Autumn Years Spring 2024

Apple Pie Overnight Oats Ingredients • ½ cup rolled oats • ¼ cup milk • ¼ cut 0% Siggi’s vanilla skyr • ¼ cup apple, grated • ½ tbs maple syrup, plus more for garnish (optional)

Lentil Spaghetti with Cashew Leek Cream & Mushroom “Bacon” Ingredients • 1 tbs plus 1 tsp olive oil, divided • 1 tbs less sodium soy sauce • ¼ tsp smoke paprika • 1 package (6 ounces) portobello mushroom caps, thinly sliced • 1 package (8.8 ounces) red lentil spaghetti • 2 garlic cloves • ¼ cup raw cashews

• ¼ tsp cinnamon • 1 tsp chia seeds • Walnuts, toasted and roughly chopped, for garnish Directions

In a jar or bowl, stir together oats, milk, skyr, apple, syrup, cinnamon and chia seeds. Refrigerate overnight. Garnish with walnuts and a bit more maple syrup, if desired.

Earthy Vegetable & Kale Salad with Strawberry Vinaigrette

• 2 tbs fresh lemon juice • 2 tbs nutritional yeast • ½ leek, ends trimmed & thinly sliced crosswise • Thinly sliced green onions for garnish (optional) Directions

Ingredients • 4 medium parsnips, each cut into ½-inch dice (about 2 cups) • 2 tbs extra virgin olive oil • ¼ tsp salt • Large beets, peeled, each cut into ½-inch dice (about 2 cups) • 2 tbs pine nuts • 1 medium orange • ½ peeled and pitted ripe avocado • 1 tbs water • 1½ tsp fresh lime juice • 1 cup Chobani A Hint of Monterey Strawberry Preheat oven to 325 degrees. In small bowl, toss parsnips with 1½ tsp oil and a pinch of salt. In separate small bowl, toss beets with 1¼ tsp oil and a pinch of salt. Line rimmed baking pan with parchment paper or aluminum foil. Transfer parsnips and beets to opposite sides of prepared pan in single layer. Roast vegetables 10 to 15 minutes or just until tender; cool. Meanwhile, in small skillet, cook pine nuts over medium-low heat 4 to 5 minutes or until toasted and fragrant, stirring frequently; transfer to plate to cool. Low Fat Greek Yogurt • 2 cups shredded kale • ¼ cup crumbled feta cheese Directions

Preheat oven to 400 degrees, line rimmed baking pan with parchment paper. In medium bowl, whisk 1 tsp oil, soy sauce and paprika; add mushrooms and carefully toss. Let stand 15 minutes, tossing twice. Spread mushrooms in single layer on prepared pan; roast 20 minutes or until browned and crisp. Makes about 44 pieces. Cook spaghetti as label directs; reserve 1 cup cooking water, drain and return to saucepot and cover. In blender, puree garlic, cashews, lemon juice, nutritional yeast, ½ tsp kosher salt and ½ cup cooking water on high until smooth. Makes about 1½ cups. In large skillet, heat remaining 1 tbs oil over medium-high heat. Add leek; cook and stir 5 minutes or until tender. Add garlic mixture; cook and stir 1 minute or until heated through. Add spaghetti and remaining ½ cup cooking water; cook and stir 30 seconds or until heated through. Makes about 4 cups. Serve spaghetti sprinkled with mushroom “bacon” and green onions, if desired.

Segment the orange by slicing off top and bottom ends to make 2 flat surfaces. Place orange, cut side down, on cutting board. With small paring knife, slice down the sides following the natural curve of the orange to completely remove skin and white pith. Hold ing orange over small bowl, with paring knife, cut on either side of the membranes to release each segment. In blender, puree avocado, water, lime juice and a pinch of salt until smooth. Makes about ¼ cup. In medium bowl, whisk together yogurt and remaining 1 tablespoon oil. Add kale, vegetables and a pinch of salt and toss to combine. To serve, with back of spoon, smear ¼ of the avocado mixture onto each of 4 salad plates; evenly divide vegetable mixture over avocado mixture. Sprinkle each salad with 1½ teaspoons pine nuts, 1 tablespoon cheese and orange segments.

SPRING 2024 I AUTUMN YEARS 15