January-February 2017

Lentil Shepherd’s Pie

This vegan shepherd’s pie features nutty lentils, cooked with loads of hearty vegetables in a Dutch oven. Mashed rutabaga topping adds a beautiful golden hue and flavorful twist. Lentil Shepherd’s Pie Developed by McKenzie Hall

November-December 2016

Butternut Squash and Apple Crumble

This dessert showcases the versatility of butternut squash — roasted and gooey in the company of sweet apples — with a whole-grain, high-fiber, low-sugar topping. Butternut Squash and Apple Crumble Developed by McKenzie Hall Ingredients

November-December 2016

Morocco Medallions

Slices of kasha-filled chicken breasts make a stylish entrée that can be prepared in advance and baked just before dinner. Moroccan Medallions Developed by Cindy Gay Ingredients [2 grams]      ½ teaspoon cumin seeds [1 gram]

November-December 2016

Kabocha Wedge Salad

Hearty kabocha squash gets dressed up as a filling “wedge salad” with sweet and savory flavors of dried figs, wilted spinach and creamy goat cheese. Kabocha Wedge Salad Developed by Karman Meyer Ingredients [1,690 grams]  1 large kabocha

November-December 2016

Smoky Acorn Squash and Lentil Bisque

This simple vegetarian bisque features savory ingredients paired with subtle flavors to create an unexpected, vibrant taste. Grating nutmeg on top adds an exciting finish. Smoky Acorn Squash and Lentil Bisque Developed by Ginger Hultin Ingredients

September-October 2016

North End Boston Cream Pie

North End Boston Cream Pie This healthier take on the classic dessert replaces pastry cream filling with a lighter ricotta cream — a nod to the Italian pastries of Boston’s North End. See more “Boston