Gingerbread Banana Bread


Total Time: 45m

Yield: 10-12 slices

gingerbread banana bread.jpg


  • 1 3/4 cups mashed banana (420g)
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup milk of choice OR oil
  • 1/4 cup pure maple syrup, agave, or honey
  • 1/4 cup molasses – blackstrap 
  • 1 1/2 tbsp vinegar 
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 3/4 tsp each: baking powder and salt
  • 2 cups white flour
  • optional pinch stevia or 3 tbsp sugar (for more of a dessert bread)
  • optional 1/2 cup raisins or crushed walnuts


Grease a 9×5 loaf pan very well, going up the sides. (Or line the pan with parchment.) Preheat oven to 350 F. Whisk the first 6 ingredients together in a bowl, then set aside. In a large bowl, stir remaining ingredients together very well. Pour wet over dry, stir just until evenly mixed, and smooth into the loaf pan. Bake on the center rack for 33 minutes – then do not open the oven even to peek, but turn off the heat. Let sit in the closed oven for 10 additional minutes. Remove and let cool completely before going around the sides with a knife and inverting onto a plate or cutting from the pan. Store leftover slices in the fridge for 2-3 days or freeze for up to a month.

Amish Style Sorghum Cookies


Amish style sorghum cookies.jpg
  1. 1 1/2 c. shortening
  2. 2 c. brown sugar
  3. 2 eggs
  4. 1/2 cup sorghum (or molasses)
  5. 4 1/2 c. white flour
  6. 4 tsp. baking soda
  7. 2 tsp. cinnamon
  8. 2 tsp. ground ginger
  9. 1 tsp. ground cloves
  10. 1 tsp. salt
  11. white sugar (for rolling)


  1. Cream shortening and brown sugar until fluffy.
  2. Add eggs and sorghum and mix well.
  3. Add all the rest of the ingredients and mix until incorporated into dough.
  4. Chill dough for several hours.
  5. Shape into 1" balls.
  6. Roll each ball in white sugar.
  7. Bake at 350 degrees for 12-15 min.

Yields 8-10 dozen

Super Simple Stuffed Delicata Squash


stuffed delicata squash.jpg
  • 4 large delicata squash, ends cut off, sliced vertically and deseeded
  • 1 lb. lean ground turkey or chicken
  • ½ small onion, diced
  • 2 garlic cloves, minced
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 teaspoon seasoning salt (use your favorite)
  • 2 handfuls fresh spinach, chopped


  1. Preheat oven to 400 degrees F.
  2. Brown meat in a large skillet over med-high heat. After meat has been cooking for about 2-3 minutes, add onion and garlic.
  3. Meanwhile, you may want to pop the squash in the microwave for about 1 minute to soften the squash up a bit.
  4. Once meat is almost fully cooked, add tomatoes, seasoning salt and spinach. Stir to combine and continue to cook until spinach is wilted. This should only take a couple of minutes.
  5. Use a slotted (this will help drain excess liquid) spoon to spoon the turkey mixture into the squash halves. Fill them as full as possible. You may have extra turkey mixture, which makes a very tasty salad topping.
  6. Bake stuffed squash at 400 degrees F. for 20 to 30 minutes, until tops are browned and squash is soft.
  7. Enjoy!

Cinnamon Baked Cushaw

yield: 6-8 SERVINGS


Recipe Note: The below recipe is for a 2.5 lb cushaw. It is sometimes hard to find a cushaw that small. If you are unable to find a small cushaw, use half for this recipe and freeze the rest for use at a later date.

baked Cushaw.jpg


  • 2.5 lb Cushaw, cored, peeled, and sliced
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 3/4 cup brown sugar
  • 6 tablespoons unsalted butter, sliced
  • 3/4 cup heavy whipping cream
  • 1/4 cup half & half


  1. Preheat oven to 400 degrees.
  2. Coat an oven safe glass dish with butter or a non stick spray. Arrange cushaw slices into an even, flat layer along the bottom of the dish. You do not want the cushaw slices packed in too tightly. Leave a little wiggle room for cream along the sides of each slice.
  3. Give each cushaw slice a heavy sprinkle of cinnamon. Then follow up with some fresh grated nutmeg. Lastly, sprinkle the brown sugar all around the pan. Don't worry about being precise, just make sure each piece is brown sugared!
  4. Lay the butter slices on top of each slice of cushaw. Larger pieces get two slices of butter....smaller pieces get 1. And your personal piece you already picked out gets 3 slices of butter.
  5. Pour the heavy cream around the edges of the pan...and then come back a second time and do another round with the half & half. The liquid will come up to about half way up the sides of the cushaw.
  6. Cover the dish with foil and bake for 1 hour, or until incredibly tender when pierced with a fork. Then remove the foil and bake for 10 minutes more. Serve immediately.

