December 2016 Recipes




Total time: 60 mins    Serves: 6


  • One 2- to 3-pound butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper


  1. Cut squash into 1-inch chunks.
  2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
  3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  4. Remove squash chunks with slotted spoon and place in a blender and puree.
  5. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
  6. Serve




  • 1 head of cauliflower
  • Olive oil
  • 1 onion
  • 1 package of mushrooms
  • 1 yellow pepper

For Dressing

  • 1 cup of olive oil
  • 1/2 cup of brown sugar
  • 1/4 cup of vinegar
  • Cumin
  • Juice from 1 orange
  • 1 bunch of green onions


  1. Wash and cut the cauliflower into bite-sized pieces
  2. Coat with olive oil and roast on baking sheet at 400F until brown
  3. Sautee the onion (minced), the mushrooms (minced) and the yellow pepper (minced)


  1. Mix the olive oil, brown sugar, vinegar, season with cumin (to taste) and the orange juice
  2. Cut the green onions into small pieces
  3. Mix everything together and top with green onions



  • 1 onion
  • 1-2 garlic cloves
  • 1 package of mushrooms
  • 1 green pepper
  • Can of whole tomatoes
  • Cayenne pepper
  • Salt and pepper
  • 1 bunch of spinach
  • Pasta
  • Parmesan cheese


  1. Mince 1 onion and some garlic cloves (1-2). Sautee in olive oil.
  2. Mince 1 package of mushrooms and 1 green pepper. Add to pan.
  3. After these veggies have cooked for 5-8 mins, add a can of whole tomatoes.
  4. Add some cayenne pepper and salt and pepper to taste.
  5. When ready to serve, add some spinach (1 bunch, washed and trimmed) to sauce.
  6. Cook pasta according to package instructions.
  7. Ladle sauce onto pasta and top with parmesan cheese.



Prep time: 20 mins    Cook time: 40 mins    Total time: 60 mins    Serves: 2


  • 6 apples – peeled, cored, and sliced
  • 2 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup brown sugar
  • 3/4 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
  3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
  4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

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