Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

bbq potato roast

Ingredients

• Servings: 5
• 10 potatoes, peeled and halved
• 1/2 cup vegetable oil
• 2 tablespoons seasoned salt

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat grill for high heat.
• place potatoes in a large saucepan with enough lightly salted water to cover. bring to a boil. cook 15 minutes, or until tender but firm.
• drain potatoes, and pat dry. coat thoroughly with vegetable oil and seasoned salt.
• place potatoes on the preheated grill. cook approximately 20 minutes, turning periodically.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

roasted beet, peach and goat cheese salad

Ingredients

• Servings: 2
• 2 beets, scrubbed
• 1 bunch mache (lamb's lettuce), rinsed and dried
• 1 bunch arugula, rinsed and dried
• 2 fresh peaches - peeled, pitted, and sliced
• 2 shallots, chopped
• 1/4 cup pistachio nuts, chopped
• 1 (4 ounce) package goat cheese, crumbled
• 1/4 cup walnut oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 375 degrees f (190 degrees c). wrap each beet in two layers of aluminum foil, and place a baking sheet. bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. allow the beets to cool slightly, then remove the skins. let the beets cool to room temperature, or refrigerate until cold. once cooled, thinly slice the beets.
• place the mache and arugula into a large mixing bowl. add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. in a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. toss well, and serve.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

bulgur wheat with dried cranberries

Ingredients

• Servings: 2
• 1 cup water
• 1/2 cup dry bulgur wheat
• 1 1/2 tablespoons chicken bouillon granules
• 1 teaspoon butter
• 1/4 cup dried cranberries

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. cover pot, reduce heat to low, and simmer 15 minutes.
• fluff cooked bulgur with a fork, and gently mix in the dried cranberries.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Honey And Rosemary Sweet Potatoes

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/4 cup honey
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 large sweet potatoes, peeled and cut in 1-inch cubes

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with foil or parchment paper.
• mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• bake in the preheated oven until tender, about 45 minutes. turn oven heat up to 450 degrees f (230 degrees c) and bake until browned, another 15 minutes.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Broccoli In Roast Chicken Drippings

Ingredients

• Servings: 4
• 1/4 cup roast chicken drippings
• 1 head broccoli, cut into florets
• 2 cloves garlic, chopped

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• after roasting a chicken, remove it from the roasting pan and place on a serving tray to rest. leave the oven on. pour off excess drippings from the roasting pan, leaving just enough to coat the broccoli. toss broccoli and garlic in the drippings until coated and place in the still hot oven. roast for 5 to 8 minutes, until tender.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

wasabi mashed potatoes

Ingredients

• Servings: 6
• 1 medium head garlic
• 1 teaspoon olive oil
• 12 potatoes
• 1 cup butter, softened
• 4 teaspoons wasabi powder
• water as needed
• 1/2 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• remove papery outer skin of garlic bulb. rub with olive oil and place on a small baking sheet. bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• while garlic is roasting, peel and quarter the potatoes. place in a large pot and cover with water. bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. drain water and mash potatoes with butter until smooth and fluffy.
• squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Roasted Butternut Squash With Onions, Spinach, And Craisins®

Ingredients

• Servings: 6
• 1 butternut squash
• 1 cup chopped red onion
• 2 tablespoons olive oil
• 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
• 1/3 cup sweetened dried cranberries (such as craisins®)
• 1/3 cup chopped pecans (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). lightly grease a baking sheet.
• slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. cut cleaned slices into 1-inch cubes.
• toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
• roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
• toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

roasted vegetable medley

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 large yam, peeled and cut into 1 inch pieces
• 1 large parsnip, peeled and cut into 1 inch pieces
• 1 cup baby carrots
• 1 zucchini, cut into 1 inch slices
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup roasted red peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 55 mins


• preheat oven to 425 degrees f (220 degrees c). grease 2 baking sheets with 1 tablespoon olive oil.
• place the yams, parsnips, and carrots the baking sheets. bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. continue baking until all of the vegetables are tender, about 30 minutes more. once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. add the roasted vegetables, and toss to mix. serve at room temperature or cold.

