Honey Lemon Tea

For a quick quart of hot or iced tea this honey lemon tea is perfect! Not only is it refreshing, it’s so easy to make and it’s a cheaper alternative to a store-bought

lemon tea

For a quick quart of hot or iced tea this honey lemon tea is perfect! Not only is it refreshing, it’s so easy to make and it’s a cheaper alternative to a store-bought tea!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


4 Black Tea Bags
1 Lemon, Juiced, And Zested
2 Tablespoons Honey
4 Cups Boiling Water

Directions


  1. In a heat-proof pitcher or teapot, combine the tea bags, lemon juice and zest, and honey. Pour in the boiling water and let steep for 5 minutes or longer depending on your taste preference.
  2. Strain the tea and remove the tea bags. Serve hot or chill.

Sweet and Savory Sweet Potato Casserole

A delicious sweet and savory side to serve with any meal! Creamy sweet potato with nodes of cinnamon, nutmeg and thyme is topped with brown sugar tossed hazelnut and walnuts to add the perfect amount of crunch!

A delicious sweet and savory side to serve with any meal! Creamy sweet potato with nodes of cinnamon, nutmeg and thyme is topped with brown sugar tossed hazelnut and walnuts to add the perfect amount of crunch!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Pounds Sweet Potatoes, Peeled And Cut Into ½-Inch Pieces (About 4 Medium Potatoes)

2 Tablespoons Unsalted Butter, Room Temperature

¼ Cup Whole Milk

¼ Cup Brown Sugar

2 Eggs, Beaten

½ Teaspoon Cinnamon

¼ Teaspoon Nutmeg

1 Teaspoon Kosher Salt

1 Tablespoon Fresh Thyme Leaves

Topping

½ Cup All-Purpose Flour 

¼ Cup Brown Sugar

½ Cup Chopped Walnuts Or Pecans

¼ Cup Chopped Hazelnuts

4 Tablespoons Unsalted Butter, Melted 

1 Tablespoon Fresh Thyme Leaves

½ Teaspoon Kosher Salt

Directions

  1. Preheat the oven to 350°F. Grease a casserole or baking dish with nonstick spray. 
  2. Place the sweet potatoes in a large pot and cover with cold water by at least an inch. Bring to a boil, reduce the simmer, cover loosely and cook until the potatoes are very tender, about 15 minutes. Drain and transfer the potatoes to a large bowl. 
  3. Add the butter to the potatoes and mash with a potato masher, hand mixer, or immersion blender until smooth. Add the milk, brown sugar, eggs, cinnamon, nutmeg, salt, and thyme and mix well. 
  4. Transfer to the prepared baking dish. 
  5. Make the topping: In a medium bowl, combine the flour, brown sugar, nuts, melted butter, thyme, and salt. Sprinkle over the casserole and gently press in with the back of a spoon. 
  6. Bake until golden, about 25 minutes. 

Apple Cranberry Sauce

Cranberry sauce is a staple at a lot of tables on Thanksgiving Day! We added apples to this traditional sauce to give it a delicious sweet twist. Add in cinnamon and/or star anise for additional flavor!

Cranberry sauce is a staple at a lot of tables on Thanksgiving Day! We added apples to this traditional sauce to give it a delicious sweet twist. Add in cinnamon and/or star anise for additional flavor!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

12 Ounces Fresh Cranberries 

1 Cup White Sugar

1 Red Apple, Peeled And Diced

¼ Teaspoon Salt

1 Cinnamon Stick, Optional

2-3 Star Anise, Optional

Directions

  1. Sort through the cranberries and remove any sunken berries. 
  2. In a medium saucepan, combine the cranberries, sugar, apple, salt, cinnamon stick, star anise, and ¾ cup water. Bring to a boil, stirring to dissolve the sugar. 
  3. Reduce the heat to low and simmer for about 15 minutes, until the cranberries soften, and the sauce thickens. Mash the sauce gently with a spoon to break down the apples and some of the cranberries, leaving a chunky sauce. Season to taste with salt. 
  4. Cool to room temperature. Remove the cinnamon and anise before serving.

