Inspired by ingredients and the Fall season, Miami’s own Chef Adrianne Calvo, owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar, and author of four cookbooks, including Maximum Flavor Social, shares a vibrant recipe for a fall favorite, acorn squash.

Roasted Acorn Squash + Burrata Mozzarella + Garlic Brown Butter Pecans + Salsa Verde


1 acorn squash, cut into 4 pieces, remove seeds

1 tablespoon canola oil

1 tablespoon brown sugar

¼ teaspoon kosher salt

1 cup burrata mozzarella

¼ cup butter, unsalted

½ cup pecans, chopped

1 tablespoon garlic, slivers

1 teaspoon soy sauce

1/8 teaspoon crushed red pepper flakes

¼ cup parsley

¼ cup green onion

¼ cup cilantro

¼ cup lemon juice

¼ cup extra virgin olive oil

1 teaspoon honey

Pinch of kosher salt


Preheat the oven to 400 degrees F.

Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Bake for 20-30 minutes or until fork tender.

In a small sauté pan over medium heat, cook pecans in butter for 2 minutes. Add the garlic and cook for another 2 minutes. Add the soy sauce and crushed red pepper flakes. Set aside.

In a blender, add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth.

To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter. Enjoy!

Serves 4.

*Recipe and image courtesy of Chef Adrianne Calvo, owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar.*

Fall tailgating and backyard cookouts are in full swing! For guests who want to lighten things up a bit, or who are vegetarian, this simply scrumptious recipe for black bean burgers gets serious flavor from Moore’s Original Marinade! This marinade is gluten-free and Kosher, and offers a robust hickory flavor. Yum!

Moore’s Original Black Bean Veggie Burger


½ cup onions, chopped
¼ cup green bell pepper, chopped
¼ cup cilantro, chopped
1 can black beans, drained and rinsed
1 ½ cup breadcrumbs or cooked quinoa (or more if needed)
3 tbsp. Moore’s Original Marinade
2 tsp. cumin
1 tsp. salt
1 tbsp. minced garlic
2 tbsp. oil or butter (“Mom” prefers organic)
Hamburger buns
Desired toppings such as cheese, ketchup, mayo, mustard, lettuce, tomato, etc.


1. Add onions, bell peppers, cilantro, black beans, marinade, cumin, salt and garlic and pulse in a food processor. Add breadcrumbs and pulse a few more times. Mixture should be thick enough not to fall off of a spoon. Add more breadcrumbs until thick, if needed.
2. Form mixture into golf ball size pieces and press to form patties.
3. Heat 2 tbsp. oil over medium high heat. Cook each patty for 2-3 on each side until desired doneness.
4. Serve on hamburger buns with desired toppings.

Moore's Marinade Group

*Recipe and image courtesy of Moore’s Marinades & Sauces.*

For Labor Day weekend, these healthy 3-Ingredient Nocciolata Fudge Cups are the perfect treat to whip up in minutes! This decadent, smooth, melt-in-your mouth fudge has NO dairy, refined sugar or butter…but you’d never tell, making it a delicious snack or dessert! It is vegan, gluten free, and paleo.


The star of the show in this 5-minute fudge is Nocciolata Dairy Free – an organic chocolate hazelnut spread made from all natural ingredients. Completely free of GMO’s, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago’s Nocciolata Dairy Free combines hazelnuts, fair trade cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. Nocciolata Dairy Free is made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats.

3-Ingredient Nocciolata Fudge Cups (Dairy Free / Vegan / Gluten Free)
[Adapted from]


2 cups Nocciolata Dairy Free
1/2 cup coconut oil
1/4 cup pure maple syrup
Sea salt, to top (optional)


Line a 12-count muffin tin with six-muffin liners.

In a microwave safe bowl or stovetop, melt Nocciolata Dairy Free with coconut oil. Remove from heat and stir in pure maple syrup.

Divide mixture evenly among 6 lined muffin cups. Place in the freezer for 2 minutes to allow fudge to firm up.

Store fudge in the fridge.

*Recipe courtesy of Rigoni di Asiago as adapted from*

Yes, we know September has only just begun, but visions of Pumpkin Spice Latte dance in our heads! Go ahead – get a jump on this delicious Fall trend and make your own healthier version with SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops™ and real pumpkin! Yum!

Simply Delicious Pumpkin Spice Latte


1 cup milk, divided (we use organic)
12 drops SweetLeaf® Liquid Stevia Pumpkin Spice Sweet Drops™
1 Tbsp. canned pumpkin
1 tsp pumpkin pie spice, plus extra for sprinkling, if desired
½ tsp vanilla extract
¼ cup brewed espresso


Whisk ½ cup milk, Pumpkin Spice Sweet Drops, pumpkin puree, pumpkin pie spice, and vanilla extract in small saucepan over low heat. Simmer for 5 minutes.

