Seasonal Recipes

Welcome to Our Seasonal Recipes!
As the seasons change, so do our taste buds and the ingredients we love to cook with. Fall is a wonderful time for cozy, comforting dishes that warm the soul and celebrate the bounty of the harvest. In this section, you'll find delicious recipes that capture the essence of each season, making your cooking experience more fun, flavorful, and in tune with nature's rhythms.

Butternut Squash Soup

Ingredients:

  • 1 large butternut squash (about 3 lbs), peeled and cubed

  • 1 onion, roughly chopped

  • 2 carrots, chopped

  • 3 garlic cloves, minced

  • 2 tbsp olive oil (or butter)

  • 4 cups vegetable or chicken broth

  • 1 tsp cinnamon

  • ½ tsp cayenne pepper

  • ½ cup heavy cream

  • Salt and pepper, to taste

  • Optional toppings: croutons or a drizzle of cream

Directions:

1.Roast the veggies. Toss squash, onion, carrots, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 25–30 minutes, until caramelized and fork-tender.

2. Blend it all. Transfer the roasted veggies to a pot, add broth, cinnamon, and cayenne.

Simmer for 10 minutes, then blend until smooth using an immersion blender.

3. Cream it up. Stir in coconut milk or cream. Taste and adjust seasoning—to your likings.

4. Serve hot. Garnish with your choice of toppings.

Apple Cranberry Crisp

Ingredients:

For the Apple Cranberry Filling:

  • 8 cups apples (about 9 medium-sized apples), peeled and sliced into 1/4" slices

  • 2 cups cranberries, fresh or frozen (If using frozen, do not thaw)

  • 2 Tablespoons orange juice

  • 2 teaspoons orange zest

  • 3 tablespoons all-purpose flour

  • 3/4 cup granulated sugar

  • 1/4 cup light brown sugar, packed

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

    For the Oatmeal Crisp Topping:

    • 8 ounces unsalted butter, at room temperature, cut into cubes

    • 1 and 1/2 cups old fashioned oats

    • 3/4 cup granulated sugar

    • 3/4 cup light brown sugar, firmly packed

    • 3/4 teaspoon ground cinnamon

    • 1 and 1/4 cups all-purpose flour

Instructions:

For the Apple Cranberry Filling:

  • Preheat oven to 375 degrees (F). Lightly grease a 9x13-inch baking dish with butter. 

  • Place the sliced apples and cranberries in a large bowl and toss with the orange juice and zest.

  • Sprinkle the flour, sugars, and spices on top of the fruit and toss well to coat.

  • Pour fruit mixture into prepared baking dish and set aside while you make the crumb topping.

For the Oatmeal Crisp Topping:

  • In a large bowl, combine the oats, both sugars, cinnamon and flour. Add in the cubed butter and, using two forks or a pastry blender, cut the butter into the dry ingredients until mixture resembles a coarse meal.

  • Sprinkle the topping evenly over the fruit mixture.

  • Place the pan in the oven and bake for 55 to 60 minutes, or until the top is golden brown and the fruit is bubbling.

  • Remove from the oven and place the pan on a cooling rack. Serve warm! Preferably with ice cream. 

Pumpkin Spice Muffins

Ingredients

  • 1 cup pumpkin puree (100% pure)

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ¾ cup granulated sugar

  • 2 large eggs

  • 4 oz cream cheese (softened)

  • 1 tsp vanilla extract

  • ⅓ cup vegetable oil or melted butter

Instructions:

  1. Preheat your oven to 350°F. Prepare a muffin tin with liners.

  2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and sugar.

  3. In a separate bowl, beat eggs until frothy. Add pumpkin puree, oil or melted butter, and vanilla extract; mix until smooth.

  4. Gently fold the wet mixture into the dry ingredients until just combined.

  5. In another bowl, soften cream cheese until creamy. Fill each muffin liner halfway with batter, add a dollop of cream cheese filling, then top with more batter.

  6. Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.

    Nutrition:

    • Serving Size: 1 muffin (70g)

    • Calories: 200

    • Sugar: 10g

    • Sodium: 150mg

    • Fat: 8g

    • Saturated Fat: 3g

    • Unsaturated Fat: 4g

    • Trans Fat: 0g

    • Carbohydrates: 30g

    • Fiber: 1g

    • Protein: 3g

    • Cholesterol: 40mg