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recipes:seasonal


Pumpkin Wedges 10-15 pumpkin wedges ( skin on) About a Medium sized pumpkin, remove and save seeds ( roast seeds with salt) 6 oz Parmesan, grated 2 c Panko 6 tsp finely chopped parsley 2 tsp Tai basil or handful if its fresh ( or herb of choice) Zest of two Limes 4 garlic cloves diced 1 tsp crush hot pepper (optional) Olive oil


Side dip 8 oz nonfat yogurt 4 oz Marscopone cheese ( italian sweeten cream cheese) Salt & Pepper to taste


Preheat the oven to 375. Cut the pumpkin into 1 ‘ thick slices and lay them flat, cut


42


side down, on a baking sheet that has been lined with Parchment Paper


Mix together the Parmesan, bread crumbs, parsley, basil half the lime zest, the garlic, salt & pepper


Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered


Place in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a litle knife in one wedge to make sure it has soſtened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.


Mix the yogurt, mascarpone and some salt and pepper.


Serve the wedges warm, sprinkled with the remaining zest


www.livingwellmagazine.net October 2012


Brian’s Homemade Applesauce


10 apples or 10 lbs (depending on how much you want to make) A litle or a lot!


A Food Mill is required (approx $35.00)


Put apples in a large pot covered with water Add a few whole cinnamon


sticks (optional)


Put food mill on a large bowl ,put apples in mill.. Voila! Apple sauce..


Can be sweetened with maple syrup, brown sugar,, stevia, or no sweetener added at all. (sweeten to personal taste)


Apple sauce freezes well. (we like the quart containers from Chinese food takeout)


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