Whisk remaining ½ cup milk and simmer, whisking continually, for 2 minutes. Add espresso and whisk until foamy — about 1 minute. Pour into a mug, and sprinkle with extra pumpkin pie spice, if desired. Makes 1 serving.

*Recipe and image courtesy of SweetLeaf®.*

It’s no secret that we love mangoes in our household! Spice up your Friday morning with Lifeway’s turmeric mango smoothie! A blend of superfood spices, ginger, and tangy mango kefir will keep you glowing through the weekend and beyond!


Turmeric Mango Smoothie


2 cups Lifeway Mango Low Fat Kefir
1 cup frozen mango chunks
1 banana, frozen
½ inch fresh ginger
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon black pepper
Dash of sea salt


Add all ingredients to the pitcher of a high-powered blender. Blend on high until smooth, or until desired consistency is reached.

Serves 2.

*Recipe and image courtesy of Lifeway Kefir.*

Light & lively, this unique and flavorful take on traditional coleslaw will bring your late summer picnic fare up a notch! Perfect for a backyard BBQ or picnic, Jicama Napa Jalapeño Slaw is as easy to make as it is delicious!

Jicama Napa Jalapeño Slaw



1/4 cup rice vinegar
1/2 cup low-fat mayonnaise
1 teaspoon sugar
2 teaspoons ground cumin
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1/4 teaspoon Nielsen-Massey Organic Pure Almond Extract
1/2 teaspoon salt
zest and juice of 1 lemon


In a small bowl, add vinegar, mayonnaise, sugar, cumin, celery seed, garlic powder, almond extract and salt. Whisk to combine. Add lemon zest and juice, whisk to combine. Cover and set aside in refrigerator.


2 green onions, thinly sliced
1 small jalapeno, seeded and finely chopped
1 large carrot, shredded
2 tablespoons chopped cilantro
2 cups shredded jicama
3 1/2 cups chopped Napa cabbage
1/3 cup sliced almonds
1 (15 oz.) can chick peas, drained and rinsed


In a large bowl, add onion, jalapeno, carrot and cilantro; set aside. Peel jicama, place a box grater on layered paper toweling; grate jicama. Roll grated jicama in toweling and squeeze until liquid has been removed; add jicama to bowl. Add cabbage, almonds and chick peas. Dress slaw just before serving.

Serves 6.

*Recipe and image courtesy of Nielsen-Massey.*

Middle Eastern flavors are a hot trend on the California food truck circuit, and La Tortilla Factory’s thick, non-GMO Hand Made Style Flour Tortillas make a great stand-in for traditional pita bread.

If you don’t see ground lamb at the supermarket, purchase lamb shoulder and ask the butcher to grind it for you. Not a fan of lamb? Substitute ground beef chuck. As common in the Middle East as peanut butter is here, tahini is made from ground sesame seeds (it’s a key component in hummus). You can find it in the supermarket near peanut and other nut butters. Leftover tahini sauce, thinned with a little more lemon juice, makes a tasty salad dressing. You can assemble the “tacos,” or serve the components family style and let everyone assemble their own. Remember to use organic or locally grown ingredients whenever possible.

Make-ahead tip: Prep the tahini sauce and assemble the kebabs up to one day ahead and refrigerate.

Lamb Kebab Tacos with Tahini Sauce


Tahini sauce:

1/4 cup tahini

1/4 cup water

3 tablespoons fresh lemon juice

Salt and pepper to taste

Remaining ingredients:

1 pound ground lamb

1 tablespoon finely chopped fresh mint, plus additional for garnish

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

2 garlic cloves, minced

Freshly ground black pepper, to taste

8 cherry tomatoes

1/4 cup (1-inch) cubed red onion

Olive oil

1 package La Tortilla Factory Handmade Style Flour Tortillas

1/4 cup crumbled feta cheese

1 small Persian cucumber, thinly sliced

Lemon wedges


Soak 8 (8-inch) bamboo skewers in water for 30 minutes. Preheat grill.

Whisk together tahini sauce ingredients in a small bowl. Mixture will appear to seize up at first — that’s OK, keep whisking until it’s smooth. Chill.

Combine lamb, mint, cumin, coriander, salt, garlic and pepper. Form into 16 oval-shaped meatballs. Thread 2 meatballs onto each skewer, alternating with tomatoes and onion. Brush with olive oil. Grill 8-10 minutes or until done, turning to cook evenly.

