Fall Food Recipes
Pumpkin Cranberry Muffins
from "Practical Paleo", 12 muffins
¼ cup canned pumpkin
½ cup butter or coconut oil, melted
1 teaspoon pure vanilla extract
¼ cup grade B maple syrup
½ cup coconut flour
½ teaspoon sea salt
¼ teaspoon baking soda
1 Tablespoon pumpkin pie spice
½ cup fresh cranberries
1/2 cup chropped walnuts
Preheat oven to 350°. Whisk the eggs, pumpkin, butter or coconut oil, vanilla, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the cranberries & walnuts. In lined muffin tins, scoop ¼ cup of batter in each tin. Bake for 35-40 minutes.
Squash Soup with Roasted Garlic
1 large butternut or kabocha squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of roasted garlic
4 cups chicken or vegetable stock (more or less for thick/thin)
½ teaspoon Curry Powder
½ teaspoon turmeric
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes. Place 4 cloves of garlic in foil, drizzle with olive oil, seal and place on baking sheet with squash – roast for 20 minutes or until soft. When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and the chicken stock in a food processor and puree until smooth. Season the soup with salt and pepper.
Beets & Pomegranate with Mint Vinaigrette
3 beets, peeled
2 satsuma mandarins, peeled, segments separated & halved
1 small shallot, thinly sliced
Seeds from ½ a pomegranate (about 1/3 cup)
¼ cup white wine or champagne vinegar
¼ tsp dried mustard
½ tsp salt
¼ cup extra virgin olive oil
1 ½ Tbsp. fresh mint, minced
¼ cup chopped walnuts or pistachios
Pre-heat oven to 400 degrees. Wrap beets in foil and bake for 45-60 minutes or until you can easily insert a knife through them. Once cooked let beets cool and then chop into cubes.
In a medium bowl combine beets, mandarins, shallot, and pomegranate seeds (look for loose seeds at the grocery store or if using a whole pomegranate, submerge a half in water and peel away the white skin then remove seeds for use.
In a separate small bowl or food processor, mix vinegar, mustard, and salt. Whisk in oil or drizzle into running food processor until all is mixed together. Add mint and pulse briefly to mix.
Serve as is or over arugula, top with walnuts or pistachios if desired.
Kale & Brussels Sprouts Salad
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale, center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino (optional)
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
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