Collards with Cider Vinaigrette

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

  • Servings: 8
  • Difficulty: Easy
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Ingredients

3 Pounds Collard Greens, Washed and stems removed

1 Onion

2 Cloves of Garlic

2 Cups Vegetable Broth or Chicken Broth

2 Tablespoon Olive Oil

2 Ounces Salted Butter

Salt and Pepper To Taste

Red Pepper Flakes Optional 

Vinegar Drizzle

¼ Cup Apple Cider Vinegar

¼ Cup Water

1 Tablespoon Brown Sugar

¼ Teaspoon Liquid Smoke

Directions

1.     In a deep saucepan add olive oil and chopped garlic, sauté for 2 minutes.

2.     Add chopped onions and butter cook on medium heat until caramelized.

3.     Add collards let wilt and stir about 5 minutes.

4.     Stir in 2 cups of preferred broth and a pinch of salt and pepper (red pepper flakes to add spice if preferred) then cook 30 minutes. 

5.     Combine vinegar dressing ingredients blend until sugar dissolves.

6.     Strain out liquid, place onto platter and drizzle with vinegar dressing.

Spaghetti Squash Shrimp Scampi

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Small Spaghetti Squash

3 Tablespoons Unsalted Butter, Divided

1 Pound Large Shrimp, Peeled and Deveined

2 Garlic Cloves, Minced

1 Tablespoon Capers, Drained

1 Shallot, Minced

1 Teaspoon Red Pepper Flakes

½ Lemon, Juiced

Fresh Basil, For Serving

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds. Sprinkle generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender.

3. Cool slightly, then scrape the squash out into a bowl.

4. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook until the shrimp is pink and curled into a C shape. Remove the shrimp from the skillet.

5. Add the remaining 1 tablespoon butter to the skillet. When melted, add the garlic, capers, shallot, and red pepper flakes and cook until fragrant and the shallot is softened, about 2-3 minutes. Add the lemon juice and stir to combine.

6. Add the squash and shrimp to the skillet and cook, stirring, until just warmed through. Turn off the heat and garnish with basil to serve.

Orzo and Sausage Stuffed Sugar Pumpkin

These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

 These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Sugar Pumpkin

1 Cup Orzo Pasta

½ Pound Italian Sausage, Roughly Chopped

1 Red Onion, Diced

1 Garlic Clove, Minced

2 Cups Shredded Kale

1 Lemon, Juiced

¼ Cup Minced Fresh Dill

Salt and Pepper to Taste

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the stem off of the pumpkin, slice it in half and scoop out the seeds.
  3. Place the pumpkin cut side down on the prepared baking sheet. Roast for 34-45 minutes, or until fork-tender.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package instructions then drain.
  5. Heat a large skillet over medium heat. Add the sausage and cook until crisp, stirring. Transfer to a plate. 
  6. Return the skillet with any remaining fat to medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes. Add the kale and cook for 1-2 minutes, until wilted. Turn off the heat and stir in the orzo, sausage, lemon juice, and dill. Season to taste with salt and pepper.
  7. When the pumpkin is finished, remove it from the oven and flip cut side up. Fill each half with orzo filling and garnish with more fresh dill.

Roasted Acorn Squash, Apples, and Onions

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

Apples are added into this squash recipe to add a delicious sweet flavor to this delectable fall treat! This 8 ingredient recipe is perfect for any occasion this fall. It pairs with amazingly almost anything!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Acorn Squash

1 Red Onion, Sliced Into ¼-Inch Pieces

1 Tablespoon Olive Oil

4 Sprigs Fresh Rosemary

½ Teaspoon Cinnamon

¼ Teaspoon Cayenne

1 Teaspoon Salt

2 Red Apples

Directions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Slice the squash in half, scoop out the seeds and cut each half into ¼-inch wedges.
  3. Place the squash and onion on a baking sheet, drizzle with olive oil, rosemary, cinnamon, cayenne and salt. Toss to coat.
  4. Roast for 20 minutes, until the squash is caramelized, then flip the squash and add the apples and roast for another 20 minutes, until soft.

