Spinach pumpkin pesto

This is my favorite pesto and it is wonderful to make this time of year when canned pumpkin is on sale. Toss with gluten-free pasta and top with grilled chicken. It also freezes wonderfully, so while you have the food processor out, you might want to make a large batch and save some for later.

• ½ C cashews
• ½ C grated Parmesan cheese
• ¼ C dried sweetened cranberries
• 2 cloves garlic
• 9z bag of fresh spinach leaves
• 2 T dried basil or a handful of fresh
• ¼ C olive oil
• zest and juice of half a lemon
• ½ C pumpkin puree (canned or homemade)

In a food processor, pulse the cashews, Parmesan cheese, cranberries, and garlic until the cashews and cranberries are well ground to a paste-like consistency. Add the spinach, basil, olive oil and lemon juice and pulse until the mixture is thoroughly pureed. Thoroughly combine the spinach puree with the pumpkin puree in a bowl.

Smashed black bean dip

Sometimes we need a quick, satisfying meal, and this dip does the trick in our house. It tastes great served with corn tortilla chips covered in melted cheese, or in a corn tortilla quesadilla.

• 1 15z can black beans, drained and rinsed
• 3 Roma tomatoes, diced
• 3-4 green onions, diced
• 1 tsp chopped garlic
• juice of 1 lime
• good handful of chopped cilantro
• good drizzle of olive oil
• salt to taste (maybe ¼ to ½ tsp)
• ½ tsp cumin
• ½ tsp chili powder

Combine all ingredients in a medium bowl and mix thoroughly. Either give the whole mixture a few pulses with an immersion blender, or pulse half of the mixture in a food processor/blender and then add back into bowl with unblended portion. The texture should be “smashed,” but not completely pureed.

If you like your food spicy, you could easily add a jalapeno with some of the seeds or a dash of cayenne pepper.