#fall dinner

[veganslivingofftheland]

Some foodie pics of dinner

Homemade vegan falafel with vegan tzatziki sauce & homemade bread, Chickpea veggie salad, Vegan stuffing & roasted veggies, garden pears, and Jjangmyeon.

[iheartfoodposts]

Seared Scallops + Cilantro Sauce - Seared scallops served over forbidden black rice with crispy roasted kale and served with a creamy cilantro lime sauce.

[pointy-unicorn-tits]

Making a cozy fall dinner with some red wine tonight 😊 🍂

[daily-deliciousness]

[passionforpasta]

The perfect seasonal dish for a chilly fall night.

Recipe and Photo Credit: Chef Lorenzo Boni

Farfalle with Butternut Squash

Ingredients

1 box farfalle 6 tbs evoo 1 small onion, chopped 1 medium butternut squash, peeled and diced 3 leaves of sage, sliced 3/4 cup shredded Parmigiano cheese  1 cup hickory smoked bacon  1/2 cup balsamic vinegar

 Directions

1.  Place a pot of water to boil.

2.   Meanwhile, in a skillet sauté onion with half the olive oil and sage for about three minutes.

3.  Add butternut squash and cook thoroughly, season with salt and pepper.

4.  Add veggie broth and simmer for another five minutes.

5.  In another small skillet, sauté bacon until slightly crispy, discard melted fat and deglaze with balsamic vinegar, reduce until perfectly glazed.

6.  Meanwhile, cook pasta according to directions and drain.

7.  Toss with butternut mixture, stir in Parmigiano cheese and top with bacon and balsamic vinegar before serving.

[lundsandbyerlys]

Kalbi Pork Sheet Pan Dinner

This simple meal comes together in a snap, thanks to our delicious Butchers Kitchen Kalbi Marinated Pork Tenderloin and ready-to-cook veggies from our produce department, all cooked on one pan for easy cleanup!

3-5 servings Preparation time: 45 minutes

Ingredients 1 (14-ounce) container L&B Sweet Potato Cubes 1 (12-ounce) container L&B Brussels Sprouts with Roasting Carrots 2 tablespoons olive oil Salt and pepper to taste Butchers Kitchen Kalbi Marinated Pork Tenderloin

Directions

Heat oven to 425 F. Line medium sheet pan with parchment or foil.

Add vegetables to sheet pan. Add 2 tablespoons olive oil; season with salt and pepper. Toss to combine.

Move veggies to the sides and add Butchers Kitchen Kalbi Marinated Pork Tenderloin to the center of the pan.

Bake 25-35 minutes, until meat reaches an internal temperatures of 160 F with a meat thermometer.

[daily-deliciousness]

Savory pumpkin mac and cheese

[lundsandbyerlys]

Butchers Kitchen Dragon Breath Shrimp Stir Fry

This easy, flavorful stir fry comes together fast thanks to our Butchers Kitchen ready-to-cook Butchers Kitchen Dragon Breath Shrimp Skewers, along with our simple stir-fry veggies and ready-to-eat cooked brown rice. Just throw it all together and dinner is served!

2-4 servings Preparation time: 25 minutes

Ingredients 2 tablespoons vegetable or canola oil, divided 3 (4-ounce) skewers L&B Butchers Kitchen Dragon Breath Shrimp Skewers (about 10 shrimp) Few drops sesame oil 1 (10-ounce) package L&B Stir Fry Mix 4 ounces L&B Honey Ginger Teriyaki Grilling Sauce L&B Fully Cooked Brown Rice (available in our deli), for serving Green onions, sliced, for garnish

Directions

Heat 1 tablespoon vegetable oil in large pan or wok over high heat.

Remove shrimp from skewers; add shrimp to pan and sauté until cooked through, about 2 minutes per side. Transfer to a plate and set aside.

Heat remaining 1 tablespoon vegetable oil and a few drops of sesame oil over high heat.

Add L&B Stir Fry Mix. Cook veggies, tossing constantly, 3-5 minutes.

Return shrimp to pan along with the vegetables; add L&B Honey Ginger Teriyaki Grilling Sauce and stir until everything is evenly coated and shrimp are heated through.

Serve with brown rice and garnish with green onions.