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3 Healthy & Hearty Autumn Recipes

Title ImageAutumn's such a beautiful season: the feeling of crisp, fresh air and the warmth of a delicious latte or hot apple cider held with over-sized mittens; the whirling and twirling of multi-colored falling leaves and the *crunch, crunch* beneath comfy boots; and eating freshly baked pie straight out of the oven while cozily wrapped in a blanket. As the days get shorter and the nights get longer cravings kick in for autumn foods, and we have just the right recipes to set the mood for the season! These dishes feature healthy, hearty ingredients and are easy to make. They're all one-pot-stop recipes (aside from boiling some rice or quinoa in an additional pot). So get your largest non-stick fry pan ready to go, and join us for some fall time fun...


Pesto Vegetable MedleyPesto Medley


Ingredients:



  • 2 cups of brown rice

  • 1 can of black olives

  • 1 small white onion

  • 1 large tomato

  • 1 cup of chopped parsley

  • 1/4 cup of olive oil (for sautéing)

  • 1/2 cup of Parmesan cheese

  • Salt & pepper

  • 2 cups of fresh basil (for pesto sauce)

  • 1/2 cup of pine nuts (for pesto sauce)

  • 1/2 cup of olive oil (for pesto sauce)

  • (or a prepackaged jar of pesto sauce)


Preparation time: 30 minutes


Serving size: about 10 (one large bowl)


Directions:



  • Start chopping! Cut the olives in half. Chop the onion, tomato, and parsley into tiny pieces. It's easier to prep all of the ingredients before cooking, that way they're ready to go when you need them.

  • Mix the olive oil, pine nuts, and fresh basil in a blender to create your pesto. Blend it until it's a soft paste. (Yum)!

  • Follow the directions on your box of rice, and boil two cups of rice in a large pot.

  • Now it's time to start sautéing. Drench the bottom of your non-stick fry pan with olive oil, and turn the heat up on your stove to medium temperature. Pour in the chopped onion, and mix it around in the oil. Let it begin to cook. You can also add some salt and pepper.

  • Next add in the black olives. Then add in the tomatoes and continue to stir until cooked. (You can take the pan off the burner in the meantime if everything has finished cooking until the rice catches up).

  • Once the rice is boiled, drain the water into your sink, and pour the rice over the vegetables. Add in the chopped parsley and pesto sauce. (Considering it's so delicious, there's no such thing as "too much" pesto. Feel free to add in as much as you'd like). Mix everything together so that the brown rice picks up the flavor of the other ingredients.

  • Sprinkle Parmesan cheese on top and enjoy!


Autumn Harvest BlendHarvest Blend


Ingredients:



  • 2 cups of brown rice

  • 1 small tomato

  • 1 small yellow onion

  • 1 large yellow squash

  • 1 sweet potato

  • 1 cup of frozen corn

  • 1 cup of fresh parsley

  • 1/4 cup of sunflower seeds

  • 1/2 cup of pumpkin seeds

  • 1 jar of butternut squash sauce

  • 2 tablespoons of cinnamon


Preparation time: 30 minutes


Serving size: about 10 (one large bowl)


Directions:



  • We recommend chopping and organizing everything before you begin cooking. Skin and cut the sweet potato into small cubes. Chop the onion, tomato, and parsley into tiny pieces. Cut the squash into equally-sized pieces.

  • Generously drench the bottom of your non-stick fry pan with olive oil, and turn the heat up to medium temperature. The first vegetable you'll need to put into the pan is the sweet potato (this takes the longest to cook). Make sure the sweet potato pieces have enough oil to remain moist at all times, otherwise they can easily dry out.

  • As the sweet potato cooks, add in some cinnamon, salt, and pepper. Give them a few minutes to soak in the flavors.

  • Follow the directions on your box of rice, and boil two cups of rice in a large pot.

  • You can also continue to sauté the vegetables. Next add the onions to the mix and thoroughly stir them with the sweet potato. Give them about a minute to start cooking, and then add the yellow squash. Give them a few minutes to heat up, and they'll soon start to look transparent.

  • Add in the chopped tomato and corn.

  • Mix everything together, allowing all the flavors to mix and mingle. (You can take the pan off the burner in the meantime if everything has finished cooking until the rice catches up).

  • Once the rice is boiled, drain the water into your sink, and pour the rice over the sautéed vegetables.

  • Add in the parsley, sunflower seeds, pumpkin seeds, and butternut squash sauce.

  • Continue mixing the contents as you pour in the sauce. Add in as much or as little as you prefer.

  • Let the completed batch continue heating up until the sauce is fully cooked. Bon appétit!


Sweet Potato Quinoa Salad


Multi-Colored Quinoa


Ingredients:



  • 2 cups of quinoa

  • 3 cups of chopped kale

  • 1 small sweet onion

  • 1 cup of cranberries

  • 1 sweet potato

  • 1 cup of chopped celery

  • 1 cup of chopped carrots

  • 1/2 cup of chopped parsley

  • 2 tablespoons of rosemary

  • 2 tablespoons of thyme


Preparation time: 30 minutes


Serving size: about 9 (one large bowl)



  •  Skin and chop the sweet potato into cubes. Chop the kale, onion, celery, carrots, and parsley into small pieces.

  • Generously cover the bottom of your non-stick fry pan with olive oil, and turn the heat up to medium temperature. Just like in the previous recipe, make sure the sweet potato pieces have enough oil to remain moist at all times.

  • As the sweet potato begins to cook, add in some rosemary, thyme, salt, and pepper. Give the sweet potato a few minutes to absorb the flavors of all these lovely spices!

  • Cook your quinoa in a large pot. Follow the directions for whichever quinoa you're using. (A tip for cooking quinoa is that you'll know it's finished once the water has evaporated, and you'll see the germ of the kernel as it becomes more pronounced).

  • Next add in the onion, carrots, and celery to the vegetable mix. Continue stirring the mix until it's nearly finished cooking.

  • Once the quinoa is done, make sure to thoroughly drain any excess water. Then you can pour the quinoa on top of the vegetable mix. Stir everything together, adding in the kale. The weight of the quinoa will help the kale cook.

  • Add in the parsley as well as the cranberries. Sprinkle in as much rosemary and thyme as you'd prefer while mixing all the contents together. Let it cool off a bit... then dig in!


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