Autumn Recipes with Iris Briand, RDN

Looking to bring some brightness into Autumn? Check out these tasty recipes.

Iris' Herb Roasted Veggies

Yields 8 large servings

Ingredients:

• Use veggies of choice, such as: 

• 1 small butternut or delicata squash, peeled and seeded (about 3/4 lb)

• 1/2 lb Yukon Gold or purple potatoes

• 2 large carrots

• 2 Beets

• 1/2 large red or yellow onion

• 3-4 cloves garlic (optional) 

• 3 TBL extra virgin olive oil, virgin coconut oil, cultured organic butter or ghee

• 3/4 tsp Redmond Sea Salt (unbleached sea salt) 

• 1/2 tsp freshly ground black pepper

• 1 handful fresh rosemary, de stemmed, or any herb you like

Preparation:

1. Preheat the oven to 345 degrees F.

2. Slice the carrots, beets, potato, onion, and winter squash in 1 1/4-inch cubes. Mix in whole garlic cloves.

3. Place all the cut vegetables in a single layer on 2 baking sheets. Melt butter or coconut oil (if using) in a small skillet on the stove. