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Featured Bundle Recipes

Salmon with Burst Tomatoes and Green Beans​ (April 21st & 22nd)
Ingredients

• 1 tablespoon butter/ghee
• 2 salmon fillets
• San Marzano tomatoes halved
• Fresh green beans
• 1 tsp Sizzlin' Steak Spice Blend

Directions

1. Preheat oven to 400°F.
2. Heat the butter/ghee over high heat in a large cast iron skillet. Season salmon with spice blend then place the salmon in the pan skin side down. Cook 5 minutes.
3. Add in the green beans and tomatoes around the salmon then transfer to the oven for 5-12 minutes depending on the level of doneness you’d like your salmon to be.

Crispy Baked Polenta Fries (April 21st & 22nd)
Ingredients

• 1 cup quick-cook polenta
• 3 + ⅓ cups chicken stock
• 4 tbsp butter
• ½ cup freshly grated Lady of the Lake
• 2 sprigs fresh rosemary finely chopped
• 2 tsp dried oregano
• ½ tsp sea salt flakes (kosher salt)
• Pinch of pepper
• 1 tbsp olive oil

Directions

1. Add the chicken stock to a medium sized pot and bring to a boil.
2. Once boiling turn the heat down to a simmer and slowly add the polenta whilst stirring until all the polenta is fully incorporated.
3. Next, add the butter, parmesan, herbs and salt and stir until the butter has melted and the polenta has thickened slightly (2-3 minutes).
   
4. Pour the cooked polenta into a lined baking dish (10x8 inch) and spread it out evenly. Let the polenta cook completely then chill in the fridge covered with plastic wrap for 1-2 hours or overnight.
   
5. Pre-heat the oven to 430F
   
6. Once chilled and completely set, remove the polenta from the tray and cut into fries.
   
7. Place the fries on a baking tray and brush with olive oil. Bake in the oven for 30 minutes until golden brown and crispy. Serve with as a side or appetizer.

Guacamole (April 21st & 22nd)
Ingredients

• 4 large avocado
• 4 tbsp. fresh lime juice
• 2 tsp. kosher salt
• Chopped fresh cilantro
• 1/4 -1/2 cup finely chopped green bell pepper
• 1/4 -1/2 cup finely chopped red onion
  
• 1/2 cup seeded and finely chopped tomato

Directions

1. In a large bowl, use a fork to mash the avocado, lime juice and salt until a slightly chunky puree forms. Fold in pepper, onion and tomato. Top with cilantro.
   
2. Serve with polenta fries!

Focaccia (April 14th & 15th)

1. Follow the instructions on the pizza dough package.
2. When it doubles in size divide the dough into 4 8oz balls. Stretch the dough to cover the whole sheet tray. Pinch the corner of the sheet tray and dough so the Focaccia keeps it's shape in the oven. With a fork poke holes in the dough and brush with Olive Oil.
3. Make your Focaccia beautiful with your veggies and bake according to the instructions on the package.
4. ENJOY!!

Polenta & Mushrooms (April 14th & 15th)
Ingredients

• 1 cup dry polenta
• 3 cups water
• 1/2 cup broth of your choice
• 2 tbsp  butter
• 5 tbsp olive oil divided
• 1 lb shiitake mushrooms
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped kale
• 1 lb carrots with stem
• 1 1/2 tsp salt divided
• 1 tsp dijon mustard
• 1 tsp lemon juice
• 1/2 cup dry white wine (or broth if whole 30)

Directions

1. In large soup pot, add polenta along with 3 cups water, 1/2 tsp salt, cover and let soak overnight.
2. The next day, start simmering polenta for 10 minutes stirring continuously. Add broth and continue simmering, while stirring regularly for another 10-15 minutes. Add  butter and any additional salt and turn heat to the lowest setting and continue simmering. * If you don’t want to pre-soak the polenta, just follow package instructions.
3. Meanwhile, preheat oven to 400 degrees.
4. Trim greens off carrots and slice them in half. Add carrots to parchment paper-lined sheet and add 1 tbsp olive oil, 1/2 tsp salt and 2 tbsp of Black Pepper and Herbs and combine. Roast carrots for 25 minutes or until tender but with a slight bite.
5. In small mixing bowl combine dijon mustard, 3 tbsp olive oil, and 1 tsp lemon juice and whisk well. Set aside.
6. Meanwhile, preheat cast iron skillet on medium heat, add 1 tbsp olive oil and chopped red onion and a pinch of salt. Cook until translucent, about 10 minutes. Next, add garlic and cook for 30 seconds. Turn up the heat, add wine or broth and deglaze pan for 2 minutes.
7. Reduce heat back to medium and add sliced, mushrooms, thyme and kale. Cook for 10 minutes until mushrooms are soft and the kale has wilted.
8. Remove carrots from the oven and immediately brush with 1/3 of the dijon lemon and oil mixture.
9. Add the remaining mixture to the mushrooms and stir well.
10. To plate, add polenta, roasted carrots, mushroom mixture and if you want, sprinkle with chopped parsley or additional thyme.

