In the Store

Seasonal Recipes

Enjoy these recipes inspired by the autumn harvest season. All ingredients can be found at Ellwood Thompson's.

Chicken and Rice Stew with Sweet Vegetables

Ingredients:
1 large Spanish onion, chopped
3 stalks celery, sliced
4 cups water or fat-free chicken stock
1 small butternut squash, peeled, cut into 1
2 cups cooked and shredded chicken
black pepper to taste
1 tablespoon olive oil
2 cloves garlic, minced
2 cups green cabbage, cut into 1
2 cups cooked brown rice (or 3/4 cup uncooked)
2 teaspoons salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried Thyme
1/2 teaspoon Savory
Serves: 6, Cooking Time: 30 minutes - one hour

Instructions:
In a large soup pot, sauté onion, garlic and celery in oil over medium heat until the vegetables are soft, about 5 minutes. Add seasonings and sauté 1 minute more. Add water or stock, bay leaf and peppercorns, cover, bring to a boil. (If you’re using uncooked rice, add it at this point, lower heat to a gentle boil and cook for 30 minutes, then follow remaining directions). Add cabbage and squash and simmer 15 minutes. Add cooked rice, chicken, salt, pepper and celery leaves and simmer 5 minutes more.
Polly Pitchford, Full Spectrum Health™

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Squash Rings with Chard and Walnut Pasta

Can be made without salmon. Agave or Stevia can be used instead of sugar.

Ingredients:
1/2 cup walnut pieces
1 acorn squash, cut into 1 1/2" thick rings, seeds removed
1 medium red onion, sliced 1/4" thick
2 teaspoons sugar
1/2 cup orange juice
4 cups young chard
2 cloves garlic, minced
8 ounces Orzo pasta
2 tablespoons chopped fresh Sage
2 teaspoons chopped fresh Thyme
4 ounces smoked salmon, cut into thin strips
Serves: 4, Cooking Time: 30 minutes - one hour

Instructions:
Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. Set aside. Arrange squash rings in a large steamer. Place over boiling water and cook until tender, about 20 minutes. Set aside. Generously coat a medium sized nonstick skillet with canola cooking spray. Add onions and sugar and cook over medium heat, stirring occasionally, until onions are completely soft and browned, about 10 minutes. Remove onions and set aside. Deglaze pan with orange juice and allow to simmer one minute. Pour liquid over onions.

Cook pasta according to package directions for al dente. Drain, rinse in cool water and drain again. Wash chard and remove tough stems. Do not pat dry. Cut into 3/4" wide ribbons. Spray a nonstick skillet with canola cooking spray. Place over medium high heat, add garlic and cook 2 minutes. Add chard and cook until just wilted, about 3 min. Remove from heat. Add onion, sage and thyme to skillet. Toss. Add cooled orzo, 1/2 of the salmon, 1/2 of the walnuts and toss to mix well.

Place a squash ring on each of 4 plates. Fill center with chard mixture. Place a few strips of the smoked salmon around each squash ring. Top with remaining salmon and sprinkle remaining walnuts.
Walnut Marketing Board

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Spinach Salad with Maple Mustard Dressing

Ingredients:
1 pound fresh spinach, washed, stemmed, dried
1 cup thinly shredded red cabbage
1 cup sliced button mushrooms
1/4 cup red onion, thinly sliced
1/4 cup canola oil
1/4 cup apple juice
2 tablespoons Apple Cider Vinegar
1 tablespoon maple syrup
2 tablespoons Dijon-style mustard
pinch of salt
black pepper to taste
Serves: 6
Cooking Time: Under 15 minutes

Instructions:
Place salad ingredients in a serving bowl. In a small jar, combine all of the dressing ingredients and shake well. Pour over salad and toss. Serve immediately.
Polly Pitchford, Full Spectrum Health™

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Pumpkin Walnut & Orange Ravioli

Ingredients:
1/2 cup chopped walnuts
1 small onion, finely chopped
2 cups cooked pumpkin
1/4 cup orange juice
2 tablespoons chopped fresh sage, divided
salt and ground pepper, to taste
8 extra wide (10 inch) lasagna noodles
1 cup canned fat-free, reduced sodium chicken broth
1 cup finely shredded Swiss chard
Serves: 4
Cooking Time: 30 minutes - one hour

Instructions:
Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve. Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add onion and sauté, stirring occasionally, 3 minutes. Reduce heat to medium and add pumpkin, 2 tb sp of orange juice, 1 tbs of the sage and 6 tbs of the walnuts; stir and heat through. Season with salt and pepper. Set aside; keep warm.

