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Sarah's Kitchen Creations: Pierogies with Gorgonzola & Bell Pepper

These potato pierogies are an exciting dish to make with a partner, kiddo, or your quaranteam. The filling incorporates gorgonzola cheese, giving it the perfect level of saltiness. The onion, garlic, and peppers boost the filling to add a bit more color and flavor to each bite. Make one batch and you'll have decadent pierogies for days!

What you'll need for Pierogies with Gorgonzola & Bell Pepper:

Pierogi Dough

4 cups all-purpose flour

½ teaspoon salt

1 cup water

2 local eggs 
 

Sarah's Kitchen Creations: Purple Mashed Potatoes

Want to make mashed potatoes more special for the holidays? Use local purple mashed potatoes from PrairiErth Farm! It makes a pretty lavender-colored mashed potatoes. Leave the skins on and boil the potatoes whole to keep more of the color.

What you need for Purple Mashed Potatoes:

15 small local and organic purple potatoes from PrairiErth Farm

1/2 pint local heavy whipping cream from Kilgus Farmstead (or other milk/milk substitute)

3 garlic cloves

1/2 stick Westby butter (or a whole stick if you want it extra buttery)

Sarah's Kitchen Creations: Local Pear Prosciutto Pecan Galette

Impress your family with this gorgeous and decadent galette highlighting local ripe pears, artisan prosciutto, regional Voss pecans, and local gouda cheese.

What you need for Pear Proscuitto Pecan Galette:

1 package frozen Dufour Puff Pastry, thawed in the fridge for a day

1/2 block local gouda cheese from Marcoot Jersey Creamery, grated

3 local pears from Cary's Garden of Eatin', thinly sliced

1/2 cup regional Voss pecans from bulk section

1 package La Quercia prosciutto americano

Sarah's Kitchen Creations: Local Beet & Onion Galette

This savory puff pastry galette makes a fancy appetizer that is perfect for the holidays. This recipe is quick to assemble and uses seasonal and local winter roots!

What you need for Local Beet & Onion Galette:

1 package frozen Dufour Puff Pastry, thawed in the fridge for a day

1/2 block local harvarti cheese from Marcoot Jersey Creamery, grated

1 local and organic chioggia beet from PrairiErth Farm, peeled and thinly sliced

Sarah's Kitchen Creations: Local Squash Spinach Lasagna

This special fall lasagna uses leftover local buttercup squash soup instead of the traditional tomato sauce. This recipe is super quick and can be assembled in five minutes since you don't pre-boil lasagna noodles or pre-sautee any vegetables. Just layer your ingredients and stick it in the oven to cook!

What you need for Local Squash Spinach Lasagna:

4-5 cups Local Buttercup Squash Soup or any other thick squash soup

Sarah's Kitchen Creations: Local Buttercup Squash Soup

You have to try buttercup squash! Buttercup squash is such a delicious starchy winter squash that is absolutely wonderful for a creamy vegan soup recipe! Try this recipe with six simple ingredients, including canned coconut cream, onion, garlic, fresh rosemary and sage, and some veggie broth.

What you need for Buttercup Squash Soup:

2 local buttercup squash from Wolf Creek Farms, halved, seeded, and roasted

3 T. organic olive oil 

4 cloves organic garlic, chopped

Sarah's Kitchen Creations: Local Beef Stew

This hearty beef stew with local roots is perfect for the cool weather!

What you need for Local Beef Stew:

1 package frozen local stew beef from Moore Family Farm, thawed

3 T. all purpose flour, from bulk section

1 tsp salt

1 tsp pepper

1 organic parsnip

3 local and organic carrots from PrairiErth Farm, diced

1 local yellow onion from Wolf Creek Farms, diced

6 local and organic red potatoes from PrairiErth Farm, diced

Halloween Creations: Avomonsters

These avocado monsters are so fun to decorate for a healthy Halloween snack! You can make witches, frankensteins, draculas, spiders, or your own original spooky monsters!

What you need to make Halloween Avomonsters:

Ripe avocados

radish

carrot (and carrot greens for hair)

bell pepper

salt (optional)

Directions:

1) Slice radish, carrots, and bell peppers into thin slices. Slice avocados in half lengthwise. Remove pit. 

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