Roasted Vegetables, Pasta & Chevre (April 14th & 15th)
Ingredients

• 1/4 cup 1 red onion
• 1 cup broccoli florets chopped
• 1/2 pound asparagus cut into thirds
• 2/3 cup radishes halved
• 2 yellow carrots peeled and sliced
• 3 tablespoons olive oil
• 1 1/2  Seasoned Sea Salt Spice
• 1  tablespoons unsalted butter
• 1  tablespoons all-purpose flour
• 1  cup half n half
• 4  ounces goat cheese chevre, at room temperature
• 2  ounces finely grated pecorino romano cheese plus extra for topping (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 Garlic Parsley Linguine

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the onion, broccoli, asparagus, radishes and carrots. Drizzle with the olive oil, salt, pepper and garlic powder. Roast for 15 to 20 minutes, until the vegetables are slightly charred and caramelized.
2. While the vegetables are roasting, heat a saucepan over medium heat and add the butter. Once sizzling, whisk in the flour to create a roux. Cook for 1 to 2 minutes, until it’s slightly golden and fragrant. Stream in the milk very slowly, whisking the entire time to thicken the mixture. Once thickened, reduce the heat to low and stir in the goat cheese. Stir the entire time until it’s melted. Stir in the romano cheese, salt and pepper until the cheese is melted.
3. At this same time, bring a pot of salted water to a boil and cook the linguine according to directions on the package.
4. To assemble everything, as soon as the pasta is finished cooking, transfer it to a large bowl. Toss it with the goat cheese sauce, over and over until every noodle is covered. This is a light coating of sauce, so it might take a minute or 2 of tossing! Toss in the vegetables. 

Broccoli Cheddar Pizza (April 7th & 8th)
Ingredients

• Prepared pizza dough
• Broccoli crowns, cut into bite-size florets (stems discarded or saved for another use)
• 1 tablespoon whole grain mustard (optional)
• Extra-virgin olive oil
• 4 to 6 ounces sharp cheddar cheese, shredded
• ¼ cup heavy cream
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
2. Bring a large pot of water to a boil over high heat. Add the broccoli and boil for 3 minutes. Drain the broccoli well in a colander, then transfer it to a large bowl, add the mustard, and toss until the mustard is evenly incorporated.
3. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
4. Brush the dough lightly with olive oil, making sure to get all the way to the edges. Scoop the broccoli onto the dough and spread it out, then top with the cheese and drizzle with the cream. Season with a pinch of salt and a grind or two of black pepper.
5. Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
6. Let the pizza rest for about 5 minutes, then slice and serve.

Fruity Easter Egg Smoothies (March 31 & April 1)
Smoothie-making is very simple provided you have a blender or a food processor. This recipe uses frozen fruit, creating a thicker, more creamy consistency, but you could easily use fresh as well. To avoid washing the blender in between layers and minimize their discoloration, start with the banana layer, then blend the mango, and finish with the strawberries. You’ll love its pretty pastel layers and naturally sweet taste! 
Ingredients

• 1 cup frozen mango chunks
• 1 cup frozen strawberries
• 1 cup plain yogurt
• 1 cup milk
• 1 ripe, frozen banana
• 9 ice cubes, if not using frozen fruit

Directions

1. To prepare the banana layer, add 3 ice cubes, 3 tablespoons of milk, 3 tablespoons of yogurt, and the frozen banana to a blender. Pulse until smooth. Pour into a glass, and place in the freezer while preparing the other layers.
2. Repeat the same process for the mango layer, followed by the strawberry layer.
3. Alternate between pouring the layers into a tall tumbler to create the number of stripes you’d like. Drink immediately and enjoy!

Easter Dinner on Two Sheet Pans (March 31 & April 1)
Ingredients

• Smoked Ham
• 2 tablespoons Orange Marmalade Jam
• Organic Asparagus
• Roasting Potatoes
• Carrots
• 1 small clove garlic, minced
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter, plus more for greasing pan
• 1/2 cup shredded Gruyere cheese (about 1 1/2 ounces)
• 3 tablespoons Parmesan
• 1 heavy cream
• 1/4 teaspoon chopped thyme
• Kosher salt and freshly ground black pepper
• 2 tablespoons dark brown sugar
• 3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup 
• 3 maraschino cherries, halved (optional)
• 6 whole cloves
• 1 hard-boiled egg
• 4 lemon wedges
• Mustard, for serving

Directions

1. Position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
2. Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size. 
3. Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes. 
4. Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered. 
5. Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven. 
6. Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.
7. Arrange the ham slices in a single overlapping layer down the center of the sheet pan. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove.
8. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes. 
9. To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.

​Swordfish Nicoise Salad (March 24th & 25th)
Ingredients

• 4 eggs
• Salt and pepper, to taste
• 1 pound roasting potatoes, cleaned
• 1/3 cup olive oil
• cherry tomatoes, halved
• broiled or grilled swordfish
• 1 head red leaf lettuce, cored, rinsed, and torn up
• 1 pound blanched green beans
• 3 tablespoons wine vinegar
• 2 tablespoons capers, optional

Directions

1. Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes exactly. Transfer to a bowl of cold water (do not drain the water in the pot). Crack the eggs and peel off a wide band of shell. Return to the cold water until the eggs cool. Peel the eggs, dry them, and halve horizontally.
2. Return the water to a boil. Add a large pinch of salt and the potatoes to the water. Cook for 15 minutes or until the potatoes are tender. Drain and slice thickly; transfer to a bowl. Sprinkle with 1 tablespoon of the oil, salt, and pepper.
3. Halve the cherry tomatoes or quarter if large. Cut the swordfish into thin slices.
4. On each of 4 plates, arrange lettuce, green beans, potatoes, tomatoes, and swordfish.
5. In a bowl, whisk the vinegar, salt, pepper, and remaining oil. Spoon dressing over the salad and sprinkle with capers, if using. Add the eggs and sprinkle with salt.

