Acorn squash bowls create a fun serving dish.

Ingredients

• 6 (1 1/4-1 1/2 lbs.) acorn squash, top 1/2 inch cut off
• 1 cup peeled, cubed butternut squash
• 1 cup sliced carrots
• 1 medium potato, peeled, cubed
• 3 shallots, peeled, quartered
• 3 large cloves garlic, quartered
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups water
• 2 Knorr vegetarian vegetable bouillon cubes
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground nutmeg
• toasted walnuts
• crumbled Gorgonzola cheese

Directions
Arrange acorn squash, cut side down on baking sheet. Bake in a preheated 400 F oven until squash is tender (75-80 minutes). Combine next 5 ingredients in baking dish. Toss with olive oil, salt and pepper. Bake in same oven until tender (40-45 minutes). In 4-quart saucepan, bring water to a boil. Dissolve bouillon cubes in water. When vegetable mixture is tender, add to saucepan. Stir in cumin and nutmeg. Simmer 20-30 minutes. Meanwhile, remove acorn squash from oven and turn each squash over pressing down to make them stand upright. Remove seeds from squash. Scoop out squash leaving a 1/2-inch wall. Add squash to saucepan. Puree soup in blender in 2 batches. Pour into large bowl; stir to blend. Place each acorn bowl in a soup bowl. Ladle soup into each acorn bowl. Garnish soup with toasted walnuts and crumbled Gorgonzola cheese.
Amount: 6 servings

A real crowd pleaser, certain to become an essential recipe in every kitchen.

Ingredients

• 4 Idaho baking potatoes
• 2 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions
Scrub potatoes; cut each potato into 8 wedges, lengthwise. In a large mixing bowl toss wedges with remaining ingredients. Place wedges in a single layer on parchment-lined baking sheets, and roast in a 425 F oven until for tender (30-40 minutes), turning once. Remove from oven, place on serving platter and serve with Onion Dip or Roasted Red Pepper Dip.
Amount: 32 wedges

 

For more wonderful recipes from Lunds and Byerly's please visit our web site.

 

A tasty treat that celebrates the seasons.

Ingredients

• 6 large peeled, thinly sliced Braeburn apples, (about 10 cups)
• 2 cups fresh or frozen cranberries
• 1 cup sugar
• 1/4 cup flour
• 1 tablespoon lemon juice
• 1 1/2 teaspoons nutmeg
• 1 cup flour
• 1 cup quick cooking oatmeal
• 1 cup firmly packed brown sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 cup Hope Creamery Butter, melted
• - Lavender Honey and Mascarpone Topping (recipe below)

Directions
In large bowl, mix sliced apples, cranberries, sugar, 1/4 cup flour, lemon juice and nutmeg until apples are well coated. Spoon into 9x13-inch glass baking dish. Combine 1 cup flour, oatmeal, brown sugar, cinnamon and vanilla. Pour in butter, mix thoroughly. Spoon evenly over filling. Bake, uncovered, in a preheated 350 F oven until browned and apples are tender (50-60 minutes). Serve warm with a dollop of Lavender Honey and Mascarpone Topping.
Amount: 10-12 servings

Lavender Honey and Mascarpone Topping
In mixer bowl, combine 1 (8 ounce) container mascarpone cheese, 1 cup whipping cream and 2 tablespoons LuLu's Lavender Honey; beat at medium speed until soft peaks form. Refrigerate, covered.

 

For more wonderful recipes from Lunds and Byerly's please visit our web site.

 

A classic dish of Rome.

Ingredients

• 1 tablespoon olive oil
• 4 slices pancetta, diced (about 1/4 cup)
• 5 pasteurized eggs, at room temperature
• 2 tablespoons whipping cream, at room temperature
• 3/4 cup grated Pecorino Romano cheese, divided
• 1/2 teaspoon kosher salt
• 1 pound spaghetti
• 1/8 teaspoon freshly ground black pepper
• chopped flat-leaf parsley

Directions

In skillet over medium-high heat, heat oil; add pancetta. Cook, stirring occasionally, until crisp; drain on paper towels.

In a medium bowl, whisk eggs, cream, 1/2 cup cheese and salt until well blended.

Cook spaghetti according to package directions; drain but do not rinse.

In bowl, toss hot spaghetti and egg mixture until eggs are cooked. Stir in black pepper, pancetta, parsley and remaining cheese. Serve immediately.

Amount: 6-8 servings

 

For more wonderful recipes from Lunds and Byerly's please visit our web site.

 

Norwegian Jarlsberg cheese is sweeter and softer than traditional Swiss cheese.

Ingredients

• 2 1/2 pounds fresh asparagus (white or green)
• 1 teaspoon salt
• 3 tablespoons olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (1-ounce) package fresh thyme
• 1/3 pound Jarlsberg cheese, shredded
• 1/4 cup spicy sprouts (radish and alfalfa combination)

Directions

Trim asparagus ends and peel stems. Place white asparagus in boiling water with 1 teaspoon salt; reduce heat and cook 4-6 minutes. Add green asparagus and continue cooking until crisp-tender (4-6 minutes). Plunge into cold water to chill.

Combine olive oil, vinegar, kosher salt and pepper. Remove leaves from 2/3 of thyme stems; coarsely chop leaves and add to olive oil mixture.

Place chilled asparagus on platter; pour dressing over asparagus. Garnish with remaining thyme on stems, Jarlsberg cheese and spicy sprouts.

Amount: 8 servings

Tip: If using only green asparagus, cook for a total of 6 minutes or until crisp tender.

 

For more wonderful recipes from Lunds and Byerly's please visit our web site.