Cook lasagna noodles according to package directions; drain well. Cut each noodle into 3 equal-sized rectangles. Set aside; keep warm. To make the sauce, in a small saucepan over medium heat combine broth, chard and the remaining orange juice and 1 tbs sage. Set aside; keep warm.

To assemble ravioli, for each serving place 3 noodle pieces on a dinner plate; top each with 2 1/2 tablespoons of the pumpkin mixture. Cover each with another noodle piece. Drizzle with sauce and sprinkle with the remaining 2 tablespoons walnuts, dividing equally.
Walnut Marketing Board

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Spelt Pasta with Broccoli Rabe and Navy Beans

Ingredients:
3/4 pound broccoli rabe (or kale or escarole)
1 tablespoon olive oil
1 large onion, chopped
3 large cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed fennel
pinch red pepper flakes
1 1/2 cups bean cooking liquid or vegetable stock
1 1/2 cups cooked navy beans
1/4 teaspoon nutmeg
salt and pepper to taste
8 ounces spelt pasta (or other pasta of choice)
Serves: 4
Cooking Time: Under 30 minutes

Instructions:
Trim the greens and chop leaves into 3/4" strips. In a large skillet, heat the oil. Add the onion, garlic, oregano, fennel seeds and red pepper flakes and sauté for one minute, stirring constantly. Add the greens and one cup of the liquid. Cover, bring to a boil, reduce heat and steam greens until tender (about 5-6 minutes). Stir occasionally. Puree 1/2 cup of the beans with the remaining 1/2 cup of liquid and stir into the mixture along with the remaining beans, nutmeg, salt and pepper. Cook pasta until tender but still chewy. Drain. To serve: Place a mound of pasta on each plate and spoon the sauce on top.
Polly Pitchford, Full Spectrum Health™

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Vegetable Fried Rice with Tofu

Ingredients:
2 cups cooked brown rice
1/2 cup carrots, diced
1/2 cup celery, sliced on an angle
1 bunch green onions, trimmed and sliced into 1/2" pieces
1 1/2 cup broccoli florettes
1 pound firm tofu, drained and crumbled
2 tablespoons toasted sesame oil
2 tablespoons tamari
Serves: 4
Cooking Time: 30 minutes -- one hour

Instructions:
Sauté carrots, celery, onion and broccoli in the sesame oil for five minutes. Add the tofu and rice. Cook until the rice is well coated with the oil and the vegetables are tender. Add the scallions and season with tamari to taste.
Polly Pitchford, Full Spectrum Health™

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Baked Breakfast Apples

Ingredients:
2 medium apples, cut into bite size pieces
1/2 teaspoon cinnamon
1/4 cup low fat granola
2 tablespoons chopped dates
1/2 cup apple juice
Serves: 2
Cooking Time: Under 30 minutes

Instructions:
Combine apples and dates in a small casserole. Sprinkle cinnamon over fruit mixture. Pour the apple juice over apple mixture. Bake, covered, in a 350 degree oven for 25 - 30 minutes or until apples are slightly tender. Sprinkle with granola. Serve warm.
Polly Pitchford, Full Spectrum Health™

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Beets for Life Salad

Ingredients:
4 beets
1 Granny Smith apple
1 tablespoon Liquid Aminos
1 quarter-sized piece ginger root
lemon juice (optional)
Serves: 4
Cooking Time: Under 15 minutes

Instructions:
Wash the beets and scrub them under lukewarm water. Slice the beets into 1/4 slices, then cut into fourths. Do the same with the apple. Peel ginger root and mash. Add Liquid Aminos and ginger to apple and beet mixture. For a little more zip, add some fresh lemon juice.
Jennifer Smira

