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These rolls are filled with a hearty mix of seasoned ground meat and rice, then simmered in a tangy tomato sauce until tender. Yields: 10-12 rolls Prep Time: 45 minutes Cook Time: 2 hours 30 minutes Ingredients For the Rolls: 1 large head of green cabbage (about 3-4 pounds) 1 pound ground beef (80/20 mix is good) 1/2 pound ground pork (or use all beef for a total of 1.5 lbs) 1 cup uncooked long-grain white rice 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dried marjoram (optional, but

This recipe features tender, sweet delicata squash stuffed with a savory and slightly sweet mixture of fluffy quinoa, tangy dried cranberries, crunchy pistachios, and aromatic herbs. Yields: 4 servings  Prep time: 15 minutes  Cook time: 45 minutes Ingredients For the Squash: 2 large delicata squash 1 tbsp olive oil (plus more for drizzling) 1/2 tsp salt 1/4 tsp black pepper 1/4 cup maple syrup or brown sugar (optional, for brushing) For the Filling: 1 cup vegetable broth (or water) 1/2 cup quinoa, rinsed 1 tbsp olive oil 1 small shallot, finely chopped (or 1/4 cup yellow onion) 1 clove garlic,

This recipe transforms the beautiful carnival squash into edible bowls filled with a savory and satisfying mixture of Italian sausage, earthy mushrooms, sweet apples, and fragrant herbs. It's a perfect meal for a cozy autumn evening. Yields: 2 servings Prep time: 20 minutes Cook time: 45-55 minutes Ingredients: 1 medium carnival squash (about 1.5 lbs) 1 tablespoon olive oil 1/2 lb Italian sausage, casings removed (sweet or hot, depending on preference) 1/2 small yellow onion, finely diced 4 oz cremini mushrooms, finely chopped 1 small apple (such as Honeycrisp or Fuji), cored and finely diced 1 clove garlic, minced 1/4

This soup is hearty, creamy, and perfect for a chilly day. The turnips blend beautifully with potatoes, creating a smooth and subtly sweet base. Yields: 6 servings Prep time: 20 minutes Cook time: 30-35 minutes Ingredients: 2 tablespoons unsalted butter 1 large onion, chopped 2 cloves garlic, minced 3 medium turnips, peeled and cubed (about 4 cups) 2 medium russet potatoes, peeled and cubed (about 3 cups) 6 cups vegetable broth (or chicken broth) 1/2 cup heavy cream (or milk for a lighter version) 1/2 teaspoon dried thyme Salt and freshly ground black pepper to taste Fresh chives or parsley,

This salad is bright, fresh, and offers a wonderful combination of textures. The distinct taste of the Brussels sprouts is balanced by the creamy dressing, sweet cranberries, and crunchy almonds. Yields: 4 servings Prep time: 15 minutes Ingredients: For the Salad: 1 lb Brussels sprouts, trimmed 1/4 cup slivered or sliced almonds 1/4 cup dried cranberries (or other dried fruit like cherries or currants) 1/4 cup crumbled feta cheese (optional) 2 tablespoons chopped fresh parsley (optional, for garnish) For the Lemon-Tahini Dressing: 1/4 cup tahini 2 tablespoons fresh lemon juice (about 1 whole lemon) 1 tablespoon extra virgin olive oil

This soup is incredibly flavorful, combining the sweetness of butternut squash and apples with aromatic spices. Roasting the squash beforehand adds a depth of flavor that can't be beat. Yields: 4-6 servings Prep time: 20 minutes Cook time: 45-55 minutes Ingredients: 1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and cut into 1-inch cubes 2 Granny Smith apples, peeled, cored, and cut into 1-inch cubes 1 large yellow onion, chopped 2 cloves garlic, minced 3 tablespoons olive oil 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon Pinch of cayenne pepper (optional, for a little kick)

Ingredients 2 medium buttercup squash, halved and seeds scooped out 2 tbsp olive oil, divided 1 small onion, diced 2 cloves garlic, minced 2 cups cooked quinoa (or brown rice) 2 cups chopped kale or spinach ½ cup dried cranberries (or chopped dried cherries) ½ cup toasted walnuts or pecans, roughly chopped 2 tbsp fresh parsley, chopped 1 tsp salt ½ tsp black pepper Optional: crumbled feta or goat cheese for topping Instructions Roast the squash: Preheat oven to 400°F. Brush the cut sides of the buttercup squash with 1 tbsp olive oil and place them cut-side down on a

Ingredients 3–4 medium apples (Fuji, Gala, Honeycrisp, or Pink Lady work well) 1 tablespoon granulated sugar (or coconut sugar for a deeper flavor) ½ teaspoon ground cinnamon ½ teaspoon vanilla extract (optional, for a warm flavor) 1–2 teaspoons lemon juice (optional, prevents browning) Instructions 1. Prep the Apples Wash and dry the apples. Core them (optional, but helps with uniform rings). Slice thinly, about ⅛ inch (3 mm) thick. A mandoline slicer works best for even slices. 2. Toss with Sweet Coating In a small bowl, mix sugar and cinnamon. Lightly brush or spritz apple slices with lemon juice. If

Crispy on the outside, tender on the inside—these eggplant fries are a fun twist on a classic snack. Paired with a cool and tangy yogurt-dill dip, they make the perfect appetizer or side dish to showcase summer’s harvest. Ingredients For the Fries: 2 medium eggplants 1 cup all-purpose flour 2 large eggs (beaten) 1 ½ cups panko breadcrumbs ½ cup grated parmesan cheese 1 tsp garlic powder 1 tsp smoked paprika ½ tsp salt ½ tsp black pepper Olive oil spray (or drizzle for baking) For the Yogurt-Dill Dip: 1 cup plain Greek yogurt 2 tbsp fresh dill, finely chopped

There’s something magical about summer produce paired with salty, savory flavors. This Summeripe Nectarine & Prosciutto Flatbread is the perfect balance of sweet, salty, creamy, and tangy—an easy appetizer or light meal that comes together in just 20 minutes. Juicy nectarines and fresh basil brighten up crisp flatbread layered with creamy goat cheese and prosciutto, all finished with a drizzle of balsamic glaze. Whether you’re hosting friends or craving a gourmet weeknight bite, this recipe is sure to impress. Overview Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 2 flatbreads Ingredients 2 Summeripe Yellow Nectarines,