Old Fashioned Pumpkin Pie

pumpkin pie.jpg
  • Cook time: 1 hour
  • Yield: Serves 8


  • 2 eggs plus the yolk of a third egg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest
  • 2 cups of pumpkin pulp purée from a sugar pie pumpkin or from canned pumpkin purée (visit our website for an easy recipe for fresh pumpkin puree)
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1 good pie crust

1 Preheat your oven to 425°F.

2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.


3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.


4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)


5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.

Serve with whipped cream.

Pumpkin Bread

pumpkin bread.jpg


  • 3 1/2 cups all-purpose flour, sifted
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 15 oz. fresh pumpkin purée (see our recipe for fresh pumpkin puree) or can pumpkin
  • 1 cup oil
  • 2/3 cup water, warm
  • 4 eggs
  • 3 cups granulated sugar
  • 1/2 cup nuts, optional
  1. Preheat oven to 350 degrees. Prepare two loaf pans by spraying with cooking spray. Place parchment in each pan sticking up over each long side. These will be your handles to pull out the loaf when cooled. Press parchment to stick to sides of pan and spray again. Set aside.
  2. Combine flour, baking soda, cinnamon, nutmeg, cloves, salt and baking powder in medium bowl and set aside.
  3. Mix pumpkin purée, oil and warm water in large bowl. Add eggs 1 at a time to pumpkin mixture, stirring continuously. Add sugar and mix well.
  4. Add dry ingredients 1 cup at a time, stirring continuously. Add nuts if desired.
  5. Pour mixed ingredients into 2 prepared pans and bake 60-75 minutes.
  6. Remove from oven, let cool 10 minutes in loaf pan before inverting to cooling rack. Enjoy!

Fresh Pumpkin Puree, the easiest and best way to cook

pumpkin puree.jpg


  • Yield: 1 pumpkin makes about 1 1/2 cups


  • 1 or 2 sugar pie pumpkins (3 to 5 pounds each)


  1. Wash the outside of the pumpkin with warm water taking care to scrub off any dirt if necessary. Remove the stem and cut the pumpkin in half. Remove the seeds (you can save them to roast) and the stringy parts of the inside of the pumpkin with a spoon or an ice cream scoop.
  2. Place the pumpkin halves skin side up in your slow cooker and cook on high for 2-3 hours or until a fork pierces through the skin of the pumpkin easily. Allow the pumpkin to cool enough to handle and then scrape the flesh from the shell with a spoon.
  3. Use the fresh pumpkin as you would canned pumpkin. Mash the insides with a fork to remove lumps or you may choose to puree it in a food processor or blender before using to get a very smooth texture.
  4. Store pumpkin flesh in the fridge for up to a week or in the freezer for up to 6 months. .


If the pumpkin isn’t fitting well in your slow cooker feel free to cut it into a few more pieces.

Baked Apple Cider Donut Holes



baked apple cider donuts.jpg

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 40 donut holes or 16 donuts

Delicious donut holes that are loaded with the flavors of apple cider and rolled around in cinnamon sugar. Use this recipe to make donut holes or donuts, either way, they’re super-moist and soft little pillows. They’re baked, not fried, which makes them totally waistline friendly!


  • For the baked apple cider donut hole:
  • 2 cups apple cider
  • 2 whole cloves
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons salted butter, melted
  • 2/3 cup light brown sugar
  • 1/2 cup buttermilk
  • 2 tablespoons apple sauce, naturally sweetened – no sugar added
  • 1 teaspoon vanilla extract
  • For the cinnamon sugar coating:
  • 3 tablespoons butter, melted
  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon


For the baked apple cider donut holes:

  1. Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to 1/2 cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter.
  2. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan,  with non-stick cooking spray and set aside.
  3. In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.
  4. Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain.
  5. Pour the batter by the teaspoon into the prepared muffin pans about 3/4s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes.

For the cinnamon sugar coating:

  1. In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar. Donuts taste best the same day but can be stored up to 2 days if tightly wrapped and kept at room temperature.

