Summer Squash Toasts

 

Summer Squash Toasts

Marinate shaved summer squash and shaved cucumbers in lemon juice, olive oil, and salt and pepper.  Stir in chopped pecans or hazelnuts.

Smash 4 oz. goat cheese with zest of  1 lemon, and 2 tsp olive oil. Stir in 1/2 cup sour cream and season with salt and pepper.  

Spread the goat cheese mixture onto toasted bread and top with the squash mixture.

Thanksgiving-Style Meatloaf

 

Thanksgiving-Style Meatloaf (adapted from Katie Lee)

1 1/2 cups ketchup

1 cup canned whole cranberry sauce 

2 tablespoons olive oil 

1 yellow onion, finely diced 

2 stalks celery, finely diced 

3 cloves garlic, minced 

2 pounds ground turkey 

1 1/2 cups stuffing mix 

2 large eggs, lightly beaten 

Kosher salt and freshly ground black pepper

1. Preheat the oven to 375 degrees and line a baking sheet with parchment.

2. Simmer the ketchup and cranberry sauce together on the stove for a few minutes.

3. Saute the onion and celery in 1 T olive oil until softened. Add the garlic and saute another minute.

4. Combine the turkey, stuffing mix, and eggs in a bowl. Mix in 1 tsp salt 1/2 tsp pepper, 1 cup of the ketchup mixture, and the onion-celery mixture.

5. Shape into a loaf and brush with the rest of the ketchup mixture. Cook 1 hour and 15 minutes. Rest 5 minutes before slicing.

If you like, add a pan of sliced sweet potatoes after the meatloaf has been roasting for 30 minutes.  

Johnny Cakes

 

Johnny Cakes (adapted from Every Day is Saturday)

1 cup cornmeal

1 cup flour

1 T sugar

1 tsp baking soda

Pinch salt

1 egg

1-1/3 cups buttermilk

4 T melted butter

Whisk together the wet and dry separately, then combine. Let sit a few minutes, then cook on a hot griddle. Top with favorite toppings. Blueberries in the batter + honey yogurt and maple syrup are a simple option. Sliced rhubarb simmered in maple syrup for a few minutes is also delicious!

Pumpkin Bread with Cranberries and Pecans

 

Pumpkin Bread with Cranberries and Pecans (adapted from Molly Yeh)

1 stick unsalted butter

1 cup pureed pumpkin

1 cup brown sugar

1/4 cup maple syrup

1 tsp vanilla

2 eggs

1 cup whole wheat flour

1 cup white flour

2 tsp baking powder

1 tsp cinnamon

3/4 tsp kosher salt

1/2 tsp cardamom

1/tsp tasp baking soda

1/4 tsp allspice

1/2 cup cranberries, chopped

2 T sanding sugar

A handful of pecans

1. Preheat oven to 350 degrees. Spray and line a loaf pan with parchment.

2. Brown the butter and let cool.

3. Whisk together in one bowl the brown butter, pumpkin, brown sugar, maple syurp, vanilla and eggs. Whisk in another bowl the flours, baking powder, baking soda, spices, and salt. Combine and gently mix together. Fold in the cranberries.

4. Scrape into loaf pan. Top with sanding sugar and pecans.

5. Bake 50-55 minutes until a tester comes out clean.

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas (recipe from How Sweet Eats)

Marinade:

1/3 cup olive oil

1/4 cup lime juice

2 T lime juice

1 T honey

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp pepper

2 minced garlic cloves

Fillings:

2 bell peppers cut into strips,

1 onion, cut into strips

1 pound chicken breasts or thighs, cut into bite-sized pieces

To Serve:

Tortillas, cotija cheese, guacamole, salsa, sour cream, cilantro, lime juice, and anything else you like

1. Preheat oven to 425 degrees and line two baking sheets with foil or parchment.

2. Whisk together the marinade. Add half to the peppers and onions and the other half for the chicken.

3. Spread the pepper and onion mixture out on one baking sheet and roast 15-20 minutes, stirring a couple of times.

4. Spread the chicken on another baking sheet and cook everything an additional 15 minutes.

5. Assemble!

Martha Stewart Maple Granola

Martha Stewart Maple Granola

1-1/2 cups rolled oats

1/2 cup unsweetened coconut chips

1/2 cup chopped pecans or hazelnuts

1/4 cup maple syrup

1/4 cup olive oil or coconut oil

1/4 cup brown sugar

2 T sesame seeds

1 T chia seeds

1/2 tsp kosher salt

1/4 cup golden raisins

Mix everything except the raisins and spread on a rimmed baking sheet lined with parchment. Bake 30-40 minutes at 300 degrees, stirring every 10 minutes. Add the raisins on top and let cool.

Red Curry Squash Soup

Red Curry Squash Soup

Saute onions or shallots in coconut oil. Add minced or grated garlic, ginger, and lemongrass and a big scoop of red curry paste. When everything is aromatic, add cubed butternut squash, coconut milk, and chicken or vegetable broth. Simmer until soft, puree, and finish with lime juice.  Serve with bread, naan, etc.

 

Chocolate-Cherry Scones

Chocolate-Cherry Scones (adapted from The Kitchen)

2 cups all-purpose flour

1/3 cup sugar

1 tsp kosher salt 

1 tsp baking powder 

1/4 tsp baking soda 

1/2 cup sour cream 

1 large egg 

1 stick cold butter, cut into small cubes

2 cups mix-ins (such as: dried cherries, milk chocolate chips, golden raisins, and chopped pecans)

Milk and sanding sugar

1. Preheat oven to 400 degrees and line two baking sheets with parchment.

2. Whisk together the flour, sugar, salt, baking powder, and baking soda. In a separate bowl, whisk together the sour cream and egg.

3. Cut the butter into the flour. 

4. Stir the mix-ins into the sour cream mixture and then into the flour-butter mixture. Stir everything together gently, then turn out onto a work surface and pat to desired thickness.  Cut into small triangles and arrange on the baking sheets.

5. Brush scones with milk and sprinkle with sanding sugar. Baking time will vary based on size, but start checking around 10 minutes.

 

Easy Chicken Enchilada Soup

 Easy Chicken Enchilada Soup (adapted from Modern Proper)

4 cups chicken broth

1 rotisserie chicken, meat shredded

14 oz. can fire roasted diced tomatoes

10 oz. bag frozen elote-style corn

19 oz. can mild enchilada sauce

Toppings!

Simmer everything together for 15 minutes. Top with fresh lime juice, sour cream, and toasted tortilla strips (or whatever toppings you prefer).