Roasted Garlic Scalloped Potatoes

Ingredients

• Servings: 8
• 1 (19 ounce) can creamy potato with roasted garlic soup
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 6 large potatoes, peeled and sliced
• 2 1/2 cups shredded cheddar cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a blender combine soup, cream, thyme and pepper; process until smooth. spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. pour soup mixture over potatoes and sprinkle with remaining cheese.
• bake in preheated oven for 70 minutes.

Cinnasweet Pumpkin Seeds

Ingredients

• Servings: 12
• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. spread the seeds in a single layer in a 10x15 inch jelly roll pan.
• bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. bake another 15 minutes. allow to cool before serving. store leftover seeds in an airtight container.

torta rustica

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup butter, diced
• 2 eggs
• 4 tablespoons cold water
• 1 1/2 cups ricotta cheese
• 4 ounces feta cheese
• 1 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 2 cups shredded mozzarella cheese
• 1/2 pound ham slices
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (16 ounce) jar roasted red peppers, drained and patted dry
• 1 egg

Recipe

• mix flour, cornmeal, and salt in a bowl. cut in butter with pastry blender until mixture resembles coarse crumbs. beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. add another tablespoon water if needed. shape 2/3 of the dough into flattened round; repeat with remaining 1/3. wrap. refrigerate at least 30 minutes, or until firm enough to roll.
• in another bowl, combine ricotta cheese, crumbled feta, parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• have an 8 or 9 inch springform pan ready. on a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. carefully place in ungreased pan; press lightly against bottom and sides. trim overhanging dough to 1 inch from pan rim.
• scatter half of the mozzarella over the bottom of the crust. next arrange half the ham slices in an even layer. spread with ricotta cheese mixture, then sprinkle with spinach. cover with the remaining ham slices. press down gently to pack layers. add red peppers in a single layer, and top with the remaining mozzarella. press down again.
• roll out remaining dough to 8 or 9 inch circle. place over filling to cover. moisten edges, and seal crusts together. crimp or flute edges. crust should not extend above pan rim. beat remaining egg, and brush over the crust. cut several small vents in top crust for steam to escape.
• bake at 375 degrees f (190 degrees c) for 1 hour, or until crust is deep golden brown and pulls away from sides. cool in pan on wire rack 45 minutes. remove pan sides; cool completely. cut into 12 wedges. serve at room temperature.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

caramelized spicy pumpkin seeds

Ingredients

• Servings: 2
• 3 tablespoons white sugar
• 1/4 teaspoon cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 pinch cayenne pepper
• 2 cups raw whole pumpkin seeds, washed and dried
• cooking spray
• 2 teaspoons salt, or to taste
• 1 tablespoon olive oil
• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 300 degrees f (150 degrees c). line a baking sheet with parchment paper.
• in a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
• place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
• heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

pumpkin soup

Ingredients

• Servings: 6
• 1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed
• 2 carrots, coarsely chopped
• 2 onions, cut into wedges
• 2 1/2 tablespoons vegetable oil
• 1 large potato, sliced
• 1 quart water
• 3 cubes chicken bouillon, crumbled
• 1 cup heavy cream
• 1 1/4 tablespoons ground nutmeg
• 1 teaspoon ground black pepper
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 55 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• place pumpkin, carrots and onions in a baking dish or roasting pan. drizzle with vegetable oil.
• bake in preheated oven 40 minutes, until soft but not blackened.
• in a large pot over medium heat, bring water and bouillon to a boil. cook potato in simmering water until soft, about 20 minutes.
• combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. return to pot over low heat, and stir in cream, nutmeg, pepper and salt. heat gently; serve.

Rosemary Roasted Butternut Squash

Ingredients

• Servings: 6
• 1 butternut squash, peeled and cubed
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, finely chopped
• 2 tablespoons olive oil, or more to taste
• sea salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 400 degrees f (200 degrees c).
• mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. spread mixture into a large baking dish.
• bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.