4-6 hours.  Add kale and whipping cream before serving. 
*can also be done in pot on stove top.
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​Turnip Salad

INGREDIENTS:
     4 turnips, chopped and peeled
     1 bunch green onions
     2 Granny Smith apples, cored and chopped                      
     4 sliced canned pineapple, chopped                 
     ½ cup white sugar                                             
     1 tbsp water                                                      
     ¼ tsp pepper
     ¼ cup vegetable oil
     1 tsp salt
 
INSTRUCTIONS:
1.     Boil turnips until tender but still firm.  Cool.
2.     Combine turnips, onions, apples, pineapple and sugar.
3.     Whisk oil, water, salt and pepper.
4.     Toss and refrigerate overnight.

Swiss Chard with Red Onion and Bacon

4 side dish servings
​
INGREDIENTS:
     2 slices of bacon, cut into ½ inch pieces
     ½ medium red onion, diced
     1 garlic clove, minced
     1 tsp fresh thyme leaves
     1 large bunch of swiss chard, washed and coarsely chopped
     Salt and pepper
 
INSTRUCTIONS:

1. Cook the bacon in a large skillet until crisp.  Transfer to a small bowl.
2. Add the onion to the bacon drippings and saute until golden brown.  Stir in garlic and thyme and cook until fragrant.
3. Add chard and saute until wilted.  Season to taste with salt and pepper.
4. Top with bacon and serve immediately.

Stacked Roasted Vegetable Enchiladas

INGREDIENTS:
     Vegetables:  Any combination of carrots, summer squash, cauliflour, broccoli, onion, corn, peppers, sweet potatoes…your choice!  Possibly turnips and kohlrabi
 
     Olive oil                                   
     Garlic – minced 
     Cumin
     Salt and pepper
 
     2 cups salsa
     2 cups grated cheese                                                                      
     Spinach
     Corn tortillas – quartered into triangles                         
 
INSTRUCTIONS:
     1.  Cut the vegetables into matchsticks or cubes and toss with olive oil, garlic, cumin and salt and pepper.  Roast in a 425 degree oven until tender.
     2.  Layer in a 8 x 8 baking dish (like a lasagna) the following:  ½ cup salsa, corn tortillas, vegetables, spinach and ½ cup cheese.
     3.  Cover with foil and bake at 350 until heated through.

Salsa Fresca / Pico de Gallo
​
INGREDIENTS:
     2 lbs ripe tomatoes
     1 large onion
     3 jalapeño peppers
     2 tbsp fresh cilantro
     1 bell pepper
     1 tbsp lime juice
     Salt to taste
    
INSTRUCTIONS:
     Chop all ingredients to desired consistency.  Mix and enjoy!
     Adjust any ingredient to your desired taste.

Roasted Squash and Bacon Soup

6 Servings

INGREDIENTS:
     1 butternut squash (about 3 lbs) or squash of your choice, seeded and cut into 1-inch chunks
     1 onion, diced                                                                               
     4 slices of bacon, diced                                                         
     2 cloves garlic, minced                                                           
     1 red bell pepper, chopped
     2 tbsp olive oil 
     salt and pepper to taste

     4 slices of bacon, diced and cooked                              
     2 ½ cups chicken stock                                                            
     2 tbsp chopped chives
     ½ tsp dried rosemary
     ¼ cup crumbled goat cheese
 
INSTRUCTIONS:
     1.  Preheat oven to 400 degrees.  Lightly coat a baking sheet with nonstick spray.  Toss squash, onion, bell pepper, bacon, olive oil, garlic, salt and pepper.  Place on a single layer on baking sheet and bake 25-30 minutes or until squash is tender.
     2.  In a large stockpot or Dutch oven, add squash mixture and thyme over medium.  Cook until fragrant (about 1-2 minutes).  Stir in chicken stock and puree with immersion blender.  Season to taste with salt and pepper.
     3.  Bring to a boil, reduce heat and simmer until slightly thickened.  Add more chicken stock or reduce until desired consistency is reached.  Serve immediately with bacon, cheese and chives.

Roasted “Pumpkin” Seeds

INGREDIENTS:
     Seeds of 2 squashes or 1 big one
     ¼ tsp ground allspice
     ¼ tsp ground cloves
     ¼ tsp ground cinnamon
     ¼ tsp ground nutmeg
     Vegetable oil
     Pinch of salt
 
INSTRUCTIONS:
     1.  Wash the seeds thoroughly removing any squash “guts”, then pat dry and put in a bowl.
     2.  Add spices and salt with just enough oil to coat evenly.
     3.  Spread seeds on a baking sheet and roast for 25 – 35 minutes at 350 degrees.

​***Sub in your favorite seasonings to make the perfect custom recipe?

Roasted Cabbage Wedges
​
INGREDIENTS:
     1 tsp olive oil                                          
     2 tbsp lemon juice                                  
     2 tbsp worcestershire sauce
     ¼ tsp salt    
     ¼ tsp pepper                                           
     1 medium head cabbage
     3 tbsp crumbled bacon bits

 INSTRUCTIONS:
     1.        Preheat oven or grill to 425.
     2.        Mix olive oil, bacon, lemon juice, worcestershire sauce, salt and pepper.
     3.        Quarter the head of cabbage leaving the cores.
     4.        Lay each quarter of cabbage on a sheet of aluminum foil.  Spoon 2 tablespoons of sauce over the top of each quarter.
    5.         Wrap each quarter in the foil and grill for 20-30 minutes.

Pumpkin Muffins

Number of Servings:  48 mini muffins

INGREDIENTS:
4 eggs                                                     
8 tbsp coconut oil, melted                      
1 cup pumpkin puree*                            
1 tsp vanilla                                            
1 cup sugar                                             
2 cups flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
 
INSTRUCTIONS:
Mix eggs, oil, pumpkin puree, and vanilla in a bowl.  Add sugar, flour, baking soda, baking powder, salt and pie spice.  Pour into greased mini muffin pan (or regular pan, adjust time as needed).  Bake 7-8 minutes @ 400 degrees.  For a treat, add glaze to muffin tops to make mini donuts.

*Bake sugar pumpkin as you would a squash.  (I pressure cook mine for 20 minutes).  Scrape out inside and puree in blender.

Modified from www.toasterovenlove.com, visit site for maple glaze recipe.

Lemony Cucumbers
​
INGREDIENTS:
     2 large sliced cucumbers
     ¼ cup white wine vinegar
     2 tbsp sugar
     2 tsp celery or mustard seed
     ¾ tsp salt (add pepper to taste)
     2 tbsp chopped onion
     1 tbsp lemon juice
 
INSTRUCTIONS:
     Combine all ingredients.  Chill 4 hours before serving.
** This is a great base recipe that can be tweaked for your personal preference.  A personal favorite is to leave out part of the vinegar and add in chopped tomatoes, avocados and bell peppers.