The 5 tastiest recipes submitted have won the following prize from Lurong Living.
from Lurong Living
Preheat the oven to 400 degrees F. On a rimmed baking sheet, toss the squash and carrots with 1 Tbsp. of the olive oil and 1/4 tsp. of sea salt. Roast for about 20-30 minutes, until lightly browned and tender. Set aside and let cool for 10 minutes.
In a food processor fitted with the steel blades, or a high-speed blender, process the sunflower seeds, cumin, and remaining 1/4 Tbsp. of sea salt until finely ground, or about 30 seconds. Add the roasted vegetables, lime juice, Tahini, garlic, and 1 Tbsp. of water. Process until thick and smooth, adding more water as needed to thin out the dip. Store in an airtight container in the fridge.
Preheat the oven to 450 degrees F. To make the dressing, combine all of the ingredients in a blender or food processor and blend or process until the dressing is well emulsified. Combine all of the vegetables (butternut squash, parsnips, onion, red pepper, and garlic) in a large bowl. Add 2 Tbsp. of the sun-dried tomato dressing and toss to combine.
Step 1: Heat a large skillet over medium heat and add olive oil. Sauté onions until golden brown. Add butternut squash and 2 Tbsp. of water. Cover and cook on low for 10 minutes. Remove the lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.
Step 2: Cut a "pocket" into the sides of the tenderloin and stuff each with about 3/4 cup of the squash mixture. Cut cooking twine and tie each of the turkey pieces.
Step 3: Preheat the oven to 375 degrees F. In the skillet, carefully sear the tenderloins on each side over medium-high heat. The place the tenderloins in a baking dish and cover with foil. Cook for 30 minutes, cut off the twine, and slice into 4 pieces. Enjoy!
Step 1: In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all of the clumps are broken up and it's well incorporated. Add the fresh blueberries and stir with a wooden spoon to incorporate.
Step 2: In a tempered bowl, add the coconut oil, maple syrup, vanilla extract, and egg and whisk together until it's all well combined. Pour the wet ingredients into the bowl with the dry ones and stir together until the batter is smooth. Fold in the breakfast sausage crumbles (make sure all excess grease is drained before adding).
Step 3: In a 9 to 10 inch round pan (or cast iron skillet) that is either well-coated with EVOO or lined with parchment paper, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it's spread out to the edges.
Step 4: Bake at 350 degrees F for 30 minutes. Let cool, slice into scones, or cut into circles with a cookie cutter, and serve! Store in an airtight container in the fridge if you're not going to eat them right away.
Preheat the oven to 350 degrees F. Grease a 9-inch pie plate. Mix all of the ingredients together. Spread in the pie plate and cover with foil to bake for 40 minutes. Remove the cover and bake for another 20 minutes. Remove from the oven and let rest for 10 minutes before serving. Enjoy!