maple syrup

Maple-Apple Spiced Cranberry Sauce

A simple, quick and easy recipe for when you’re crunched for time but still want to make something delicious! Made-from-scratch cranberry sauce is a highlight of any Thanksgiving or fall meal.



12 ounces of Fresh Cranberries

1 Cup of Apple Cider

⅓ Cup of Pure Maple Syrup

¼ tsp. Cinnamon

¼ tsp. Allspice


  1. Combine all the ingredients in a medium saucepan and bring to a boil over medium-high heat.

  2. Once boiling, reduce heat to medium-low and let simmer. The berries will have begun to burst.

  3. Stir occasionally for the next 10 minutes, slightly mashing berries to your preferred texture.

  4. Remove from heat, transfer to a serving bowl, and enjoy!

Roasted Sweet Dumpling Squash



  • 1 Sweet Dumpling Squash

  • 1 Tbsp. Maple Syrup (Feel free to replace with brown sugar or other preferred sweetener!)

  • 1/2 Tbsp. Cinnamon

  • 1 Tbsp. Olive Oil


  1. Preheat oven to 375 F

  2. Cut Sweet Dumpling Squash in half; scoop out the seeds

  3. Evenly brush meaty side of the squash with Maple Syrup, Oil and Cinnamon

  4. Place squash flat side down onto a baking sheet

  5. Place baking sheet into preheated oven until the squash skin can easily be penetrated by a fork (around 35 minutes)

  6. Remove from the oven; allow to cool to reasonable temperature then scoop the meat of the squash out of the peel (sometimes the skin is thin and tender enough to consume, feel free to make that judgement based on the squash you are using!)

Farro Grain Bowl with Roasted Sweet Potato, Red Onion, Apple, and Kale and Maple-Tahini Dressing

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Roasted Sweet Potato, Red Onion and Apple Grain Bowl


  • 3 small sweet potatoes, cubed

  • ½ red onion, cut into chunks

  • 2 apples, diced

  • 2 leaves of lacinato kale, chopped

  • ½ cup of dry farro

  • 1 tsp olive oil

  • salt and pepper



  1. Preheat oven to 400°F.

  2. Toss the sweet potatoes, onion, and apples with the olive oil and salt and pepper.

  3. Transfer to a sheet pan and roast in the oven until the potatoes are soft, around 20-30 minutes.

  4. Meanwhile, add the farro, a little bit of salt and 1 ½ cups of water to a pot.

  5. Bring the water to a boil, then reduce to medium-low heat and cover.

  6. Let the farro cook for about 20 minutes until soft. Drain excess water.

  7. Transfer the cooked farro to two bowls. Add roasted vegetables and chopped kale, and top with our maple-tahini dressing, or the dressing of your choice.

Maple-Tahini Dressing


  • ¼ cup tahini

  • tbsp. maple syrup

  • 1 ½ tablespoons apple cider vinegar

  • water to thin



  1. Whisk together the tahini, maple syrup and vinegar in a small bowl. Add water, 1 tbsp at a time, until dressing is thinned to desired consistency.

Sweet Dumpling Squash and Pear Soup



  • 4 Cups Sweet Dumpling Squash, Peeled & Cubed

  • 1-2 cups Pears, peeled and cubed

  • 4 Cups Vegetable Broth

  • 1/4 Cup Yellow Onion, Chopped

  • 1 Clove Garlic, Finely Chopped

  • 1 Tbsp. Grated Ginger

  • 1 Tbsp. Maple Syrup

  • 2 Tbsp. Olive Oil

  • Salt


  1. Preheat Oven to 400F

  2. Peel, de-seed and cube Squash & Pears

  3. Evenly coat Squash and Pears in 1 Tbsp. of Olive Oil and Season with Salt; place on a sheet pan and place in preheated oven

  4. Cook Squash and Pears for 30 minutes, or until Squash is tender

  5. Grate Ginger, Chop Garlic and Onion

  6. In a medium Sauce pan, heat 1 Tbsp. Olive Oil over medium/high heat

  7. Add Chopped Onion and Garlic to the pan, and allow to brown

  8. Add Vegetable broth, Squash and Pears, Ginger and Maple Syrup to the pan; cook for five minutes

  9. Using and Immersion Blender, Blend the squash and pears until the soup is a consistent texture

  10. Allow for soup to boil, Season with Salt

  11. Top with pepitas & Serve

  12. Ad

Softened Plums with Yogurt

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  • Plums (3) cut in Half

  • 1 Cup Greek Yogurt

  • 2 Tbs Butter

  • 2 Tbs Maple Syrup

  • Granola


  1. Cut Plums in half

  2. Combine Butter and Maple Syrup in medium nonstick pan: Cook until butter melts

  3. Add plums to pan, cut sides down

  4. Cook 8-10 minutes or until tender

  5. Divide plums into yogurt bowls (can serve four)

  6. Top with Granola and excess butter / maple syrup glaze

Basic Quick Pickling Brine - for Cucumbers or Beets!

