Butternut Squash Risotto

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Ingredients

2 cups cubed butternut squash (feel free to buy the pre-cut squash)

2 tablespoons butter

1/2 onion, minced

1 cup Arborio rice

1/3 cup dry white wine

5 cups hot chicken stock

1/4 cup grated Parmesan cheese

salt and ground black pepper to taste

Directions

1. Place squash cubes into a saucepan. Add water and bring to a boil over medium-high heat. Allow to boil until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1 cup of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock (2 cups), and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Chipotle-Maple Black Beans

Ingredients

1 cup onion, diced

1 Tbsp. vegetable oil

1 tsp. garlic, minced

2 Tbsp. apple cider vinegar

2 cans (15 oz each) black beans, drained, rinsed

½ cup maple syrup

½ cup ketchup

2 Tbsp. chipotle chiles in adobo, minced

1 tsp. dry mustard

1 tsp. Worcestershire sauce

salt to taste

Directions
1. Saute onion in oil in large sauté pan over medium heat until softened (about 3 minutes).
2. Stir in garlic and cook 1 minute.
3. Deglaze with vinegar and bring to a boil
4. Add remaining ingredients and simmer 10 minutes.

 (6 servings)

Collard Greens

Ingredients

• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 5 cups chicken stock
• 1 smoked turkey drumstick
• 5 bunches collard greens - rinsed, trimmed and chopped
• salt and black pepper to taste
• 1 tablespoon crushed red pepper flakes (optional)
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Directions

1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.

2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.

3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

(10 servings)

Fruit Salsa and Cinnamon Chips

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
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• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar
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Directions

FOR THE FRUIT SALSA

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

FOR THE CHIPS *you can also purchase cinnamon pita chips if you are in a time crunch*

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

(10 servings)

Garden Pasta Salad

Ingredients

• 1 (16 ounce) package uncooked tri-color spiral pasta
• 1/2 cup thinly sliced carrots
• 2 stalks celery, chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup cucumber, peeled and thinly sliced
• 2 large tomatoes, diced
• 1/4 cup chopped onion
• 2 (16 ounce) bottles Italian-style salad dressing
• 1/2 cup grated Parmesan cheese
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Directions

1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.

2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.

3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.

4. Chill for one hour before serving.

(10 servings)

Old Fashioned Potato Salad

Ingredients

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard
• ground black pepper to taste
• 1/4 cup mayonnaise
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• Directions
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• 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
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• 2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
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• 3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

(8 servings)

Asparagus Parmesan

Ingredients

• 1 tablespoon butter
• 1/4 cup olive oil
• 1 pound fresh asparagus spears, trimmed
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions

1. Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

(5 servings)