Recipes

Welcome to our recipe page! These recipes offer easy, nutritious, seasonal, and economically priced meal ideas. Check back often as we add new recipes every week.

OUR NEWEST RECIPES

Cabbage Dill Soup with Chicken Meatballs
Mini Apple Pies
Asian Red Cabbage Salad
Asian Meatballs
Gluten Free Mini Cherry Clafoutis
Outrageous Brownies
Naan Bread
Einkorn Tabouleh
Lentil Bacon Salad
Turkey Scallion Nuggets with Tamari Maple Glaze
Spring Rolls
Stuffed Pepper Soup
Alice Waters' Corn Cakes
Chocolate Pear Cake
Butternut Squash Pear Saute
Peanut Butter Cream Cheese Brownies
Poblano Pepper Chili

Featured Recipe

Butternut Squash Pear Saute

Sweet meets savory in this wonderful fall dish accented by pecans and goat cheese with just a hint of nutmeg.

3 tablespoons olive oil
1 large yellow onion, diced
1 tablespoon garlic, minced
1 1/2 -1 3/4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1⁄3 cup chicken stock
1/4 cup white wine
2 Anjou pears, peeled, cored, and cut into 1-inch cubes (about 2 cups)
1 1/2 tablespoons fresh sage, minced
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup chopped pecans
4 ounces fresh goat cheese, crumbled

In an extra-large skillet, heat the oil over medium-high heat. Sauté the onions and garlic for a few minutes until soft. Add squash and chicken stock and simmer, stirring occasionally, for 10-12 minutes until the squash is just tender. Add pears, white wine, nutmeg and sage, and cook for another 4-5 minutes until the pears are just tender and most of the liquid is absorbed. Season well with salt and pepper, and garnish with pecans and goat cheese.

Serving Suggestion

This sweet and savory dish is a lovely accompaniment for pork or poultry. Add leftover turkey or chorizo to make a hash for breakfast or a quick and tasty supper.

Nutritional Information

Calories: 283, Fat: 17 g, Cholesterol: 20 mg, Sodium: 86 mg, Carbohydrate: 25 g, Dietary Fiber: 5 g, Protein: 8 g