Fall weather is among us and the leaves are changing colors which makes us super excited about this season.
We’re making a few dishes packed with fall flavors on our Facebook Live Show this week. Joy Quinn-Whalen, Owner of The Spice and Tea Exchange is joining us in the DelmarvaLife kitchen.
We’re making mulled apple cider, apple and sausage stuffed acorn squash, creamy fall pumpkin soup, hearty curried lentil soup, pumpkin spice dip and pumpkin crostini.
Be sure to like and follow DelmarvaLife on Facebook so you’ll get a notification when we go live at 2 pm on Nov. 8.
Check out the ingredients below so you can cook along with us:
Mulled Apple Cider
- From The Spice and Tea Exchange — mulling spice blend, cinnamon or apple cinnamon sugar
- 1 quart apple cider
Apple and Sausage Stuffed Acorn Squash
- From The Spice and Tea Exchange — sage, oregano, marjoram, thyme, pepper rosemary
- 3 acorn squashes
- 1 lb ground sausage
- 1 small onion
- 2 celery stalks
- 2 apples
- 1 cup panko bread crumbs
- 1 cup Parmesan cheese
Creamy Fall Pumpkin Soup
- From The Spice and Tea Exchange — pumpkin pie spice, Indian curry powder
- 1 15 oz. can pumpkin puree
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 T butter
- 2 limes
- Plain yogurt
- Cilantro
Heart Vegetarian Curried Lentil Soup
- Form The Spice and Tea Exchange — Indian yellow curry, cumin, ground ginger, coriander
- 2 cups red lentils
- 2 large carrots
- 1 onion
- 1/3 cup tomato pasta
- 7 cups water or vegetable broth
Pumpkin Spice Dip
- From The Spice and Tea Exchange — pumpkin pie spice blend
- 1 can pumpkin
- 1 5 oz box instant vanilla pudding
- 1 16 oz container of cool whip
Pumpkin Crostini
- From The Spice and Tea Exchange — pumpkin pie spice blend, thyme
- 1 baguette, 1/2 cup canned pumpkin, 1/2 cup ricotta cheese
- Salt, pepper, olive oil and honey to taste
