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 Autumn Acorn Squash ©

Servings: 4

Ingredients

2 acorn squash, halved and seeded

2 tsp olive oil

1 recipe Italian Dipping Sauce

Directions

1. Preheat oven to 350º F. Rub cut sides with olive oil. Place squash cut side down onto a glass baking dish.

2. Bake for 40 – 60 minutes until tender and easily pierced with a paring knife.

3. While the squash are roasting, prepare Italian Dipping Sauce.

4. Remove the tender squash from the oven. Before serving, spoon 1 T of the dipping sauce onto each half. Serve hot or room temperature.

Nutritional facts per serving: calories 205kcals; total fat 11.7g; saturated fat 1.7g; cholesterol 0mg; sodium 232mg; total carbohydrates 25g; dietary fiber 3g; sugars 2g; protein 3g; vitamin A 19%*; calcium 10%*; vitamin C 44%*; iron 10%*

Dry eye support: vitamin A, beta carotene, lutein+zeaxanthin; vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, folate, dietary fiber.

Italian Dipping Sauce ©

Servings: 6

Ingredients

3 T Italian flat leaf parsley, minced

1 T mixed Italian herbs, dried

1 garlic clove, finely minced

1/2 tsp sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

2 T Parmesan OR Romano cheese, finely grated

2 T sundried tomatoes, minced (optional)

Directions

1. Combine all ingredients.

2. Allow to rest 10 minutes before serving. 

Nutritional facts per serving: calories 99kcals; total fat 9.2g; saturated fat 1.3g; cholesterol 0mg; sodium 225mg; total carbohydrates 3g; dietary fiber 0g; sugars 2g; protein 1g; vitamin A 3%*; calcium 3%*; vitamin C 4%*; iron 2%*

Dry eye support: vitamin A, beta carotene, lycopene, lutein+zeaxanthin; vitamins E, K; phytonutrients: eugenol, apigenin, allicin, benfotiamine, rosmarinic acid, thymol

123 Holiday Hummus © 

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Makes 4 1/2 cups


Ingredients

1/4 cup olive oil, divided                                             

1/2 cup shallots, minced

1 clove garlic, minced

1 jalapeno, sliced (optional)

1 – 10oz bag organic edamame, shelled

1 – 15oz can garbanzo beans, rinsed and drained

1 avocado, ripe

2 T apple cider vinegar

1/4 cup water

1 tsp sea salt

1/4 tsp black pepper

3/4 cup grape tomatoes, halved

1/2 cup scallions, sliced


 Directions

1. Preheat a saucepan to medium. Add 2 T oil, quickly followed by the shallots, garlic, jalapeno and edamame. Sauté 3 to 4 minutes until softened. Allow to cool slightly.

2. Place all ingredients except tomatoes and scallions in a food processor. Puree until smooth.

3. Add tomatoes and scallions. Pulse to combine leaving chunky bits. 



The Details: (1/2 cup serving) Calories: 141kcal; Protein: 7.3g; Fats: 12g; Carbohydrates: 16.7g; Dietary Fiber: 5.4g 

Eye Health Highlights: avocado-dietary fiber, vitamin E; jalapeno-vitamins A, B6, B12, C, lutein+zeaxanthin; shallots-vitamin A, B6, allicin, garlic-vitamins B6,C, selenium, edamame-protein, dietary fiber, vitamin C, folate, zinc, garbanzo beans-vitamin B6, folate, zinc, tomatoes-vitamins A, C, lycopene; scallions-vitamins A, C, lutein+zeaxanthin, folate.