Recipes

Spaghetti Squash Salad   

Yield 4 servings about ½ cup each

Ingredients

  • 2 cups Spaghetti Squash, chilled          2 scallion, ends removed & sliced

  • 1 garlic clove minced

  • ½ teaspoon ginger minced

  • 1 teaspoon jalapeño bruniose cut

  • 1 tablespoon cilantro chopped

  • 1 tablespoon small diced peppers

  • 2 Tablespoons  Extra Virgin Olive oil

  • ½  cup Tangerine & Lemon Juice blend

  • Salt & Pepper to taste

  • Pumpkin Seeds toasted for garnish

Preparations:

Prep ingredients and then toss all in a bowl to mix.

Note:

For Spaghetti Squash:  cut in half remove seeds and place on a baking sheet flesh side down and bake 30- 40 mintues. Cool and remove strands of squash with a fork.

Quick & Easy Jerk Shrimp
1 pound Shrimp 21/25 coated with
1/2 cup Walkerman Jerk seasoning mild or hot
Marinate the shrimp in a bowl covered overnight. Pre-heat oven to 400 F. Lay shrimp on a baking sheet covered with non stick foil .
Bake shrimp for 8- 10 minutes until opague and firm.
Enjoy!

Spicy Sweet Potato Wedges

Yield:  6 servings

Ingredients

  • 2 tablespoons brown sugar

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 4 medium sweet potatoes, peeled, sliced in half lengthwise, and cut into wedges about 4 inches long

  • 1 tablespoon extra virgin olive oil

Preparation:

Preheat the convection oven to 400 degrees. Cover a rimmed baking sheet with baking parchment or foil.

 

In a large bowl, toss all the ingredients. Spread the sweet potatoes on the baking sheet in a single layer.

 

Bake for 15 minutes. Turn over the wedges. Bake for 10 more minutes, until the potatoes are golden brown and tender.

Use aromatic vegetables & fruits to

add flavor to your dishes

 

Start with this Trinity

Celery              

Carrots  

         Onions

for your base to build flavor and then add herbs and spices to it! 

 

Pork Chops with Maple Apples and Onions

Makes: 6 servings
Ingredients

  • 6 pork loin chops, cut 3/4 inch thick

  • Salt and ground black pepper

  • 2 tablespoon olive oil

  • 4 apples, cored and thinly sliced  (Honey Crisp, Granny Smith)

  • 1 cup onions, sliced thinly

  • 3 cloves garlic, minced

  • 1/4  cup chicken broth

  • 4 tablespoon pure maple syrup

  • 1 teaspoon dried thyme, crushed

  • 1 pinch rosemary leaves crushed

 

Preparation:

Trim excess fat from chops. Sprinkle with salt and pepper. In a 12-inch nonstick skillet heat oil over medium-high heat.

 

Add pork chops. Cook for 8 to 12 minutes, turning once halfway through cooking. Remove from skillet. Cover with foil. Let stand 3 minutes.

 

Add onion, and garlic to skillet. Cook for 3 minutes, stirring occasionally. Add Apples and  chicken broth. Cook about 4 minutes more or until most liquid has evaporated and apples are crisp-tender.

 

Stir together the syrup, rosemary and thyme. Pour over apples in skillet. Cook and stir 1 to 2 minutes or until heated through and sauce starts to thicken.

 

Serve apples mixture over pork chops. 

 

 

Roasted Butternut Squash with Braised Kale
Yields 6 servings
Ingredients

  • 1 medium butternut squash

  • 2 tbsp olive oil

  • 1 tsp cinnamon

  • 1 tsp Cumin

  • ½- ¾  cup Chicken broth

  • 1 bunch of kale

  • 2 cloves garlic, chopped

  • 1 /2 cup onions diced

  • Salt & pepper to taste

Preparation:
Preheat oven to 375 degrees.  Peel, de-seed and cube butternut squash. Toss squash in olive oil, cinnamon and cumin. Roast for about 30 minutes, turning halfway through.
Clean wash and drain kale, then remove the stems from the leaves. Bring chicken broth with onions and garlic to a simmer. Add Kale to the pot, cover and cook for 15 – 20 minutes until kale is tender. Season with salt and pepper.
Place butternut squash and kale in a bowl, toss and serve.

Smashed Potatoes
Yield 4- 6 servings

Ingredients

  • 3 pounds Red Bliss Potatoes

  • ½ cup Chicken stock

  • ½ cup Onions, diced

  • 2 cloves Garlic minced

  • Salt & pepper to taste

Preparation:

In a saucepot place chicken stock, onions and garlic and simmer until onions are soft over medium heat. 

Scrub the potatoes and cut away any blemishes. Place potatoes in a pot and cover with water. Bring the potatoes to a boil and reduce heat to simmer about 20 minutes or until potatoes are tender. (Stick a knife into potatoes to test. If the knife inserts easy with no resistance all the way through they are ready.)
Drain all the water from the potatoes. Use a potato masher to smash the potatoes. Add the onion mixture to the potatoes and fold in with a spatula or spoon.
Season potatoes with salt and pepper to taste.

Pumpkin Cookies:

Makes about 18 cookies.

Ingredients

2 cups all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoons ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs, room temperature

1 1/4 cups light brown sugar

1/2 cup canola oil or corn oil 

1 teaspoon pure vanilla extract

1 cup pumpkin puree

Cream Cheese Frosting:

4 ounces room temperature cream cheese, regular or low fat

2 tablespoons unsalted butter, room temperature

1/2 cup confectioners’ 10x sugar

1/2 teaspoon pure vanilla extract

Instructions: 

Preheat oven to 325 degrees F and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.  Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency. 

Recipe adapted from Joy of Baking