October 15, 2013

Whole Foods Fall Recipes

Whole Foods Fall Recipes

Fall is in the air and as much as we've begun to miss the warmer weather we are welcoming our boots and warm knit sweaters with open arms. Here are some fall foods that will help you through this transition.

Butternut squash bisque


1 Large butternut squash
2 White onions,
½ bunch celery,
5 Large carrots,
5 Cloves of garlic,
Big pinch of dried thyme,
Salt & Pepper to taste,
Small pinch of Nutmeg,
Medium pinch of cinnamon,
Couple liters of vegetable stock,
Glug of olive oil

Remember the best base to any soup contains celery, carrots, and onions.

Peel, wash and rough shop all vegetables. Starting with the onions and garlic, sweat in olive oil until translucent, and then add in the rest of the vegetables. Stir in the remaining ingredients, except the stock. Saute until the vegetables are shiney and have just begun to soften. Add stock, bring to a boil, reduce to simmer for 1 hour.

Puree, season and enjoy.

Quinoa Salad with Roasted Butternut and Apple


2 cups of Cooked Quinoa
1 red onion small diced
1 bunch of coriander chopped
1 red bell pepper small dice
1 small chili pepper – optional, but it’s the zippy part
¼ cup of lemon juice
Pinch of salt and pepper
1 medium butternut squash diced
½ bunch fresh thyme
2 apples, chef’s choice, diced and tossed in lemon squeeze.
Splash of Olive Oil
Splash of tomato juice – optional

Roast the diced butternut squash, season with S & P and thyme in oven at 350 F until soft. Toss the cooled squash with the rest of the ingredients. Eat it.

Caramelized Apple Mascarpone Crumble

Bunch of apples, cored and chopped
1 cup sugar
1 pinch of cinnamon1 tub of mascarpone cheese (or cream cheese)
1 TBSP of vanilla

Crumble topping:
1 cup of granola,
½ cup flour,
¼ cup brown sugar,
¼ cup white sugar,
½ lb. butter
Pinch of salt
Pinch of cinnamon

In a large non-stick pan caramelize the sugar until it’s a golden colour. Add in the apples, cinnamon, vanilla and stir in the mascarpone cheese. Scoop mixture into small bowls or ramekins, add crumble topping and bake in oven at 350F until golden. Add a scoop of vanilla ice cream, whipped cream or thick flavored yogurt. 

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