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Falling for Fall

Falling For Fall… Fruits & Veggies By Chef Rachel Tribby, Executive Le Cordon Bleu Chef at Rosewood Ranch There is no better way to welcome autumn than to visit the clusters of warm-colored fruits and vegetables heaped in fragrant mounds at your local farmers’ market or grocer. The cooler air and change of leaves allows

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Strawberry-Almond Feta Salad

It’s strawberry season! This salad is perfect for a light lunch served with whole wheat pita bread or a great addition to a picnic. Ingredients ½ c slivered almonds 1 clove garlic ½ t honey ½ t Dijon mustard 2 T raspberry vinegar (can sub and use all balsamic vinegar) 1 T balsamic vinegar 1

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Open-Faced Autumn Sandwhich

Autumn is in full swing. Celebrate the flavors of the season with this delicious toasted sandwich. Ingredients 3 whole wheat ciabatta rolls, halved horizontally, or 6 1/2-inch-thick slices country-style bread 2 tablespoons olive oil 6 tablespoons apple butter 4 tablespoons Dijon mustard 1 1/4 pounds Black Forest ham, thinly sliced (you can sub thinly sliced

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Mini Pumpkin Bread

This month’s recipe is perfect for the upcoming holidays. It makes a great gift or a tasty snack for a cozy day at home. Ingredients Nonstick vegetable oil spray cups raw pumpkin seeds 3 ½ cups unbleached all purpose flour 2 teaspoons baking powder teaspoons baking soda 1 ½ teaspoons salt 1 ½ teaspoons ground

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Holiday Recipes from Rosewood

Our gift to you this holiday is four fantastic holiday recipes from a soon-to-be released cookbook created by Chef Rachel and Director of Nutrition Services Megan Kniskern. Enjoy this sneak preview and these recipes! About the Cookbook It is important to have a trusted resource, like Rosewood, for wholesome food that nourishes our bodies and

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Chocolate Fig Bites

Who doesn’t like something dipped in chocolate? The little hit of sea salt is the perfect contrast to the sweetness. Ingredients 3 cups (14 oz) dried Mission figs, coarsely chopped 2 Tablespoons unsalted creamy almond butter 2 Tablespoons water 1 cup dark chocolate chips 2 teaspoons vegetable oil ¾ teaspoons flaky sea salt (optional) Directions

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Grace Melrose, BS, RDN

Nutrition Director

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