Seasonal Recipes

This month’s seasonal recipes are all about warmth, comfort, and a little touch of spice! We’re bringing bold flavors to your table with Sheet Pan Gnocchi with Spicy Sausage, perfectly roasted with butternut squash and finished with a drizzle of hot honey for a sweet and spicy kick. For a delightful sweet treat, indulge in a Pistachio Torte, a rich and nutty dessert that’s as beautiful as it is delicious. And for a hearty vegan option, cozy up with a bowl of Corn and Potato Chowder Soup, made extra savory with smoky Tempeh Bacon. Whether you’re craving something spicy, sweet, or plant-based, these dishes are sure to bring warmth and joy to your kitchen this season!

Sheet Pan Gnocchi with Spicy Sausage, Butternut Squash & Hot Honey

Total Time	Servings
50 Minutes	4

INGREDIENTS:

• 4 cups cubed butternut squash
• 1 red onion, halved and sliced
• 1 (16 ounce) package shelf-stable gnocchi
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chopped sage leaves (optional!)
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 4 uncooked spicy Italian chicken or pork sausages (I prefer chicken!)

For Topping

• 4 ounces feta or goat cheese, crumbled
• 2 to 3 tablespoons hot honey (plus more if you’d like), for drizzling
• 1 tablespoon fresh thyme leaves
• Lemon zest, for brightness

Directions

1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
2. On the prepared baking sheet, add the butternut squash, red onion slices and gnocchi. Drizzle with olive oil, then add fresh thyme, sage, garlic powder, salt and a few grinds of freshly ground black pepper. Use clean hands to toss everything together until it is well coated in oil and spices. Spread into a single layer on the baking sheet.
3. Next, add the sausage: Remove the sausage from its casing and place in 1-inch pieces on the baking sheet. (This is an easier tactic than rolling into meatballs, and often times I just ‘plop’ the sausage right out of the casing onto the sheet pan!) It’s okay if some of the sausage covers the gnocchi or veggies, but try and find some open space to nestle the sausage into.
4. Bake for 25 minutes total, gently stirring the veggies and gnocchi halfway through.
5. Remove from the oven and crumble feta or goat cheese all over the top of the veggie and gnocchi, then bake for 5 more minutes to warm the cheese.
6. Once done baking, immediately drizzle with hot honey (about 2 tablespoons, but use more if you’d like), then garnish with fresh thyme leaves and add a little lemon zest on top. Enjoy warm! Serves 4 to 6.

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Pistachio Torte

Time	Servings
4 Hours 50 Minutes	12

INGREDIENTS

• cooking spray
• 1/2 cup salted butter, softened
• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans or pistachios
• 1 1/4 cups powdered sugar, divided
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (8 ounce) carton frozen whipped topping, thawed, divided
• 2 1/2 cups milk 
• 2 (3.4-ounce) packages pistachio instant pudding mix
• 1/2 cup chopped pistachios

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
2. Beat butter with an electric mixer in a bowl until fluffy. Beat in flour, pecans, and 1/4 cup powdered sugar. Spread in an even layer in the prepared dish.
3. Bake in the preheated oven until light golden brown, about 18 minutes. Cool completely on a wire rack, about 45 minutes.
4. Beat cream cheese with an electric mixer in a bowl until fluffy. Beat in remaining 1 cup powdered sugar and vanilla until combined. Fold in half of the whipped topping.
5. Spread cream cheese filling evenly over the crust. Chill in the refrigerator for 15 minutes.
6. Whisk together milk and pudding mix in a bowl for 2 minutes.
7. Pour pistachio pudding evenly over the cream cheese filling. Chill in the refrigerator until set, about 15 minutes.
8. Spread remaining whipped topping over the pudding layer. Top with pistachios, or top with pistachios just before serving.
9. Cover and chill in the refrigerator 3 hours or up to 4 days.

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Corn and Potato Chowder Soup (with Tempeh Bacon)

Total Time	Servings
30 Minutes	4

INGREDIENTS

• 2 Tbsp olive oil
• 1 medium onion
• 2 celery ribs cut into 0.5cm (1/4-inch) dice
• 1 red pepper cut into 1.25cm (1/2-inch) dice
• 3 garlic cloves grated
• ¾ tsp smoked paprika
• 500 g potatoes peeled and cut into 1.25cm (1/2-inch) dice
• 375 g corn kernels fresh or frozen
• 1 litre vegetable stock
• 1 tsp mixed herbs
• 250 ml single cream of choice see note 1
• Chives for garnish

For the Tempeh Bacon Bits

• 2 Tbsp low sodium soy sauce
• 1 Tbsp maple syrup
• 1/2 Tbsp olive oil + extra for frying
• 3/4 tsp hickory liquid smoke
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 100 g tempeh

Directions

1. Heat the olive oil over medium heat in a large heavy-bottomed stockpot or saucepan. Fry the onion until it starts to soften.
2. Add the celery, red pepper. and cook for until they start to soften
3. Add the garlic and smoked paprika and cook for 30 seconds.
4. Stir in the potato and corn.
5. Add the vegetables stock and mixed herbs.
6. Bring to the boil, then lower the heat and cook uncovered for 15 minutes, or until the potatoes are soft.
7. In the meantime, prepare the tempeh marinade: In a small bowl, mix together the soy sauce, maple syrup, olive oil, liquid smoke, smoked paprika, and garlic. Set aside.
8. Cut the tempeh into small chunks, about the size of bacon bits. Heat some olive oil in a large frying pan over medium to high heat. Stirring often, fry the tempeh bits until golden all over.
9. Once the tempeh bits are cooked, pour the marinade in the frying pan. Stirring often, cook over medium heat until the liquid has evaporated and the tempeh bits are coated all over. Remove from the heat, cover, and set aside.
10. Once the potatoes are cooked, add the cream.
11. Whizz a ⅓ of the soup until smooth in a blender or with a handheld.
12. Return the blended portion of the soup to the stockpot and stir until combined with the rest of the soup.
13. Serve the soup with tempeh bits and chives on top.

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