ESTIMATED TIME: 60 min

INGREDIENTS

• 2 lbs. red potatoes
• 2 Tbsp olive oil
• 1/3 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp Freshly cracked black pepper
• 2 Tbsp chopped fresh parsley (optional)

INSTRUCTIONS

1. Preheat the oven to 400ºF. Wash the potatoes, then cut into 1-inch pieces. Place the chopped potatoes in a large bowl.
2. In a small bowl, stir together the grated Parmesan, garlic powder, paprika, salt, and pepper.
3. Drizzle the olive oil over the potatoes, then toss to coat. Sprinkle the Parmesan mixture over the potatoes, then toss to coat again.
4. Spread the potatoes out over a large baking sheet (lined with parchment for easy cleanup, if desired) with cut sides facing down.
5. Roast the potatoes in the oven for 30 minutes then give them a good stir. Return the potatoes to the oven and roast for an additional 5-10 minutes, or until well browned.
6. Season the potatoes with another pinch of salt, if desired, then garnish with parsley and serve.

ESTIMATED TIME: 60 min

INGREDIENTS

CRUST

• 8 Tbsp salted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1 cup + 2 Tbsp flour
• 1 Tbsp granulated sugar

FILLING

• 1/2 15oz. canned pumpkin (⅞ cup)
• 3/4 cup evaporated milk
• 1 egg
• 1/4 granulated sugar
• 2 Tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

INSTRUCTIONS

1. Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.
2. Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.
3. Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells.
4. Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
5. Divide the filling between the twelve pie shells (about 3 Tbsp each).
6. Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.
7. Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.
8. Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).

ESTIMATED TIME: 5 min

INGREDIENTS

• 1/3 cup pumpkin purée
• 1 frozen banana
• 1 Tbsp ground flaxseed
• 1/4 tsp pumpkin pie spice
• 1 cup milk
• 1/4 tsp vanilla extract
• 1 tsp brown sugar

INSTRUCTIONS

1. Add the pumpkin, frozen banana, flaxseed, pumpkin pie spice, milk, and vanilla in a blender. Blend until smooth.
2. Add the brown sugar (or sweetener of choice) and blend again. Taste and adjust the sweetness to your liking. Enjoy cold.

ESTIMATED TIME: 30 min

INGREDIENTS

• 2 cloves garlic
• 1 yellow onion
• 2 carrots
• 2 Tbsp olive oil
• 8 oz. mushrooms
• 1 zucchini
• 1 red bell pepper
• 1/2 lb. rotini
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 2 cups vegetable broth
• 24 oz. psata sauce
• 4 oz. shredded mozzarella

INSTRUCTIONS

1. Mince the garlic, dice the onion, and slice the carrots. Add the garlic, onion, and carrots to a large pot with the olive oil. Sauté over medium heat until the onions are soft and translucent.
2. While the vegetables are sautéing, slice the mushrooms. Once sliced, add them to the pot with the other vegetables and continue sautéing.
3. While the rest of the vegetables are sautéing, dice the zucchini and bell pepper.
4. Once the bell pepper and zucchini are diced, add them to the pot along with the rotini, basil, oregano, and vegetable broth. Stir to combine. It's okay if the broth doesn't fully submerge the pasta.
5. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
6. Once the broth reaches a full boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low, stirring occasionally and always replacing the lid, for about 10 minutes, or until the pasta is tender.
7. Once the pasta is tender, add the pasta sauce to the pot and stir to combine. Top with the shredded cheese then place the lid back on the pot. Let the pasta heat for a few minutes, or just until the cheese is melted. Serve hot!