Turkey & Mushroom Ragu-Stuffed Acorn Squash

INGREDIENTS:

• 2 acorn squash, halved and seeded

• 2 tbsp avocado oil

• 1 cup chopped yellow onion

• 3½ oz shiitake mushrooms, chopped

• 5 oz cremini mushrooms, chopped

• Pinch each sea salt and ground black pepper

• 1 lb lean ground turkey

• 2 tbsp unsalted tomato paste

• 2 tbsp chopped fresh thyme

• 1 tsp smoked paprika

• 1½ cups marinara sauce

• 1 tbsp coconut aminos

• 1 tbsp balsamic vinegar

• 1 bay leaf

• ¼ cup + 1 tbsp nutritional yeast, divided

• ¼ cup sliced fresh basil

PREPARATION:

1. Preheat oven to 400ºF. Wrap each squash half in foil and place on baking sheet. Bake until squash flesh is soft when poked with a fork, about 45 minutes.

2. Meanwhile, in a large, deep skillet on medium-high, heat oil. Add onion, shiitake and cremini mushrooms, salt and pepper and sauté for 5 minutes. Add turkey and cook for 5 minutes, breaking up with a wooden spoon. Add tomato paste, thyme and smoked paprika. Stir to combine and cook for 3 minutes more.

3. Stir in marinara, coconut aminos and vinegar. Add bay leaf, cover, reduce heat to low and simmer for 25 minutes. Stir in ¼ cup nutritional yeast. Remove bay leaf.

4. To serve, divide turkey mixture among roasted squash halves. Top with remaining 1 tbsp nutritional yeast and basil.

Pork Chops & Rhubarb Sauce

INGREDIENTS:

• 1/2 cup dried unsweetened raisins

• 1 tbsp balsamic vinegar

• 1/4 cup boiling water

• 1 tsp olive oil

• 1/3 cup diced white onion

• 2 cups chopped rhubarb stalks, ends removed

• 1 tbsp raw honey

• Pinch of ground cinnamon

• Sea salt and fresh ground black pepper

• 4 6-oz pork chops and season with salt and pepper

PREPARATION:

1. In a small bowl, combine raisins, balsamic vinegar and boiling water; set aside for 15 minutes.

2. In a large skillet on low, heat 1 tsp olive oil. Add white onion and cook until translucent, about 8 to 10 minutes.

3. Add raisin mixture to onions with rhubarb stalks, and simmer until rhubarb is tender, about 10 minutes. Add honey, pinch of ground cinnamon and season to taste with sea salt and fresh ground black pepper.

4. In a second large skillet on medium, add pork chops; cook 4 to 5 minutes per side or until desired doneness. Transfer chops to plates; pour sauce over top.

Roasted Rhubarb & Fennel Salad

INGREDIENTS:

• 2 cups diced rhubarb stalks

• 1½ tbsp organic evaporated cane juice

• 2 sliced fennel bulbs

• 2 tbsp extra-virgin olive oil

• 1/8 tsp each sea salt

• Fresh ground black pepper

• 1/4 cup chopped unsalted pistachios

• 2 tbsp balsamic vinegar

• 6 cups baby spinach

• 4 thinly sliced chives

• 3 tbsp crumbled goat cheese

PREPARATION:

1. Preheat oven to 450°F. In a single layer on a large baking sheet, toss diced rhubarb stalks with organic evaporated cane juice.

2. On a separate large baking sheet, toss fennel bulbs with 1 tbsp extra-virgin olive oil and sea salt and fresh ground black pepper.

3. Roast rhubarb until tender, about 7 minutes. Roast fennel until tender, about 20 to 25 minutes.

4. Set aside both sheets to cool slightly. In a large skillet on medium, toast chopped unsalted pistachios, stirring occasionally, until fragrant, about 3 minutes. Set aside.

5. In a large bowl, whisk balsamic vinegar, 1 tbsp extra-virgin olive oil and salt and pepper, to taste. Add baby spinach, chives, roasted rhubarb and fennel; toss to coat with dressing. Garnish with crumbled goat cheese and toasted pistachios.

Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries

INGREDIENTS:

• 2 acorn squashes, halved and seeded

• 1/4 cup olive oil, divided

• 2 pinches each sea salt and ground black pepper, divided

• 1/2 cup quinoa, rinsed

• 1 yellow onion, diced

• 2 tbsp apple cider vinegar

• 2 tbsp raw honey

• 4 tsp fresh lime juice

• 1 tbsp Dijon mustard

• 1/2 tsp ground cayenne pepper, optional

• 2 cups spinach, finely chopped

• 1/2 cup naturally sweetened dried cranberries, chopped

• 1/2 cup raw unsalted walnuts, chopped

PREPARATION:

1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes. 

2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.

3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes. 

4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat. 

5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit. 

6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.

Balsamic Brussels Sprouts with Bacon & Shallots

INGREDIENTS:

• 3 slices bacon, no added nitrates or nitrites, chopped

• 3 small shallots, thinly sliced

• ½ tsp sea salt, divided

• 1 lb Brussels sprouts, trimmed and shredded

• 1 tbsp balsamic vinegar

• ¼ tsp ground black pepper

• 3 tbsp roasted, salted pumpkin seeds

PREPARATION:

1. To a large skillet on medium, add bacon and cook, stirring occasionally, until bacon is crisp and fat has rendered, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.

2. Reduce heat to medium-low. Add shallots to skillet and season with ⅛ tsp salt and cook, stirring often, until golden, about 8 minutes. Increase heat to medium; add Brussels sprouts and ⅛ tsp salt and cook, stirring often, for 1 minute. Add vinegar and cook 1 to 2 minutes more, until Brussels sprouts are wilted. Season with remaining ¼ tsp salt and pepper.

3. Transfer to a serving bowl; top with reserved bacon and seeds.