#cranberrycrunch

[terrystwocents]

Participative Leadership In Faith Communities

[hughidancy]

The quinoa, roasted butternut squash, and bright spinach in this Fall Quinoa Spinach Salad taste great together. The crunchy pecans and sweet dried cranberries on top make it extra special. The balsamic Dijon dressing adds just the right amount of flavor to make this a healthy and tasty fall salad.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 4 cups fresh spinach, washed and chopped. 1 cup butternut squash, diced. 1/2 cup pecans, chopped. 1/4 cup dried cranberries. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. While quinoa is cooking, roast diced butternut squash in a preheated oven at 400F 200C for 20 minutes or until tender. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing. In a large bowl, combine cooked quinoa, roasted butternut squash, chopped spinach, pecans, and dried cranberries. Pour the dressing over the salad and toss gently to coat all ingredients. Serve the Fall Quinoa Spinach Salad immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

shrewsbury steampunk spectacular

[tilvarosh]

This gluten-free Brussels Sprouts Salad is a delicious and nutritious dish perfect for any occasion. It's bursting with flavors from the fresh Brussels sprouts, sweet cranberries, crunchy pecans, and tangy dressing.

Ingredients: 500g Brussels sprouts, trimmed and thinly sliced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/4 cup grated Parmesan cheese optional. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced Brussels sprouts, dried cranberries, chopped pecans, and Parmesan cheese. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients and toss until well coated. Serve immediately, or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

ms. decock

[irozhea]

A delightful and nutritious quinoa dish featuring the sweetness of butternut squash and apple, complemented by the tartness of cranberries and the crunch of pecans.

Ingredients: 1 cup quinoa, rinsed. 2 cups butternut squash, diced. 1 apple, diced. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 2 tablespoons olive oil. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 2 cups vegetable broth.

Instructions: In a large skillet, heat olive oil over medium heat. Add butternut squash and saut until slightly tender, about 5 minutes. Stir in quinoa, apple, dried cranberries, and pecans. Season with cinnamon, nutmeg, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed. Fluff quinoa with a fork and serve warm.

Prep Time: 15 minutes

Cook Time: 25 minutes

isabella morgenthal

[giuliomacaione]

This Cranberry-Pecan Tart is a delightful combination of tart cranberries and sweet, crunchy pecans, perfect for holiday gatherings. The flavors and textures create a delicious contrast that will impress your guests.

Ingredients: 1 1/2 cups fresh cranberries. 1/2 cup granulated sugar. 1/4 cup water. 1 tablespoon orange zest. 1 cup chopped pecans. 1/2 cup brown sugar. 1/4 cup corn syrup. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1 prepared pie crust store-bought or homemade.

Instructions: Warm the oven up to 190C 375F. Put cranberries, granulated sugar, water, and orange zest in a saucepan. Over medium heat, stir the mixture every so often for about 10 minutes, or until the cranberries pop and the sauce gets thick. Chop up some pecans and put them in a bowl. Add brown sugar, corn syrup, melted butter, and vanilla extract. Put the pie crust that you just made in a tart pan. Spread the cranberry mix out on top of the crust in a thin layer. Spread the pecan mixture out over the cranberries so that it covers them all. After the oven is hot, bake the pie for 25 to 30 minutes, or until the crust is golden brown and the filling is set. Wait until it's cool to serve. Have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Fatty George

[lafayettemedia]

Pies & Tarts for Every Occasion & PERFECT for the Holidays!

If you live in the Bay Area & in need of an amazing holiday dessert, here's our recommendation! Thank us later!! https://www.facebook.com/photo.php?fbid=10205142675623333&set=a.10200693237190153.1073741826.1137928013&type=1&pnref=story …

[bpdsmokescreen-moved]

cranberrycrunch replied to your post:cranberrycrunch replied to your post: “i dont rly...

apples

 ??

[bpdsmokescreen-moved]

cranberrycrunch replied to your post: “i dont rly talk a lot about my mental health issues on here. like. who...”:

I want to hear them \'^'/ tell me more tell me more bc I really care.

 ? n0 offnse but who are you