sparkle_logo

Real Food Recipes. Sustainable Living. Shining Health.

Posts tagged fall recipe

Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Side Dish / Vegetarian

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy Makes 4 servings. 6 baby bok choy – sliced in half 1 teaspoon olive oil 1 tablespoon fresh ginger – minced 1 tablespoon garlic – minced 1 tablespoon coconut aminos or tamari ¼ teaspoon salt 12-16 fresh curry leaves Preheat oven to 425F. Lightly grease a large roasting pan with olive oil.  Stir together the olive oil, ginger, garlic, tamari and salt in a bowl. Arrange the bok choy on a roasting pan. Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each. Roast for 5-6 minutes until the ends of the bok choy are tender. Enjoy!

Appetizer / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Sauce / Side Dish / Vegetarian

Roasted Garlic Pumpkin Hummus

Roasted Garlic Pumpkin Hummus Makes 4 servings. 2 cups pumpkin puree 1 16oz can of chickpeas, water drained 1 tablespoon + 1 teaspoon roasted garlic 3 tablespoon olive oil 2 tablespoon lemon juice ¾ teaspoon salt ½ teaspoon paprika plus more for dusting Combine all ingredients in a 12 cup food processor or high speed blender. Blend for 3 to 5 minutes until chickpeas are fully pureed. If you want an even smoother hummus, peel the skins off each chickpea before adding it to the processor. When serving, add a dash of paprika and a drizzle of olive oil. Serve with carrots, cucumbers or any of your raw favorite vegetables. Enjoy!

20 Minute Meals / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo

One-Pot Chicken-Pumpkin Curry

Throughout the winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! One-Pot Chicken-Pumpkin Curry  Makes 4 servings. 2 pounds skinless, deboned chicken thighs 2 small sugar pumpkins, 4 cups cubed 2 cups yellow onion, sliced 1 tablespoon garlic, minced ½ cup chicken broth ½ cup coconut milk 1 bunch curry leaves ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon garam masala ½ teaspoon turmeric ¼ teaspoon chili powder ¼ teaspoon salt pinch white pepper Combine all ground spices (coriander, cumin, garam masala, turmeric, chili powder, salt and pepper) in a small bowl and set aside. Heat 2 tablespoons of chicken broth over medium heat in a dutch oven. Saute the onions Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish / Vegetarian

Carrot Ginger & Apple Soup

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.  Carrot Ginger & Apple Soup 8 cups carrots – chop each carrot into thirds 2 cups apples – chopped (I used Crispin apples) 2 tbsp fresh ginger – minced 2 cups chicken or vegetable broth 1 cup water 2 tsp + ¼ tsp salt 1 tsp freshly ground black pepper 1 tbsp extra virgin olive oil In a large pot, add the carrots,1 teaspoon salt and enough water to completely cover them. Turn the heat to high and bring to a boil. Boil for 20 minutes or Read More

Dairy-free / Dinner / Egg Free / Gluten-free / Local Eats Project / No sugar / Nut-Free / Paleo / Side Dish / Vegetarian

Roasted Butternut Squash Wild Rice with Crispy Chard

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! PLUS they are doing a super cool Thanksgiving CSA pop-up! Get in your orders by November 6th.    Roasted Butternut Squash Wild Rice with Crispy Chard ¼ cup wild rice ¼ cup long grain brown rice 1 cup water 1 cup chicken broth 1 tsp salt ½ cup onion – minced 1 cup butternut squash – cubed 1 tsp cooking fat (lard or coconut oil) 1 bunch fresh chard – stems removed freshly ground black pepper to taste Soak both rices in one cup water overnight or at least one hour before cooking. Preheat oven to 400°F. Drain water from rice. In a medium Read More

Appetizer / Breakfast / Dairy-free / Dinner / Egg Free / Gluten-free / Grain-free / Local Eats Project / Nut-Free / Paleo / Side Dish / Vegetarian

Savory Pear & Onion Galette with Lemon Verbena (Gluten Free and Dairy Free!)

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!  1 pie dough recipe – I used cassava flour and palm shortening with a dash of salt. (Trisha Hughes has a great recipe.) ⅓ cup sweet onion – thinly sliced ½ tsp coconut oil 3 bosc pears – thinly sliced into ⅛” 1 tsp salt 1 tbsp lemon juice ½ tbsp flour (I use cassava) 1 tbsp fresh lemon verbena ½ tsp extra virgin olive oil 1 tsp honey ½ tbsp balsamic vinegar   Prepare your pie dough and roll it out onto a piece of parchment paper. Preheat the oven to 375°F. In a medium-sized skillet, lightly sauté onions with ½ Read More