​Panzanella Salad​ (March 24th & 25th, Feb. 3 & 4)
Ingredients
For the Tomato Panzanella Salad:

• 1 package Croissant Croutons
• Tomatoes cut into small wedges or bite-sized pieces
• Cucumber cut into bite-sized pieces
• 1/2 medium red onion thinly sliced
• 1/2 cup basil leaves, coarsely chopped, plus more to garnish

For the Vinaigrette Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves grated
• 1/2 tsp salt or to taste
• 1/8 tsp black pepper

Directions

1. In a small bowl, combine vinaigrette dressing ingredients and whisk to combine.
2. Combine salad ingredients in a mixing bowl. About 15-20 minutes before serving, drizzle on the dressing and toss the salad gently to combine. Garnish with more chopped basil to serve.

Slow Cooker Short Ribs (March 17th & 18th)
Ingredients

• 1 tbsp. canola oil
• 3 pounds bone-in beef chuck short ribs        
• 2 medium onions, peeled and quartered         
• 1lb carrots, cut into large chunks                         
• 1lbs medium parsnips, cut into large chunks                
• 3lbs potatoes, cut into large chunks                
• 4 sprigs fresh rosemary                                
• 4 sprigs fresh thyme                                         
• 4 sprigs fresh parsley, stems and leaves separated        
• 1 tbsp. Worcestershire sauce                                 
• 1 tbsp. spicy brown mustard                         
• 1 (12-ounce) dark stout beer, such as Guinness                
• Kosher salt                                                 
• Black pepper

Directions

1. In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side. 
2. While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and potatoes. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender. 
3. To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

First Ward French Toast (March 17th & 18th)
Ingredients

• Placek, sliced
• 2 eggs
• 1/2 cup milk
• 1 tsp of cinnamon
• 1/2 tsp of vanilla extract
• Butter for pan

Directions

1. Whisk eggs, milk, cinnamon and vanilla together in bowl
2. Add pieces of placek in batches and allow several minutes for bread to soak in the mixture.
3. Melt butter in frying pan and toast the placek until golden brown. Serve with syrup.

Italian Chopped Salad (March 17th & 18th)
Ingredients

• 1 head romaine lettuce
• 1/2 small red onion, thinly sliced
• 1 pint cherry tomatoes, halved or quartered
• 4 ounces provolone cheese, diced
• Banana peppers, stemmed and sliced
• Mini cucumbers, quartered
• 1 teaspoons oregano, for garnish
• Sea salt and freshly ground black pepper

Directions

1. In a large bowl, combine the lettuce, tomatoes, provolone, peppers and cucumbers. Drizzle with your favorite dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, top with croutons and serve.

Apple Pie Crumble (March 10th & 11th)
Ingredients
Granola Crust

• 2 cups Granola
• ¼ cup brown sugar
• ¼ cup melted butter

Ingredients
Apple Filing

• 3 tbsp butter
• 5 apples, peeled, cored and thinly sliced (about 6 cups)
• 2 tbsp brown sugar
• 2 tbsp honey
• 1 tbsp vanilla
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• 4 tsp cornstarch
• ¾ cup Granola
• 1 tbsp melted butter

Directions
Crust

1. Add granola to food processor and pulse until finely ground.
2. Stir in brown sugar and melted butter until combined.
3. Press into the bottom of a 9-inch pie pan.
4. Refrigerate for 1 hour.

Filling

1. Preheat the oven to 375°F.
2. Melt butter in a large skillet set over medium heat.
3. Add apples, brown sugar, honey, vanilla, cinnamon and allspice.
4. Cook, stirring often, for 10 to 12 minutes or until soft and tender.
5. Sprinkle with cornstarch and continue cooking for 1 to 2 minutes or until filling is thickened.
6. Spoon into pie crust; smooth top.
7. Toss granola with melted butter.
8. Sprinkle granola evenly over filling.
9. Bake for 20 to 25 minutes or until topping is golden brown and filling is hot.
10. Cool completely before serving.

Shrimp Scampi (March 10th & 11th)
Garlic butter shrimp scampi is so quick and easy! You can substitute Whole in the Wall Spinach Pesto for the lemon and wine in step 3, and skip the garlic, for an even simpler version of this dish.
Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon

Directions

1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
3. Add wine and lemon juice and bring to a boil. (Warm pesto in pan instead!) Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the cooked pasta. Stir well and season with salt and pepper.
4. Serve immediately.

