Garden Fresh Recipes

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Kofta Butternut Squash Bowls

A comforting, hearty bowl with warm spices and fresh toppings. Serves 2.

Ingredients

• 1 garden-fresh butternut squash
• 1/2 lb grass-fed ground beef
• 1/2 cauliflower
• 1/2 small onion
• 1/2 pomegranate, seeds
• 1/2 avocado
• 1/4–1 garden-fresh cucumber, minced (depending on size)
• 1/4 cup sour cream or labneh
• 3 cloves garlic, minced
• 5–7 sprigs fresh parsley, chopped
• Lebanese 7 spice or kibbeh seasoning
• 1 lemon
• Salt to taste
• Olive oil

Instructions

1. Preheat oven to 425°F.
2. Halve butternut squash and cauliflower. Score squash and season both with olive oil and salt.
3. Place on a baking dish and roast for 25 minutes.
4. Remove, flip squash, add chopped garlic into the scores, and stir cauliflower.
5. Return to oven. Remove cauliflower after 15 minutes, checking so it does not burn.
6. Continue roasting squash another 10 minutes until tender. Cool, remove skins, and mash.
7. In a bowl, combine ground beef, onion, parsley, seasoning, and salt. Form into 8–9 small patties.
8. Heat oil in a stainless steel or cast iron skillet over medium-high heat.
9. Cook kofta patties 2–3 minutes per side until browned and cooked through. Remove and cool.
10. In a small bowl, mix sour cream, lemon juice, mashed avocado, and minced cucumber.
11. Plate mashed butternut squash and top with kofta, roasted cauliflower, pomegranate seeds, parsley, and a dollop of sauce.

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Vegan Coconut Rice & Chickpea Bowls

Warm, nourishing plant-based bowls with coconut rice and roasted vegetables. Serves 4.

Ingredients

• 1 cup brown rice
• 1 cup soaked chickpeas
• 1 can coconut milk
• 2 1/2 cups water
• 1/4 cup raisins
• 1/2–1 onion (preference)
• 8 kale leaves
• 5–6 mushrooms, diced
• 4 small sweet potatoes
• 7 carrots, peeled and chopped into bite-sized pieces
• 2 garlic cloves, smashed and minced
• Onion powder
• Garlic powder
• 1 tablespoon soy sauce
• Olive oil
• Salt to taste

Instructions

1. Preheat oven to 400°F.
2. Coconut Rice: In a medium pot, add brown rice, raisins, coconut milk, 1/2 cup water, 1 minced garlic clove, and salt. Cook until tender, adding additional water if needed for brown rice.
3. Chickpeas: Soak chickpeas overnight. In a pan, cover chickpeas with about 2 cups water, garlic powder, onion powder, and soy sauce. Boil until tender and water has evaporated. Transfer to a baking dish and coat with olive oil.
4. Chop carrots, dice mushrooms, and cut sweet potatoes into half moons. Toss vegetables with olive oil and salt and place on a baking dish.
5. Roast chickpeas for 20–25 minutes until slightly crispy. Roast mushrooms for 30 minutes. Roast carrots and sweet potatoes for about 40 minutes, flipping vegetables halfway through.
6. Onions & Kale: In a skillet over medium-high heat, sauté slivered onions in olive oil until tender. Remove.
7. Add kale, olive oil, remaining minced garlic clove, and salt to the skillet. Cook until tender.
8. Plate coconut rice and top with roasted chickpeas, vegetables, onions, and kale. Serve warm and enjoy!

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Yellow Squash Tacos with Baba Ganoush, Pico & Cilantro Lime Rice

A garden-fresh Zone 8a meal featuring squash, eggplant, tomatoes, jalapeños, cilantro, onions, and garlic. Serves 2.

