Welcome to our recipe page! Many of our recipes come from our popular "What's for Dinner?" demo program. These recipes offer easy, nutritious, seasonal, and economically priced meal ideas.
From "Feed Four for a Week on $125"
A Sampling of Our Recipes
Vegan Pumpkin Pie Smoothie
Turkey Squash Soup
Best Green Bean Casserole
Quick and Easy Roasted Vegetable Pizza
Butternut Squash Soup with Goat Cheese Croutons
Apple Quinoa Salad
Bulgur Stuffing with Cranberry and Hazelnut
Chunky Apple Walnut Cake
Sausage Stuffed Squash
2 acorn squash, cut in half
3 cups bread, cubed small
1 stalk celery, diced small
1 small onion, diced small
1 tablespoon butter
2 teaspoons chopped fresh sage or 1 teaspoon dry
1/4 cup chicken broth
1 lb pork sausage
sea salt and black pepper to taste
1/3 cup fresh grated Parmesan
- Heat oven to 350 degrees. Spray a roasting pan with cooking spray and bake squash, cut side down, for 45 minutes or until just tender. Let cool and scoop out seeds.
- While squash is baking, saute onion, celery and sage in butter until tender, about 8 minutes. Toss onion mixture with bread cubes and broth in a bowl. Add in the pork sausage, breaking it up with your fingers into smaller chunks and mix with bread.
- Mound the mixture into the squash halves and pack into cavities. Bake for 1 hour or until internal temperature reaches 165 degrees. For the last 15 minutes of cooking time, sprinkle tops with grated parmesan cheese and return to oven.