Brussel Sprout Salad 6-8 Servings 12 oz. Brussel sprouts, outer leaves removed 1 pear, chopped 1/3 cup dried cranberries 1/3 cup bleu cheese, crumbled 1⁄4 cup pecans, roughly chopped ¼ sliced scallions Dressing 1⁄4 cup Grovestone olive oil 2 tablespoons Grovestone balsamic vinegar 1 tablespoon maple syrup 2 teaspoon Dijon mustard Kosher salt and freshly ground pepper to taste Using a sharp knife cut sprouts into strips. Place Brussel sprouts in a large bowl, along with chopped pear, cranberries, cheese, scallions and pecans. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, and mustard, and season generously with salt and pepper. Pour dressing over the salad and toss together until everything is evenly coated. Serve and enjoy! Herbed Zucchini Dressing 4 ¼ cups shredded zucchini (peeled) 1 teaspoon poultry seasoning 2 eggs, slightly beaten 1-2 tbsp Grovestone olive oil ½ cup plus 2 Tablespoons chopped onion 1 cup unsalted veg broth 1-8-oz. pkg. Herb-seasoned stuffing 1 ¼ teaspoon sage (or more to desired taste) ½ cup plus 2 Tablespoons diced celery 2 tsp Grovestone pepper blend Cook zucchini, onion, and celery in l cup of boiling water for 15 minutes; drain well, then mash. Add remaining ingredients; stir well to combine. Spoon into shallow 2-quart baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 25 minutes or until heated. Sweet Potato Soufflé with maple pecan crunch Servings: ~ 8-10 Maple Pecan Topping 3 Tablespoons maple syrup 6 Tablespoons flour 1 1⁄2 Tablespoons melted butter 3⁄4 cup pecans, coarsely chopped Sweet Potato Casserole 3 pounds sweet potato, peeled and cut into 1 inch cubes 3 Tablespoons brown sugar 3 Tablespoons maple syrup 1⁄4 cup milk 6 Tablespoons Grovestone olive oil 6 Tablespoons butter, softened 1 teaspoon cinnamon 1⁄2 teaspoon salt Maple Pecan Topping While sweet potatoes are boiling or right before, mix all the ingredients for the maple pecan topping together and set aside until needed. Casserole Preheat oven to 350 F and prepare a casserole dish. Set aside. In a 4 quart pot of boiling water, boil the sweet potatoes for ~20 minutes or until fork tender. When the sweet potatoes are finished boiling, drain and mash. Add in remaining ingredients and mash until mixed well. Spoon sweet potato mix into the casserole dish and top with maple pecan topping. Bake for 30 minutes (make sure nuts don’t burn- if they are browning too quickly, cover with foil) and remove from the oven. Allow to cool for 10 minutes before serving. Apple Cinnamon roasted pork loin Serves 6 1 boneless pork loin roast (2 to 3 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon Grovestone olive oil 3 medium apples, peeled and sliced, divided 1/4 cup honey ¼ cup Grovestone honey balsamic vinegar 1 small red onion, halved and sliced 1 tablespoon ground cinnamon Minced fresh parsley, optional Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit. Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon. Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm. Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Pumpkin Pie cannoli 16 oz ricotta cheese ½ cup whipped cream ½ cup powdered sugar 1 cup canned pumpkin 2 teaspoons pumpkin pie spice Drizzle Grovestone maple balsamic Place ricotta cheese in a cheesecloth and let it drain for 24 hours in refrigerator.Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spices in a bowl. With a hand whisk or a spatula, stir to combine. Fold in whipped cream gently Place pumpkin mixture into a piping bag and fill the cannoli shells. Shells will soften after they are filled. For the best results, fill shells 2-4 hours before serving. Drizzle vinegar prior to serving. Mini loaves spiced zucchini bread 1 1/2 cups brown sugar 3/4 cup unsweetened applesauce 1/4 cup Grovestone honey balsamic vinegar 3 large eggs 2 teaspoons vanilla 1 teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 2 cups all purpose flour 1 cup whole wheat flour 1 1/2 cup grated zucchini 1/2 cup mashed banana 3/4 cup walnuts, finely chopped Preheat oven to 375°F. Coat 2, 9×5 loaf pans or 4 mini loaf pans with nonstick spray. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside. In a large bowl stir together the sugar, applesauce, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth. Next stir in both flours until just combined. Finally stir in the zucchini, banana, and walnuts until combined. Divide the batter between the pans. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely. Serve warm or at room temperature.