Creamed Summer Squash

Servings: 8–10
Preparation Time: 30–35 minutes

Ingredients:

• 3 tablespoons coconut oil
• 2 medium onions, chopped
• 10 medium yellow summer squash, washed and sliced
• 2 tablespoon Himalayan Salt, or to taste
• 3 teaspoons black pepper, or to taste
• 1/4 cup grass-fed butter
• 1 cup heavy cream
• 4 ounces cream cheese

Directions:

Sauté the chopped onion in coconut oil in a large, cast-iron skillet until tender but not browned. Add the sliced squash, salt. and pepper. Stir. Place the lid on the skillet and cook over medium heat for about 30 minutes or until the squash is very tender, stirring occasionally.

After the squash is thoroughly cooked, remove the lid and stir. Add butter and mash the squash and onions using a potato masher.

Add heavy cream and cream cheese, mixing thoroughly. Cook for an additional 5 minutes on medium-low heat until creamy and thick.

Adjust the salt and pepper to taste. Serve and enjoy.

Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Thyme for Mushroom Soup

Servings: 4
Preparation Time: 25–30 minutes

Ingredients:

• 1 pound mixed mushrooms, sliced (tough portions of stems removed)
• 1/4 cup coconut oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• handful fresh thyme, leaves picked
• 1 cup beef broth
• 1 cup coconut milk
• 2 green onions, chopped
• salt and freshly ground black pepper, to taste
• 1 whole lemon, sliced, for serving

Directions:

Rinse and pat the mushrooms dry before slicing. Set aside.

In a large pot, on medium heat, melt the coconut oil. Add the onions and garlic to the pot and cook until soft, about 7 minutes.

Next add the mushrooms, sea salt, and freshly ground black pepper, to taste. Cook the mushrooms until soft.

Pour in the coconut milk and beef broth and whisk well. Allow to simmer for a few minutes, then toss in the thyme and green onions.

Serve with fresh slices of lemon to squeeze into the stew, if desired. This tangy pop of citrus brings the flavors forward.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Raspberry Oat Bars

Servings: 24
Preparation Time: approximately 15–20 minutes

Ingredients:

Crumble:

• 3 1/4 cups rolled oats
• 3/4 cup freshly ground whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup + 2 tablespoons sugar
• 2 teaspoons organic lemon zest
• 2 teaspoons organic molasses
• 1/2 heaping teaspoon Himalayan Pink Salt
• 1/4 teaspoon baking powder
• 3/4 cup grass-fed butter, cold and in chunks
• 3/4 cup coconut oil

Filling:

• 8 tablespoons raspberry jam
• 2 teaspoons organic vanilla extract
• 2 tablespoons raw honey
• 1/8 teaspoon lemon extract

Directions:

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press 2/3 of the dough into the bottom of a 9 x 13-inch baking pan. Bake for 10–13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract until smooth. Spread this mixture over the baked crust, then sprinkle the remaining oat mixture evenly over the jam mixture.

Bake for another 25–30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here.