Corned Beef & Cabbage (March 10th & 11th)
Step One: Curing the brisket.
Curing the meat with spices, salt, and curing salt gives it corned beef's characteristic flavor.
Ingredients

• 1 whole flat or point cut beef brisket, trimmed
• 1/3 cup kosher salt
• 3/4 teaspoons pink salt 
• 1 tablespoons packed brown sugar
• 1 tablespoons whole black peppercorns
• 1 tablespoons yellow mustard seeds
• 1 tablespoons whole coriander seeds
• 1/2 tablespoon allspice berries
• 3 whole cloves
• 1/2 tablespoon ground ginger
• 3 bay leaves, roughly torn

Directions
8 days before serving, combine salt, saltpeter (or pink salt), and brown sugar in a small bowl and whisk until homogenous. Rub evenly over every surface of brisket. Combine peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves and sprinkle evenly over both sides of beef, pressing spices gently into the meat until they stick. Seal the beef in a vacuum sealed bag or a zipper-lock bag with all of the air pressed out of it. Place in coldest part of refrigerator and let rest for 7 days, flipping once a day.
Step Two: Cooking the beef. 
Cooking at a temperature of about 180°F (82°C) for an long period of time ensures the brisket won't dry out or get tough. Allowing the brisket to cool overnight before slicing guarantees that you'll be able to carve thin, presentable slices to serve.
Directions

1. The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Preheat oven to 200°F. Place brisket in large Dutch oven, cover with water by several inches, and bring to a simmer over high heat. Remove from heat, cover with lid slightly ajar, place in oven, and cook until completely tender, about 10 hours. 
2. Once beef is cooked, transfer to an airtight container along with cooking liquid (if cooked in a water oven, just store it in its vacuum bag). Let rest at least overnight, and up to 3 days.

Step Three: Preparing the meal.
Ingredients 

• Prepared corned beef
• Onions, peeled and roughly chopped
• Carrots, peeled or scrubbed well and roughly chopped
• Red potatoes, peeled and roughly diced
• 1 whole head cabbage, cut into 6 to 8 wedges 

Directions
Transfer cooking liquid to a large saucepan or Dutch oven along with onions, carrots, potatoes, and cabbage. Top up with water until vegetables are submerged. Slice beef thinly against the grain and fan slices out in large skillet. Add 1 cup of liquid from pot to skillet and place skillet on top of pot. Cover skillet. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes. Serve immediately with hot mustard.
Veggie Breakfast Casserole (March 3rd & 4th)
Ingredients

• 12 eggs
• 1 cup milk - can use cow's milk or almond
• 1 small onion - diced
• 2 heaping cups broccoli florets - chopped
• 1 green pepper - diced
• 1 cup cherry tomatoes - halved
• 1 cup shredded cheddar
• 1/2 tsp Ragin Cajun spice blend - more to taste

Directions

1. Grease a large casserole pan with oil or butter.
2. Preheat oven to 400 degrees F.
3. Add oil to a pan and stir in onion. Cook until translucent (about 3 mins).
4. Add in bell pepper and cook for one more minute.
5. Crack eggs into a large mixing bowl. Whisk well.
6. Add in milk and stir.
7. Add in cooked onion and bell peppers, tomatoes, broccoli, cheese and spice blend and stir to combine.
8. Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.
9. Let stand for 10 minutes before cutting in.

Sausage & Apple Stuffed Acorn Squash (March 3rd & 4th 2021; Oct. 28th & 29th 2020)
Ingredients

• Acorn Squash, halved
• Olive Oil
• Salt & Pepper
• Sausage
• 1 Small Onion, finely chopped
• 2 Large Celery Stalks, finely chopped 
• 2 Apples, diced
• ½ tsp sage
• 1 cup Panko Bread Crumbs
• 1 cup Parmasean Cheese, divided (optional)

Directions

1. Preheat oven to 400 degrees.
2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste.
3. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
4. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
5. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
6. Add apples and sauté for another 2 minutes or until softened.
7. Stir in sage and bread crumbs.
8. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
9. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
10. Remove from oven and top with remaining parmesan cheese. Enjoy!

Flounder Dinner (Feb. 24th & 25th) 
We are excited to have an expanding selection of seafood to offer our members, including the flounder featured in this week's meal bundles.
Quarter and roast Yukon Gold Potatoes on a sheet pan with a drizzle of olive oil and salt & pepper. Add the Green Beans for last 10 minutes or so for easy clean up! We're fans (pun intended) of this Hassleback, aka Potato Fan, recipe:
Hasselback Potatoes
Ingredients

• 4 medium Yukon gold potatoes 
• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1 teaspoon kosher salt

Directions

1. Preheat oven to 475° F.
2. Cut a thin slice off the bottom of each potato so they lay flat.
3. Using a knife make about 20 slices ( ¼-inch deep) lengthwise from end-to-end across the tops of the potatoes, making sure not to cut all the way through. Leave about a half an inch on the bottom of the potato un-cut.
4. Mix the butter and oil in a bowl.
5. Place the potatoes on a baking sheet, brush with half of the olive oil/ butter mixture, sprinkle with salt and bake for 30 minutes.
6. Brush the potatoes with the remaining oil/butter mixture and cook for an additional 45 minutes or until skin is golden and serve.

To Prepare Flounder:
Heat a little olive oil in a medium pan over high heat. Pat the fish fillets dry with a paper towel, then lightly season with salt and pepper and thinly coat with a layer of flour. (If your pan is not large enough to hold both fillets in one piece, cut them each in half.) Once hot, sear the fish for 2 minutes on each side, or until they are golden brown and cooked through. Remove from the pan and place on a paper-towel-lined plate.
​
Vegetarian Taco Salad (Feb. 17th & 18th)
Ingredients

• 1 lb Great Northern Beans (scroll down for instructions on how to cook dried beans with our Escarole Soup recipe from Feb. 3 & 4)
• 1 lb Sweet Potato, peeled and chopped into 1-inch pieces
• Kissed by the Sun Ragin Cajun Spice Blend, to taste
• 2 tablespoons Extra-Virgin Olive Oil
• Lettuce, shredded
• Grape Tomato, sliced
• Red Onion, sliced
• Avocado

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and spice blend. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
2. Divide veggies among bowls; top with beans, avocado, and sweet potatoes. 