Spicy Toasted Pumpkin Seeds


Prep time

pumpkin seeds.jpg

5 mins

Cook time

20 mins

Total time

25 mins


If you're getting ready to carve pumpkins be sure to save those pumpkin seeds for Toasted Pumpkin Seeds. With a few seasonings and a visit to the oven, you can have a tasty and healthy snack at your fingertips.

Serves: 4


  • 1 cup pumpkin seeds, rinsed and dry
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne powder
  • ½ ounce olive oil


  1. Preheat oven to 375-degrees F.
  2. In a bowl combine all ingredients until seed are coated well.
  3. Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.

Apple Pie

apple pie.jpg

This delicious apple pie recipe makes my favorite apple pie ever! Mouthwatering apples with sugar and cinnamon are nested between 2 layers of the flaky and tender crust - amazing!

Serves: 8 servings


  • 4 tbsp butter
  • 2½ lbs  cooking apples, peeled, cored and sliced
  • ½ cup sugar
  • 1 tsp cinnamon
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp cornstarch
  • 1 egg

Pie crust dough or use a store bought crust

  • 2½ cups flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1 cup (2 sticks) butter
  • ⅓ cup cold water


  1. Preheat the oven to 375F.

Make the pie crust dough

  1. Cut 2 sticks of butter into cubes.
  2. Put butter, flour, salt and baking powder in a food processor bowl fitted with a steel blade, and process for 30 seconds.
  3. Add ⅓ cup cold water to the food processor and process for 1 minute, or until the mixture turns into dough.
  4. Remove the dough from the food processor and divide into 2 equal pieces.
  5. Shape each piece of dough into a ball, then flatten into a disk, wrap with plastic wrap and refrigerate for at least 30 minutes.

Make the apple filling

  1. Add the lemon juice to apple slices and toss to evenly distribute.
  2. Melt 3 tbsp butter in a large non-stick frying pan over medium heat. Add the apple slices, sugar and cinnamon, and cook, stirring periodically, for 5 minutes.
  3. With a slotted spoon, lift the apples from the pan and move the to the bowl, leaving the released liquid in a frying pan. Discard the liquid.
  4. Sprinkle the apple slices with cornstarch and toss to combine.

Assemble the apple pie

  1. Use 1 tbsp of butter to butter the 10-inch non-stick round pie dish.
  2. Lightly flour a pastry board and a rolling pin.
  3. Remove the dough from the refrigerator.
  4. Roll out the first dough disk to about 12 inches in diameter.
  5. Carefully lift the dough and transfer it to the baking dish, so the dough lines up the bottom and sides of the dish. Pierce the dough on the bottom in several places with a fork.
  6. Put the apple filling in the apple pie on top of the dough.
  7. Roll out the second dough disk to 11 inches in diameter.
  8. Carefully lift the dough and put it on top of the apple pie.
  9. Pinch the edges of the pie all around the pie to seal.
  10. Whisk the egg in a small bowl to make the egg wash. Brush the top crust with the egg wash using a pastry brush.
  11. With a sharp knife, make several slits in the top crust to allow steam to escape.
  12. Bake the pie in a preheated 375F oven for 40 minutes.
  13. Remove from the oven and let cool for 15 minutes before slicing.


If the dough has been refrigerated overnight and gets too hard to roll, just leave it on the counter for 20 minutes or until it's pliable enough to be rolled.

Apple Crisp

apple crisp.jpg

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins


Thinly sliced cooking apples baked with a cinnamon glaze and oatmeal crumb topping. The BEST Apple Crisp recipe Ever!

Servings 6


For the crumb topping:

  • 1/2 cup flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • dash of salt
  • 1/3 cup unsalted butter diced into small chunks

For the Apple filling:

  • 3-4 large cooking apples peeled and sliced thin
  • 3 Tbsp butter melted
  • 2 Tbsp flour
  • 1 Tbsp lemon juice
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • dash of salt


  1. Preheat oven to 375 degrees F.

For the topping:

  1. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling:

  1. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

  2. Serve with Vanilla Ice Cream.

Recipe Notes

Make ahead instructions:

Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown. Store the apple filling in an air-tight container, in the fridge, for up to one day. Make the crumble topping and put it in a separate ziplock bag, in the fridge. When ready to bake, remove from the fridge, and sprinkle the topping on top. Bake as directed.

To Freeze:

Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.