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Apple & Dried Fruit Oatmeal

Ingredients:
1 1/2 cup water
3/4 cup oatmeal
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup soy milk
1/2 cup chopped dates
1/2 cup chopped almonds
1 apple, grated
Serves: 2
Cooking Time: Under 15 minutes

Instructions:
Bring the water to a boil. Add oatmeal, cinnamon and salt. Cover, reduce heat to low, and simmer until liquid is absorbed (about 10 minutes). Stir in remaining ingredients and serve hot.
Polly Pitchford, Full Spectrum Health™

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Maple Pork Medallions with Apples

Ingredients:
1 pound pork tenderloin, trimmed
black pepper
cooking spray
4 green onions, both white and green parts, sliced
1 cup apple juice
2 teaspoons Dijon-style mustard
3 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 Granny Smith apple, sliced thin
Serves: 4
Cooking Time: Under 30 minutes

Instructions:
Slice pork tenderloin into 1/2" slices, or medallions. Place each slice between two pieces of clear plastic wrap. Working from the center to the edges, lightly pound the slices with the flat side of a meat mallet to about 1/4" thickness. Sprinkle both sides with pepper. Spray a large skillet with a light coating of cooking oil. Heat over medium heat. Add pork slices to the skillet. Cook over medium heat for two minutes. Turn and cook about two minutes more or just until lightly pink. Remove from skillet and keep warm. Repeat process for remaining slices. Add green onion to skillet. Cook and stir for 30 seconds. Carefully add apple juice and mustard, stirring to mix well. Cook about two minutes or until it slightly reduces. Stir in maple syrup, vinegar and apple slices. Cook and stir about one minute more. Return pork and any juices to the skillet and heat through. Remove pork slices to serving plates and spoon sauce over pork. Garnish with green onion and apple slices.
Polly Pitchford, Full Spectrum Health™

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Fruited Harvest Stuffing

Ingredients:
4 cups dry bread cubes
1/2 cup shredded carrot
1/2 cup chopped celery
1 small onion, chopped
2 tablespoons butter
1/2 teaspoon seasoned salt
3/4 teaspoon poultry seasoning (includes parsley, sage and rosemary)
1/8 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup ground flax seeds
1/4 cup chopped walnuts
1/3 cup chicken broth
3/4 cup raisin, softened in water and drained
2 1/2 cups chopped apple
Serves: 12
Cooking Time: Over one hour

Instructions:
In a large bowel, measure bread crumbs. Sauté the carrot, celery and onion in butter in a frying pan until soft but not browned. Stir in salt, poultry seasoning, pepper and nutmeg. Pour sautéed mixture into bread cubes, along with the ground flax, walnuts, chicken broth, raisins and apple. Stuff one 10 lb. turkey, or place in three-quart casserole. Cover and bake at 350 degrees for 40 - 45 minutes or until heated through.
Flax Council of Canada

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Apple Date Turnovers

Ingredients:
1 2/3 cups whole wheat pastry flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup ricotta cheese
6 cups peeled diced apples
1 1/3 cups chopped dates
4 tablespoons butter, room temperature
1 1/2 teaspoons minced lemon peel
honey and milk
Serves: 10
Cooking Time: 30 minutes - one hour

Instructions:
Preheat oven to 425 degrees.

For crust: Mix flour, salt and baking powder in a bowl or food processor. Cut the butter until you get a coarse meal texture (if using a processor, pulse blend until texture is reached). Work in cheese with fingers, kneading gently to form a ball. (In processor, pulse blend until a ball is formed.) If too dry, add another tablespoon of ricotta. Wrap in plastic wrap and chill 30 minutes before rolling. Lightly flour working surface and roll out half of the dough into a thin (1/8") rectangle. (Store remaining half of dough in fridge for use within one week, or shape and freeze for up to three months.)

Filling: While dough is chilling, simmer all of the filling ingredients together in a saucepan until apples are tender but not mushy, about 8 - 10 minutes. Let cool. Place one tablespoon of apple-date filling in center of each square. Fold one corner to the opposite corner, forming a triangle. Seal edges by pressing with the back of a fork.
Polly Pitchford, Full Spectrum Health™

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Apple Spice Cake

Ingredients:
Vegetable oil spray
3 eggs
1 1/2 cups sugar, white
3 cups unbleached flour, white
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1/2 cup orange juice
1/2 cup vegetable oil
1 tsp vanilla extract
3 cups chopped apples, peeled (local varieties are best)

Instructions:
Preheat oven to 350°F

Prepare 10-inch bundt or tube-type pan with vegetable oil spray.

Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.

Bake for one hour or until a wooden toothpick inserted into the cake's center comes out clean.

Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.

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Brown Basmati Rice with Apples and Walnuts

Ingredients:
1/3 cup walnuts
2 Tbs extra virgin olive oil
Zest from one orange
1/2 cup orange juice
2 Tbs apple cider vinegar
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
4 cups cooked brown basmati rice
1/2 cup dried cranberries
1 apple, cut into 1/4-inch pieces (local varieties are best)
3 stalks of celery, cut into 1/4-inch slices
5 or 6 pale green celery leaves, chopped
4 sprigs parsley, chopped

Instructions:
Roast the walnuts in a preheated 350°F (175°C) oven for 5 to 7 minutes. Chop coarsely and set aside.

In a large bowl, combine the olive oil, orange zest, orange juice, vinegar, sea salt, pepper, and nutmeg. Mix well.

To this mixture, add the rice, cranberries, apple, celery, and celery leaves. Also add the parsley and chopped walnuts.

Toss all together until the salad is well-mixed.

-- Mary Martha Shaw

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Cranberry Apple Walnut Muffins

Ingredients:
1 1/2 cups whole wheat pastry flour
3/4 cup unbleached white flour
3/4 cup yellow cornmeal
1 Tbs baking powder
1 tsp baking soda
1 tsp sea salt
1 tsp ground cinnamon
pinch of ground cloves
1 tsp orange zest (grated peel)
12 dates, pitted and chopped
3/4 cup hot water
1/2 cup orange juice
1/2 cup plain yogurt
2 ripe bananas
3/4 cup maple syrup or concentrated fruit sweetener
1/3 cup canola oil
1 tsp vanilla extract
2 eggs
1 cup fresh cranberries
2 cups grated apple
1/3 cup chopped walnuts

Instructions:
Preheat oven to 350°F (175°C). Lightly oil muffin tins or line with paper muffin liners.

Put flours, cornmeal, baking powder, baking soda, salt, cinnamon and cloves in a large mixing bowl; stir and set aside.

Place dates and hot water in blender or food processor and blend until smooth. Add juice, yogurt, bananas, syrup, oil and vanilla extract; blend again. Add eggs and cranberries and pulse for a few seconds, just long enough to break up cranberries.

Add wet ingredients to dry mixture. Fold in grated apple and walnuts and gently mix together using a minimum number of strokes. Fill muffin cups to top with batter. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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Walnut Apple Harvest Salad with Cider Glazed Salmon

Ingredients:
1/2 cup chopped walnuts
1 tablespoon granulated sugar
1/4 cup apple juice
2 teaspoons honey
1 teaspoon minced garlic
1 teaspoon fresh Thyme leaves
4-4ounce salmon fillets
1 tablespoon walnut oil
3 heads Belgian endive
2 red apples, cored
Thyme sprigs for garnish, optional

Instructions:
Preheat oven to 350 degrees. Pour water over walnuts and drain. Toss walnuts with sugar and place on a parchment lined baking sheet. Bake for 5-7 minutes. Set aside. In a small bowl, whisk together apple juice, honey, garlic, and thyme.

Change oven setting to broil. Place salmon fillets, skin side down on a nonstick broiler pan and brush with cider mixture. Broil 4 inches from heat for about 10-12 minutes or until firm to the touch, basting once. Remove fish from broiler and baste once more.

Spray a small saucepan with canola cooking spray. Add shallots and sauté until just softened, about 2 minutes. Remove from heat and add any remaining basting glaze, the vinegar and the walnut oil.

Cut bases from endive and separate spears. Divide among 4 plates. Slice apples thinly and arrange in small fan groupings of plates. Place salmon on top and sprinkle with walnuts. Drizzle dressing over salads, garnish with sprigs of thyme and serve immediately.

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