Chocolate Avocado Smoothie (Feb. 17th & 18th)
Ingredients

• 1 cup chocolate oat milk
• 1/2 large ripe avocado (flesh only)
• 1 small banana , sliced
• 1 tbsp peanut butter
• 1 cup ice cubes

Directions

1. Remove any black spots from your avocado as they will add a bitter taste to your smoothie.
2. In a blender, add all the ingredients, starting with milk.
3. Blend on high speed until frothy and thick. 
4. Serve immediately.

Pesto Lamb Meatballs with Mediterranean Salad (Feb. 10th & 11th)
Ingredients

• 1 lb ground lamb
• 1 shallot, minced
• ½ c panko breadcrumbs
• ¼ c basil pesto
• 1 egg
• ¼ tsp. salt and black pepper

Directions

1. Mix all ingredients together
2. Shape into balls
3. Bake at 400 for 20-25 minutes.

Mediterranean Salad
Ingredients

• 1 lb tomato-on-vine, diced
• 1 red onion, quartered and thinly sliced
• 1 English cucumber, diced
• ½ to ¾ packed cup fresh parsley, chopped
• salt, to taste
• ½ tsp black pepper
• 2 tbsp extra virgin olive oil
• 2 tsp freshly squeezed lemon juice

Directions

1. Place the diced tomatoes, onion, cucumbers and parsley in a large salad bowl. Add salt and set aside for 4 minutes or so.
2. Add the remaining ingredients and give the salad a gentle toss. Allow the flavors a few minutes to meld before serving.
3. Enjoy!

Escarole, Bean & Sausage Soup (Feb. 3 & 4)
How to Cook Beans
Cooking dried beans is easy! Here’s what you need to do:

• Pick them over. Small stones or debris are often mixed in with dried beans, so sift through the beans before you cook them. Discard this debris along with any shriveled or discolored beans.
• To soak, or not to soak? We highly recommend soaking your beans before you cook them. They’ll be ready in a fraction of the time, and they’ll be much easier to digest. To do this, place the dried beans in a large bowl and add water to cover them by 2 to 3 inches. Discard any beans that float. Then, leave the beans to soak for at least 8 hours, or overnight. In the morning, drain and rinse the soaked beans.
• Time to cook! Transfer the soaked beans to a large pot and cover them with 2 inches of water. If you’re using unsoaked beans, rinse them in a fine mesh strainer before you add them to the pot. Bring the water to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.
• Add seasonings & continue cooking. When the beans have simmered for 30 minutes, season them with salt. Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could be anywhere from 30 minutes to 2 hours more, depending on the size and freshness of your beans. I recommend checking them every 30 minutes.
• When the beans are tender, season to taste and remove them from the heat. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for several months!

For the Soup:
Ingredients

• 1 Tbs. extra-virgin olive oil
• 1 medium onion, chopped
• Italian sausage
• 2 medium cloves garlic, minced
• 1 lb prepared great northern beans
• 1 head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
• 1 cup chicken broth
• 1-1/2 tsp. red-wine vinegar; more to taste
• Kosher salt

Directions

1. Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
2. When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. 

Pork Chops and Balsamic Pear Compote (Feb. 3 & 4)
Ingredients

• 2 Pork Chops
• 1 Red Onion
• 1 Fennel Bulb
• 1 lb Sweet Potatoes
• 2 cloves Garlic
• 1 Pear
• 2 Tbsps Balsamic Vinegar
• ¼ tsp Crushed Red Pepper Flakes

Directions

1. Prepare & roast the vegetables: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut off and discard any stems from the fennel. Halve the fennel lengthwise; cut out and and discard the core, then cut into 1/4-inch-thick pieces. Medium dice the sweet potatoes. Place the smashed garlic, sliced fennel, and diced sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2. Prepare the remaining ingredients: While the vegetables roast, peel and small dice the onion. Core and small dice the pear.
3. Cook the pork: While the vegetables continue to roast, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and loosely cover with aluminum foil to keep warm. Let rest for at least 5 minutes.
4. Make the compote: While the pork rests, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the diced pear, vinegar, 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the pear is slightly softened and most of the liquid has cooked off. Turn off the heat and stir in a drizzle of olive oil. Season with salt and pepper to taste.
5. Serve your dish: Serve the rested pork with the roasted vegetables. Top the pork with the compote and a drizzle of olive oil. Enjoy!

​Avocado Grapefruit and Fennel Salad (Jan. 27 & 28th)
Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Silver Lake Cheese and Top Seedz Crackers.
Ingredients

• 1 fennel bulb thinly sliced
• 1 avocado peeled and cut into chunks
• 1 1/2 grapefruits peeled and segmented (reserve 1/2 for dressing)
• 2 handfuls chopped Mizuna
• Shaved Silver Lake Cheese
• Top Seedz Crackers for garnish

For the Dressing

• 1/4 cup fresh squeezed grapefruit juice
• 1/4 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon minced shallot
• 1 teaspoon grainy brown mustard
• 1/2 teaspoon kosher salt
• Freshy ground black pepper

Directions

1. Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.

