Peach Greens Smoothie
Peach Greens Smoothie
Ingredients
- 1 cup frozen local peaches
- 2-3 handfuls of chard, spinach or microgreens
- 6 oz Five Freedoms Dairy Greek yogurt
- 1/2 cup Oatis Oats oatmilk
- 1 tbsp Highland Honey
Instructions
- Place peaches, oat milk, and yogurt into blender. Blend until all ingredients are well incorporated.
- Add in spinach and blend until well combined.
- Add Spark+ Honey granola if desired. Enjoy!
Rainbow Roots Arugula Salad
Rainbow Roots Arugula Salad
Servings 4 people
Ingredients
- 2 cups Full Circle Farms butternut squash cubed
- 1 cup Aspen Moon Farm celeriac cubed
- 3 each Croft Family Farm carrots 1-inch pieces
- 1 each Red Wagon Farm purple daikon radish cubed
- 2 each Red Wagon Farm watermelon radish 1-inch pieces
- 1 each Croft Family Farm small red onion wedged
- 4 cloves garlic peeled
- 1.5 tbsp olive oil
- 1 each lemon
- 2 cups Tasty Acres arugula
- salt and pepper to taste
Instructions
- Preset your oven to 425. Toss all vegetables (aside from the arugula) in one tablespoon of olive oil, salt and pepper in a bowl.
- Put on a baking sheet. Roast for 30-35 minutes.
- Serve vegetables over handful of arugula with a squeeze of lemon and remaining olive oil (if desired).
Erin’s Pumpkin Pie
Erin's Pumpkin Pie
Servings 1 pie
Ingredients
- 1 par-baked pie crust
Filling
- 3 cups pumpkin puree
- 3 eggs
- 1/2 cup milk or milk alternative
- 1/2 cup maple syrup
- pinch nutmeg and cinnamon
Instructions
- Preheat oven to 375 degrees.
- Mix together the filling ingredients and pour into par-baked pie crust.
- Bake for 55 minutes, or until the filling is set and only jiggles slightly in the middle.
Notes
Tip: If your pie crust begins to brown too quickly, wrap aluminum foil around the edges.
Pumpkin and Leek Soup
Pumpkin and Leek Soup
Servings 6 people
Ingredients
- 4-6 leeks
- 1 medium pumpkin, stem/skin removed, and cut into 1/2" cubes
- 1 yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 tbsp olive or vegetable oil
- 1/4 tsp fresh thyme, chopped
- salt and pepper, to taste
- pinch cayenne pepper
- water
Instructions
- Cut the green tops and stems off of leeks, then cut leeks into 1/4" rounds and submerge into a bowl of cold water. Agitate the leeks and let dirt settle to the bottom of the bowl. Lift leeks out of the water, making sure to leave dirt behind.
- Place oil in a large pot and cook over medium. Add leeks, onions, and garlic. Cook approximately 8 minutes or until fragrant.
- Add pumpkin. Season with salt, pepper, thyme, and cayenne. Cook for 30 - 40 minutes, stirring occasionally.
- Cover vegetables with water and turn heat high. Once simmering, reduce the heat to medium-low and simmer 45 minutes to an hour.
- Remove three cups of vegetables and liquid and place in blender. Blend until smooth. Add back to soup. Adjust seasoning to taste.
