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October's Featured Recipes:

Shrimp and Butternut Squash in Coconut Milk Broth

3/4 cup low sodium vegetable broth

1 1/2 tsp brown sugar

1 tsp sea salt

2 tsp tomato paste

1/4 tsp crushed red pepper

1/4 tsp fresh ground pepper

1 can light coconut milk

2 cups cubed peeled butternut squash

1 cup julienne cut red bell pepper

1 LB large shrimp, peeled and deveined

2 cups hot cooked basmati rice

1/4 cup fresh lime juice

3 Tbsp fresh minced cilantro

Combine first 7 ingredients in large sauce pan, stirring with whisk. stir in squash and bell pepper ; bring to a boil.  Reduce heat and simmer for 10 minutes.  Stir in shrimp ; bring to a boil. cook 1 minute or until shrimp is done, stirring occasionally. Stir in rice, lime juice and cilantro.  makes 4 servings

Savory Pumpkin Quiche

1/2 cup Gruyere cheese

1 frozen prepared organic pie crust

1 cup organic low fat milk

2 large organic eggs

1 tsp chopped fresh thyme

1/4 tsp sea salt

1/4 tsp fresh ground black pepper

1/4 tsp nutmeg

1 cup fresh or cannned pumpkin puree

Preheat oven to 400F.  Sprinkle cheese over bottom of piecrust.  Whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust. Bake 10 minutes. Reduce heat to 350F and bake 45-50 minutes more. cool 10 minutes before slicing and serving.  serves 6

Vegetable Paella

2 Tbsp olive oil

3 spicy soy or turkey sausages thinly sliced

1 medium onion chopped

4 cloves garlic chopped

1 Tbsp Paprika

1 1/2 tsp Italian seasoning

1 cup chopped fresh broccoli

1/2 cup chopped red bell pepper

1/2 cup snow peas

1 1/4 cup instant brown rice

1/2 cup dry white wine

Heat oil in large skillet over medium high heat.  Add sausages, cook 4 minutes.Add onion, pepper, broccoli, snow peas, garlic, paprika and Italian seasoning.  Saute 3 minutes. Stir in rice.  Add wine and 1 1/4 cup water. Bring to a boil reduce heat and cover.  Simmer 10 minutes or until rice is tender.  Season with salt and pepper and serve.  serves 4

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