Kale Salad with Butternut Squash and Shaved Brazil Nuts

Serves 6-8

• 1 ½ pounds butternut squash, peeled and diced
• ½ cup plus 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ cup lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallots
• 1 garlic clove, minced
• 1/3 cup raw Brazil nuts
• 16 ounces lacinato kale, stems removed and thinly sliced
• 1/3 cup roughly chopped dried cherries

Preheat oven to 425°F.

Put squash and two tablespoons olive oil in medium bowl and toss to combine. Add ¼ teaspoon salt, ¼ teaspoon pepper, cumin, and cinnamon and stir to coat. Transfer squash to baking sheet and roast until squash is tender and lightly golden, about 20 minutes. Set aside to cool slightly.

To make dressing, whisk together ½ cup olive oil, lemon juice, mustard, shallots, ¼ teaspoon salt, ¼ teaspoon pepper, and garlic. Set aside. Grate Brazil nuts on small side of box grater, or with a microplane zester, into small bowl.

Combine dressing and kale in large bowl and massage dressing into kale. Add squash, dried cherries, and grated Brazil nuts. Toss to combine.

Mixed Green Salad with Apples and Spiced Pecans

Serves 6–8

• ½ cup raw pecan halves
• 3 teaspoon maple syrup
• 1 ½ teaspoon brown sugar
• 1/8 teaspoon chipotle or chili powder
• ¼ teaspoon ground cinnamon
• ¼ cup olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 Gala or Pink Lady apple
• 5 ounces mixed greens
• ½ cup dried cranberries

Preheat oven to 350°F.

In a small bowl, combine pecans, two tablespoons maple syrup, brown sugar, chipotle powder, and cinnamon and toss to coat. Spread mixture on tray and bake for 10 minutes. Remove from oven, stir to keep pecans from sticking to tray, and set aside to cool.

To make dressing, whisk together olive oil, apple cider vinegar, one teaspoon maple syrup, mustard, salt, and black pepper.

Thinly slice apple, and discard core. Put mixed greens and apple slices in large bowl and toss with dressing to lightly coat greens and apples. Add dried cranberries and spiced pecans and stir to mix.

Acorn Squash and Apple Soup with Toasted Pumpkin Seeds

Serves 6–8

• 2 tablespoon plus 1 teaspoon olive oil
• 2 cups diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• ½ teaspoon ground turmeric
• 1 ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 1 ½ pounds acorn squash, peeled, seeded, and diced
• 2 Granny Smith apples, peeled, cored, and diced
• 4 cups low-salt vegetable stock
• ½ cup raw pumpkin seeds
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Preheat oven to 350°F.

Heat two tablespoons olive oil in large pot over medium-high. Add onion and cook until onion begins to soften and brown, about 10 minutes. Stir occasionally so onion doesn’t burn. Stir in garlic, ginger, turmeric, and one teaspoon salt and pepper and cook for an additional minute. Add squash and apples and stir to coat with spices. Pour in vegetable stock and bring to a boil. Cook covered over medium-low until squash and apples are tender, about 15 to 20 minutes. Once squash and apple are tender, turn off heat, remove lid and allow soup to cool a bit before blending.

In the meantime, in small bowl, combine pumpkin seeds, one teaspoon olive oil, ¼ teaspoon salt, cinnamon, and nutmeg. Stir to mix and evenly coat seeds. Transfer to baking sheet and roast until seeds are toasted and beginning to brown, about eight minutes. Stir seeds halfway. Remove from oven and set aside.

Pour soup into blender in batches and until smooth then return soup to pot and warm over low heat for three to five minutes. To serve, divide soup evenly among bowls and garnish with toasted pumpkin seeds.

Roasted Brussels Sprouts and Shiitake Mushrooms

Serves 6-8

• ¼ cup plus 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon plus 1 teaspoon maple syrup
• ½ teaspoon ground black pepper
• 8 ounces shiitake mushrooms, stems removed
• 2 pounds Brussels sprouts
• ½ teaspoon salt

Preheat oven to 375°F.

In medium bowl, whisk together ¼ cup olive oil, soy sauce, maple syrup, and pepper. Slice mushrooms into ¼” strips and add to bowl. Stir to coat mushrooms. Trim ends off Brussels sprouts and cut in halves or quarters and place in bowl with one tablespoon olive oil and salt. Stir to mix.

Spread Brussels sprouts and mushrooms on baking tray, making sure cut sides of Brussels sprouts are facedown. Roast for 15 minutes. Transfer to platter or bowl and serve warm.

Whole Wheat, Maple, and Rosemary Drop Biscuits

Makes 8 biscuits

• ¾ cup milk
• 1 tablespoon apple cider vinegar
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon minced fresh rosemary
• 1/3 cup olive oil
• 2 tablespoons maple syrup

Preheat oven to 450°F.  Line baking tray with parchment paper.

In small bowl, combine milk and apple cider vinegar. Whisk and set aside.

In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt, and rosemary. Add milk/vinegar mixture, olive oil, and maple syrup. Stir gently with spatula until ingredients are just combined. Do not over mix.

Using ¼ cup measure, scoop out eight biscuits on to tray. Bake for 12 to 15 minutes, until golden.