Tacos

• 2 garden fresh yellow squash (49er or crooked neck)
• Salt

Pico de Gallo

• 3/4 cup cherry or paste tomatoes, minced
• 1/2 jalapeño, minced
• 1/4 bunch fresh cilantro, minced
• 1/4 sweet onion, minced
• 1 clove garlic, minced
• Juice of 1/2 lime
• Salt to taste

Tortillas

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/3 cup warm water (add more if needed)

Cilantro Lime Rice

• 1 cup rice
• 2 cups water
• 1/4 bunch fresh cilantro, minced
• 1 clove garlic, minced
• Juice of 1 lime
• Salt to taste

Baba Ganoush

• 4 Japanese eggplants or 1–2 large eggplants
• 1/4 bunch fresh cilantro
• 1/2 jalapeño
• 1 1/2 tbsp tahini
• 1 clove garlic, minced
• Juice of 1/2 lime
• Salt to taste
• Smoked paprika

Instructions

1. Preheat oven to 425°F.
2. Cut eggplants in half and score. Place minced garlic into the scores, drizzle with olive oil and salt, and roast for 30–35 minutes. Cool, scoop flesh into a bowl, and mash.
3. Mix mashed eggplant with cilantro, jalapeño, tahini, smoked paprika, lime juice, and salt. Set aside.
4. Combine all pico de gallo ingredients in a bowl, season with lime and salt, and refrigerate.
5. In a pot, bring rice, water, garlic, and salt to a boil. Cover, reduce heat, and cook for 20 minutes until tender. Fluff and mix in cilantro and lime juice.
6. Slice yellow squash, salt, and pat dry. Sauté in olive oil over medium-high heat for 3–4 minutes per side until crispy and browned.
7. Mix tortilla ingredients into a dough, knead, and rest for 1 hour. Divide into 6 balls, roll flat, and cook in a skillet for 30–60 seconds per side.
8. Assemble tacos with squash, pico, and baba ganoush. Serve with cilantro lime rice and enjoy!

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Summer Greek Salad

This fresh Greek-inspired salad features strawberries, Kalamata olives, and roasted chickpeas — perfect for a summer meal!

Ingredients (1 serving)

• 2 stalks blue curly kale
• 3 large leaves butter lettuce
• ½ cup arugula
• ⅓ cup roasted chickpeas
• 6-7 Kalamata olives
• 4-5 strawberries, sliced
• 2 artichoke hearts, chopped
• 2 snacking peppers
• Crumbled feta
• Croutons
• Oregano & basil
• Fig balsamic vinegar
• Olive oil
• Salt and pepper

Instructions

1. Soak chickpeas overnight and boil for 45 minutes or until soft with 2 tbsp soy sauce, garlic powder, oregano, salt, and pepper.
2. Roast chickpeas on a pan before adding to the salad.
3. Cut day-old bread into cubes, toast with olive oil, then toss with garlic and oregano to make croutons.
4. Chop kale into small pieces; toss in a bowl with olive oil, salt, pepper, and lemon juice.
5. Chop all veggies and slice strawberries; add to the bowl.
6. Top with feta, olives, roasted chickpeas, basil, oregano, croutons, fig balsamic vinegar, olive oil, salt, and pepper.
7. Toss everything together and enjoy!

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Fresh Homemade Bread & Butter Pickles

A simple and delicious recipe for classic bread and butter pickles, perfect for your jarred cucumber stash!

Ingredients

• 2 to 3 National Pickling Cucumbers
• Half Vidalia onion, sliced into half moons
• 1 clove garlic, smashed

Pickling Seasoning

• 1 tablespoon mustard seed
• 1 teaspoon celery seed
• Dash of clove
• Dash of chili flakes
• Salt to taste

Brine

• 1 cup water
• 3/4 cup white vinegar
• 1 tablespoon sugar
• 1 tablespoon maple syrup

Instructions

1. Cut cucumbers and onions, chop garlic; pack tightly into a jar.
2. Combine pickling seasoning and brine ingredients in a pot and bring to a boil.
3. Boil for 3 minutes, then allow to cool.
4. Pour cooled brine and seasoning over cucumber, onion, and garlic mixture.
5. Seal jar and refrigerate for 2 to 3 days before enjoying.

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Mushroom Quesadillas with Peach Pico de Gallo

A summer vegetarian favorite especially with fresh peach pico de gallo!

