1) Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper. 

2) Place the slices of squash evenly onto the baking sheet. Drizzle with olive oil and honey. Sprinkle with salt and pepper. Toss to coat evenly. 

3) Bake for 12-15 minutes, flip the squash over, then bake for another 12-15 minutes. Remove, let it cool for a few minutes, then serve.
​
4) Optional: Find this recipe online for details on how to make a sweet and sour sauce to drizzle on top.

Time: 15 Minutes

​2 cups grated carrots
1 large apple, chopped
½ cup pomegranate seeds
2 Tbl. mayonnaise
1 Tbl. lime juice
2 tsp honey
¼ cup raisins
¼ cup craisins

1)  Place the grated carrots and chopped apples in a large bowl. Sprinkle with lime juice and toss to coat.

2) Stir in the honey, mayonnaise, raisins and craisins. Then the pomegranate seeds. Add more lime juice, mayonnaise or honey to  taste. Serve immediately.

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Time: 45 Minutes

​1 lb. apples
½ lb. pears
⅓ cup water
Juice from ½ lemon
⅛ tsp. cinnamon
1-1.5 Tbl. honey, to taste
¾-1 Tbl. maple syrup, to taste


1) Peel, core and chop the apples and pears into small chunks. Put them in a saucepan with the water, lemon juice and cinnamon. Cover and cook over medium-low heat for 15-20 minutes, until tender.  Stir occasionally to stop the fruit from sticking or burning.

​2) With a potato masher, crush the fruit while it’s cooking, and continue to cook until the extra water evaporates, about 5 minutes.

3) Remove from heat and gently stir in the honey and maple syrup. Serve warm or cold.

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1) Prick each potato many times with a fork and microwave them on high for 8-10 minutes. Let them cool down enough for you to touch, then chop. 

2) Heat a pan or skillet (nonstick if possible) over medium-high heat with olive oil and butter. Add the chopped apples and onions and cook for 5 minutes. 

3) Add the potatoes and season with salt and pepper to taste. Cook for another 5 minutes or so, until the potatoes are crispy, then serve.

Time: 35 Minutes

¾ lb. romano beans 
2 pears, peeled and sliced 
2 Tbl. butter, melted 
2 Tbl. brown sugar 
2 Tbl. balsamic vinegar 
Salt and pepper to taste

1) Chop the stems and tips of the romano beans and steam the beans for 4 minutes. If you don’t have a steamer, check out the article “How to Steam Vegetables” at thespruceeats.com for ideas. 

2) In a large pan or skillet, sauté the pears with melted butter, brown sugar and balsamic vinegar over medium-high heat for 5 minutes. Stir in hot green beans, and sprinkle with salt and pepper to taste.

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1) Add half of the sesame oil (⅓ tsp) to a large skillet or wok on medium-high heat. Add the shishito peppers and sauté for 10 minutes.

2) Whisk the remaining ⅓ tsp. sesame oil, the soy sauce, honey, lime juice and ginger in a small bowl. After the peppers have sauteed for 10 minutes, pour the sauce over the peppers. 

3) Reduce the heat to medium and continue to cook for 7-10 minutes, or until the peppers are tender and blistering on the outside.

Time: 35 Minutes

4 large leeks
Salt and pepper to taste
¼ cup melted butter
⅓ cup parmesan cheese,  shredded

​1. Preheat the oven to 400°F. Cut the root and dark green tops off of the leeks. Cut the leeks in half lengthwise and wash between the layers to remove any dirt.

2. Place the leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender. Drain water and flip leeks over so they are cut side up.

3. Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25 minutes or until the leeks are tender and golden.

​Click here to download a PDF of this week's recipes!​

1) Cook the slice of bacon in a pan or skillet over medium heat until crisp. Remove the bacon, and crumble.

2) Add onion to the bacon drippings in the pan and sauté over medium heat for 3 minutes. Then add the carrots, cider, brown sugar and pepper, and bring to a boil for about 10 minutes, or until the carrots are tender. Do not drain the liquid.

3) Place the carrot mixture in a large serving bowl. Sprinkle with bacon and chives.

Time: 30 Minutes

​10 corn tortillas
3 medium sweet potatoes
28 oz. can - Enchilada sauce
1 pack of mushrooms
4 oz. can diced green chiles
1 tsp. garlic powder
1 tsp. paprika
Salt

1) Peel and dice the sweet potatoes. Cook at medium heat in a pan with water. Add garlic powder, paprika and salt. Cook until the potatoes are soft, adding more water as needed. Then whip with a hand blender or smash with a fork. 

