Autumn Skillet Roast

2018-10-11T02:40:00+00:00

This dish is a dressed up version of roasted vegetables and perfect for the holidays, with a crispy layer of shredded Brussel sprouts and leeks on top. YIELD: 6-8 servings Recipe Development and Photography: Williams-Raines INGREDIENTS 1 lb parsnips, peeled and thinly sliced crosswise 1 lb sweet potatoes, peel and thinly sliced crosswise 1 large firm Anjou pear, thinly sliced 1 cup of unsalted or low-salt vegetable stock 3 tablespoons of olive oil, divided 2 garlic cloves, thinly sliced 1 1/2 tablespoons of fresh Rosemary, chopped 1 1/2 tablespoons of fresh thyme leaves 10 oz brussel sprouts, thinly sliced 1 large [...]

Autumn Skillet Roast2018-10-11T02:40:00+00:00

Roasted Butternut and Apple Soup

2019-08-16T16:40:04+00:00

YIELD: 4-6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 butternut squash, 1 1/2 - 2 pounds 1 large apple, Fuji, Gala or similar variety, peeled and diced 1-2 tablespoons of olive oil 1 cup of white onion, diced 1/2 cup of leeks, white part only, cleaned and sliced 2 cups of low sodium vegetable stock (gluten free if desired) 2 cups of water 3 whole fresh sage leaves 2 springs of fresh thyme 1 cup of milk, regular or non-dairy such as almond or soy 2 teaspoons white balsamic vinegar 1 tablespoon of pure maple syrup Optional garnishes; roasted [...]

Roasted Butternut and Apple Soup2019-08-16T16:40:04+00:00

Pear and Fontina Quesadilla with Caramelized Onions

2018-10-11T02:40:13+00:00

YIELD: 4 servings (half a quesadilla per person) Recipe Development and Photography By: Williams-Raines INGREDIENTS 2 large whole wheat tortillas or wraps 4 slices of fontina cheese (about 4 ounces) 1 large pear, ripe but firm 2 cups thinly sliced sweet onions (1 large or 2 medium onions) 2 tablespoons of high heat oil, such as grapeseed or avocado oil Pinch of salt and pepper METHOD Heat a large skillet over medium high heat, add the oil, onions and a pinch of salt and stir occasionally until the onions begin to brown slightly. Turn the heat down to medium low and [...]

Pear and Fontina Quesadilla with Caramelized Onions2018-10-11T02:40:13+00:00

Gluten Free Apple Pumpkin Muffins

2018-10-11T02:40:21+00:00

These muffins are kid friendly and make a great healthy and convenient on-the-go breakfast or after school snack. They also freeze well so you can stock up for the busy school days ahead. YIELD: 12 muffins Recipe Development and Photography By: Williams-Raines INGREDIENTS Muffins: 1 cup of all purpose gluten free baking mix (I used Bob’s Red Mill All Purpose Baking Mix) 1/2 cup of almond flour or meal (alternatively, you can use more baking mix) 1/3 cup of old fashioned oats 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 3/4 cup pumpkin puree 1/2 [...]

Gluten Free Apple Pumpkin Muffins2018-10-11T02:40:21+00:00

Breakfast Grain Bowl with Caramelized Pears

2018-10-11T02:40:25+00:00

YIELD: 4-6 servings for grains, 2-3 servings for pears Recipe Development and Photography By: Williams-Raines INGREDIENTS      Grains: 1/2 cup uncooked steel cut oats 1/4 cup uncooked millet 3 tablespoons uncooked quinoa 2 cups of water Pinch of salt Pears: 1 Pear, ripe but firm 1 1/2 tablespoons coconut sugar or brown sugar 1 tablespoon of butter, ghee or coconut oil 1/3 cup canned coconut milk, full fat 1/4 teaspoon of ground cinnamon 1/4 teaspoon of pure vanilla extract Chopped nuts for garnish (optional) METHOD To Make the Grains: The night before; combine the oats, millet, and quinoa in a fine [...]

