Prep Time: 10 min                    Cook Time: ~12 min                    Ready in: 25 min                    Serves: ~6-8 people

Ingredients

• 1/3 cup fresh orange juice, plus 1 tsp. finely grated orange zest

• 2 Tbsp. honey, divided

• 1 cup fresh or frozen cranberries

• 1 sprig thyme, plus 2 tsp. chopped thyme leaves

• 6 oz. feta in brine, cut into small cubes

• 1 clove garlic, grated or minced

• 1/4 tsp. crushed red pepper flakes

• 6 oz. cream cheese, room temperature

• 2 Tbsp. extra-virgin olive oil

• 2 Tbsp. toasted chopped pistachios

• Crackers or crostini, for serving

Directions

1. In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil.

2. Add cranberries and thyme sprig and return to a boil.

3. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes.

4. Remove thyme and stir in orange zest. Let cool. 

5. Drain brine from feta.

6. In a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy. 

7. Transfer whipped feta to a serving bowl.

8. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.

Caison, B. (2023, December 12). Cranberry Whipped Feta Dip Recipe. Delish. https://www.delish.com/cooking/recipe-ideas/a41848738/cranberry-whipped-feta-dip-recipe/

Pumpkin Soup

Prep Time: 20 min                    Cook Time: 1 hour 20 min                    Ready in: 1 hour 40 min                    Serves: ~6 people

Ingredients

• 1 (4-pound) pumpkin (kabocha squash reccommended)

• 2 Tbsp. extra-virgin olive oil

• 1 medium yellow onion, chopped

• 1 tsp. sea salt

• 3 garlic cloves, chopped

• 1 tsp. grated fresh ginger

• 1 tsp. ground cumin

• 1/2 tsp. ground coriander

• 1/2 tsp. turmeric

• 1/2 tsp. ground cardamom

• 1 (14-ounce) can full-fat coconut milk

• 2 1/2 cups vegetable broth

• 1 Tbsp. apple cider vinegar

• Fresh ground black pepper

• Water, as needed

• Microgreens, optional for garnish

Directions

1. Preheat the oven to 400° F and line a baking sheet with parchment paper.

2. Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.

3. Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.

4. Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.

5. Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Donofrio, J. (2023, October 11). Pumpkin Soup. Love and Lemons. https://www.loveandlemons.com/pumpkin-soup-recipe/

Shaved Brussels Sprout Candied Bacon Salad

Prep Time: 20 min                    Cook Time: 15 min                    Ready in: 35 min                    Serves: ~6 people

Ingredients

• 6-8 slices bacon, chopped

• 2 Tbsp. chopped fresh rosemary

• 1 tsp. brown sugar

• 1 tsp. pure maple syrup

• 1/2 tsp. cayenne pepper (or to taste)

• 1 cup roughly chopped walnuts

• 1 Tbsp. salted butter

• 4 cups shredded brussels sprouts

• 2-3 cups chopped kale

• 1 1/2 cups pomegranate arils

• 1 cup grated manchego cheese

• 1 cup pepitas (optional)

Cinnamon Cider Dressing

• 1/3 cup extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1 small shallot, chopped

• 1 Tbsp. fresh thyme leaves

• 1 Tbsp. orange zest

• 1/4 tsp. cinnamon

• Kosher salt and black pepper (to taste)

Directions

1. Preheat the over to 400 F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the bacon, rosemary, brown sugar, maple, and cayenne. Arrange in an even layer.

3. Bake for 5 minutes, until the bacon is crisp.

4. Add the walnuts and butter, toss to coat.

5. Bake another 8-10 minutes (watch closely!)

6. In a large salad bowl, combine the brussels sprouts and kale.

7. To make the dressing, whisk/shake together all the ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the pomegranates and cheese then toss.

8. Arrange the warm bacon and walnuts over the salad. Serve warm or at room temperature.

Gerard, T. (2025, May 7). Shaved Brussels sprout candied bacon salad. Half Baked Harvest. https://www.halfbakedharvest.com/brussels-sprout-candied-bacon-salad/

Apple Cider Coffee Cake

Prep Time: 15 min                    Cook Time: 50-60 min                    Ready in: 1 hour 15 min                    Serves: ~9 people

Ingredients

For the crumb filling and topping:

• 1 cup packed dark brown sugar

• 1 1/4 cup all-purpose flour

• 3/4 tsp. kosher salt

• 1 tsp. cinnamon

• 1 stick salted butter, melted

• 2 cups finely diced peeled Granny Smith apples (from about 1 1/2 apples)

For the cake:

• 1/2 stick salted butter, at room temperature

• 1/2 cup granulated sugar

• 2 eggs, at room temperature

• 1 tsp. vanilla extract

• 3/4 cup Greek yogurt or sour cream

• 2/3 cup apple cider (apple juice works too, but cider has a richer flavor)

• 2 1/4 cups all purpose flour

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 3/4 tsp. kosher salt

• 1 1/2 tsp. ground cinnamon

• Powder sugar for topping, optional

Directions

1. Preheat oven to 350ºF and line an 8x8-inch square baking pan with parchment paper. Spray the parchment with cooking spray and set aside.

2. Make the crumb filling and topping: In a medium-sized bowl, use a fork to combine the brown sugar, flour, salt, and cinnamon. Stir in the melted butter until no dry spots remain. Refrigerate until step 6.

3. Make the coffee cake batter: In a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), cream the butter and sugar on medium speed for 2 minutes until light and fluffy.

4. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, vanilla extract, Greek yogurt, and apple cider to the bowl. Mix on medium speed for 1 minute until well combined.

   Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl. Mix on low speed until no streaks of flour remain, making sure to not overmix.

5. Pour half of the batter into the prepared pan and spread it to the edges. (The batter will be thick but that’s ok!) Spread 1 cup of the diced apples and half of the crumb filling mixture evenly over the batter. Repeat these layers once more, starting by spreading the remaining batter gently with a rubber spatula. Then top with the second 1 cup of the apples, then the remaining crumb topping mix.

6. Bake for 50-60 minutes until a knife or toothpick inserted in the center comes out clean. (The bake time will depend on what baking pan you use!) Let cool to room temperature.

7. Top with a dusting of powdered sugar and slice into 9 squares. Enjoy immediately or store leftover coffee cake under foil on the counter for up to 1 day before transferring to the refrigerator for another 4 days. If leftover cake gets dry, heat slices in the microwave for 15 seconds.

Stanton, C. (2025, September 10). Apple Cider Coffee Cake. Brocc Your Body. https://broccyourbody.com/apple-cider-coffee-cake/

Cinnamon Maple Whiskey Sour

Prep Time: 5 min                    Cook Time: N/A                   Ready in: 5 min                    Serves: 1 cocktail

Ingredients

For the crumb filling and topping:

• 1 1/2 ounces (3 Tbsp.) Bulleit bourbon or your bourbon of choice

• 1 ounce (2 Tbsp.) fresh lemon juice

• 2-4 tsp. maple syrup, to taste

• Pinch of ground cinnamon, optional

Directions

1. Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Securely fasten the lid and shake well.

2. Pour fresh ice into your cocktail glass and strain the cold whiskey sour mixture into the glass. Enjoy!

Taylor, K. (2024, August 1). Cinnamon Maple Whiskey sour. Cookie and Kate. https://cookieandkate.com/cinnamon-maple-whiskey-sour-recipe/