Yield: 12 servings (1-1/3 cups each)

Ingredients

3 cups water

4 cans (8 ounces each) tomato sauce

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (14-1/2 ounces each) chicken broth

2 cups frozen corn

2 cups salsa

2 cups tsp dried minced onion

1 to 2 tsp dried basil

2 cups (8 ounces) shredded cheddar cheese

tortilla chips, optional

Instructions

1. In a dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
2. Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Yields: about 36 cookies|Bake time: 10-12 min

Ingredients

1 1/2 cups gluten-free cup for cup blend

1 1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup palm oil shortening

1/2 cup packed brown sugar

1 cup granulated sugar

1/3 cup water, room temperature

1 to 2 tbsp vanilla extract

1 1/2 cups ( 9-oz pkg) dark chocolate morsels

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Combine flour blend, salt, baking soda and baking powder in small bowl. Beat shortening, brown sugar and granulated sugar in larger mixing bowl until blended. Mixture will look sandy. Add water and vanilla extract; mix well. Gradually beat in flour blend and mixture. Stir in morsels. Drop by rounded tbsp onto prepared baking sheets.
3. Flatten each dollop to a rounded shape.
4. Bake for 10 to 12 mins or until tan across cookie surface. Cool on baking sheets for 10 mins; remove to wire racks to cool completely. Store in airtight container.

Yield: 12 servings (1-1/3 cups each)

Ingredients

1/4 pound bulk Italian sausage

1 medium butternut squash (about 3 pounds), peeled and cubed

4 large potatoes, peeled and cubed

3 large sweet potatoes, peeled and cubed

1 large rutabaga, peeled and cubed

1 package (16 ounces) fresh baby carrots

1 medium turnip, peeled and diced

10 cups water

2 cans (14-1/2 ounces each) vegetable broth

2 tbsp sugar

1-1/2 tsp salt

1 tsp ground ginger

1/8 tsp pepper

1/4 cup heavy whipping cream

Instructions

1. Crumble sausage into a large kettle. Cook over medium heat until no longer pink; drain.
2. Stir in vegetables, water, broth, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until vegetables are tender. Cool slightly.
3. In a blender, process soup in batches until smooth. Return to the pan; whick in cream. Heat through (do not boil).

Ingredients

2 packages (8 oz each) cream cheese, softened

2/3 cup sugar

2 tsp pumpkin pie spice

2 eggs

1 can (15 oz) pumpkin

1 extra serving size pie crust

Instructions

1. In a large mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add. sugar and spice. Beat until combined.
2. Add eggs one at a time, mixing until just combined after each addition. Stir in pumpkin.
3. Pour into crust. Bake at 350°F for 35 to 40 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate atleast 3 hours.
4. Garnish as desired. Store in refrigerator.

Notes

Soften cream cheese in microwave at high for 15 to 20 seconds.

Notes

May substitute 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves in place of pumpkin pie spice.

Yield: 12 servings (1-1/3 cups each)

Ingredients

1 leftover turkey carcass (from a 12- to 14- pound turkey)

4-1/2 quarts water

1 medium onion, quarted

1 medium carrot, cut into 2-inch pieces

1 celery rib, cut into 2-inch pieces

Soup

2 cups shredded cooked turkey

4 celery ribs, chopped

2 cups frozen corn

2 medium carrots, sliced

1 large onion, chopped

1 cup uncooked orxo pasta

2 tbsp minced fresh parsley

4 tbsp chicken bouillon granules

1 tbsp curry powder

1 tsp salt

1/2 tsp ground cumin

1/2 tsp pepper

Instructions

1. Place the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over to low heat; cover and simmer for 1-1/2 hours.
2. Discard the carcass. Strain broth through a cheese-cloth-lined colander. If using immediately, skim fat. Or cool; then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4-6 months.)
3. Place the soup ingredients in a large kettle; add the broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.

