Quinoa Salad with Butternut Squash, Cabbage and Apples

Original Recipe and Photo by Leena Oijala for Organic Authority

1 organic butternut squash, diced (other winter squash will work too)
1 bundle organic kale, chopped
1/4 head of purple or green organic cabbage, thinly sliced
1/2 organic lemon, juiced
2 tbsp organic extra virgin olive oil
2 tbsp organic apple cider or other fruit vinegar
2 organic carrots, shredded
1 cup cooked organic quinoa
1 organic apple (of your choice!), chopped
salt and black pepper to taste

Optional for garnish:
1/2 cup organic parsley, chopped
1/4 cup organic raw pumpkin or sunflower seeds for crunch


Steam the diced butternut squash until tender, but not mushy.

Prepare the vegetables while the squash is steaming. Place the kale and cabbage into a large bowl. Pour the lemon juice, vinegar and olive oil into the bowl and gently massage the greens. Add the carrots, quinoa, apple and parsley to the bowl, mixing evenly.

Once the squash has cooled, season it with salt and pepper to taste and add it to the bowl. Sprinkle with optional pumpkin or sunflower seeds and serve with dressing of your choice on the side.


Slow Cooker Beef & Cheddar Sandwiches


  • 2 lbs beef chuck roast
  • 1 package dry onion soup
  • 2 cups water
  • 1 1/2 cups shredded sharp cheddar
  • 6 sandwich buns


  • Place beef in the slow cooker. Sprinkle the onion soup on top. Pour in the water. Cover and cook on low for 8-12 hours, or until beef is very tender.
  • Remove beef and place on a cutting board. Shred. Return shredded meat to juices in the slow cooker.
  • Under the broiler, toast the buns. Pile beef on top of the buns and then top with 1/4 cup of cheddar on each one. Place under the broiler for one more minute, until cheddar is melted.
  • Serve and enjoy!

Wheat Berries with Roasted Parsnips, Butternut Squash & Dried Cranberries

Recipe by Taste, Published by Williams Sonoma,  Adapted for Food Hub Members


  • 1 cup wheat berries, rinsed
  • Salt and freshly ground pepper
  • 3 parsnips, cut into 1/2-inch pieces
  • 1 small butternut squash, halved, seeded, peeled and cut into 12-inch pieces
  • 1 large red onion, cut into 1/2-inch pieces
  • 5 cloves garlic, unpeeled
  • 1/4 cup olive oil, plus more as needed
  • 2 Tbs. balsamic vinegar
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup dried cranberries
  • 2 green onions, dark and light green parts, chopped


  • In a pot, combine 3 1/2 cups water, the wheat berries and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low, cover and cook until tender, about 1 hour. Drain and place in a large bowl.
  • Meanwhile, preheat the oven to 450ºF. Line a baking sheet with parchment paper. Put the parsnips, squash, red onion and garlic on the prepared sheet. Drizzle with the 1/4 cup oil and the vinegar and season generously with salt and pepper. Roast, stirring once, until the vegetables are caramelized and fork-tender, about 25 minutes. Peel the roasted garlic, break into small pieces and return to the sheet.
  • Add the roasted vegetables to the bowl with the wheat berries and stir to combine. Add the parsley, cranberries and green onions and mix well. Drizzle with additional oil if the mixture needs more moisture. Season with salt and pepper and serve. Serves 4-6.

Red Cabbage Smoothie

Recipe by According to Elle, Published by Yummly, Adapted to Food Hub Members

Recipe by According to Elle, Published by Yummly, Adapted to Food Hub Members


  • 1 1/2 cups cold water
  • 1/2 small head red cabbage, quartered (about 4” in diameter)
  • 1 cup frozen blueberries
  • 1 banana, frozen
  • 2/3 cup low-fat vanilla yogurt


First, break up the frozen cabbage with your hands and puree with water in a high power blender. Add frozen blueberries, banana and vanilla yogurt and puree again until smooth.

Parsnip Hashbrowns

Recipe by Eat Beautiful, Published by Yummly , Adapted for Food Hub Members

Recipe by Eat Beautiful, Published by Yummly, Adapted for Food Hub Members


  • 2 pounds parsnips about 3 medium size parsnips
  • 4 Tablespoons butter (or avocado oil)
  • 2 Tablespoons flour 
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper optional


  1. Preheat oven to 400 degrees Fahrenheit. 

  2. Peel and grate parsnips, medium or large grate size. Melt 2 Tablespoons butter in large cast iron or stainless steel pan. Add parsnips. Saute for 10-12 minutes, until parsnips get sticky. Don't allow them to sit longer than 3-4 minutes before moving them around in pan, or they'll burn.