For the Dressing

1. Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.

Strawberry Mango Smoothie with Banana (Jan. 27 & 28th)
Smoothie-making is very simple provided you have a blender or a food processor. This recipe uses frozen fruit, creating a thicker, more creamy consistency, but you could easily use fresh as well. 
Ingredients

• 2 cup frozen mango chunks
• 1 cup frozen strawberries
• 1 cup plain yogurt
• 1 cup orange juice
• 1 ripe banana

Directions

1. Place all the ingredients in the blender.
2. Run the blender until smooth, scraping the sides if necessary.
3. Serve immediately or pour into plastic cups with lids and store in the freezer. Thaw slightly before serving.

Pear Crostini  (Jan. 27 & 28th)
This recipe for Blue Cheese, Pear, and Honey Crostini makes our tummies happy. The pear slice and drizzle of honey are the perfect complement for the blue cheese and toasted batard slice.
Ingredients

• 1 batard
• 1/4 cup extra virgin olive oil
• Salt and pepper
• 4 ounces blue cheese
• 2 Bosc pears - sliced
• 2-3 tablespoons honey
• 1/2 cup walnuts - chopped OPTIONAL (not included in bundle)

Directions

1. Begin by slicing the batard on the diagonal. Then, lay the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Place the baking sheet on the top rack of your oven and broil for 4-5 minutes until the bread is golden brown. Set aside to cool.
2. To assemble, layer the ingredients onto the toast, beginning with a pear slice. Follow that with a few crumbles of blue cheese and a sprinkle of walnuts. Finally, drizzle with honey.

​
Lamb Ragu (Jan. 20th & 21st)
Since we are using mostly fresh ingredients to make this recipe, you will first need to concasse or crush the tomatoes.  
Directions

1. Fill a large bowl with ice cubes and water and set aside.
2. Bring a large pot of water to a boil.
3. Cut an X in the bottom of each tomato with a knife.
4. Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
5. Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
6. Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

Prepare pasta per package directions and reserve 1/4 c of the cooking liquid.
Ragu
Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1 medium carrots, peeled and diced
• 1 stalks celery, chopped
• 1 cloves garlic, minced
• 2 tomatoes concassed
• 1 lb. ground lamb
• 1/4 c. red wine or 1 tbs. of balsamic vinegar 
• 1 1/2 tsp. Black Pepper & Herbs
• Kosher salt to taste
• Crushed red pepper flakes to taste (optional)

Directions

1. In a large pot over medium heat, heat oil. Add onion, carrots, and celery,  Kissed by the Sun Black Pepper & Herbs and cook until soft, 5 minutes. Add garlic and 1/4 of the tomato concasse, cook until fragrant and tomatoes start to break down, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
2. Add red wine, 1/2c of pasta water and cook until the liquid is reduced by half, 5 minutes more. Add the remaining tomatoes. 
3. Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.

Tips
Dicing Carrots For Size Consistency
Knife Skills: How to Cut Celery

​Lion's Mane Mushroom "Crab" Cakes
Breakfast Frittata (Jan. 13th & 14th)
Ingredients

• 6 large eggs, enough to cover the ingredients
• 1/4 cup heavy cream
• 1 teaspoon kosher salt, divided
• 1/2 lb breakfast sausage
• 2 small Yukon gold potatoes, peeled and thinly sliced
• 1/4 teaspoon freshly ground black pepper
• 2 cups broccoli, chopped
• 1/2 cups onion, diced
• 1 cup shredded cheddar cheese

Directions

1. Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.
2. Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.
3. Brown the sausage. Cook sausage in a 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet. Remove the sausage with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. 
4. Saute the potatoes in sausage fat. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.
5. Wilt the broccoli with the onion. Add broccoli into the pan with onion, and cook, stirring, for until it wilts and the onions soften. Add the sausage back to the pan and stir to evenly distribute.
6. Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
7. Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
8. Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
9. Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

Tips
For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat.
We do recommend a cast iron or oven-safe nonstick skillet. Stainless steel pans will work, but you’ll need extra oil to make sure the eggs don’t stick to the pan.
​
Lamb Stew (Jan. 6th & 7th, Oct. 21st & 22nd)
Ingredients

• 1-1/2 pounds lamb stew meat
• 2 tablespoons olive oil, divided
• 3 large onions, quartered
• 4 cloves garlic, minced
• 3 medium carrots, cut into 1-inch pieces
• 4 small potatoes, peeled and cubed
• Sliced oyster mushrooms
• 1 can (14-1/2 ounces) beef broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1-1/2 teaspoons minced fresh or dried parsley
• 1/2 teaspoon minced fresh or dried thyme

Directions

1. In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add garlic and cook another minute, stirring constantly. Add the potatoes, mushrooms, broth, salt, pepper and lamb; bring to a boil.
2. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.
3. With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
4. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, thyme, meat and vegetables; heat through.

