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STUFFED BULLHORN PEPPERS

INGREDIENTS

• 4 bullhorn peppers, tops removed and seeds removed
• 1 cup cooked tan potatoes, diced
• 1 cup slicing tomatoes, diced
• 1 bulb onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 teaspoon paprika
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375°F (190°C).
2. In a pan, sauté the onion and garlic until fragrant. Add the diced tomatoes and cook until softened.
3. Stir in the cooked tan potatoes, cooked quinoa, paprika, salt, and pepper. Cook for a few minutes until everything is well combined.
4. Stuff the bullhorn peppers with the quinoa and potato mixture.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.

GIANT CABBAGE WRAPS

INGREDIENTS

• 8 large cabbage leaves
• 2 cups cooked and diced tan potatoes
• 1 cup curly kale, blanched and chopped
• 1 bulb onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• Juice of 1 lemon
• Salt and pepper to taste

DIRECTIONS

1. Blanch the cabbage leaves in boiling water for 2-3 minutes. Remove and set aside to cool.
2. In a pan, sauté the onion and garlic until translucent. Add the diced tan potatoes and cumin. Cook for a few minutes.
3. Stir in the chopped kale, lemon juice, salt, and pepper.
4. Place a portion of the potato-kale mixture onto each cabbage leaf and wrap them like burritos.

GARLICKY MASHED POTATOES WITH SATUEED DELICATA SQUASH

INGREDIENTS

• 4 tan potatoes, peeled, boiled, and mashed
• 1 delicata squash, seeds removed and sliced into half-moons
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh chives for garnish

DIRECTIONS

1. Roast delicata squash rounds until tender.
2. Fill slider buns with roasted squash, sliced red cabbage, zucchini, bullhorn peppers, and lettuce.
3. Drizzle with hummus or tahini sauce.
4. Serve with a side of your choice.

DELICATA SQUASH AND CURLY KALE SALAD

INGREDIENTS

• 1 delicata squash, seeds removed and sliced into half-moons
• 4 cups curly kale, stems removed and chopped
• 1 bulb onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss the delicata squash with 1 tablespoon of olive oil, salt, and pepper. Arrange on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized.
3. In a pan, heat the remaining olive oil and sauté the onion and garlic until translucent.
4. Add the chopped kale to the pan and sauté until wilted.
5. In a large bowl, combine the roasted delicata squash, sautéed kale, onion, and garlic. Toss well and adjust seasoning if needed.

TOMATO AND ONION ROAST

INGREDIENTS

• 4 slicing tomatoes, halved
• 2 bulb onions, quartered
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

DIRECTIONS

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, toss the halved tomatoes, quartered onions, and minced garlic with olive oil, salt, and pepper.
3. Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
4. Garnish with fresh basil leaves before serving.