Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
Ingredients: Tomato, Corn, Basil, Tortillas, Mozzarella, Hummus (optional), Salt & Pepper.
This is such an easy, quick and flavorful recipe that we all enjoyed. I did not include hummus at all and left out tomatoes in my kid’s quesadillas because they would have just picked them out anyways. This recipe was great for using the corn and heirloom tomatoes I received in my CSA this week and an opportunity to enjoy some final summer flavors before they are gone for good.
Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes
Ingredients: Jumbo Shells, Butternut Squash, Olive Oil, Salt, Peper, Nutmeg, Unsalted Butter, Shallot, Garlic, Mascarpone Cheese, Parmesan Cheese, Butter, Flour, milk, Nutmeg, Mozzarella, Sage.
Preparation Tip: Roasting the Butternut Squash takes 40 minutes. You could cut and roast the squash ahead of time to make the execution of this dish quicker on the night you want to eat it.
This recipe was featured in the Fall 2012 Week 4 Meal Plan and it is one of my favorite butternut squash recipes. These jumbo pasta shells can be tricky to find. I think I have spotted them at Sprouts and Safeway and whenever I find them I stock up. My whole family loved this dish.
Prep Time: 10 minutes Cook Time: 20 minutes (add 30 if you are making your own squash puree) Total Time: 30 minutes
Ingredients: Orzo, Vegetable or Chicken Stock, Water, Pumpkin Puree, Whole Milk, Sage Leaves, Shallot, Butter, Salt, Black Pepper, Parmesan.
This was a pretty straight forward and simple recipe to make and it turned out rich and delicious! Everyone in my family liked it and it tasted so Fallish.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Ingredients: Garbanzo Beans, Onion, Garlic, Parsley, Cilantro, Lemon, Olive Oil, Coriander, Cumin, Red Pepper Flakes, Flour, Baking Powder, Salt and Pepper.
This recipe was featured in the Fall 2012 Week 4 Meal Plan and it is still a family favorite! I have tried a handful of other falafel recipes and they really just don’t compare. I love that these are baked and don’t fall apart and have amazing flavors. You can fill your pitas with whatever you want but I like them with cucumbers, tomatoes, and tzatziki or tahini (and hummus is okay too!).
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients: Red Grapes, Bartlett Pears, Honey, Water, Sea Salt, Quinoa, Spinach, Almonds, Olive Oil, Lemon Juice, Honey, Salt, Black Pepper. (Goat Cheese, optional)
I was really intrigued by this salad and loved the idea of roasting pears and grapes. I thought the roasted pears were delicious but the roasted grapes were not really my thing. If I make this again I would add the grapes to the salad without roasting them but keep everything else the same. I liked the quinoa addition to the salad and thought the dressing was good. I threw on a little bit of goat cheese as well which I thought mixed in quite nicely.