​French Toast Casserole
Delicious and decadent, simple spin on French toast. Bake right away, or make it ahead and refrigerate overnight. Give your family a treat this Saturday morning! Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!
Ingredients

• 1 cup brown sugar
• ½ cup butter 
• 1 (8 ounce) loaf crusty French bread, cut into bite-size pieces, or as needed
• 2 cups heavy cream
• 6 eggs
• 2 teaspoons vanilla extract
• 1 pinch ground cinnamon, or to taste
• 1 tablespoon brown sugar, or as needed

Directions

1. Grease a 9x12-inch baking dish.
2. Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
3. Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
4. Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
5. Bake in the preheated oven until browned and bubbling, about 30 minutes.

Homestyle Beef Stew (Dec. 9th & 10th)
Ingredients

• 1 lb beef stew meat
• 4 lbs potatoes
• 1/3 lb mushrooms
• 2 lbs carrots
• 2 lbs onion
• 6 tsp minced garlic
• 8 Tbsp Worcestershire sauce
• 4 tsp salt
• 4 tsp dried thyme
• 4 tsp black pepper
• 8 cup unsalted beef broth
• 4 tsp oil
• 2 bay leaves

Directions

1. Peel and dice the potato. Dice the beef, mushrooms, carrots, and onion into bite-sized pieces.
2. Warm oil in a large stockpot on medium-high heat. Cook stew meat with ½ of the salt until browned about 5-7 minutes.
3. Add the onion and garlic and cook until fragrant for another 3 minutes.
4. Add the potatoes, mushrooms, carrots, beef broth, Worcestershire sauce, the bay leaf, and remaining seasonings. Bring to a boil. Reduce heat to low, cover and simmer for 2 hours or until beef and vegetables are tender when pierce with a fork.
5. Remove bay leaves and serve.

Cream of Mushroom Soup (Nov. 18th & 19th)
Ingredients

• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 1/4 cup chopped shallots
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 qt. mushroom broth
• 1 cup half-and-half cream

Directions

1. In a large saucepan, heat butter over medium-high heat; sauté mushrooms and onion until tender.
2. Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Salmon Sheet Pan Meal with Pesto
Ingredients

• 1.5 lbs Fingerling Potatoes, scrubbed and ready to eat
• 1/5 lbs. wild salmon
• 1 Tbsp. extra virgin olive oil
• salt and pepper to taste
• 1 heads fresh romanesco, cut into florets
• Pesto

Directions

1. Heat oven to 400 degrees.
2. Place potatoes on a large sheet pan.
3. Pour half of your pesto over the potatoes and set the second half aside for later.
4. Toss the potatoes to evenly coat them in the pesto. Spread them out over the sheet pan in a single layer and bake for 15 minutes, until they’ve softened slightly and started to brown.
5. Pull the sheet pan out of the oven. Use tongs or a spatula to move the potatoes over to one side of the sheet pan.
6. Place salmon skin-side down next to the potatoes, in the center of the sheet pan. Drizzle with olive oil and season with salt and pepper to taste.
7. Add romanesco to the remaining space on the sheet pan. Drizzle them with the rest of the pesto. Use tongs or a spatula to lightly toss the veggies until they’re evenly coated in the dressing.
8. Return sheet pan to oven and cook for another 12-15 minutes, until potatoes are cooked through and salmon is cooked to your desired level of doneness.
9. Remove sheet pan from the oven. Divide salmon, potatoes, and veggies onto plates and serve immediately.

​**We also like this easy foil baking method for salmon.
​Roasted Kielbasa with Apples and Cabbage​ (Nov. 4th & 5th)
Ingredients

• 1 small cabbage, cut into 1 1/2-inch-thick wedges
• 2 small red onions, peeled and cut into 1-inch-thick wedges
• 2 tablespoons extra-virgin olive oil
• 5 tablespoons cider vinegar
• 2 teaspoons caraway seeds (optional)
• Coarse salt and freshly ground pepper
• 4 Crispin apples, halved lengthwise and cored
• 1 Kielbasa, slashed 1/4-inch deep in a few places
• Whole-grain mustard, for serving

Directions

1. Preheat oven to 400 degrees. Toss together cabbage, onions, oil, 3 tablespoons vinegar, and caraway seeds on a rimmed baking sheet; generously season with salt and pepper. Spread into a single layer and roast 25 minutes.
2. Gently turn vegetables. Add apples, cut side down, and kielbasa to baking sheet, keeping everything in a single layer. Roast until cabbage is crisp-tender and apples are tender and slightly collapsed, 20 to 25 minutes. Sprinkle with remaining 2 tablespoons vinegar. Slice kielbasa and divide equally among 4 plates with vegetables and apples. Serve with mustard.

Cheesy Garlic Mashed Cauliflower
Ingredients

• 1 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 clove garlic, smashed
• 4 oz underpass cheese
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

Directions

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
2. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
3. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, cheese, salt, and black pepper.