Quesadillas (1 serving)

• 2 small tortillas (homemade or store-bought)
• 5 oz baby bella mushrooms
• 1/4 sweet Vidalia onion
• 2 small jalapeños
• Cheddar cheese
• Salt to taste
• TJ’s Citrus and Garlic Seasoning
• Olive oil

Peach Pico de Gallo

• 1/2 summer Georgia peach
• Handful of cherry tomatoes (garden fresh if possible, e.g., San Marzano or Sweeties)
• 1 small jalapeño
• 1 tbsp Vidalia onion
• Lime juice

Instructions

1. Grill mushrooms on medium-high heat with salt and pepper until browned on both sides. Set aside.
2. In the same pan, add onions and jalapeños. Char on high heat, then lower heat to soften.
3. Add mushrooms back, season with TJ’s Citrus and Garlic Seasoning. Set aside.
4. Toast tortillas on both sides, add cheese and mushroom-onion mixture. Top with second tortilla and toast until golden brown on both sides. Plate.
5. Chop onions, tomatoes, peaches, and jalapeños. Mix in a small bowl with lime juice and salt.
6. Serve quesadillas with peach pico de gallo and your favorite rice (garlicky rice pilaf recommended). Enjoy!

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Vegetarian Asian Inspired Chickpea Lettuce Wraps

Fresh, crunchy, and garden-inspired — serves 1–3 people.

Ingredients

Straight from the Garden

• 1 head butter lettuce
• 1 head bok choy, 1/2 cabbage, or mizuna — chopped
• 1 bunch cilantro — minced
• 1 bunch scallions — minced
• 1 jalapeño — minced
• 3 carrots — diced
• 1 lime

Pantry Staples

• 1/2 cup chickpeas
• 1/4 cup mushrooms — diced
• 1/4 cup brown rice
• 2 garlic cloves — minced
• 1 tbsp garlic powder
• Water or vegetable stock
• Soy sauce
• Peanut sauce and/or sweet chili sauce
• Olive oil or butter
• Worcestershire sauce

Instructions

1. Soak chickpeas overnight. Boil with soy sauce, 1/2 tbsp garlic powder, and salt until tender and water evaporates. Slightly mash to create a chopped texture.
2. Cook brown rice in water or vegetable stock according to package directions. Fluff and let cool.
3. In a pan, add olive oil and sauté mushrooms and carrots until lightly browned.
4. Add bok choy (or other greens), cilantro, garlic, scallions, chickpeas, and rice. Sauté for 2–3 minutes until cabbage and carrots soften.

5. Spoon mixture into butter lettuce cups.
6. Top with sweet chili or peanut sauce. Enjoy!

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Butternut Squash Mac & Cheese with Sage Meatballs

Creamy, cheesy pasta with fall flavors. Serves 6.

Ingredients

Sauce

• 1 butternut squash
• 6 oz garden fresh cherry tomatoes
• 1/2 packet Tillamook Mexican Blend Cheese or White Sharp Cheddar
• 1/4 cup Parmesan
• 1/4 cup sour cream
• 1/8 cup heavy cream
• 1/4 cup pasta water (to thin sauce)
• Salt to taste
• Olive oil

Pasta

• 1/2 box organic bow tie pasta

Meatballs

• 1/2 lb grassfed ground beef
• Fresh garden thyme
• Fresh garden sage
• Fresh chopped garlic or garlic powder
• Chili flakes (optional)
• Salt & pepper

Instructions

1. Preheat oven to 425°F.
2. Cut butternut squash in half, drizzle with olive oil and salt, and place on a baking sheet. Roast 25 minutes, flip, then cook another 20 minutes until very soft. Let cool.
3. Meanwhile, cook bow tie pasta until al dente per box instructions.
4. In a pot, sauté cherry tomatoes until they burst. Add scooped butternut squash, sour cream, and mash together. Stir in heavy cream, pasta water, then blend with an immersion blender until smooth.
5. Add cheeses and mix gently. Fold in cooked bow tie pasta.
6. In a bowl, mix ground beef, thyme, sage, garlic, salt, and pepper. Form very small bite-sized meatballs.
7. In a skillet over medium-high, sear meatballs on all sides until browned. Remove from heat.
8. Transfer pasta mixture into a baking dish, nestle in meatballs, top with cheese, and bake 10–15 minutes at 425°F.
9. Optional: top with smoky maple chanterelle mushrooms before serving.

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Chickpea Pot Pie with Rosemary Chive Biscuits

Enjoy this delicious, comforting vegetarian fall recipe! Serves 8.