pickling brine

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Condiment | Diet: Vegan/GF/DF

  • 2 cups vinegar, such as cider, white wine, red wine, champagne, or rice wine
  • 2 cups water
  • 2 tablespoons salt
  • 1/2 cup sugar or maple syrup, or 1/3 cup honey
  • 1 teaspoon black peppercorns (optional, but good in most pickles)
  • 1 teaspoon yellow mustard seeds (optional, but good in most pickles)
  • Other whole spices, or dried or fresh herbs, as desired*
  • Thin slices of red or yellow onion, or shallot; or a few cloves of garlic, sliced
  • 2 pounds vegetables, fruit, and/or dried fruit. If you want to pickle tougher vegetables, you could cook them lightly, first. 
  1. To make the brine, combine all ingredients (except for the vegetables or fruits you wish to pickle) in a small saucepan. Bring the liquid to a simmer, turn off the heat, and let sit for 1 hour to steep.
  2. Meanwhile, prepare your pickle ingredients, usually by cleaning them and slicing them thinly, and pack them into glass jars. 
  3. When the brine has steeped, reheat it to a simmer, and pour it equally into each jar. Push down the ingredients with a fork. If your brine doesn't cover the ingredients fully, boil a 50/50 mix of water and vinegar, and add it to the jars.
  4. If you pickled tender items, such as cucumbers, they'll be ready whenever you wish to eat them, but they will get more pickle-y and delicious over time. Tougher items, such as beets, will benefit from more time in the brine. 

Safety Note: These pickles are not "canned," and must be stored in the refrigerator. 

Here are some combinations that make particularly good pickles: 

  • Cucumbers, white wine vinegar, garlic, peppercorns, mustard seeds, bay leaf, the leaves, flowers or seeds of dill
  • Beets, red wine vinegar, red onion, orange peel, cinnamon stick, allspice
  • Red onion, red wine vinegar, dried cherries, peppercorn, mustard seed, bay leaf
  • Peaches, champagne vinegar peppercorns, cardamom, garlic
  • Daikon, cucumber, carrot, rice wine vinegar, cilantro, ginger, chile flakes

Maple Mustard Chicken Drumsticks


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - DF - GF


From your basket:

·      Chicken Drumsticks

·      2 tbsp Maple Syrup

From the pantry:

·      Salt and Pepper

·      Olive Oil

·      2 tbsp Dijon Mustard


1.     Preheat oven to 375˚F.

2.     Place chicken on a greased baking sheet. Sprinkle with salt and pepper.

3.     Mix Dijon and maple in a small bowl. Taste and adjust amounts of ingredients accordingly.

4.     Brush chicken with your maple Dijon mixture.

5.     Bake in oven until the internal temperature of your chicken reaches 165˚F. A meat thermometer is a great kitchen tool to have! These should take about 15 minutes to cook.

6.     Just before chicken is done, brush again with your sauce.

7.     Remove from oven and enjoy! 

One Pan Maple Roasted Veggies


Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type:  Side - Veggie | Diet: Vegan - Vegetarian - GF - DF


From your basket:

·      Butternut Squash, cubed

·      Yellow Onions, sliced

·      Carrots, cut to roughly the same size as squash cubes

·      2 tbsp Maple Syrup (more or less to taste)


From the pantry:

·      Salt and Pepper

·      Olive oil


This recipe is really simple and easy to scale up or down to create proper portions. You can make a bunch of veggies to feed the family/yourself for the week, or just cook up as much as you need for that day.

1.     Preheat oven to 400˚F.

2.     Prepare your vegetables.

3.     Coat a baking sheet with olive oil. This will help your veggies not to stick, but also keep your maple from burning on the pan.

4.     Place your vegetables in a bowl and add maple syrup. Stir, coating vegetables evenly. Add salt and pepper. Coating the vegetables directly instead of on the pan is another measure to prevent burning.

5.     Place veggies on your oiled baking sheet.

6.     Place pan in oven and bake for 20 minutes, flipping over veggies half way.

7.     When your veggies are just about done, remove the pan from your oven and add a little more maple syrup, salt, and pepper.

8.     Let warm in the oven about 5 minutes.

9.     Enjoy!