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Heat a large skillet over medium heat. Brush bread on both sides with 4 Tbsp. oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
Increase heat to medium-high and heat remaining 2 Tbsp. oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
Serve beans and greens mixture over toast, drizzled with oil.
Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, until tender.
Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.
1/2 cup canned pumpkin, frozen
Combine ingredients in blender and puree until smooth.
Curried Sweet Potatoes
Baked “Caramel” Apples
Trail Mix (170 calories/1/4 cup!)
1/4 cup pumpkin seeds