Ingredients

Vegetable Filling

• 1 cup dried chickpeas (soaked overnight)
• 3 Idaho potatoes, skinned & cubed
• 2 ears sweet corn, cut from cob
• 1 1/2 cups carrots, diced
• 1 can green beans, diced
• 1 celery stalk, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 16 oz vegetable broth
• 5 oz half and half
• 1/4 cup unbleached flour
• Fresh sage (6 leaves, chopped)
• Fresh thyme (7 sprigs)
• Fresh rosemary (chopped)
• Salt & pepper to taste
• Garlic powder to taste
• Olive oil

Biscuits

• 5 oz cold butter, cubed
• 1 1/2 cups flour
• 2 tbsp half and half
• 1 tbsp vegetable broth
• 1 tbsp baking powder
• Fresh rosemary, chopped
• Fresh chives, chopped

Instructions

1. Soak chickpeas overnight. The next day, boil them until slightly tender, leaving about 1 cup of the cooking water in the pot.
2. Preheat oven to 400°F.
3. In a large stock pot, add olive oil, carrots, onions, potatoes, celery, green beans, corn, and garlic. Sauté on medium-high until slightly tender.
4. Add chickpeas with their cooking water and vegetable broth. Boil until potatoes and carrots are nearly tender. Add half and half.
5. In a separate pot, create a roux: add butter or olive oil and flour, stir into a paste, then slowly add vegetable broth to thicken. Add this mixture into the stock pot to thicken the filling. Remove from heat.
6. Make biscuits: combine flour, salt, pepper, rosemary, chives, and baking powder. Crumble in butter using fingers. Add half and half and vegetable broth until a dough forms. Tear into 8 rustic biscuits.
7. Pour filling into a baking dish and place biscuits on top.
8. Bake 30–35 minutes until biscuits are browned and sauce is slightly reduced.
9. Cool and enjoy!

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Sausage Stuffed Butternut Squash & Chanterelle Mushrooms

Perfect for late summer when chanterelle mushrooms are in season. Serves 4.

Ingredients

• 1 butternut squash
• 1 andouille sausage link
• 16 oz foraged chanterelle mushrooms
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 2 tsp garlic powder
• 1 tsp thyme
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat oven to 425°F.
2. Cut butternut squash in half, diamond score, rub with olive oil and salt. Roast for 25 min.
3. Flip squash, sprinkle garlic powder, roast another 20 min until tender. Cool, then cut into 4 wedges.
4. In a hot skillet, cook sausage rounds in olive oil until browned on both sides. Remove from pan.
5. Add chanterelle mushrooms to the skillet, salt, and brown well.
6. Season mushrooms with thyme, smoked paprika, garlic powder, and maple syrup. Remove and set aside.
7. Plate butternut squash wedges, top with sausage and mushrooms. Serve with tabouli on the side.

Tabouli with a Twist

• 1 bunch curly parsley
• 1 box couscous
• 12 oz cherry tomatoes (Sweetie variety if possible)
• 4 sweet snacking peppers (or bell peppers)
• 4 pickling cucumbers
• 1/2 onion or 1 bunch chives
• 2 lemons
• 1/8 cup olive oil
• 1 tsp garlic powder
• Salt to taste

Instructions

1. Cook couscous per box directions.
2. Chop parsley, tomatoes, peppers, cucumbers, and onions. Place in bowl.
3. Add lemon juice, olive oil, garlic powder, and salt. Mix well.
4. Stir in cooled couscous. Chill 1–4 hrs before serving.

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Cilantro Lime Baba Ganoush

A bright, smoky, garden-fresh twist on classic baba ganoush.

Ingredients

• 4 Japanese eggplants or 1–2 large eggplants
• 1/4 bunch fresh cilantro
• 1/2 jalapeño
• 1 1/2 tbsp tahini
• 1 clove garlic, minced
• Juice of 1/2 lime
• Salt to taste
• Smoked paprika
• Olive oil

Instructions

1. Preheat oven to 425°F.
2. Cut eggplants in half and score. Place minced garlic into the scores, drizzle with olive oil and salt.
3. Roast for 30–35 minutes until very soft. Remove and let cool.
4. Scoop out the flesh and place into a bowl. Mash.
5. Add cilantro, jalapeño, tahini, smoked paprika, and lime juice. Season with salt if needed.
6. Mix well and enjoy!

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Chickpea Pot Pie with Rosemary Chive Biscuits

Enjoy this delicious, comforting vegetarian fall recipe! Serves 8.

