Harvest Moon Squash Soup Ingredients: 1 medium butternut squash (about 2-2½ pounds), cut in half, seeds removed 1 yellow onion, halved 2 cloves garlic, skin on 3 tablespoons sundried tomatoes ¼ teaspoon smoked paprika 4 cups vegetable broth ½ cup cooked wild rice Sea salt, to taste Directions: Preheat the oven to 375°F. On a
Mountain Dew Apple Dumplings (this recipe was requested) Ingredients: 2 8 count crescent rolls (cans) 3-4 tart apples 1 1/2 cups sugar 1/2 cup butter 1 teaspoon cinnamon 1 12 ounce can of mountain dew Directions: Spray a 13X9 baking dish peel and slice apples into 16 pieces Roll each apple slice in 1 section
Roasted Zucchini with Garlic – Healthy and easy! 1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise 1 teaspoon fresh minced garlic cloves 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt 1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme Freshly ground
Classic Pasta Primavera – in 30 minutes! One of the classic pasta recipes of our time, pasta primavera is made with angel hair pasta, a rich sauce of butter and cream, Parmesan, and plenty of fresh vegetables. Serve it with your favorite white wine! Ingredients 1 heaping cup broccoli florets 4 asparagus spears, trimmed and cut into 1-inch segments 1/2 cup snow peas
Classy Summer Salad Ingredients 3 Romain hearts chopped 1 cup roasted walnuts – see notes 1 cup blueberries 1 pint raspberries 10 small radishes washed, trimmed, and sliced thin 5 ounces goat cheese crumbled – if you don’t have goat cheese, I would use blue cheese or feta Directions Toss all of the salad ingredients. Whisk together the olive oil, lemon juice, sugar, salt, and mustard until the sugar is
Ramen Salad – The healthier version Ingredients: 1 package ramen noodles (3 ounces) ( I like to add 2 packages of the noodles) 2/3 cup sliced almonds 2 tablespoons sesame seeds 1 bag coleslaw mix (16 ounces) 1 1/2 cups shelled frozen edamame thawed 1 cup shredded carrots 4 scallions thinly sliced (both white and green parts) 1/2 cup canned mandarin orange segments in light syrup rinsed and drained Dressing: 1/4 cup rice vinegar 3 tablespoons extra-virgin olive oil
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