Roasted Squash and Ricotta

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

These flavorful packed roasted squash and ricotta toasts are perfect for entertaining guests or as a delicious lunch! These are great to prepare for a girls night and pair it with a Riesling for a fall festive gathering!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Pound of Zucchini

½ Pound of Yellow Squash

1 Tablespoon Olive Oil Plus a tsp

1 Teaspoon Garam Masala or Curry Powder

1 Teaspoon Turmeric

½ Tablespoon Maple Syrup

1 Cup Ricotta

1 Teaspoon Lemon Zest

1 Teaspoon Honey for Drizzling

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 425.
  2. Dice the zucchini and squash into a small dice and place in a sized medium mixing bowl. Add the garam masala or curry powder, a tablespoon olive oil, maple syrup and a teaspoon salt. Give everything a good mix and transfer to a baking sheet lined with aluminum foil. Put the squash and zucchini in the oven for 25 minutes. Allow to cool a bit.
  3. While the squash and zucchini are roasting in the oven, in a small mixing bowl, mix ricotta, lemon zest, salt, and a teaspoon of olive oil.
  4. When the squash and zucchini has 10 minutes left in the oven, add a ¼ of a baguette sliced in half to a sheet tray and toast it in the oven.
  5. To assemble the toasts, cut the toasted ¼ baguette 4 ways, and smear each mini toast with the ricotta mixture. Top it with a tablespoon of the roasted zucchini and squash and drizzle with honey. Finish with salt and pepper to taste.

BBQ Sweet Potato Burgers

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

  • Servings: 4
  • Difficulty: Medium
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Ingredients

1 Medium Sweet Potato

1 Can Chickpeas, Drained and Rinsed

2 Tablespoons Barbecue Sauce, Plus More For Serving

¼ Teaspoon Kosher Salt

½ Teaspoon Sweet Paprika

½ Cup Rolled Oats

½ Red Onion, Sliced Into Rounds, For Serving

Sliced Tomatoes, Lettuce, and Pickles, For Serving

Hamburger Buns, For Serving

Directions

1.       Lightly grease or line a sheet pan with parchment paper. 

2.       To cook the sweet potato, puncture it several times with a fork all over and microwave until fork-tender all the way through, 2-4 minutes. Or, slice in half and roast in a 400°F oven for about 20 minutes, until fork-tender. Peel and roughly chop the cooked sweet potato, but don’t worry about removing all of the peel.

3.       In a food processor, combine the sweet potato, chickpeas, barbecue sauce, salt, paprika, and oats until well-combined.

4.       Form the mixture into 4 equal-sized patties and place on a baking sheet or large plate. Chill in the fridge for at least 30 minutes. Preheat the oven to 350°F.

5.       Bake for 30 minutes, carefully flipping the burgers halfway through. Serve the burgers with toppings of choice.

Tomato Risotto

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

  • Servings: 4
  • Difficulty: easy
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Ingredients

5 Cups Vegetable Stock

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

2 Garlic Cloves, Minced

1½ Cups Arborio Rice

½ Cup White Wine

3 Roma Tomatoes, Diced

1 Cup Parmesan Cheese

Cherry Tomatoes, Halved, for Garnish

Basil, for Garnish

Directions

1.    Warm the vegetable broth in a saucepan over medium heat.

2.    Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and a pinch of salt and cook stirring, until soft, about 5 minutes. Add the rice and cook until the grains are opaque, about 2 minutes.

3.    Add the wine and stir, scraping up anything stuck to the bottom of the pan.

4.    Add ½ cup warm broth and the tomatoes to the rice and bring to a simmer, stirring until the liquid is absorbed. Continue adding broth, ½ cup at a time, stirring between additions until fully absorbed. Cook until the rice is creamy, about 30 minutes.

5.    Stir in the parmesan and season to taste with salt and pepper.

6.    Garnish with tomatoes and basil to serve.