• Ingredients: 35
  • Serves: 6

Butternut squash and orange cream with small butternut squash, tbsp canola oil, oz silken tofu, maple syrup, orange juice, vanilla-flavored soymilk, tbsp grated orange zest, raspberries, 1/8 tbsp grated nutmeg.

Ingredients

  • 1 small butternut squash
  • 1 tbsp canola oil
  • 6 oz silken tofu
  • 1/4 cup maple syrup
  • 1/2 cup orange juice
  • 1/2 cup vanilla-flavored soymilk
  • 2 tbsp grated orange zest
  • 1/2 cup raspberries
  • 1/8 tbsp grated nutmeg

Pork

  • 6 tbsp paprika
  • 2 tbsp freshly ground black pepper
  • 2 tbsp coarse salt
  • 1 tbsp chili powder
  • 2 tbsp brown sugar
  • 3 pinches cayenne pepper
  • 24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pcs.
  • 1/2 cup arugula, loosely packed

Pico de gallo

  • 2 cups cooked black beans
  • 4 medium tomatoes, diced
  • 1/2 cup diced red onion
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp minced jalapeño pepper
  • 2 tbsp fresh lemon juice
  • 1 tbsp chili powder
  • 1/4 tsp salt

Calabacitas

  • 1 tbsp plus 2 tsp canola oil
  • 1 small zucchini, sliced 1/2 inch thick in half-moon shapes
  • 1 small yellow squash, sliced 1/2 inch in half-moon shapes
  • 1 Roma tomato, diced
  • 1 small onion, diced
  • 1/2 cup frozen or fresh corn
  • 1 tsp chopped fresh oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Step 1 Preheat oven to 350°F. Brush squash with oil. Bake 1 hour and 20 minutes or until tender. Cool.

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  2. Step 2 Cut squash in half, scoop out seeds, and discard. Scoop out 1 cup flesh and transfer to a blender or food processor.

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  3. Step 3 Add tofu, syrup, orange juice, soymilk, and orange zest and process until smooth. Spoon equal portions of berries into chilled dessert cups.

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