Simple Maple Vanilla Baked Pears


yield: SERVES 4


prep time: 5 MINUTES


cook time: 25 MINUTES


total time: 30 MINUTES

4 ingredient super simple maple vanilla baked pears that are cooked until warm and soft, completely infused with maple and vanilla, and topped with crunchy granola.


  • 4 pears
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • optional toppings: maple pecan granola, Greek yogurt


  1. Preheat oven to 375°F (190°C). I don't line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
  2. Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon-- feel free to add more cinnamon if you'd like.
  3. Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
  4. Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.
  5. Make ahead tip: Pears are best baked right before they are served, but you could bake them completely and refrigerate for up to 5 days. Then, warm back up in the oven for 10 minutes and top with remaining maple syrup mixture, granola, and yogurt right before serving.

Fresh Figs with Ricotta and Honey



  •  Serves 4 to 6


  • 8 fresh figs
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup shelled pistachios, chopped
  • 4 tablespoons honey or agave nectar, plus more to taste
  • 4 tablespoons mint leaves, finely chopped


  • 1. Using a sharp knife, split each fig down the middle from the top (tapered stem end) to the bottom (plump broad end), but without cutting all the way through the fig (stop about 1/4 inch from the bottom of the fig).
  • 2. Using the tip of a teaspoon, fill the split center of each fig with a generous dollop of ricotta.
  • 3. Scatter the pistachios in a shallow bowl or on a small plate. Drizzle the honey on a small plate. Gently grasp each fig without squeezing it and dip its bottom first in the honey, then in the pistachios. Arrange the figs on a large plate or serving platter. Drizzle the figs with additional honey to taste and sprinkle with the fresh mint. Serve as soon as you can (as if you could resist doing anything else).

Concord Grape Cheesecake Bars










Fresh, sweet and tart concord grapes are made into the perfect fruit puree to top these creamy Concord Grape Cheesecake Bars. 

Serves: 12 squares



  • 6 oz. stemmed concord grapes


  • ¾ cup graham cracker crumbs
  • 3 tbsp. salted or unsalted butter, melted


  • 8 oz. block cream cheese, softened
  • ¾ cup vanilla Greek yogurt
  • 2 large egg whites
  • ¼ cup granulated sugar
  • 2 tbsp. all-purpose flour
  • 1 tsp. bottled lemon juice
  • 2 tsp. vanilla extract



  1. Cook the concord grapes in a small saucepan on low-medium heat for 5-8 minutes, stirring and mashing frequently with a spoon. Once your mixture is almost completely mashed and resembles jam, remove from heat.
  2. Using a fine-mesh sieve, strain the mixture into a small bowl, pressing down with a wooden spoon to get the most liquid and pulp as possible. Once you have about 3-4 tbsp., set aside to cool and throw away the skins and seeds.


  1. Preheat oven to 350 degrees. Line a 8x8 square pan with aluminum foil, allowing foil to hang over the sides, and grease lightly with cooking spray.
  2. Combine graham cracker crumbs and melted butter in a small bowl. Spread graham mixture evenly on the bottom of the prepared pan. Bake for 8 minutes in preheated oven. Let cool for 5 minutes, then place in refrigerator to continue cooling as you prepare the filling.


  1. Beat the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment for 30 seconds to one minute on medium power, or until light and fluffy. Add in the Greek yogurt, egg whites, sugar and flour and beat 1 minute until mixture is completely incorporated and creamy. Add the lemon juice and vanilla and beat again for 30 seconds to combine. Do not overmix.
  2. Pour filling into cooled graham cracker pan and spread evenly.

Assembly and Baking

  1. Using a teaspoon, scoop concord grape mixture and drop onto the top of the filling randomly. Using a toothpick or chopstick, drag through the filling and concord grape mixture to create swirls, cleaning each time you swirl the stick. Bake for 25 minutes, placing aluminum foil over the top if it starts to brown.
  2. Remove from oven and cool for at least 20 minutes, then refrigerate for at least three hours (I left mine overnight).
  3. Once cooled, lift foil and cheesecake out of the pan and cut with a sharp knife. Run knife under warm water after each cut.

