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Butternut Squash Soup
6 Servings

  • large butternut squash (about 5 lbs total) halved lengthwise, peeled and seeded
  • 6 Tablespoons butter
  • 1 Tablespoon olive oil
  • salt and pepper
  • medium onion, finely chopped
  • large cloves garlic, finely chopped
  • shallot, finely chopped
  • 1 Tablespoon fresh ginger, peeled and finely chopped
  • 1 teaspoon curry powder
  • 5 cups vegetable stock or water
  • 1 cup dry white wine
  • 1 cup unsweetened coconut milk
  • fresh thyme sprigs
  • toasted coconut for garnish


  1. Preheat oven to 350°.
  2. Place the squash, cut sides up, on a baking sheet. Place 1 tablespoon butter in each cavity and season each piece with salt and pepper.
  3. Roast the squash for about 1 1/2 hours until tender. Let cool and then cut into smaller pieces. Meanwhile, in a large soup pot melt the remaining 2 tablespoons of butter in the olive oil.
  4. Add the onion, garlic, shallot, ginger, thyme sprigs and curry powder and cook over medium heat until lightly browned. Then add the wine and cook until almost evaporated to about 1/4 cup remaining.
  5. Add the cooked squash, water and coconut milk. Simmer over low heat for 15 minutes. Remove the thyme sprigs. Working in small batches, puree the soup until smooth.
  6. Season with salt and pepper, ladle into bowls and garnish with toasted coconut sprinkled on top.

Fall Green Salad with Candied Nuts and Maple Balsamic Vinaigrette 4 Servings Candied Nuts

  • 2 Tablespoons unsalted butter
  • 2 Tablespoons brown sugar
  • 1/2 cup shelled nuts (walnuts, pecans or hazelnuts)


  1. Place a nonstick pan over medium heat. Add the butter and sugar. Once melted, toss in the nuts to coat. Cook about 1 minute. Transfer to a foil-lined pan, use two forks to separate the nuts before cooling.

Maple Balsamic Vinaigrette

  • shallot, finely diced
  • clove garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 pack Organic Girl Herb Baby Romaine
  • 1r ed pear sliced
  • apple sliced
  • 1 cup blue cheese


  1. Place the chopped shallot, chopped garlic, Dijon mustard and balsamic vinegar in a medium sized mixing bowl. Whisk together well, then add the olive oil in a slow, steady stream as you whisk vigorously. Then whisk in the maple syrup, salt and pepper.
  2. Place the greens on salad plates, followed by the pear and apple slices. Drizzle the vinaigrette over the top, followed by the candied nuts and blue cheese.

Roast Pork Loin with Wilted Baby Greens and Roasted Garlic Vinaigrette
4 Servings

  • boneless pork loin, about 1 3/4 lbs
  • salt to taste
  • freshly ground black pepper
  • 2 teaspoons fresh herbs (thyme, rosemary or tarragon), minced
  • 2/3 cup dry white wine
  • 2 2/3 cups baby greens (frisee, watercress and spinach)


  1. Preheat oven to 350°.
  2. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.
  3. Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours or until a meat thermometer reads 160°.
  4. Let the meat rest about 15 minutes before slicing.
  5. To serve, place the baby greens on warmed plates and top with two slices of pork. Drizzle two tablespoons of Roasted Garlic Vinaigrette over the pork and greens.

Roasted Garlic Vinaigrette

  • cloves roasted garlic (see recipe)
  • 2 teaspoons shallots, minced
  • 4 teaspoons Dijon mustard
  • 4 teaspoons red wine vinegar
  • 1/2 teaspoon fresh tarragon
  • salt to taste
  • freshly ground black pepper
  • 4 teaspoons extra virgin olive oil
  • 3 Tablespoons chicken stock


  1. Add the mustard, vinegar, salt and pepper and puree in a food processor.
  2. Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy. If it is too thick, add a teaspoon of stock until the consistency is correct.
  3. Add the shallots and tarragon. Adjust salt and pepper to taste. Set aside.


Roasted Garlic

  1. Preheat oven to 350°.
  2. Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove. Place the bulb in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven and cook until garlic is golden brown and soft, about 15 to 20 minutes. Let cool.
  3. When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)

Chicken Braised in Apple Cider
4 Servings

  • boneless, skinless chicken breasts freshly ground black pepper
  • 4 Tablespoons flour
  • 4 teaspoons canola oil
  • medium onion, coarsely chopped
  • stalk celery, coarsely chopped
  • carrot, coarsely chopped
  • 1/2 cup peeled and seeded tomatoes
  • bay leaf
  • sprig fresh thyme (or 1/4 teaspoon dried)
  • 1 cup apple cider
  • 1 cup chicken stock
  • shallots, peeled and quartered
  • 1 cup quartered mushrooms
  • apple, peeled and cut into small wedges


  1. Season the chicken with salt and pepper and dust with flour.
  2. Heat 2 teaspoons of oil in a wide, shallow pot over medium-high heat. Add the seasoned chicken and brown on all sides, about 2 minutes a side. The pan should be hot enough to brown the chicken but not burn. Remove the chicken from the pan and drain off any excess fat.
  3. Turn the heat down to medium, and add the remaining oil. Add the onion, celery and carrot. Cook until the onions are soft and translucent, about 10 minutes. Turn up the heat to brown the vegetables slightly.
  4. Add the tomatoes, bay leaf and thyme and cook for 2 more minutes.
  5. Add the apple cider, chicken stock and chicken. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly.
  6. Strain the stew and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half.
  7. Spray a small skillet with non-stick cooking spray and heat over medium heat. Add the shallots and cook until the shallots begin to wilt, about 10 minutes. If the pan becomes too dry, add a few tablespoons of the reserved liquid. Add the mushrooms and season them with salt and pepper, cook 5 more minutes. Add the apples and cook for another 2 minutes.
  8. Add the chicken, shallots, mushrooms and apples to the reduced liquid. Adjust the seasoning with salt and pepper.

Honeycrisp Apple Crisp
12 Servings
Apple Filling

  • 10 cups Honeycrisp apples, peeled, cored and sliced (about 5 apples)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 Tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup water

Crumble Topping

  • 1 cup quick-cooking oats
  • 1 cup brown sugar
  • 1 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup melted butter


  1. Place sliced apples in a 9″x13″ baking dish, combine the sugars, flour, cinnamon and nutmeg in a small mixing bowl then sprinkle over top of the apples. Pour water evenly over top.
  2. Combine oats, brown sugar, flour, cinnamon, and nutmeg in a mixing bowl. Stir in the melted butter until incorporated. Sprinkle mixture evenly over top of apples.
  3. Bake in oven at 350° for about 45 minutes until golden brown and apples begin to bubble. Serve with Haggen Premier vanilla ice cream for a fall treat.

Mulled Cider
5 Servings

  • 6 cups apple cider
  • whole cloves
  • cinnamon sticks
  • 1 orange, peeled and cut into quarters
  • 1 cup spiced rum (optional)


  1. Combine the cider, cloves, cinnamon sticks and orange in a sauce pan and bring to a boil. Reduce heat to a slow simmer and cook 5 minutes.
  2. If adding rum, add right before serving.
  3. Strain into serving mugs, use cinnamon sticks as garnish, if desired.


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