  3. Remove pan from heat. Stir in the flour, sea salt and optional pepper, tossing to mix evenly.

  4. Using a 2-ounce cookie scoop place heaping mounds of parsnip onto each greased circle. Allow to cool just slightly then flatten and neaten each round, so each one is about 1/2" thick.

  5. Bake in preheated oven 20-30 minutes, until bottom is browned. Then, using a metal offset spatula, flip each hashbrown. Bake an additional 20-25 minutes (about) watching for underside to turn very golden brown. Serve.

Balsamic-Glazed Red Onions

"Onions are too often the supporting actors in the kitchen when they should be the stars!"


For the onions:

  • 4 medium red onions (1 1/2 to 2 pounds total)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the glaze:

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper


  • Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
  • Pack onions into baking dish: Pack the onions as tightly as you can into a 1 to 1 1/2 quart baking dish (9-inch round or oval, 8-inch square).
  • Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
  • Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
  • Pour the glaze over the roasted onions and return the dish to the oven. Continue cooking another 10 minutes, or until the onions are very tender when pierced with the tip of a knife.
  •  Sprinkle the onions with the remaining 1 teaspoon oregano before serving.

Sweet Potato Black Bean Tacos with Cabbage Lime Slaw


For the Potatoes:

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp. olive oil
  • salt and red chili flakes to taste
  • juice of 1 lime

    For the Cabbage Slaw:
  • 2 c. shredded red cabbage
  • 1/2 cup finely diced yellow onions
  • 2 tbsp. chopped cilantro
  • juice of 2 limes
  • salt and red chili flakes to taste

    For the Beans:
  • 1tsp. olive oil
  • 1/4 c. finely diced yellow onion
  • 11/2 tsp. ground cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • juice of 1 lime
  • small corn tortillas (about 12)


For the potatoes:

Place a rack in the center of the oven and preheat oven to 400* F. Place peeled and diced sweet potatoes on a greased cookie sheet. Top with olive oil, salt and chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place in the oven to bake until softened through and toasted brown, 25-40 minutes. Move the potato chunks around every 5-10 minutes to keep them from burning or sticking - keep a close eye on them and check frequently to see if they are soft enough to easily poke through with a fork. Remove from the oven and let stand when cooked through.

While the potatoes cook, assemble the Cabbage Slaw. In a medium bowl, place cabbage, yellow onion, and chopped cilantro. Add lime juice, salt and chili flakes. Toss to coat and set aside while the potatoes cook and beans heat. Letting the cabbage slaw sit will help soften the cabbage.

To cook the beans, heat olive oil in a medium saucepan. Add onions and cook until transluscent, about 3 minutes. Add ground cumin and stir until fragrant. Add beans and lime juice. Cook until heated through.

Heat corn tortillas in a hot saucepan with just a touch of oil until small browned spots begin to appear. Top with potatoes, beans, and slaw.

Cheesy Sweet Potato Breakfast Bowl

Recipe by La Fuji Mama, Published by Yummly, Adapted for Food Hub Members

Recipe by La Fuji Mama, Published by Yummly, Adapted for Food Hub Members


  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 tablespoons of butter
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 2 large eggs, lightly beaten
  • Salt and pepper, to taste
  • 1/2 cup microgreens tossed with 2 tablespoons lime juice
  • 2/3 cup shredded cheddar cheese
  • optional: 1 avocado, diced
  • Additional toppings, as desired: diced fresh tomato, salsa, sour cream, thinly sliced scallions


1. Bring a large pot of salted water to a boil. Add the sweet potato cubes and simmer until they are tender (about 10 minutes). Drain the sweet potatoes and dry them completely on paper towels.

2. Heat the butter in a large pan over medium high heat, then add the sweet potatoes and minced garlic. Cook the potatoes in a single layer, stirring them occasionally, until they are crisp and golden, about 5 minutes.

3. Sprinkle the paprika over the potatoes and give them a quick stir to coat, then reduce the heat to medium. Swirl the beaten eggs into the pan and toss to coat the potatoes. Continue tossing until the egg is cooked, then remove the saute pan from the heat and season the potatoes to taste with salt and pepper.

4. Divide the prepared microgreens between two bowls, then put half of the sweet potato mixture in each bowl. Top the bowls with the shredded cheese and diced avocado. Finish the bowls with additional toppings, as desired. Serve immediately.



Recipe and Photo by Gina of The Full Helping


For the caramelized squash:

2 lbs (about one small) butternut squash, peeled and diced into inch cubes
2 1/2 tbsp coconut oil
2 tbsp dermerara or palm sugar (date paste, maple syrup, and agave are all acceptable substitutes, but I like the traditional use of sugar here)
1/2 tsp sea salt
1/4 tsp black pepper

Toss the squash in the oil, sugar, salt, and pepper. Roast at 400 degrees for about 25-30 minutes, until squash is tender and getting brown. You can (and should) leave it in the over for a few minutes longer if you want a more caramelized effect. Set aside till you’re ready to make dinner.