Ingredients

Vegetable Filling

• 1 cup dried chickpeas (soaked overnight)
• 3 Idaho potatoes, skinned & cubed
• 2 ears sweet corn, cut from cob
• 1 1/2 cups carrots, diced
• 1 can green beans, diced
• 1 celery stalk, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 16 oz vegetable broth
• 5 oz half and half
• 1/4 cup unbleached flour
• Fresh sage (6 leaves, chopped)
• Fresh thyme (7 sprigs)
• Fresh rosemary (chopped)
• Salt & pepper to taste
• Garlic powder to taste
• Olive oil

Biscuits

• 5 oz cold butter, cubed
• 1 1/2 cups flour
• 2 tbsp half and half
• 1 tbsp vegetable broth
• 1 tbsp baking powder
• Fresh rosemary, chopped
• Fresh chives, chopped

Instructions

1. Soak chickpeas overnight. The next day, boil them until slightly tender, leaving about 1 cup of the cooking water in the pot.
2. Preheat oven to 400°F.
3. In a large stock pot, add olive oil, carrots, onions, potatoes, celery, green beans, corn, and garlic. Sauté on medium-high until slightly tender.
4. Add chickpeas with their cooking water and vegetable broth. Boil until potatoes and carrots are nearly tender. Add half and half.
5. In a separate pot, create a roux: add butter or olive oil and flour, stir into a paste, then slowly add vegetable broth to thicken. Add this mixture into the stock pot to thicken the filling. Remove from heat.
6. Make biscuits: combine flour, salt, pepper, rosemary, chives, and baking powder. Crumble in butter using fingers. Add half and half and vegetable broth until a dough forms. Tear into 8 rustic biscuits.
7. Pour filling into a baking dish and place biscuits on top.
8. Bake 30–35 minutes until biscuits are browned and sauce is slightly reduced.
9. Cool and enjoy!

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Falafel Ingredients

• 1 cup dried chickpeas (garbanzo beans), soaked overnight
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon tahini paste
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• Juice of one lemon

Quick and Simple Garden Fresh Tabouli

• 2 medium cucumbers, chopped
• 2 garden fresh tomatoes, chopped
• Parsley bunch, chopped
• Juice of half a lemon
• Dash of olive oil

Instructions: Chop and combine.

Tahini Sauce

• 1/8 cup tahini
• 2 garlic cloves
• Juice of 2 lemons

Instructions: Combine ingredients in a bowl and mix well.

Falafel Preparation

1. Preheat oven to 375°F.
2. Drain and rinse chickpeas. If still firm, boil for 10 minutes.
3. In a food processor, combine all falafel ingredients and pulse until finely ground but not pureed.
4. Transfer to a bowl and stir in baking powder. Mixture should hold together when squeezed.
5. Form into balls or patties (~2 tablespoons each). Place on an olive oil-coated tray.
6. Cover with plastic wrap and refrigerate for at least 1 hour.
7. Bake for 15 minutes. Flip, then bake another 10 minutes. Let cool before serving.

Serving Ideas

Serve hot falafel with pita, tahini sauce, hummus, fresh veggies, and toppings. For a hearty bowl: add steamed rice, chopped peppers, tomatoes, cucumbers, dressed arugula, roasted carrots & broccoli, and top with falafel. Drizzle with tahini sauce or toum.

My favorite toppings include garden-fresh tabouli, roasted carrots, homemade hummus or eggplant dip, seared broccoli, and roasted peppers over rice. I hope you enjoy this recipe as much as I do!

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Beech Mushroom and Caramelized Onion Hoagie

Servings: 2 Hoagies

Ingredients for Filling

• 100g Beech Mushrooms
• 1/2 Cup Sliced Onions
• 4 Garlic Cloves
• White Cheddar Cheese (as much as you want)
• 4 Sprig Thyme
• 6 Small Sage Leaves (chopped)
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Maple Syrup
• 1/2 Teaspoon Smoked Paprika
• Salt & Pepper

Ingredients for 3 Hoagie Rolls

• 1/2 Packet Active Dry Yeast
• 3/4 Cups Water
• 1 3/4 Cup Organic Flour
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt
• Dash of Sugar

Instructions

To make the hoagie rolls:

In a bowl, combine warm water, yeast, sugar, salt, and olive oil. Bloom for 10 minutes. Add flour. Adjust flour if the dough is wet. Knead for 2–3 minutes. Let sit 1.5 hrs, then stretch and fold 3 times. Let sit another 1.5 hrs. Stretch and fold once more. Shape into 3 hoagies. Bake at 425°F for 35–40 minutes.