Sausage & Apple Stuffed Acorn Squash (Oct. 28th & 29th)
Ingredients

• Acorn Squash, halved
• Olive Oil
• Salt & Pepper
• Sausage
• 1 Small Onion, finely chopped
• 2 Large Celery Stalks, finely chopped 
• 2 Apples, diced
• ½ tsp sage
• 1 cup Panko Bread Crumbs
• 1 cup Parmasean Cheese, divided (optional)

Directions

1. Preheat oven to 400 degrees.
2. Using a sharp knife cut off each end of the acorn squash removing as little as possible, then cut in half. Spoon out seeds. Brush olive oil inside and on top of Acorn Squash. Sprinkle Salt and Pepper over Acorn Squash to taste.
3. Bake for 40 minutes to an hour depending on size of your squash until tender and you can pierce with a fork, but still holding it's shape.
4. While the squash is baking begin sautéing the sausage for about 5 minutes, drain and pat dry with a paper towel to remove as much grease as possible, but don't discard grease in the pan.
5. Using the grease from the sausage add your onions and celery to the pan and sauté for another 2-3 minutes until it starts to brown. (add olive oil if necessary)
6. Add apples and sauté for another 2 minutes or until softened.
7. Stir in sage and bread crumbs.
8. Add ¾ cup parmesan cheese and stir until cheese begins to melt. Set aside.
9. Once squash has finished baking and reached desired tenderness spoon in meat mixture until the squash is filled. Return to the oven and bake an additional 15-20 minutes depending on size of squash.
10. Remove from oven and top with remaining parmesan cheese. Enjoy!

Chorizo Hash (Oct. 21st & 22nd)
Ingredients

• 1 large onion
• 1 clove of garlic
• 1lb chorizo
• 2-3 cooked potatoes
• olive oil
• 2 eggs
• Sliced avocado

Directions

1. Preheat the oven to 350 degrees
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
6. Sprinkle with sea salt and black pepper and garnish with sliced avocado, to serve.

Poached Pear with Granola (Oct. 14th & 15th)
Ingredients

• 4 Bosc pears, ripe but firm
• 1 ½ cups cranberry cider
• 1 ½ cups water
• Elm Street Bakery cranberry granola
• Pint heavy cream

Directions

1. Place a mixing bowl and whisk in the freezer to chill.
2. Peel the pears and cut them in half lengthwise. Remove the core, leaving the stem intact. 
3. In a large skillet, combine cider, water and pears. Simmer for 20 to 30 minutes until tender (depending on ripeness), occasionally turning to ensure a consistent color.
4. When tender, remove the pears and continue to reduce the liquid to about ½ cup. (Make ahead tip: make the pears up to this point and store them refrigerated for a few days. To reheat for serving, heat pears and sauce in a baking dish in the oven at 350°F until warm.)
5. Remove the chilled bowl and whisk. Add the heavy cream and whisk briskly until soft peaks are formed. 
6. To serve, spread some granola on a plate, then top with a pear half and whipped cream..

Chicken Stock (for Butternut Squash Soup)
Making homemade chicken stock is easy! Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones.
Ingredients

• 1 Tbsp olive oil
• 4 to 5 lbs of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, that have been hacked with a cleaver into 2-inch pieces (you can ask your butcher to prepare the chicken pieces this way)
• 1 large yellow onion, quartered (no need to peel)
• 1 large carrot, cut into 2-inch segments
• Celery tops and 1 large celery rib, cut into 2-inch segments
• 1 bunch of parsley
• Leek or green onion greens (if you have them)
• 1 bay leaf
• 6 quarts of cold water
• 1 Tbsp salt

Directions

1. Coat the bottom of a large stock pot (12 quart), with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and stir the pot, cooking and occasionally stirring until the chicken is no longer pink.
2. Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot. Cover with 6 quarts of cold water.
3. Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer at a low simmer, uncovered, for 4 to 6 hours.
4. Use a large metal spoons with holes in it (or a "spider ladle") to ladle out the cooked chicken and vegetables. (These aren't really good to eat, by the way, because after 4 hours of cooking, most of the flavor and nutrients have been cooked out of them and are now in the stock.) Discard.
5. Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or if using a very fine mesh sieve no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.
6. Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are storing concentrated stock, which takes less room in the freezer or refrigerator. When you are ready, pour into jars and cool completely before refrigerating or freezing. Stock will last a week or so in the refrigerator or frozen for several months.

Butternut Squash Soup
Ingredients

• One 2- to 3-pound butternut squash, peeled and seeded
• 1/4 cup olive oil (for roasting option)
• 1 medium shallot, chopped
• 3-4 cups chicken stock
• 1/2 cup heavy cream
• 2 tsp Kissed by the Sun Peppers & Herbs Spice Blend 
• Roasted pumpkin seeds for garnish

Directions

1. Preheat the oven to 400°F (200°C). Lightly grease a large baking pan. 
2. Place squash on the pan, cut-side up (skin-side down) with shallots.
3. Drizzle ingredients with the oil and season with spice blend. Rub seasonings all over each veggie and inside the squash.
4. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin.
5. Roast until squash is fork tender and completely cooked through (about 50-55 minutes).
6. Allow to cool slightly (about 10 minutes). When cool enough to touch, scoop the flesh out of the skin.

BLENDER:

1. Place roasted veggies, 3 cups of stock into a blender. (You may need to work in batches of two or three depending on the size of your blender.) Blend until smooth. Be careful with the steam that may lift out from the center of the lid.
2. Transfer soup into a pot and warm over medium heat to serve. (Check thickness and add remaining stock, if needed, to thin It out.)

FOR STICK/IMMERSION BLENDER:

1. Place roasted veggies, 3 cups of stock into a large pot over medium heat. Use an immersion blender and blend until smooth. Warm up over medium heat, if needed.

TO SERVE:

1. Stir in the half and half or cream. Add in any preferred spices (pinch of ground cinnamon or nutmeg). Adjust salt and pepper, if needed.
2. Garnish with pepitas and serve immediately.

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