Apple Raspberry Nachos

Whip up these fun apple nachos for dessert or a sweet afternoon snack and don't be afraid to get creative. Toast the nuts and coconut, replace the nuts with granola or crushed graham crackers, drizzle the apples with honey or caramel sauce, top with ice cream, sprinkle with cinnamon. If you have extra raspberry sauce, swirl it into the yogurt dip.



  • 1 cup frozen or fresh raspberries

  • 1 tablespoon maple syrup

  • 1/2 cup chocolate chips

  • 2 large Honeycrisp apples, halved, cored and sliced thin

  • 1/4 cup pecans, chopped

  • 2 tablespoons shredded coconut

  • 2 tablespoons plain or vanilla yogurt


In a small pot, simmer the raspberries and maple syrup for 5 to 10 minutes, stirring frequently. Remove the raspberry sauce from the heat and pour into a small container through a fine mesh strainer to remove the seeds. (Tip: Use the back of a heavy spoon to push the raspberry sauce through the strainer.) Set aside the finished sauce. Melt the chocolate chips either in a double boiler or by microwaving for about 3 minutes on low, in a microwave-safe bowl. To build the nachos, spread out or overlap the apple slices on a platter or large plate. Lightly drizzle the apple slices with the melted chocolate and raspberry sauce, sprinkle pecans and coconut over the top, and serve with yogurt as a dipping sauce.

Spiced Squash Pancakes

These moist, deep orange cakes are a breakfast treat, and if you like breakfast for dinner, these would be perfect candidates. Walnuts and maple syrup add crunchy sweetness.

Fall spice pancakes



  • 1/2 cup walnut pieces
  • 1/2 cup maple syrup


  • 1 cup whole wheat pastry flour
  • 1/2 cup unbleached flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup squash puree of your choice* (prepared in advance)
  • 1 cup 1% low-fat milk
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • Vegetable oil spray


  1. In a 1 quart pot, combine the walnuts and maple syrup, and heat over low heat while you make the cakes. Makes 3/4 cup.
  2. Preheat the oven to 200 F to hold the finished pancakes, if desired.
  3. In a large bowl, combine the whole wheat pastry flour, unbleached flour, sugar, baking powder, and salt. In a medium bowl, whisk the squash, milk, oil and egg. Stir the squash mixture into the flour mixture just until all the flour is moistened, don't over-stir.
  4. Pre-heat griddle or large non-stick skillets, over high heat. Spray with vegetable oil spray just before adding the batter. Use 1/4 cup measure to scoop the batter onto the hot griddle, spreading it out to a 4 inch round with the bottom of the cup. When the batter starts to bubble, turn down the heat to medium. When the edges of the cakes look dry and cooked and the pancake is covered with holes, about 3 minutes, flip the cakes. Cook for a minute or two on the second side, it will not take as long. Flip again and cook for a couple of minutes. Transfer the finished pancakes to a heat safe platter and put in the oven as you finish cooking the rest of the batter.
  5. Serve 3 cakes per plate, topped with a tablespoon of syrup per cake.

* Squash Puree

  1. Preheat the oven to 400 F.
  2. Using your favorite winter squash (such as butternut, acorn, pumpkin, delicata), halve the squash, scoop out the seeds, and place it cut side down on an oiled sheet pan.
  3. Roast at 400 F until tender when pierced with a paring knife.
  4. With a metal spoon, scrape out the cooked flesh and puree in a blender or food processor or mash with a potato masher until smooth.


Authored by Robin Asbell. Reprinted with permission by

Roasted Sweet Corn Bread

The perfect slightly sweet addition to a main course. Use fresh, non GMO corn for that local flavor or substitute frozen corn in the off season.  

Local non-GMO corn bread


  • 1 ear sweet corn (2 if small)
  • 1 cup unbleached flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1 cup plain nonfat yogurt
  • 2 large eggs


  1. To roast the corn, heat the oven to 400°F., and place the husked corn on an oiled sheet pan. Roast, turning every 5 minutes until the corn is browned and soft. Let cool and then cut the kernels from the cob. You should get about 1 cup.
  2. For the cornbread, heat the oven to 400°F. Butter or grease an 8-inch square metal pan. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt, and whisk to combine. Place the yogurt, melted butter and eggs in a medium bowl and whisk to combine. Pour the yogurt mixture over the cornmeal mixture and stir until almost mixed, then add the roasted corn and stir just until the ingredients are combined. Scrape the batter into the prepared pan and smooth the top. Bake for 15 to 20 minutes, until a toothpick inserted in the center of the pan comes out with no wet batter attached. Let cool in the pan for 5 minutes before serving. Cut 3 by 3 to make 9 squares.  

