Recipes

Glaze Ingredients:

• 1 TBS. butter melted
• 1/4 cup honey *
• 3 TBS. lemon juice ~ 1 fresh lemon
• 2 garlic cloves minced
• 2 tsp. chopped fresh thyme or rosemary*
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne pepper

Root Veggie Ingredients:

• 12 oz. parsnips peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces*
• 12 oz. turnips peeled, cut into 1-inch wedges
• 12 oz. rutabagas trimmed, peeled, cut into ¾- to 1-inch wedges
• 1 and 1/2 TBS. extra-virgin olive oil
• 1 and 1/2 TBS. butter melted
• Salt and pepper

• 2 rutabagas 2 and 1/2 pounds total, peeled and cut into 1-inch pieces
• 5 large carrots peeled and cut into 1-inch pieces
• 3 TBS. unsalted butter
• 1/2 tsp. salt
• spices to taste – nutmeg or red pepper flakes or other
• 3 TBS. maple syrup optional

Crust

• 1 cup flour whole wheat or white whole wheat
• 1 cup flour all purpose
• 2 ¼ Teaspoon yeast active dry
• 1 ½ Teaspoon sugar
• ¾ Teaspoon salt
• 2/3 cup water warmed
• 3 Tablespoons olive oil
• 1 ½ cup mozzarella cheese

Sauce

• ¼ cup spinach or kale
• ½ medium bell pepper yellow, red or orange
• ¼ cup mushrooms sliced into pieces
• ½ medium onion diced
• 1 medium carrots diced
• 1 medium zucchini diced
• 1 cup spaghetti or marinara sauce

• 4 large Portobello mushrooms or 2 small Delicata Squash
• 1 cup spinach fresh or frozen
• 2 tbsp olive oil
• 1 cup black-eyed peas canned or fresh
• 2 tbsp feta cheese or cheese of your choice
• 1 onion diced
• 1 tbsp garlic minced
• sea salt and ground pepper to taste
• 2 tablespoons olive oil

• 2 Tbs canola oil
• 2 medium sweet bell peppers orange, red or yellow, chopped (1/2-inch)
• 4 large cloves garlic finely chopped
• 2 tsp cumin ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 small bunch collard greens about 8 ounces, ribs removed and chopped coarsely
• 4 cups black-eyed peas cooked (homemade*, or canned and rinsed)
• 1 15 ounce can diced tomatoes low sodium
• 1 cup water

• 12 ounces cranberries 1 bag fresh or 2 1/2 cups frozen
• 2 Tbs. maple syrup or honey
• 1/2 cup water
• 1 medium orange Zest of 1 medium orange, preferably organic, divided
• 1/2 tsp. ground cinnamon
• Optional: 1/4 cup orange juice

• 1/2 cup oats (old-fashioned oats)
• 1 pinch salt
• 1 dash cinnamon ground
• 1/2 medium apples with peel, cored and chopped
• 1 Tbs. raisins or dried cranberries
• 1 Tbs. nuts toasted chopped
• 1 cup milk of your choice

Optional Ingredients:

• Chia seeds and/or ground flax seeds.
• Fresh pomegranate seeds.
• Toasted coconut flakes.

• 4 pounds Apples McIntosh, Braeburn, Fuji, Gala – cut, cored, but not peeled
• 2/3 cup apple cider
• ¼ cup lemon juice
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice

• 1 1/4 lb. potatoes red-skinned and white-skinned, cut into 1 inch pieces
• 3/4 lb. sweet potato cut into 1-inch pieces
• 3 carrots cut into 1-inch pieces
• 1 lb. beets a mixture of red, golden and chiogga if possible, peeled and cut into 1-inch pieces
• 1 large onion cut into chunks
• 4 tbsp. olive oil
• 3/4 tsp. Salt
• 3/4 tsp. ground pepper
• 2 tbsp. chopped fresh rosemary optional

• 1 bunch beets with greens attached
• 2-3 oranges peeled and cut into segments
• 1/2 small onion cut into thin slices
• 2 Tbsp vegetable oil*
• 1/4 cup vinegar*
• 1/4 tsp salt
• 1/4 tsp pepper
• extra salad greens optional
• 1/2 cup crumbled feta cheese optional