roasted-acorn-squash1Yield: 2 servings

1 acorn squash
olive oil
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste

  1. Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
  2. Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
  3. Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
  4. Place squash back into oven for 15-20 minutes until tops are slightly browned.

Optional: Sautee chopped chicken and add to filling.

Adapted from Mrs Healthy Ever After



Makes about 12 cups

1 (3 pound) butternut squash – peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
1 Granny Smith apple – peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

  1. Preheat oven to 375.
  2. Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  3. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  4. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  5. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don’t fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending.
  6. Stir the nutmeg into the soup.
  7. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

via Yummly

1 package yeast
1 c water, warm
2 T vegetable oil
1 T honey
2 1/2 c flour
1/2 t garlic powder
1/2 t onion powder

Combine yeast and warm water and set aside for 5 minutes. Combine other ingredients, then add yeast mixture.

Roll into a ball and let sit in a bowl in a warm place for 5-10 minutes covered with a towel.

Flatten and add pizza toppings.

Bake at 450 for 12 minutes.

via The Pioneer Woman

3/4 pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil – To Taste
Salt To Taste
Pepper To Taste

  1. Cook the penne pasta until tender-firm, also known as al dente.
  2. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
  3. Finely dice one small onion. Mince two cloves of garlic.
  4. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
  5. Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
  6. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
  7. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

via The Pioneer Woman

The pears give this sweet pizza fresh flavor and texture.

12 appetizers or 6 main-course servings

Use pizza dough recipe

2 cups walnuts
1 cup olive oil
1/4 cup honey
2 tablespoons chopped fresh thyme
10 ounces thinly sliced Havarti cheese
6 ounces thinly sliced prosciutto, cut crosswise into strips
2 pears, halved, cored, thinly sliced
2/3 cup crumbled Gorgonzola cheese
2 cups arugula

Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.

Place prepared dough on baking sheet and bake according to instructions. Spread pesto over dough, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.

via Bon Appetit

Serves: 5
Prep Time: 15
Cook Time: 25
Total Time: 40

5 poblano or bell peppers
1/2 lb ground pork sausage or beef or chicken
1 medium sweet potato, cubed
1 chipotle pepper or multiple jalapenos
1/2 white or red onion, diced
2-6 cloves garlic, finely chopped
1/4 cup loosely packed chopped cilantro leaves (optional)
1 small head of bok choy, sliced
1/2 tsp paprika
1/2 tsp cayenne pepper or ancho chili pepper
dash of salt and pepper

  1. Preheat oven to a high broil. At the same time, begin to boil a medium sized pot with six cups of water.
  2. Cut tops off peppers and slice in half lengthwise. Remove the seeds and membrane.
  3. Place peppers on a baking sheet and roast for 15 minutes, flipping halfway through. Reduce oven to 400.
  4. While peppers are roasting, add cubed sweet potato to pot and boil for 10 minutes.
  5. Chop chipotle or jalapeno peppers.
  6. Drain pot and add sweet potatoes to a bowl with chopped chipotle pepper. Mash and set aside.
  7. Remove peppers from oven and let cool enough to handle.
  8. While peppers are cooling, heat a pan over medium heat.
  9. Once hot, add the sausage/beef/chicken and brown for 2-3 minutes. Add the onion, garlic, and stalk of bok choy to the pan and cook until softened, about 5 minutes. Reserve some veggies for the vegetarian portion.
  10. Remove from heat and add chopped bok choy leaves, cilantro and spices.
  11. Spread 2-3 tablespoons of sweet potato into each pepper (you may have a little more or a little less depending on the size of the sweet potato) and top with sausage mixture, divided.
  12. Return stuffed peppers to the oven for 8 minutes at 400.
  13. Turn oven to a low broil and cook for an additional 2 minutes.

via What I Gather