Serving Suggestion

Cornbread is always a treat, but when you have some leftover grilled corn, you have a fantastic addition to a pan of golden goodness. The one makes a great side for beans, soups and greens.

Asparagus and Bell Pepper Quiche

The fresh taste of local asparagus shines in this irresistible quiche.

Asparagus Pepper Quiche



  • 1/2 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/3 cup red pepper, diced
  • 1/2 cup shredded cheddar cheese
  • 1 pre-made 9-inch pie crust


  • 6 eggs
  • 2 cups half and half
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried thyme


  1. Preheat oven to 325°F.
  2. Bring a small pot of salted water to a boil, and gently steam or blanch the peppers and asparagus until al dente, roughly 3 minutes. Drain and cool.
  3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling into the pie shell.
  4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices. Pour the mixture into the pie shell, over the vegetable filling.
  5. Bake on a center rack in the preheated oven until completely set.


Authored by Renee Russel. Reprinted by permission from Find articles about your food and where it comes from, recipes and a whole lot more at

Eggs Baked in Avocado with Bacon

Vegetarians can skip the bacon or use a meatless bacon to add a little smoky crunch. A baked avocado is creamy and warm and a delicious complement to the egg. It's also great scooped up with toast.

Avocado Breakfast Ingredients


  • 1 slice bacon, cooked and crumbled
  • 2 large avocados
  • 4 large eggs
  • Salt and pepper
  • aluminum foil for the pan


  1. Preheat the oven to 400 F. Cook the bacon and reserve. In a loaf pan or a small casserole pan, use crumpled foil to create a stable base for the avocado halves. Slice the avocado and remove the pit, then spoon out about 2 tablespoons of the avocado flesh where the pit was to make the hollow large enough for the egg. Then skim a thin layer off the surface up to the rim formed by the skin.
  2. Set the avocado halves in the pan on the aluminum foil, scrunching the foil to hold them level. Crack each egg and carefully slip into the avocado half. Sprinkle with salt and pepper, then bake for 25-30 minutes, until the whites are completely cooked and the yolk is at the desired level of firmness. Transfer to serving plates and sprinkle with crumbled bacon.
  3. Serve immediately.


Authored by Robin Asbell. Reprinted by permission from Find articles about your food and where it comes from, recipes and a whole lot more at

French Leek Pie with Gruyere Cheese

This savory tart is perfect for lunch or brunch. It's simple to make and is easily varied with a few ingredient swaps.

Leek Pie Quiche


  • 1 9-inch prepared pie crust
  • 1 tablespoon olive oil
  • 3 leeks, trimmed, cleaned and sliced in 1/2-inch pieces (about 3 1/2 to 4 cups)
  • 1/2 teaspoon dried tarragon
  • 1⁄4 cup water
  • Salt and pepper
  • 1 cup half and half
  • 2 cups shredded Gruyere cheese


  1. Preheat oven to 350ºF. Prick the pie crust several times with a fork and pre-bake the pie crust for 12-15 minutes. Let the crust cool before filling.
  2. Heat the olive oil in a skillet over medium-high heat. Sauté the leeks for 5-6 minutes. Add the tarragon, water and a pinch of salt and pepper and sauté another 5 minutes until the leeks are tender. Remove from heat and stir in the half and half and shredded cheese. Add salt and pepper to taste, and then pour the mixture into the pre-baked pie shell. Bake the pie for 40-50 minutes. Let the pie sit for 15 minutes before slicing.

Tips & Notes

For an easy variation, try adding crumbled cooked bacon, layer in some tomatoes and use shredded Mozzarella in place of the Gruyere.


Reprinted by permission from Find articles about your food and where it comes from, recipes and a whole lot more at

Fair Trade Chocolate Chip Banana Pancakes

Banana Pancakes


  • 1 ½ c. flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • ½ tsp. cinnamon
  • 1 ¼ c. milk
  • ½ c. Equal Exchange bananas, mashed (check your local food co-op!)
  • 1 egg, lightly beaten
  • 1 tsp. vanilla
  • ½ c. Equal Exchange Chocolate Chips


  1. Combine flour, sugar, baking powder and cinnamon in a large bowl.
  2. Mix milk, banana, egg and vanilla until well combined. Stir into the bowl of dry ingredients.
  3. Fold in ¼ cup of the chocolate chips.
  4. Spray your griddle with cooking oil and place over medium heat.
  5. Pour batter onto the griddle into the pancake size you desire. Make a stack of small ones, or a few extra large pancakes!
  6. Cook for about 2 minute, or until the tops begin to bubble. Then, flip the pancake and cook for another minute or until golden.
  7. Work your way through the batter, reapplying cooking spray as needed.
  8. Top your pancakes with more chocolate chips and serve.


Reprinted from Equal Exchange