SEASONAL RECIPES

ALL THINGS PUMPKIN

Pumpkin Spice Energy Bites
*  Store your energy bites in an air-tight container in the fridge for up to 1 week or the freezer for up to 3 months.
Ingredients
1 Cup Cadia Organic Crunchy Peanut Butter
1/2 Cup Farmer's Market Pumpkin Puree
1 tsp. Vanilla Extract
1/2 Cup Local Maple Syrup
1 1/2 cup Chia seeds
1/2 cup Dark Chocolate Chips​
Directions
  1.  Add the peanut butter, pumpkin purée, maple syrup, and vanilla extract to a mixing bowl and use a wooden spoon to stir until well combined.
  2.  Add rolled oats , chia seeds, chocolate chips, and pumpkin pie spice to a bowl. Stir until everything is well combined and you have a "dough".
  3. Place the mixture in the freezer for 15-20 mins. to chill and firm up a bit. 
  4. Remove the dough from freezer. Use a cookie dough scoop to make consistent portions, then use your hands to roll into balls.

SAVORY SNACKS/APPETIZERS

Stuffed Jalapeño Peppers

Makes 16 | 45 min. | Vegetarian
Ingredients
 8 large jalapenos
8 ounces cream cheese, room temperature
8 ounces shredded Monterey jack cheese
¼ cup shredded Parmesan cheese
2 green onions, thinly sliced
¼ teaspoon sea salt
1 sheet puff pastry, thawed
1 tablespoon poppy seeds
1 large egg, beaten
Directions
  1. Preheat oven to 400°F. Halve jalapeno peppers and remove seeds and pith.
  2. In a medium bowl, combine cream cheese, Monterey jack cheese, Parmesan cheese, scallions, and salt.
  3. Fill jalapenos with cheese mixture and smooth off the top. Set aside.
  4. Lay out puff pastry and brush with beaten egg then sprinkle with poppy seeds. Cut pastry into ¼ inch strips, then wrap strips of pastry around jalapenos in a crisscross pattern.
  5. Place assembled peppers on a parchment lined baking sheet and bake for 20–30 minutes or until puff pastry is golden in color. Serve with barbeque sauce.