November 2019 Recipes: Fall Flavors

November 2019 Recipes - Tryst Cafe
Photo Courtesy of Tryst Cafe

Creamy Pesto Penne Pasta

Recipe and photo courtesy of Tryst Cafe,

Serves 4

1 lb. (16 oz.) package penne pasta (or gluten-free pasta)

3 Tbsp. olive oil

2 Tbsp. minced garlic

32 oz. heavy cream

15 oz. pesto

2 boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. salt

½ Tbsp. black pepper

4 Tbsp. oil-packed sun-dried tomatoes, drained and cut into strips

Roasted Pine nuts, walnuts or pecans (optional/per your preference)

4 Tbsp. Parmesan cheese or asiago (optional)


Bring a large pot of lightly salted water (1/2 tsp.) to a boil. Add 1 Tbsp.

olive oil to the water. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Heat 1 Tbsp. oil in a large skillet over medium heat. Sauté 1 Tbsp. garlic

until tender, then stir in chicken. Season with the remaining salt and pepper. Cook

until chicken is golden and cooked through.


In a saucepan, combine 2 Tbsp. oil and remaining garlic and sauté until garlic is

golden. Add heavy cream, and pesto. Heat to slight reduction. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly. Top with nuts (optional) and Parmesan or asiago cheese (optional)


November 2019 Recipes - Fresh Cafe
Photo Courtesy of Fresh Cafe

Fresh Pumpkin Spiced Smoothie

Recipe and courtesy of Fresh Cafe,

4 oz. vanilla almond milk

3 oz. chai tea

2 oz. pumpkin puree

8 oz. fat-free frozen yogurt

2 oz. ice

Brew chai tea to a strong consistency and chill. Once tea is no longer hot, blend all ingredients together in a blender until a smooth consistency. Top off with a sprinkling of cinnamon and nutmeg.

November 2019 Recipes - LDV Winery
Photo Courtesy of LDV Winery

Cedar Plank Grilled Salmon

Recipe and wine pairing courtesy of LDV Winery,

Serves 2

1 cedar plank soaked in water for 1 hour

2 6-8 oz. skinless salmon filets

Herbs (rosemary, thyme, parsley sprigs)

1 cup water

1 cup dry red wine

Salt and pepper to taste

Place salmon in shallow baking dish or zipper bag. Add wet ingredients and herbs and marinate for 1 hour. Soak cedar plank in water and light grill to medium. Place salmon on wet cedar plank and put on grill until fish is cooked. Plank should smoke but not catch fire. Salt and pepper to taste.

Wine Pairing Suggestions: LDV Winery’s Grenache. Or, choose a medium-bodied, light, fruity wine like an unoaked Pinot Noir.

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