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3 Fall Side Dishes in Less Than 30 Minutes!

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3 Fall Side Dishes in Less Than 30 Minutes!

Seasonal Veggies, All Dressed Up

Cooking a dish to share at Thanksgiving? Hosting a party? Is it Thursday? Whatever the occasion, these savory dishes are seasonal (cheaper and more fresh produce), fast and full of nutrients, not to mention yummy!

Sweet Potato Rounds with Goat Cheese Appetizer

This one’s good for parties, but make sure you’re ready for them to disappear as son as they hit the table!

What You Need:

  • 2 sweet potatoes large
  • 5 oz goat cheese
  • 1/3 c candied walnuts or pecans
  • 1/3 c cranberries dried
  • 2 tbsp balsamic reduction
  • 1 tsp sea salt + more to taste
  • 1/2 tsp paprika sweet
  • 2 tbsp olive oil + more as needed
  • 1 tbsp blood orange olive oil
  • 3 tbsp wild honey
  • Zest from 1 lemon
  • 15 leaves basil small, for garnish

What You Do:

  1. Preheat your oven to 500”F
  2. In a small bowl combine the olive oil, sea salt and paprika.
  3. Peel and cut the sweet potatoes into 1 inch thick rounds.
  4. Take each sweet potato round and coat it in the olive oil mixture all over. Place them on a large baking tray without touching each other.
  5. Bake the sweet potato rounds for 8 to 10 minutes on each side until golden.
  6. Transfer to a serving tray and top with the goat cheese, candied walnuts, and cranberries. Spoon a little bit of wild honey on top of each potato round and sprinkle with the lemon zest.
  7. Just before serving finish with a light drizzle of orange infused olive oil, the balsamic glaze and garnish with the fresh basil leaves.

Crispy Parmesan Ranch Zucchini Chips

These crispy treats are sure to make even the pickiest of eaters to eat their veggies!

What You Need:

  • 3 Medium zucchini squash, washed, ends trimmed off
  • 1 Large egg white
  • 1/4 cup Parmesan cheese, grated [1]
  • 2 tbs Dried parsley flakes
  • 1 1/2 tsp Dill weed seasoning
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/4 tsp Salt (or to taste)
  • 1/4 tsp Pepper (or to taste)

What You Do:

  1. Preheat oven to 425 degrees. Line a baking sheet pan with foil and spray with cooking spray, (parchment paper also works).
  2. Cut zucchini into 1/8th inch disks (try to cut the disks the same thickness, so they will cook evenly).
  3. Place egg white in a medium bowl, and whisk until frothy. Place zucchini slices in the bowl with the egg whites, and toss zucchini in egg white, until they are coated evenly. (This is what will bind the seasoning mixture to the zucchini chips).
  4. Combine parmesan and seasoning mixture in a large ziplock bag, and shake to combine. Place zucchini in ziplock bag with seasoning, and shake to coat zucchini with coating.
  5. Place zucchini chips on prepared baking pan, and bake for 25-30 minutes.
  6. Turn on ovens broilers, and broil under high heat for about 1-2 minutes, or just until coating is lightly browned and crispy on the outside.


Mashed Butternut Squash with Goat Cheese and Rosemary

Simplicity at it’s tastiest. Vitamins, minerals, yum and more yum. Oh and mmmmmm…..

What You Need:

  • 1 1/2 pounds butternut squash, peeled and cut into cubes
  • 3 ounces goat cheese
  • 2 tablespoons milk
  • 1 tablespoon fresh rosemary, minced
  • Kosher salt and black pepper to taste

What You Do:

  1. Bring a large pot of water to a boil.Once boiling add in a big pinch of salt and the cubed butternut squash.
  2. Cook the butternut squash until soft, about 10-15 minutes depending how big your cubes are.
  3. Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.
  4. Mash with a potato masher or immersion blender/stick until desired mashed consistency is reached.
  5. Taste and add more salt and pepper if needed.






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