Pumpkin and Leek Soup

Peach Greens Smoothie

 

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Peach Greens Smoothie

Course Breakfast

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
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Rainbow Roots Arugula Salad

Course 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

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Erin's Pumpkin Pie

Servings 1 pie
Author Erin Dreistadt, Aspen Moon Farms

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

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Pumpkin and Leek Soup

Servings 6 people
Author Chef Matt Collier, Seeds Cafe

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.