Maple Roasted Carrots with Harissa Yogurt
from Teri Ternes
- Maple Syrup
- Lemon Zest
- Spicy Harissa Yogurt Sauce [1C Greek or Arab yogurt, 1T extra virgin olive oil, 1/2 tsp juice of fresh lemon, 2 tsp harissa sauce, 1 clove garlic crushed, sea salt to taste. Blend ingredients, chill.]
- Toss carrots in pure maple syrup; roast in the oven.
- Top carrots with chopped pistachios, parsley and lemon zest.
- Top with Harissa Yogurt sauce.
Note from Teri: During the pandemic I’ve been exploring new healthy recipes. This is another first-time and will be repeated!! The harissa yogurt sauce is great on a variety of foods [broccoli, cauliflower, baked potatoes; good for pretzel/snack dip too!]
Acorn Squash with Pecan Crumble
from Tori Grant-Welhouse
- 1/2 c. chopped pecans
- 1/4 c. coconut flakes
- 1/4 c. dried cranberries
- Halve the acorn squash lengthways. Then scoop out and discard seeds and string. Melt butter.
- When melted, mix with maple syrup.
- Place squash in a casserole dish lined with tinfoil.
- Brush each half with 1 T. of the maple syrup butter, allowing it to puddle in the center of each half.
- Sprinkle with sea salt.
- Bake squash at 425 degrees for an hour.
- While squash is baking, make the crumble by toasting pecans and coconut in a skillet on the stove (5-10 minutes on high, ensuring to constantly stir).
- Once toasted, add cranberries and remaining maple syrup butter.
- Remove squash from oven and spoon the crumble evenly into each squash. Return the pecan-filled halves to the oven for 10 minutes.
- Serve warm.
Note from Tori: I was inspired by the challenge to create the recipe.