Autumn Quinoa, Butternut Squash, and Cranberry Stuffing

submitted by Lani M.
serves 6



What you'll need:

13 oz. quinoa (approximately 1 1/2 cups)
low-sodium chicken broth (2 cups?)
1 butternut squash, peeled and diced
1 purple or red onion, diced into large pieces
2 cups fresh cranberries, halved or 1 cup dried cranberries
3 cloves of garlic, minced
1/2 cup pine nuts, toasted
2 T chopped fresh parsley
1/2 T chopped fresh thyme
3 teaspoons cumin
salt & pepper to taste
2 T olive oil (optional)
1 dash fresh lemon juice (optional)

What you'll do:

1. Preheat the oven to 350 degrees.

2. Place the diced butternut squash, onions, cranberries (if using fresh and not dry) and garlic on a cookie sheet covered in parchment paper (or foil). Toss with olive oil, spread out evenly and sprinkle with salt. Bake for about 25 minutes or until the the butternut squash is fork tender. Remove and set aside.

3. Prepare the quinoa according to the directions on the package and use chicken stock when making it. When it's done, fluff with a fork and mix in the squash mixture. Drizzle with oil (optional). Stir in cumin, cranberries (if using dry), toasted pine nuts, parsley and thyme. Season to taste. Sprinkle with lemon juice (optional) and serve.

Bacon, Potato, White Bean and Red Pepper Soup (Leek & Potato Soup)

submitted by Lani M.

The last CSA delivery arrived on Wednesday.  It's contents combined with this chilly weather inspired me to seek out my favorite leek potato soup recipe last night.  You'll probably want to double this recipe when making it.  I like that it doesn't call for cream (although I did add a can of cream of chicken soup), and it is so tasty.

BACON, POTATO, WHITE BEAN AND RED PEPPER SOUP

from COOKS.COM

1/2 lb. slab of hickory-cured bacon, cut into 3/8 inch dice (I used turkey bacon.)
1 tbsp. unsalted butter (I used olive oil.)
1 sm. onion, minced
3 lg. leeks (white and tender green) cut 1/2 inch
1/2 lg. carrot, peeled and coarsely chopped
1 sm. celery rib, coarsely chopped
1 med. red pepper, cut 1/4 inch
4 c. chicken stock or canned broth
3/4 tsp. salt
1/4 tsp. ground white pepper
2 lg. potatoes (about 1 lb.) peeled, cut 1/2 inch
1 can (19 oz.) white kidney beans, drained and rinsed

Place bacon in large saucepan, cover with water. Simmer on medium-high heat 5 minutes. Drain, pat dry with paper towel. Wipe out pan and return bacon to pan. Fry until golden and crispy. Drain bacon, discard fat, wipe with paper towel in pan.

Add butter, reduce heat, when melted add onion, leeks, carrot, celery and red pepper. Cook vegetables until lightly browned and softened, about 5 minutes. Add bacon, chicken stock, salt and pepper. Simmer, stir occasionally, 5 minutes.

Add potatoes and simmer, stir until potatoes are tender when pierced with a knife, about 15 minutes. Add white beans simmer 1 to 2 minutes more. Serve hot. (Can be made 1 day ahead of time. Remove any fat before serving.)

Serve with buttermilk jalapeno corn sticks.

Moroccan Stewed Chicken

submitted by Lani M.

1 lb. boneless/skinless chicken thighs

1 large zucchini, cubed

1 can (16 oz.) garbanzo beans

1 can (14.5 oz.) diced tomatoes

Cilantro, chopped (for garnish)

1/2 T olive oil

1 cup chicken stock or water

1/2 t cayenne pepper

1 t ground cumin

1/2 t ground cinnamon

1) Place oil in a large saute pan or wide pot over medium-high heat.

2) Season chicken with salt and black pepper and cook in pan until browned, 2-3 minutes per side.  Add zucchini and continue cooking, stirring often.

3) When zucchini pieces have browned lightly, add garbanzo beans, tomatoes, chicken stock, cayenne, cumin and cinnamon.  Turn heat to low and simmer until chicken is tender and cooked through, 10-15 minutes.  Season to taste with more salt and pepper; garnish with chopped cilantro.

Makes 4 servings.  Per serving: 424 cal, 15 g fat (3 g sat), 41 g carbs, 614 mg sodium, 7 g fiber, 31 g protein

On the side:

Cook 1/2 cup couscous (I used quinoa instead! Delish!) per package instructions and mix with 2 T golden raisins, 2 T toasted pine nuts, and 1/4 cup chopped cilantro.