For the creamy parsnip rice:

4-5 parsnips, peeled and roughly chopped
1/4 tsp sea salt (or to taste)
Juice of half a lime
2/3-3/4 cup coconut milk (full fat or low fat, but full fat is nice here)
2 tsps agave
1 tsp cinnamon
1/2 tsp curry powder (optional)


 IFH Note: This recipe calls for a raw parsnip "rice." You could also play around with including actual cooked rice into this recipe for something heartier. You could also roast or steam the parsnips first, to create a puree to add to rice or serve with the squash.

1) Place parsnip and salt in a food processor and process till the mixture resembles rice. At this point, you can dehydrate it for about 10-15 minutes to warm it up, if you so desire.

2) Transfer rice to a bowl and mix with your coconut milk, lime, agave, and cinnamon. Mix in your butternut squash, check seasoning, and dig into a fresh bowl of sweet, creamy comfort.

Roasted Butternut Squash Risotto

Recipe courtesy of Cookie & Kate



Butternut squash risotto

3 tablespoons olive oil, divided

1 small yellow onion, chopped

2 cloves garlic, pressed or minced

4 cups (32 ounces) vegetable broth, divided

1½ cups brown arborio/short-grain brown rice

1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes

1 cup freshly grated Parmesan cheese* (about 2½ ounces)

½ cup dry white wine, optional

3 tablespoons unsalted butter, diced

1 teaspoon salt, more to taste

Freshly ground black pepper, to taste

Pinch red pepper flakes, to taste

Fried sage

1 tablespoon extra-virgin olive oil

16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)



  1. To prepare: Place your oven racks in the lower third and upper third positions, then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
  2. Heat 1 tablespoon olive oil in a medium to large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
  3. Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don't worry!
  4. Immediately afterward, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
  5. In the meantime, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
  6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
  7. Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage.



STORAGE SUGGESTIONS: This risotto keeps well in the refrigerator, covered, for a few days. 

MAKE IT DAIRY FREE/VEGAN: Starchy rice accounts for most of this risotto's creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor. 

IF YOU MUST USE WHITE ARBORIO RICE: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.


Apple Fritter Bread

Recipe by Love In the Oven 


  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk (I used almond milk) 
  • 1 apple, peeled and chopped, mixed with 1 T granulated sugar and 1/2 tsp cinnamon

For the Glaze.. 

  • 1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency


  • Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
  • Mix brown sugar and cinnamon together in a bowl. Set aside.
  • Cream together the white sugar and butter. Add in the eggs and vanilla extract.
  • Gradually stir in the flour and baking powder. Mix milk into batter until smooth.
  • Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture.
  • Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture.
  • Swirl brown sugar mixture through apples using a knife.
  • Bake for 30-40 minutes, or until toothpick comes out clean.
  • Let cool for 15 minutes before drizzling with glaze.


Source - http://lovintheoven.com/apple-fritter-bread/

Kerala-Style Beef Stew


  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds beef chuck, cut into 1' pieces
  • Kosher salt
  • 1 teaspoon coarsely ground black pepper plus more for seasoning
  • 5 garlic cloves, chopped
  • 3 serrano chiles, seeded, chopped
  • 1 1x1-inch piece ginger, peeled, thinly sliced
  • 1 teaspoon ground turmeric
  • 3 cups low-salt chicken broth
  • 1/2 pound small carrots, scrubbed or peeled, halved lengthwise
  • 1/2 pound baby red-skinned potatoes (about 1 1/2'-diameter), halved, or quartered if large
  • 1/4 pound frozen, thawed pearl onions, halved
  • 2 cups canned unsweetened coconut milk
  • Cilantro sprigs


  1. Heat 1 1/2 Tbsp. oil in a large heavy pot over medium-high heat. Season beef with salt and pepper. Working in 2 batches and adding remaining 1 1/2 Tbsp. oil between batches, add beef and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer beef to a plate.

  2. Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 tsp. pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved beef; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.

  3. Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15–20 minutes. Stir in coconut milk.

  4. Divide among bowls. Garnish with cilantro.


Braised Red Cabbage with Apple and Onion

Published by Martha Stewart on November 2009


1 tablespoon butter
1 medium onion, halved and thinly sliced
1 or 2 apples, halved, cored, and sliced
1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
Coarse salt and ground pepper
3 tablespoons cider vinegar
4 teaspoons sugar
1/2 cup water


In a large Dutch oven or heavy pot, melt butter over medium. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with coarse salt and ground pepper. Add cider vinegar, sugar, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes. Season with salt, pepper, and sugar.

Source: http://www.marthastewart.com/317431/braised-red-cabbage-with-apple-and-onion