Caramelized Onion & Sausage Stuffed Acorn Squash

acorn squash.jpg


10 mins


35 mins


45 mins


Easy and healthy Stuffed Acorn Squash packed with an abundance of sweet and savory flavor! Caramelized onions, sweet Italian sausage, apples, spinach and fresh herbs stuffed inside perfectly roasted acorn squash, then broiled to perfection

Serves: 4-6 servings


  • 2 small/med acorn squash, cut in half lengthwise and seeds/strings scooped out
  • 1 lb sweet Italian sausage, casings removed
  • 1 large onion (or 2 small) cut in half and sliced thin
  • 3 tbsp coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for sauteing the garlic)
  • 2 cloves garlic, minced
  • 1 medium-large apple, cored and diced
  • 2 cups fresh spinach, roughly chopped
  • 1 Tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme, chopped
  • sea salt and black pepper to taste


  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren't tender enough. Set aside after removing from oven.
  3. While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
  4. In a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
  5. While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
  6. Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
  7. Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was)
  8. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy

Oven Roasted Butternut Squash



Serves: Serves about 4



  1. Preheat the oven to 375F
  2. Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
  3. Turn the squash flesh side down and pour about ¼ cup of water in the bottom of the pan.
  4. Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time to make sure the squash isn't burning. You want the water to eventually completely evaporate, which will allow the squash to caramelize, but you don't want things to burn. Add a little bit more water if you feel things are getting a tad too dry and dark...
  5. When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it, then scoop out the flesh with a spoon.
  6. Serve as is or mash roughly with a fork or potato masher.

Cheesy Garlic Parmesan Spinach Spaghetti Squash


prep 10 mins


cook 60 mins

total 1 hour, 10 minutes

yield 2-4 servings


  • 1 medium spaghetti squash
  • 2.5 TBSP minced garlic
  • 1 tsp olive or avocado oil
  • 5 oz fresh spinach, chopped
  • 1/2 cup cream
  • 1 TBSP cream cheese (optional but deeeelish!)
  • 1/2 cup freshly grated parmesan cheese, plus extra for topping
  • salt and pepper, to taste
  • grated or sliced mozzarella for topping, to taste


  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave to soften it up just a tad. Pierce it a few times with a knife and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3-4 minutes while larger ones will be good to go at 5 min.
  3. Next grab a lipped baking sheet or a rimmed baking dish.
  4. Rub the cut side of the squash with a teeny bit of olive oil.
  5. Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  6. The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
  7. While the squash roasts, start on the sauce.
  8. In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
  9. Next add the spinach and stir until wilted. Add your cream, cream cheese (totally optional but totally tasty) and parmesan cheese and stir well.
  10. Season with salt and pepper to taste and remove from heat.
  11. Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  12. Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parm cheese, if desired.
  13. Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
  14. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Dive in while it's HOT!

Grilled Fruit Pizza



  • 3/4 cup ricotta cheese
  • 1 Tbsp honey
  • 1 tsp fresh rosemary finely minced
  • 1 1/2 tsp fresh basil finely minced
  • Pinch of salt
  • 1 store-bought flatbreador plain naan
  • Variety of sliced fresh fruits (such as orangespeaches, watermelon, strawberries, mangoes and kiwi)
  • 1/4 cup fresh blueberries
  • Drizzle of honey
  • Fresh basil and mint to garnish



  2. Add ricotta ingredients (ricotta, honey, herbs and salt) to a mixing bowl and use a hand mixer to cream together until well incorporated and fluffy (about 1 minute), and set aside.


  4. Preheat grill over MED heat and oil grill grates. Alternatively, preheat an indoor grill pan over MED heat and brush lightly with vegetable oil.

  5. Place flatbread on the grill for about 1 minute per side, or until charred grill marks are present. Remove from grill.

  6. Add sliced fresh fruit and grill for about 1-3 minutes (check on them after 1 minute - more delicate fruits won't take long). Remove to a plate.

  7. Spread grilled flatbread with whipped honey herb ricotta and top with grilled fruit.

  8. Drizzle with honey and sprinkle with fresh basil and mint to garnish.

Roasted Eggplant Caprese Salad


  • 1 eggplant, sliced into 1/2-inch rounds
  • Salt
  • 3 large or steak tomatoes, sliced into 1/2-inch rounds
  • Extra virgin olive oil
  • 20 basil leaves, more for the dressing
  • 16 Oz. fresh mozzarella cheese, sliced
  • Basil Vinaigrette (optional)
  • 1 small garlic clove, chopped
  • 1 cup packed basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/2 tbsp lime juice
  • Pinch crushed red pepper
  • Salt and pepper


  1. Preheat the oven to 425 degrees F.
  2. Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will “sweat out” it’s bitterness. When ready, pat the eggplant dry.
  3. Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
  4. When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6″x 9″) and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
  5. If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
  6. While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
  7. When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!