Makes 4 servings. Per serving: 51 cal, 1.4 g fat (0 g sat), 11 g carbs, 16 mg sodium, 2 g fiber, 1 g protein

Almond Butter Chocolate Chip Cookies

Submitted by Lani M.

1 C unsalted almond butter
3/4 C Sucanat
1 large egg
1/2 t. baking soda
1/2 t. sea salt
3 oz. dark chocolate (70% cocoa or greater) broken into small pieces

Preheat oven to 350 degrees F. In medium bowl, stir together first 5 ingredients until blended. Stir in chocolate. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheet for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Nutrients per cookie: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg.

Recipe should make 24 cookies so they say; I am lucky to get 24 and that is using a level tablespoon!

I have also substituted cashew butter for almond butter and substituted 1T ground flaxseed + 3T water for the egg and they turned out great….couldn’t tell the difference.

Potato Onion Frittata

Submitted by Lani M.



3/4 pounds of baby potatoes
3 Tbsp. extra virgin olive oil
1 large onion, sliced thinly
Course salt (I use sea salt.) and freshly found pepper, to taste
1/2 cup white cheddar cheese, shredded (I used a KRAFT Mexican mix bag from the store.)
10 large eggs, whisked (I used 5 eggs and 6 egg whites.)
1/2 cup reduced fat sour cream (I used fat free.)
(I also added red peppers and a jalapeno pepper, chopped.)

Preheat oven to 400 degrees. Place potatoes in a small sauce pan and cover with water. Bring to boil. Reduce heat and simmer until tender when pierced, about 5 minutes. Drain and let cool. Cut into 1/4 thick slices. Chop up a red pepper and jalapeno pepper.

Heat oil in an oven-proof, 10" non-stick skillet over medium heat. Cook onions until just translucent, about 2 minutes. Add potatoes and peppers and cook until golden brown.

Whisk together cheese, eggs, salt and pepper. Reduce heat to medium. Pour egg mix in skillet. Dollop with sour cream and swirl into egg mix. Cook until edge is set. Carefully transfer to oven and bake until set - approximately 8-10 minutes.

Invert on plate. Serve warm. (We like to eat it with salsa. Yummy!)

Steamed Tilapia

Submitted by Lani M.



by Tosca Reno

Preheat oven to 350 degrees. Prepare baked dish by coating lightly with olive oil. Place tilapia filets in dish. Arrange lemon slices over fish. Arrange scallions over lemon slices. Dust with sea salt and black pepper. Place in oven and bake for 10 - 12 minutes or until done. Turn off heat in oven. Cover fish with foil and let sit in oven with oven door slightly open until ready to serve.

Turkey Enchiladas

Submitted by Lani M.



Yield: 8 servings

3 cups cubed cooked turkey
1 cup chicken broth
1 cup cooked long grain rice (I just used leftover brown rice.)
2 plum tomatoes, chopped
1 medium onion, chopped
1/2 cup canned chopped green chilies
1/2 cup sour cream
1/4 cup sliced ripe olives
1/4 cup minced fresh cilantro
1 teaspoon ground cumin
8 flour tortillas (10 inches)
1 can (28 oz.) green enchilada sauce, divided
2 cups (8 oz.) shredded Mexican cheese blend, divided



1. In a large saucepan, combine first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat.

2. Place 1/2 cup turkey mixture down center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 T. cheese. Roll up and place seam side down in a greased 13x9 inch baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese.

3. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

NOTE: We decided this would be easier and just as good to just layer in a pan rather than rolling up in the tortilla.

Pumpkin Patch Biscuits and Maple Butter

Submitted by Barb P. and Koral P.



Pumpkin Patch Biscuits

Yield: 6 biscuits

1 3/4 cups all purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup plus 1 1/2 teaspoons cold butter, divided
3/4 cup canned pumpkin
1/3 cup buttermilk

1. In large bowl, combine flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.

2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 1 inch apart on a greased baking sheet.

3. Bake at 425 degrees for 18-22 minutes or until golden brown. Melt remaining butter; brush over the biscuits. Serve warm.



Maple Butter

1 c. sugar
1 c. maple syrup
1 c. heavy whipping cream
1 lb. butter, cut up
1/2 tsp. vanilla

Bring first three ingredients to a boil. Boil for about a minute. Pour over 1 lb. cut up butter in blender. Blend until smooth. Add 1/2 tsp. vanilla. Pour into containers & chill. Makes 5 1/2 pints.