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Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

Recipe taken from TheKitchn
Serves 4

Ingredients:

1 small spaghetti squash (about 1 1/2 pounds)
Olive oil
1 pound of asparagus
1 lemon
3/4 cup ricotta
1 clove garlic, unpeeled
Olive oil
1 teaspoon fresh thyme leaves from 4-5 sprigs
Salt and pepper
3 tablespoons pine nuts, toasted

Directions:

Preheat oven to 375°F.

Carefully cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut side down on a baking tray and place in the oven to roast for about 35 minutes. Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces.

Using a microplane or zester, remove 1 teaspoon of lemon zest from the lemon, and then cut the lemon in half and juice it. Pick the leaves and soft, thin stems from the thyme until you have about 1 teaspoon.

Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside.

After the squash has roasted for about 35-40 minutes, add the asparagus to the tray and tuck the glove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, so until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork.

Take the baking tray from oven and carefully remove the garlic clove from beneath the squash. It should be a little soft from its time in the oven. Snip off one end and squeeze the garlic from the peel into the ricotta and mix well. Transfer the asparagus to the bowl with the ricotta.

Let the squash cool for another 5 minutes. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.

Drizzle with a little olive oil and sprinkle with pine nuts before serving.

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Chia Pudding

Serves 4

Ingredients:

Pudding Ingredients
1/4 cup chia seeds
3/4 cup lite coconut milk
1/2 cup hemp milk
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon vanilla granules (or vanilla extract)

Toppings
Fresh raspberries
Toasted almond slices
Toasted pumpkin seeds
Coconut flakes

Directions:

1-Combine all 'pudding ingredients' in a large bowl (chia expands).
2- Whisk together to mix thoroughly--breaking apart any clumps of chia seeds.
3- Let sit for 30min (or over night) in the fridge.
4- Serve topped with raspberries, coconut flakes and toasted pumpkin seeds and almonds.

Best enjoyed chilled after a vigorous ping pong session!

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Delectable Beet Hummus

Makes 5 servings. Recipe by Claire, Administrator of LOVE

Ingredients:

2 small beets

3 cups cooked chickpeas (no salt added)

2 spoonfuls tahini

3 tbs lemon juice

Directions:

1. Bring water to a boil, and add the beets. Cook until tender, about 10-15 min. Run the beets under cold water and take off the skin. Quarter beets and let cool.

2. Place all ingredients in a food processor and run for 2-3 minutes or until creamy. Add water sparingly if hummus is too dry.

3. Make sure to cool for 30 min in the fridge before serving. Enjoy!

Have you ever presented a hummus dish at a party and had people ask you if it was sorbet? Well, this is your chance! This creamy and dark red hummus spread will make your friends and family envious of your skills, but keep them just nice enough to get your recipe

Love Grown had their first #LOVERSlunch this Wednesday, and it was a huge success! Copious amounts of vegetables were consumed, and an Irish Soda bread was provided to remind us of the upcoming holiday this Sunday, March 17^th. After we had eaten more than our fill, a little ping pong training was in order. Just to keep everyone up to date, Love Grown is getting serious about ping pong, very serious. We have decided to get at least an hour of high intensity, sweat inducing training in every week. We might invest in team sweat suits, and good thing we already have matching shoes!

This cranberry sauce is easy, delicious, and fun! I love the whole cranberries and really enjoy cooking with Frambise Beer.

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Framboise Lambic beer Cranberry Sauce

Cooking Light

Ingredients:

1 (12-ounce) bottle Framboise Lambic beer (such as Lindemans)
1/2 cup sugar
1 1/2 teaspoons grated orange rind
1 (12-ounce) package fresh cranberries

Directions:

Bring beer to a boil in a medium saucepan over medium heat. Add sugar, rind, and cranberries; bring to a simmer. Cook 18 minutes or until slightly thick, stirring occasionally. Remove from heat; cool to room temperature. Spoon into a bowl; cover and chill. (Sauce will thicken as it chills.)

Alex’s mom makes these cookies over the holidays and they are my absolute FAVORITE! They are simply delicious! The trick is rolling the balls in sugar+salt before baking!

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Cashew Butter Blossoms

Alex's Mom's Recipe

Ingredients:

-1 3/4 cup flour
-1/2 cup sugar
-1/2 cup brown sugar
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup butter (room temperature)
-1/2 cup cashew butter (room temperature)
-2 tablespoons milk
-1 egg (beaten)
-1 teaspoon vanilla
-48 or less candy kisses (depending on the size of your cookies)

Directions:

Preheat oven to 375*

Mix dry ingredients in a small bowl. In a separate, larger bowl mix all the other ingredients (except the chocolate chips) with a spoon. Slowly add flour mixture to the blended butter to form dough. Roll dough into 1 inch balls and roll balls into a 3:2 sugar:salt mixture. Place balls on un-greased cookie sheet and bake until soft--for 10-12 minutes (don't over bake). Remove from oven and press candy kiss into the middle of each cookie while still hot and then transfer to a cooling rack. Enjoy!