2) In another pan, chop and heat the mushrooms at medium heat, until they release their liquids and most of it has evaporated. Then add the green chile and cook for another 2 minutes. 

3) Heat the tortillas so they are flexible enough to roll. Spread some sweet potatoes and mushrooms/green chile in each tortilla and roll. 

4) Place the rolled tortillas in a baking dish. Pour the sauce on top and bake at 350° for 15 minutes. Remove, and serve.

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1) Peel the potatoes and cut into 1-inch chunks. Put them in a medium pot with 2 tsp. salt. Cover with cold water. Bring to a boil over high heat, leaving the pot partially covered.

2) Uncover the pot and reduce heat to a simmer. Cook the potatoes until tender, about 5-7 minutes. Drain, and allow to cool for 15 minutes.

3) In a large bowl use a fork to whisk together the mayonnaise, vinegar, dijon mustard, oil and ¼ teaspoon of salt. Add the potatoes, celery, green onions apples. Stir and serve.

Time: 25 Minutes

4 boneless, skinless chicken breasts
1 apple - Cut in half, then ½ inch slices
1 tsp fresh thyme, or ½ tsp. dried leaves
1 large onion, thinly sliced
1 Tbl. olive oil
1 cup apple juice
1 garlic clove, minced
½ tsp. salt
​2 Tbl. dijon mustard

1) Pound chicken breasts to ¾ inch thickness. For ideas on how to do this, check out thekitchn.com article on How (and When) To Pound Chicken Breast: The Easiest, Smartest Method.   

2) Heat oil in a large pan or skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6-8 minutes or until chicken is cooked. Remove the chicken, apple slices, and onion.

3) Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.

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1) Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side. Remove chicken from pan.
2) Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes. Stir in remaining ¼ salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
From: cookinglight.com

1) Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.
2) Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
3) Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.
From: farmfreshtoyou.com

1) Heat the oil in a large pan or skillet over medium-high heat. Add the garlic and sauté until it is browned on all sides. 

​2) Add the cherry tomatoes and romano beans and sauté until the beans are tender but still a little crunchy. 
Add salt and serve.

Time: 15 Minutes

1 tsp. olive oil
6-8 plums, cut into quarters
1 Tbl. honey
Pinch of salt
¼ tsp. black pepper
Optional - parsley

1) Heat a large skillet or pan over medium-high heat. Add 1 tsp. olive oil

2) When the oil starts to simmer, add the plums. Heat for 2 minutes, stirring once. Add honey, salt and pepper. Cook, for 5 minutes, stirring occasionally, until the juices thicken and the plums are warmed through.

Serve warm, sprinkled with parsley (optional).




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1) In a large pan, heat 2 Tbl. of olive oil. Add the sweet pepper, season with salt and pepper and cook over high heat. Stir until it starts to sizzle.  

2) Add ¼ cup of the water, cover and cook over medium-low heat for 5 minutes. Add the other ¼ cup of water, cover and cook. Stir a few times, until the pepper is tender and little water remains, about 5 minutes. 

3) Stir in the summer squash and 1 Tbl. of olive oil. Cover and cook over medium heat for about 4 minutes, until the squash is tender.

​4) Remove from heat and stir in the basil. Season with salt and pepper.

Time: 35 Minutes
1½ lb. red potatoes
1 Tbl. chopped cilantro
1 tsp. fresh thyme, or ½ tsp. dried
2 cloves garlic, minced
2½ Tbl. olive oil
½ tsp. salt
Pinch of pepper

1) Heat the oven to 400 degrees. Brush a large baking pan or roasting pan with olive oil, or spray with nonstick cooking spray.

2) Scrub the potatoes well and peel them if you prefer. Cut the potatoes into 1-inch pieces. Toss them in a bowl with the minced garlic, chopped cilantro, olive oil, salt, pepper, and thyme.

3) Arrange the potatoes in a single layer in the pan. Roast them for 20 to 25 minutes, until browned and tender. Turn them, after half of the time has passed.

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Time: 15 Minutes 
​
3 sweet peppers
1 Tbl. olive oil or butter
3 peaches
Salt to taste


1) Remove the insides of the bell pepper, and slice thinly.  Peel the peaches, remove the pit and slice thinly. Check out the article How To Easily Peel Peaches Without a Knife at thekitchn.com.

2) Heat a pan over medium heat. Add the oil or butter and heat through. 

3) Add the peppers and cook until soft. When they are just about done, toss in the sliced peaches, add salt to taste, and heat through. Serve immediately.

​Click here to download a PDF of this week's recipes!