Warm tortillas on grill or hot griddle. Top each tortilla with one skewer. Holding the bottom meatball, gently remove skewer. Top with tahini sauce, feta, cucumber and additional chopped mint. Serve with lemon wedges.

Number of Servings: 4-8

Prep time: 20 min | Cook time: 10 min

Calories: 380 | Total fat: 22 grams | Total carbohydrates: 26 grams | Dietary fiber: 2 grams | Protein: 20 grams

*Recipe and image courtesy of La Tortilla Factory.*

Invite friends and family to celebrate Independence Day in your backyard with refreshing drinks, tasty sides, and entrees hot off the grill. Bring ‘Moore Flavor’ to your Star-Spangled celebration with Moore’s Marinades & Sauces! Deviled Eggs are always a crowd-pleaser at any picnic, potluck or backyard BBQ, and super simple for a busy family to make! This recipe is given a little extra kick using Moore’s Buffalo Sauce.

Moore’s Buffalo Deviled Eggs


6 Hard boiled eggs
2 T Mayonnaise (We prefer Vegenaise, a vegetarian option)
½ t Dijon mustard
1 T Moore’s Buffalo Sauce
¼ t Salt
Dash of pepper

Optional Toppings:
1 T blue cheese, crumbled
1 T Moore’s Buffalo Sauce


Slice the eggs lengthwise and transfer the yolks to a small bowl.

Mash the yolks with a fork until smooth.

To the yolks, add mayonnaise, mustard, buffalo sauce, salt, and pepper. Combine well.

You can either pipe using a pastry bag or use a spoon to fill the egg white halves with an even amount of the filling.

Place the deviled eggs on a platter and refrigerate until ready to serve.

Optional: sprinkle blue cheese and extra buffalo sauce as a garnish, if desired.

*Recipe and image courtesy of Moore’s Marinades.*

This Power Crunch Pasta Salad from Pasta Fits is fueled with superfoods like kale and chia. Make it ahead of time and pack it for a satisfying picnic lunch or an on-the-go dinner!

Power Crunch Pasta Salad


8 oz whole wheat penne
2 cups/1 1/4 oz. shredded kale, ribs removed
2 cups/4 oz. thinly sliced red cabbage
1 red apple, cored and finely sliced
1 carrot, peeled and cut into matchsticks
1/4 cup/1 oz. dried cranberries
1/4 cup/1 oz. natural sliced almonds
2 tbsp. pumpkin seeds
1 tbsp. chia seeds

Creamy Yogurt-Herb Dressing:

1/2 cup low-fat plain Greek yogurt (“Mom” prefers organic)
3 tbsp. olive oil
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives
1 tbsp. white wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1/4 tsp. each salt and pepper


Cook penne according to package directions. Rinse in cold water and drain.

Toss together pasta, kale, cabbage, apple, carrot and cranberries.

To make Creamy Yogurt-Herb Dressing: Whisk together yogurt, olive oil, parsley, chives, vinegar, garlic, mustard, salt and pepper.

Drizzle dressing over salad and toss well to coat. Sprinkle almonds, pumpkin seeds and chia seeds over salad before serving.


Add crumbled goat cheese if desired.
For added protein, add tofu, cooked shredded chicken or tuna.

*Recipe and image courtesy of Pasta Fits.*

Fresh, lively summer veggies are perfect for grilling, and this chimichurri sauce dresses them beautifully! Handfuls of basil and parsley blended with finely chopped garlic gloves, olive oil, and a little salt & pepper…and you have a gorgeous sauce!

Grilled Garlic and Summer Squash Skewers with Chimichurri

Chimichurri Sauce


¼ cup finely chopped fresh parsley leaves
¼ cup finely chopped fresh basil leaves
3 garlic cloves, minced
½ cup extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper



12 large garlic cloves
Organic olive oil, for drizzling
1 medium zucchini, sliced ½ inch thick
1 red bell pepper, cored, seeded, and cut into 1-inch pieces


For the chimichurri, in a large bowl, combine the parsley, basil, garlic, olive oil, salt, and pepper. Set aside.

Preheat the oven to 350˚F.

For the skewers, place the garlic cloves on a small baking sheet, drizzle with the olive oil, and toss well. Roast until lightly golden, about 10 minutes. Transfer to the bowl of sauce. Add the zucchini, yellow squash, and bell pepper to the bowl and toss well. Thread the vegetables and garlic cloves onto skewers and set aside.

Preheat a grill pan over high heat or an outdoor grill to high. Grill the skewers until lightly brown and cooked through, about 3 minutes per side. Drizzle with any remaining sauce and serve hot.

*Recipe and image courtesy of Veronica Bosgraaf, founder of Pure Organic and author of the Pure Food cookbook.*