from Skinnytaste.com INGREDIENTS 2 small or 1 large acorn squash1 tbsp butter, vegans use olive oil1 about 1 cup large leek, light green and white part only4 cups fat free, low sodium chicken broth or vegetable stock2 tbsp pepitas (raw pumpkin seeds)2 tbsp chopped chives INSTRUCTIONS Preheat oven to 350°.Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.Meanwhile, discard … Continue reading Roasted Acorn Squash and Leek Soup
Beets and Greens Salad with Pears
from FoodNetwork.com Ingredients 4 large or 8 small beets 2 Anjou pears 3 to 4 tablespoons balsamic vinegar Extra-virgin olive oil Kosher salt 2 cups baby washed arugula (or lettuce or wilted beet greens) 1/4 cup Marcona almonds, coarsely chopped 1 bunch chives, finely chopped Directions 1. Preheat the oven to 375 degrees F. 2. … Continue reading Beets and Greens Salad with Pears
Pumpkin Soup with Lime
from 125 Best Vegetarian Slow Cooker Recipes Ingredients: 6 c. peeled pumpkin, cut into 2" cubes 2-3 leeks, central stalk only, cleaned and coarsely chopped 4 c. vegetable stock salt and pepper to taste zest and juice of 1 lime pinch of cayenne pepper 1 c. whipping cream 6-8 cherry tomatoes, halved ¼ c. toasted … Continue reading Pumpkin Soup with Lime
Sauteed Kohlrabi
From Asparagus to Zucchini, 3rd ed. Ingredients 2 kohlrabi, skin still attached 4 TB butter or oil 1 medium onion, diced, --or—4 scallions, chopped 1 TB fresh herbs (thyme, chives, sage, dill) 1 tsp salt Directions Grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium … Continue reading Sauteed Kohlrabi
Fox & Fawn Farm 