Breakfast Grain Bowl with Caramelized Pears2018-10-11T02:40:25+00:00

Chicken Waldorf Salad

2019-07-11T19:29:17+00:00

YIELD: 2-4 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 (5 oz) chicken breast, cooked and diced 1 large apple, cored and diced 1/2 cup red seedless grapes, sliced in half 1/4 walnuts, chopped 1/4 cup of celery, diced 2 tablespoon of sunflower seeds 1/2 cup of mayonnaise or non-dairy mayonnaise 1/4 cup non-fat plain yogurt, or non-dairy yogurt Salt and pepper METHOD In a medium bowl, combine the chicken, apples, grapes, walnuts, celery and sunflower seeds. In a small bowl, mix the mayonnaise and yogurt together until smooth. Add the mayonnaise mixture to the salad and stir gently until [...]

Chicken Waldorf Salad2019-07-11T19:29:17+00:00

Apple, Sausage and Kale One Pan Meal

2018-10-11T02:40:44+00:00

YIELD: 4 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1-2 tablespoons of high heat oil such as grapeseed, safflower or avocado oil 2 chicken and apple sausages, sliced crosswise (*for a vegetarian option see notes) 1 medium red onion, sliced 1 pound of sweet potatoes, peeled and cubed 1 apple, such as Fuji or Gala variety, cored and cubed 1 teaspoon of ground coriander 1/2 teaspoon of ground cinnamon 2 gloves of garlic, minced 1 cup of vegetable stock 4 cups of kale, washed, and torn into bite size pieces Salt and pepper METHOD Heat the oil in a large [...]

Apple, Sausage and Kale One Pan Meal2018-10-11T02:40:44+00:00

Apple Pear Fennel Salad

2018-10-11T02:40:48+00:00

This crisp fruit salad is bursting with tart, sweet, and nutty fall flavors! Try it along side an intensely flavored stew or soup for a refreshing palate cleanser. YIELD: 4 servings as a side salad Recipe Development and Photography By: Williams-Raines INGREDIENTS 1 1/2 tablespoons fresh squeezed lemon juice 1 teaspoon lemon zest 1 teaspoon white wine vinegar 2 teaspoons honey 1 tablespoon of shallots, minced 3 tablespoons of olive oil 1 small fennel bulb 1/4 cup fennel fronts, roughly chopped 1 large or 2 small Granny Smith apples 1 Anjou or Bosc pear, ripe but firm 1/2 cup dried figs, [...]

Apple Pear Fennel Salad2018-10-11T02:40:48+00:00

Baked Apple Donuts with a Maple Pecan Glaze

2019-10-23T17:59:05+00:00

YIELD: 10-12 donuts (depending on pan size) Recipe Development and Photography By: Williams-Raines INGREDIENTS Donuts 1 cup gluten free flour blend (I used Bob's Red Mill All Purpose mix) 1/2 cup almond flour or meal (either homemade or store bought such as Bob's Red Mill) 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon pinch of nutmeg, freshly grated 2 large eggs 1/2 cup packed brown sugar 1/4 cup pure maple syrup 1/4 cup coconut oil, melted (vegetable or olive oil can also be used) 1 teaspoon pure vanilla extract 1 large or 2 Gala apples, or similar variety Glaze [...]

Baked Apple Donuts with a Maple Pecan Glaze2019-10-23T17:59:05+00:00

Roasted Pears stuffed with Quinoa

2018-10-11T02:41:12+00:00

YIELD: 6 servings Recipe Development and Photography By: Williams-Raines INGREDIENTS 1/2 cup uncooked quinoa 3/4 cup low sodium vegetable stock or water 2 tablespoons of shallots, minced 1 tablespoon of high heat oil such as coconut oil, safflower oil, or ghee 1 clove of garlic, minced 1 teaspoon of fresh rosemary, chopped 1/4 cup dried cranberries 2 tablespoons of hazelnuts, roasted and chopped, plus more for garnish Zest of 1 lemon 1/2 cup feta cheese - optional 3 ripe but firm pears Salt and pepper METHOD Pre-heat oven to 350 degrees Fahrenheit. Make the quinoa; rinse and drain the quinoa thoroughly [...]

Roasted Pears stuffed with Quinoa2018-10-11T02:41:12+00:00

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