To make the filling:

Sauté sliced onions in butter and olive oil on medium-low for ~15 minutes. Remove. In the same pan, add beech mushrooms with oil and salt. Cover with a lid to expel moisture. Once browned, add soy sauce, maple syrup, sage, thyme, garlic, and paprika. Cook for 1–2 more minutes.

Assembly: Cut the hoagies, hollow out a bit, and fill with caramelized onions and mushrooms. Top with cheese. Bake at 425°F until melted. Enjoy!

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Vegetarian Roast Dinner

A roast dinner is such a wonderful meal that is perfect for any occasion. Originating from the UK, it traditionally includes Yorkshire Pudding and roasted meat — but this version is fully vegetarian, featuring fresh garden vegetables.

Garlic Pepper Roasted Turnips & Kohlrabi

• 2 kohlrabi bulbs, peeled & cubed
• 2 turnips, peeled & cubed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• Dash of Worcestershire sauce
• Salt & pepper to taste

1. Preheat oven to 400°F. Prepare a baking sheet.
2. Toss vegetables with oil, garlic, paprika, and Worcestershire sauce.
3. Season with salt & pepper.
4. Roast 25–30 minutes until tender, stirring halfway.

Mashed Potatoes

• 1 lb Yukon Gold potatoes, peeled & chunked
• 2 tbsp butter
• 2 tbsp sour cream (optional)
• ¼ cup milk or cream
• Salt & pepper to taste

1. Boil potatoes until tender. Drain.
2. Mash with butter & sour cream.
3. Gradually add milk until creamy.
4. Season to taste.

Roasted Sweet Chili Glazed Carrots

• 7–8 carrots, halved if large
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp olive or coconut oil
• ½ tbsp honey
• Black pepper

1. Preheat oven to 400°F.
2. Blanch carrots 4–5 minutes, drain.
3. Toss in glaze mixture.
4. Roast 30–40 minutes.

Garlic Seared Broccolini

• 8–10 broccolini shoots
• 2–3 cloves garlic, minced
• 1 tbsp olive oil
• Dash of Worcestershire sauce
• Salt & pepper to taste

1. Sear broccolini in hot oil with lid on for 6–7 minutes.
2. Add garlic & Worcestershire, cook 1 minute.

Creamed Kale

• 6–7 kale leaves
• 5 cloves garlic, minced
• 1 cup half & half
• 3 tbsp butter
• ½ cup Parmesan
• Worcestershire, garlic powder, onion powder
• Salt, pepper, chili flakes

1. Sauté kale in butter 4 minutes.
2. Add garlic, cream, spices, Worcestershire, and cheese.

Yorkshire Pudding

• 1 cup flour
• 1 cup milk
• 2 eggs
• ½ tsp salt
• 2 tbsp oil or drippings

1. Preheat oven to 450°F.
2. Mix batter, rest 30 minutes.
3. Heat oil in muffin tin.
4. Pour batter, bake 15–20 minutes.

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The Perfect Fall Loaf ~ Honeynut Squash Bread

My beautiful baby from the garden

Honeynut Squash is super sweet—about 10× sweeter than butternut. It’s perfect for bread or desserts. I only used ½ cup organic cane sugar—because the squash itself is naturally sweet!

Ingredients

• 1 Honeynut Squash (mashed)
• 1 Egg
• 1/3 can full-fat coconut cream (about 3 Tbsp cream + half the remaining liquid)
• ½ cup cane sugar
• 1½ cups organic flour
• ½ cup chopped & toasted pecans
• 1 Tbsp coconut oil
• 1 tsp cinnamon
• ¾ tsp pumpkin spice
• ¼ tsp allspice
• (Optional) ⅛ tsp nutmeg
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt

Instructions

1. Preheat oven to 400°F. Toast pecans on low until fragrant.
2. Halve the squash, deseed, and roast for 45–60 minutes until fork-tender. Cool and peel.
3. Lower oven to 350°F. Mash squash and mix with egg, coconut cream, coconut oil, and sugar.
4. Add spices (pumpkin spice, allspice, cinnamon, nutmeg if using).
5. Stir in flour, baking powder, baking soda, and salt.
6. Fold in toasted pecans.
7. Line a loaf pan with coconut oil and parchment. Bake 45–50 minutes at 350°F.
8. Cool before slicing. Enjoy! 🙂

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Kohlrabi Eggrolls

A fun and healthy twist on classic eggrolls — perfect for using fresh garden vegetables or refrigerator scraps. In this recipe, cabbage is replaced with Kohlrabi, a sweet, crunchy cross between wild cabbage and broccoli. Packed with carrots, mushrooms, corn, and just the right amount of garlic and ginger, these eggrolls are shallow-fried in coconut oil for a light, crisp finish.

Vegetable Filling

• ½ Kohlrabi, slivered (about 1 cup)
• ¾ cup carrots, finely diced
• ¾ cup mushrooms, finely diced
• ½ cup corn
• ¼ cup onions, slivered
• 2 tbsp garlic, minced
• 1 tsp ginger, minced (adjust to taste)

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fish sauce
• 1 tsp soy sauce
• ½ tsp sesame oil
• Salt to taste

Other Ingredients

• 8–10 Nasoya eggroll wrappers
• Coconut oil (for shallow frying)

Instructions

1. Finely chop all vegetables and mince garlic and ginger.
2. Heat coconut oil or olive oil in a skillet.
3. Sauté vegetables for 8–10 minutes until softened. Add garlic powder, onion powder, soy sauce, fish sauce, and sesame oil. Taste and add salt if needed.
4. Place 2–3 tbsp of the cooked filling in the center of each eggroll wrapper. Moisten the edges with water and roll tightly.
5. In a shallow pan, heat coconut oil. Fry each eggroll on all sides until golden and crisp.
6. Serve hot and enjoy!

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Loaded Chicken and Dumplings

Chicken and Dumplings is the ultimate classic comfort meal. This loaded version is packed with chicken, bacon, potatoes, mixed vegetables, and buttery dumplings — perfect for fall and winter!

The Dumplings

The key to perfect dumplings is keeping them fluffy, moist, and buttery. Use flour, baking soda, butter, sour cream, milk, and avoid over-mixing for the best texture. I prefer smaller dumplings for the perfect bite size.

The Chicken

Sear chicken breasts or thighs seasoned with salt, pepper, onion powder, garlic powder, mustard, and thyme in a pan with coconut oil or butter. Once cooked, shred directly in the pan and add diced potatoes, onions, and garlic. Stir in butter and flour to make a roux, then add vegetable stock and water, scraping up browned bits for flavor. Simmer to thicken, adding more stock if necessary.

The Veggies & Bacon

Add mixed vegetables after about 20 minutes of simmering. Cook turkey bacon separately until crispy, then add to the soup near the end to keep it from getting soggy. Drop small dumplings into the soup, cover, and steam for about 6 minutes before stirring.

Ingredients

• 1 lb chicken breast or thighs, shredded
• 2 pieces turkey bacon or regular bacon, broken into bits
• 1 large potato, diced small
• 1/2 cup onion, chopped small
• 1 bag mixed vegetables
• 2 cups vegetable stock (add more if needed)
• 2 cups water
• 3 cloves garlic, minced
• 3 tbsp butter
• 2 tbsp organic unbleached flour
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp thyme
• 1/4 tsp mustard
• Salt & pepper to taste

Dumplings Ingredients

• 1.5 cups organic unbleached flour
• 3 tbsp cold butter
• 1/4 cup cold sour cream
• 1 tsp baking soda
• Splash of cold milk (if needed)
• Salt & pepper to taste

Instructions

1. Season and sear chicken in butter or coconut oil, then shred.
2. Add potatoes, onions, garlic, and make roux with butter and flour.
3. Add vegetable stock and water, simmer and adjust thickness.
4. Add mixed vegetables after 20 minutes simmering.
5. Cook bacon separately until crispy and add to soup.
6. Form dumplings into small balls and drop into simmering soup.
7. Cover and steam dumplings for 6 minutes, then stir and serve.

