Mtdl

Ancient Grain Arugula Salad

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In this copycat Panera Ancient Grain Arugula Salad, sliced grilled chicken, cooked grains, juicy red grapes and crisp apples top a peppery arugula and cabbage blend and is drizzled with a simple apple cider vinaigrette. This recipe will serve 4 entree portions.

1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1-2 pinches kosher salt
1 tablespoon apple cider vinegar
1 tablespoon white balsamic vinegar
1/4 cup apple cider
2 tablespoons olive oil
1 (heaping) teaspoon dijon mustard
1 teaspoon honey
juice from 1 small lemon (about 2 tablespoons)
1 tablespoon olive oil
1 tablespoon grated garlic
1 tablespoon fresh sage (minced)
1/2 tablespoon fresh rosemary (minced)
1/2 tablespoon fresh thyme leaves (minced)
1/2 teaspoon paprika
1 pound boneless skinless chicken thighs (or thin-cut chicken breasts)
kosher salt
black pepper (freshly ground )
olive oil spray (for grill pan)
5 ounces baby arugula
2 cups coleslaw mix (green cabbage and carrots)
1 apple (sliced into matchsticks (fuji, honeycrisp or cosmic crisp))
1 cup red seedless grapes (halved)
8 ounces cooked grains (quinoa, brown rice and lentils (*see notes))
1/4 cup toasted pepitas ((**see notes))
goat cheese (optional)

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Pumpkin Cream Cold Brew Coffee

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Pumpkin Cream Cold Brew Coffee is the perfect end of summer, beginning of fall beverage! Cold brew coffee topped with a frothy, naturally sweetened, pumpkin spiced, pumpkin cold foam

1/4 cup milk (of choice (see notes))
1 tablespoon 100% pure pumpkin purée
1 tablespoon real maple syrup (more or less to taste)
1/4 teaspoon pumpkin spice (plus more for garnish)
ice
cold brew coffee
1 tablespoon vanilla coffee syrup (more or less to taste (optional, but delicious))

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Vegetarian Pumpkin Chili

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This Vegetarian Pumpkin Chili is loaded with flavorful spices, colorful veggies and beans. Sautéed onions, peppers, jalapeño and sweet potatoes are seasoned with a blend of warm spices and simmer in a pumpkin and fire-roasted tomato sauce.

2 teaspoons extra light olive oil
1 medium yellow onion (diced)
1/2 medium red bell pepper (diced)
1/2 medium yellow pepper (diced)
1 large jalapeño (seeded and diced (for less heat))
3 cloves garlic (minced)
1 teaspoon kosher salt (plus more to taste)
1 tablespoon chili powder
1¼ teaspoon ground cumin
1 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
2 cups low-sodium vegetable broth
45 ounces canned crushed fire-roasted tomatoes
15 ounces 100% pure pumpkin puree
45 ounces mixed beans (red kidney, pinto and black)
12 ounce sweet potato (peeled and diced into 1-inch pieces)
1/2 teaspoon freshly ground black pepper

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Pumpkin Molasses Cookies

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Pumpkin Molasses Cookies are flavorful and robust with hints of earthy warm spices and pumpkin. This recipe yields about 34 cookies.

2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
3/4 teaspoon fine salt (sea salt or pink himalayan)
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
3/4 cup unsalted butter (softened at room temperature)
1 cup granulated sugar (plus more for rolling cookie dough in)
1 large egg
1/4 cup unsulphured molasses
1/2 cup 100% pure pumpkin puree (see notes)
1 teaspoon pure vanilla extract

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Pumpkin French Toast

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In this Pumpkin French Toast recipe, thick slices of bread are dipped into a spiced pumpkin custard and griddle until golden. To serve, spread with salted butter, drizzle with maple syrup and dust with powdered sugar. This recipe serves 4.

nonstick spray (like ghee oil or coconut oil, for griddle)
4 large eggs
1/2 cup 100% pure pumpkin puree
1 tablespoon pumpkin pie spice
3/4 cup milk of choice
1 teaspoon vanilla extract
12 to 14 slices bread (sliced thick (like brioche, challah or texas toast))

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Pumpkin Spice Chai Latte

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Treat yourself to a homemade Pumpkin Spice Chai Latte! Pumpkin puree is caramelized with spices before being whisked with milk. This is then heated, infused with Chai tea and vanilla before being poured into mugs and topped with frothed milk.

1/3 cup 100% pure pumpkin puree (see notes)
2 tablespoons light brown sugar
3/4 teaspoon pumpkin spice
2½ cups milk (divided)
3 chai tea bags
2 teaspoons pure vanilla extract

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Homemade Autumn Squash Soup

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Homemade Autumn Squash Soup is inspired by Panera Bread. In this homemade version of their squash soup has a blend of both pumpkin and butternut squash, sweetened with honeycrisp apple and spiced to perfection with cinnamon and nutmeg.

2 pounds butternut squash (peeled and diced into 1-inch pieces)
1 large honeycrisp apple (cored, and diced into 1-inch pieces)
2 tablespoons olive oil
kosher salt
2 to 4 sprigs fresh rosemary
4 to 6 sprigs fresh thyme
1 tablespoon unsalted butter
1 medium shallot (finely diced)
2 cloves garlic (finely chopped)
15 ounces 100% pumpkin purée
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 to 6 cups low-sodium chicken broth
1/2 cup full fat coconut milk (plus more for serving)
1/2 teaspoon freshly ground black pepper
1/3 cup roasted and salted pepitas (shelled pumpkin seeds, for garnish)

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Bonfire Cider

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Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider is spiked with cinnamon flavored whiskey and topped with vanilla bubbly! Makes 1 cocktail but can easily be doubled.

ice
1½ fluid ounces cinnamon flavored whiskey (I love Foggy Mountain)
3 fluid ounces apple cider (not vinegar)
1 small squeeze of lemon
1 splash vanilla DRY Botanical Bubbly
3 thin apple slices (for garnish)
cinnamon sticks (for garnish)

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Roasted Broccoli Cauliflower Soup

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Roasted Broccoli Cauliflower Soup is absolutely delicious! Roasted broccoli and cauliflower are blended with sautéed onions and garlic and broth and then mixed with heavy cream and sharp white cheddar cheese. Served topped with crisp bacon, white cheddar and freshly ground black pepper.

avocado oil spray
12 ounces cauliflower florets ((about 8 cups))
12 ounces broccoli florets ((about 8 cups))
kosher salt
4 slices thick cut applewood bacon (diced into small pieces)
1 large yellow onions (diced)
4 cloves garlic (minced)
4 cups low-sodium chicken broth
1 cup heavy cream
4 ounces sharp white cheddar cheese (grated (plus more for serving))
black pepper

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Chocolate Chocolate Chip Zucchini Bread

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This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that's studded with chocolate chips. Baked sprinkled with mini chocolate chips - because there's no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.

2 cups heaping grated zucchini (grate on the small holes of your box grater)
2 cups unbleached all-purpose flour (plus a little for tossing with the chocolate chips)
1/4 cup natural unsweetened cocoa powder (NOT Dutch processed)
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon fine salt
1/4 teaspoon baking powder
2 cups granulated white sugar
3 large eggs
1/2 cup unsweetened applesauce
1/2 cup extra light olive oil (or other flavorless oil)
1 tablespoon pure vanilla extract
2 cups chocolate chips (milk chocolate or semi-sweet)
1/4 cup mini chocolate chips

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