November 10, 2019
Recipe: Sautéed Green Beans with Shallots & Bacon
November 10, 2019
Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Rustic Tomato Soup with Grilled Cheese Croutons
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Overnight Banana Nut Bircher Muesli
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Pumpkin Pie Baklava
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Mountain Pine Ice Cream
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Butternut Squash Ham & Cheese Casserole
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Coconut Macaroons
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Cranberry Brie Crostini
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Cranberries & Cream Coconut Parfaits
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Maple Citrus Roasted Pecans
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette
We love this light couscous salad with winter squash served as a holiday side or weekday lunch.
Ingredients
2 cups couscous, cooked to package directions
1 1/2 – 2 lb butternut squash
1/2 cup pomegranate arils
handful of fresh mint, chopped
Orange Vinaigrette
1/2 cup freshly squeezed orange juice
1 tbsp orange zest
2 tbsp apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground ginger
1 tsp Dijon mustard
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper
Directions
Cook the couscous and toss with some olive oil.
Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.
Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.