✖

The Easiest Fall Red Lentil Vegetable Soup

This soup is packed with protein-rich red lentils and fresh garden vegetables like carrots, potatoes, yellow tomatoes, beans, peppers, onions, ginger, garlic, basil, and dried chiles for a gentle kick. It’s nutritious, flavorful, and perfect for fall!

The Soup Base

Start by sautéing tomatoes (or tomato paste) until they release liquid and soften. Add onions and dried chile, sauté 3 minutes, then add 1 cup vegetable stock and let simmer.

The Vegetables

In a separate pot, sauté carrots, potatoes, beans, and peppers in olive oil for about 10 minutes to develop flavor and a slight char. Avoid seed oils for best nutrition.

The Red Lentils

Add rinsed red lentils and fresh basil to the simmering soup base. Boil for about 20 minutes (or until lentils are tender).

The Combination

Combine the lentil soup base with the sautéed vegetables in one pot. Add 1 cup water and season with garlic, ginger, thyme, rosemary, salt, and pepper. Simmer for 20 minutes more to blend flavors.

Ingredients (2–4 servings)

• 2 cups tomatoes, halved or cubed
• 2 cups potatoes, cubed
• 1 cup red lentils
• 1 cup vegetable stock
• 1 cup water
• 1 cup carrots, chopped
• 3/4 cup peppers, chopped
• 3/4 cup green beans, chopped
• 1/2 cup onion, chopped
• 3–4 garlic cloves, minced
• 2 tbsp fresh basil (or 1 tsp dried)
• 1 tsp ginger, chopped
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1 tsp salt (adjust to taste)
• 1 tsp ground black pepper
• 1 dried pasilla pepper (optional)

Instructions

1. Sauté tomatoes until softened, add onions and dried chile, cook 3 minutes.
2. Add 1 cup vegetable stock, simmer.
3. In separate pot, sauté carrots, potatoes, beans, and peppers in olive oil for 10 minutes.
4. Add rinsed red lentils and basil to soup base, boil about 20 minutes.
5. Combine lentil soup with sautéed vegetables, add 1 cup water.
6. Season with garlic, ginger, thyme, rosemary, salt, and pepper.
7. Simmer for 20 minutes until flavors meld and vegetables are tender.
8. Serve warm, perfect with crusty bread.

✖

Rustic Tomato Soup for One

This ultimate fall classic tomato soup is perfect for using up excess tomatoes at the end of the season. Fresh, roasted, and blended to perfection!

Ingredients

• 2 large tomatoes (e.g., Belgium Pink or beefsteak)
• 1 cup cherry tomatoes (e.g., yellow pear)
• 1/4 onion, cut into chunks
• 1 cup vegetable broth
• 4 garlic cloves, roasted (in skins)
• 1 tbsp olive oil
• Sprig of fresh basil
• Pinch of salt

Instructions

1. Preheat oven to 425°F.
2. Cut large tomatoes into cubes and cherry tomatoes in halves. Cut onion into chunks. Place tomatoes and onions in a roasting pan. Sprinkle with salt and cracked pepper.
3. Roast tomatoes and onions for 40 minutes.
4. Roast garlic cloves (in skins) separately for 10 minutes.
5. After 10 minutes, remove garlic and roasting pan from oven.
6. Squeeze roasted garlic out of skins into the roasting pan, add 1 cup vegetable broth, then return pan to oven for remaining 30 minutes.
7. After roasting, blend all liquids and vegetables until smooth.
8. Transfer to a small pot, add basil sprig, and simmer for 15 minutes.
9. Enjoy with your favorite grilled cheese!

✖

Sugar Free Pumpkin Spice Coffee Syrup

This naturally sweetened syrup uses monkfruit, making it sugar free, low calorie, and perfect for coffee, teas, and desserts like tres leches!

Ingredients

• 1 1/2 cups water
• 1/2 cup monkfruit sweetener
• 1/2 cup pumpkin puree
• 1 tsp cinnamon
• 3/4 tsp pumpkin spice
• 1/4 tsp allspice

Instructions

1. Combine monkfruit sweetener and water in a medium pot.
2. Simmer until sweetener dissolves completely.
3. Add pumpkin puree and stir.
4. Add cinnamon, pumpkin spice, and allspice.
5. Simmer on low for 30 minutes.
6. Cool and pour into an airtight container.
7. Refrigerate for up to 10 days.