Recipes for Your Final Harvest of the Year

Whether it be a produce stand on the side of a long driveway or from your own garden, this includes recipes that will help you to use up a handful of color in each dish. These recipes can be switched based on your serving sizes or the number of items you need to use.

Replace your counter space full of unused harvest with these pretty plates. If you are creating a meal for your home or hosting a small get-together, these plates are great for all dietary restrictions as they can be tweaked to please people easily!

For those who have countertops full of vegetables and nowhere to put them- here are 2 healthy and hearty meals with the option of including meat!

Farmer’s Delectable Salad

1 Head of Mesclun Lettuce

1 Yellow pepper thinly sliced

2 Apples of Your Choice Cubed

1 Cubed Cucumber

3 Tbsp Feta Cheese

1 cup of Chopped Pecans

2 Blackened Cajun Chicken Breasts

Cajun Seasoning

1 tsp of each!

paprika

kosher salt

garlic powder

ground black pepper

lemon pepper

dried oregano

cayenne

thyme

Creamy Balsamic Dressing

1/3 cup of balsamic vinegar

¾ cup avocado oil

4 tbsp mayo

1 ½ tbsp of honey

½ tsp salt

½ tsp of ground pepper

1 garlic clove

1 tsp of lemon juice

How to Prepare the Salad

Create a bed of lettuce in a shallow bowl

Top with yellow peppers, and apples

Cut chicken tenderloins into bite-sized pieces

Place in a bowl and mix with 1tbsp of avocado oil per approx. 6-8lb. of chicken

Rub Cajun Seasoning evenly on all of chicken

Cook in a skillet over medium heat until cooked through

Let rest for 5 minutes before placing it on salad

Mix Ingredients of Creamy Balsamic together in a blender or food processor

Top salad with the desired amount of dressing, feta, and chopped pecans

Enjoy!

Chopped Quinoa Bowl

*This recipe uses a rice cooker, however you can cook your quinoa however you prefer!*

2 cups of Tri-Color Quinoa

2 Sweet Potatoes

1 Cucumber

1 Yellow Squash

2 Medium Avocados

½ cup of Dry Grated Parmesan Cheese

4 links of Apple Bourbon Chicken Sausage

Green Goddess Dressing

¼ cup of Green Onion

1 clove of Garlic

1 cup full of Basil, Parsley, Cilantro, Mint- whatever you need to use!

½ tsp of salt

¼ tsp of black pepper

1 cup of Mayo

1 tsp of lemon juice

Preparing the Dressing

Rinse Quinoa before use and add 4 cups of water

Slice Cucumber and Yellow Squash and add to the top of the rice cooker to steam

Close and set to white rice setting

Preheat Oven to 350

Cube Sweet Potato into evenly sized pieces and put on foil covered baking sheet allowing them to not touch drizzle with Avocado oil

Bake for 30 minutes, flipping ½ way through

Slice Chicken Sausage and put on medium heat skillet (lightly sprayed) to warm/ slightly crisp for 7 minutes

Once all is cooked, start with the base of quinoa and top with the desired amount of ingredients, topping with Green Goddess