Provencal Vegetable Tian
<p>This is the perfect dish for savouring the flavours of summer. So simple and delicious. It is also a one-dish meal so clean up is easy, which is always a plus.</p>
Vegetarian!
Vegan!
Source: http://www.marthastewart.com/921630/provencal-vegetable-tian
Servings: 8
Ingredient keywords: oil, leek, potato, salt, eggplant, zucchini, tomato, olive, herb, cheese
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Puerto Rican Beef
<p>Don’t limit this dish to just beef, mix ground pork and chicken, ground lamb, stew meat from lamb or beef, you will not be dissappointed. If you like to eat on the spicy side, chop up a jalapeno pepper for some extra kick. We enjoy this with extra veggies mixed in to make it a one dish meal.</p>
Source: Everyday Paleo
Servings: 6
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Puffed Cheese with Mushrooms on Toast
<p>What more can really be said? This recipe is an awesome combination of locally grown mushrooms and flavorful cheese atop fresh bread! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Vegetarian!
Source: Joy of Cooking cookbook
Servings: 6 servings
Ingredient keywords: butter, mushroom, onion, egg, cheese, bread
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Pulled Pork in a Crock Pot
<p>This is my go to recipe for pulled pork in a crock pot. I’ve tried many but my family prefers this one the best. Almost all the items can be found on the market website. We’ll be doing a group buy from Wilderness Family Naturals soon and you’ll find the spices on the market then. I usually serve with a side of slaw or veggies and gluten free cornbread muffins. Leftovers make great tacos!</p>
Source: 100daysofrealfood.com
Servings: 6
Ingredient keywords: paprika, sea, cayenne, garlic, thyme, honey, olive, onion, Boston
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Pumpkin Bars
<p>Are you craving a sweet and savory, crunchy, chewy, Autumn treat to take with you on a hiking trek, in a lunchbox, or on a road trip? Make these. They’ll satisfy your hunger better than one of those store-bought cardboard bars!</p>
Vegetarian!
Vegan!
Source: Chef Frank Giglio
Servings: 12 servings, more or less depending on how you slice the bars when they're done
Ingredient keywords: pumpkin, coconut
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Pumpkin Custard
<p>Here is a sweet way to get your beta caroteen, protein and fiber. I have added an extra egg and doubled the recipe from the original. I use pumpkin and sorghum molasses, but butternut squash and honey would work as well.</p>
Vegetarian!
Source: Cooking Well for the Unwell
Servings: 6
Ingredient keywords: eggs, winter, milk, sorghum, cinnamon, nutmeg, ginger, cloves
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Pumpkin Oatmeal Cakes
<p>Sweetened only with dates and maple syrup, these nutty, fruit-topped cakes do double duty as both a decadent breakfast and a healthy dessert. Both the cakes and compote can be made ahead and reheated before serving. Serve with Apple-Pecan Compote.</p>
Source: Weblog-- Fat-free Vegan Kitchen: Sinlessly Delicious
Servings: 6-8
Ingredient keywords: dates, pumpkin, cinnamon, allspice, ginger, flaxseed, oats
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Pumpkin Recipes
<p>Pumpkin, Pumpkin, Delicious Pumpkin</p>
<p>We’ve been celebrating the beginning of fall up at Creque Dam Farm with a beautiful harvest of pumpkins. Our talented chefs have been whipping them up in everything.</p>
<p>Here’s a few favorite recipes:</p>
<p><strong>Ayurvedic Pumpkin Cookies by Astrid</strong></p>
<p>Ingredients<br />
1 cup pumpkin pureed (boiled until soft and then blended in the blender)<br />
1/2 cup unsalted butter softened<br />
1 cup sugar<br />
2 T. vanilla <br />
1/2 t. cinnamon<br />
1/2 t. ginger<br />
1/2. t. clove<br />
1/4 t. nutmeg<br />
5 dates<br />
2 cups flour<br />
pinch of salt<br />
4 T. ground pecans<br />
3 dozen whole nuts for topping</p>
<p>Preheat oven to 350 degrees F</p>
<p>Cream butter, sugar, spices, and vanilla together<br />
Add dates, nuts, and pumpkin. <br />
Whisk in salt and flour to wet mix.</p>
<p>Bake on buttered sheet for 15 minutes or until golden brown.</p>
<p>These are so decadent!</p>
<p>*Roasted Pumpkin *</p>
<p>Peel pumpkin and remove the seeds. Wash the seeds and roast them for a tasty treat. Add a bit of sea salt or cinnamon.</p>
<p>Then slice your pumpkin into 1/8 inch (thin slices). Toss in olive oil and a bit of salt.</p>
<p>Lay on a cookie sheet in a single layer and roast at 400 for 15-20 minutes. Better than french fries!</p>
<p><strong>Basic Pumpkin Puree</strong></p>
<p>You can add pumpkin puree to many, many things….soup, bread, muffins, pie, smoothies, and sauces. To make pumpkin puree, peel and seed your pumpkin. Then, cut it up into chunks and steam it in a large saucepan. You can use a steamer basket or just place the pumpkin in a few inches of water in the pot and boil away. You’ll get delicious, soft boiled pumpkin in 20-30 minutes. After it’s soft, put the steamed pumpkin in a blender or food processor and you will have pumpkin puree!</p>
<p>You can pretty much use pumpkin in any way that you would use a banana or a potato. Sweet or savory, pumpkin is delicious. Be brave, have fun, and enjoy the delicious taste!</p>
Vegetarian!
Source: Astrid
Servings: 1
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Pumpkin Spice Hot Chocolate
<p>You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.</p>
Source: From: Weblog--Fat-free Vegan Kitchen: Sinlessly Delicious
Servings: 2
Ingredient keywords: pumpkin, cocoa, vanilla
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Pumpkin Spice...VS. S-bucks.
<p>How To Make Pumpkin Pie Spice</p>
<p>Makes 2 1/3 tablespoons<br />
Adapted from The Contemporary Encyclopedia of Herbs & Spices by Tony Hill</p>
<p>What You Need<br />
Ingredients</p>
Vegan!
Source: http://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245
Servings: as needed!
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