Ingredients

12 oz Bionaturae Sourdough (or) Jovial Gluten Free Spaghetti

1/3 cup Bionaturae extra Virgin Olive Oil

Zest of 1 lemon, about 1 tbsp

1/2 cup finely grated Parmigiano Reggiano

1-2 tbsp fresh lemon juice, from 1 large lemon

Freshly ground black pepper

1/4 cup finely chopped basil, to serve

Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until just a shy of al dente, about 9 minutes. Reserve about 1 cup of the pasta water, then drain.
2. Meanwhile, in large mixing bowl, combine the olive oil, lemon zest and black pepper.
3. Add cooked pasta to the lemon mixture, along with 1/2 cup of reserved pasta water. Toss vigorously to combine and start forming a sauce.
4. Add Parmigiano-Reggiano in two additions, tossing continuously until incorpurated, and the sauce is smooth and glossy. If the pasta becomes too dry at any time, add more pasta water to loosen, 1-2 tbsp at a time.
5. Add lemon juice to taste, starting with 1 tbsp, then adding more as desired. Season with salt and pepper.
6. Serve pasta in bowls, topping with parsley and additional Parmigiano Reggiano, as desired

Yield: 6 servings

Ingredients

2 1/2-3 cups all-purpose flour

5 egs

1 tsp olive oil

Filling

1 small pie pumpkin, (about 2 1/4 lbs.) peeled and cut into 1″ cubes

4 tsp chopped shallot

1/3 cpu butter, cubed

1 tsp minced fresh sage

3/4 tsp minced fresh thyme

1/4 tsp salt

1/4 tsp pepper

2/3 cup heavy whipping cream

1 small bay leaf

1 egg, beaten

Sauce

1 cup heavy whipping cream

3 tbsp butter

2 tsp minced fresh sage

Instructions

1. Place 2 1/2 cups flour in a bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender. Add sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
3. Divide pasta dough into fourths; roll one portion to 1/16″ thickness. (Keep remaining dough covered until ready to use.) Working quickly, placed rounded teaspoonfuls of filling 1″ apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
4. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.
5. In a small saucepan, bring cream to a boil; cook, uncovered, until reduced by half. Stir in butter and sage. Spoon over ravioli.

Yield: 6 servings | Bake: 30 minutes

Ingredients

4 quarts water

¼ teaspoon salt

1 teaspoon olive oil

9 lasagna noodles

1 pint (2 cups) cottage cheese (drain and rinse in colander)

2 cups (8 ounces) grated mozzarella cheese

1 cup grated parmesan cheese

4 cups (1 quart) spaghetti sauce

Instructions

1. Bring water to boil, add remaining ingredients and boil noodles until tender, about 8 to 10 minutes, stirring occasionally: water, salt, olive oil, lasagna noodles.
2. Drain and rinse noodles under cold water in colander, tossing lightly to prevent from sticking.
3. While noodles cook, assemble the cottage cheese, mozzarella, parmesan and spaghetti sauce.
4. Layer noodles, cheese and sauce alternately in 9×13″ pan.
5. Bake uncovered for 30 minutes at 350°F to heat sauce and melt cheese. Allow to stand for 15 minutes. Cut in squares to serve.

Prep time: 15 mins | Cook time: 3 hrs | Total time: 3 hrs 15 mins | Yield: 8

Ingredients

Bolognese Sauce

2 tbsp olive oil

1 small onion, diced

1 carrot, finely chopped

1 celery stick, finely chopped

1 pound ground beef

10.5 oz tomato pureé

1/2 cup red wine

Chicken broth as needed

Salt to taste

Lasagna Noodles

1 box lasagna noodles or five sheets homemade noodles

Water for boiling

Béchamel Sauce

1/4 cup olive oil

1/2 cup flour

4 cups water or dairy free milk, heated

Nutmeg to taste

Salt to taste

Instructions

1. Drizzle oil in a sauce pan and heat. When ready, sauté chopped onions, carrots, and celery for about 5 minutes. Add ground beef. Stir and cook until well browned.
2. Deglaze with red wine. Once the wine is completely evaporated add the tomato puree. Stir and let cook for two hours with the pot parcially uncovered. Mix from time to time and add stock as needed.
3. Cook lasagna noodles as directed on the box until al dente. Stir regularly to make sure the noodles don’t stuck together. Heat oil in a sauce pan. Whisk in flour a little at a time. Stir for about 2 minutes. Whisk in milk and bring to a boil. Lower heat. Add nutmeg and salt to taste and stir for 2 or 3 more minutes.
4. Pour a thin layer of Béchamel sauce on the bottom of a baking pan. Spoon bolognese sauce on top of it and cover that with lasagna noodles. Repeat until you have five layers.
5. Bake in a preheated at 340°F or 170°C for 40 minutes.