Butternut Squash, Rosemary and Goat Cheese Risotto

Ingredients 7 cups vegetable broth 3 Tbsp butter 1 1/4 cups finely chopped onion 2 lbs butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes (1 large squash) 2 tsp fresh rosemary, chopped, divided 2 cups Arborio rice (risotto) 1/2 cup dry white wine 4 cups (packed) baby spinach leaves 1/2 cup heavy cream 1/2 … More Butternut Squash, Rosemary and Goat Cheese Risotto

Black Bean Soup

Ingredients 2 Tbsp olive oil 1 large onion, diced 3 celery ribs, diced 2 large carrots, diced 4 garlic cloves, minced (or 4 tsp) 4 tsp cumin 1/4 tsp red pepper flakes 4 (15oz) cans of black beans, rinsed and drained 4 cups vegetable broth 1/4 cup chopped fresh cilantro 2 Tbsp fresh lime juice … More Black Bean Soup

Cranberry Granola

Ingredients 3 cups rolled oats 1 cup sliced or slivered almonds 1 cup cashews 3/4 cup shredded sweetened coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil 3/4 teaspoon salt 1 cup dried cranberries Directions Preheat oven to 250 degrees F. In a large … More Cranberry Granola

Zucchini Bread

Ingredients 1 cup white sugar 1 cup brown sugar 3 eggs 1 cup vegetable oil 3 teaspoons vanilla extract 3 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp nutmeg 3 tsp ground cinnamon 2-3 cups grated zucchini 1 cup chopped walnuts Directions Preheat oven to 325* F. … More Zucchini Bread

Camper’s Delight

Ingredients 1 roll Aluminum Foil 6 Tbsp Butter or Margarine, divided 1 potato 1 sweet potato, peeled 1 green pepper 1 onion Chalula hot sauce and/or salsa 1 package Mahatama yellow (safron) rice Directions Tear 2 extremely long (36″) foil pieces, fold each one in half (18″) shiny side out. Using 3 Tbsp butter, grease … More Camper’s Delight