Next on the menu was our Fall Salad...mixed baby greens topped with diced golden delicious apples, dried cranberries, pomegranate and sunflower seeds and crumbled blue cheese, served with a delicious vinaigrette of cranberry-pomegrante juice reduction, red wine vinegar and olive oil!
Turkey-Sweet Potato Shepherd's Pie~tastes like Thanksgiving when everything on your plate gets mixed up together...not a pretty site, but, boy, does it taste good and comforting!
And to top it all off, every lunch order came with a warm from the oven Whole Wheat Pumpkin Muffin
(with a little streusel topping...couldn't resist!)
and here's the recipe...enjoy!!
Whole Wheat Pumpkin Muffins
makes 12 muffins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice (1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/2 teaspoon cinnamon)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup canned pumpkin puree
1/2 cup oil
1/4 cup honey
Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin and honey. Mix just until the dry ingredients are absorbed. Spoon into muffin cups so they are about 2/3 full. Divide topping among the muffins.
Bake for 20 to 25 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
⅔ c brown sugar
¼ c flour
½ t cinnamon
2 T butter, softened
Stir together until well mixed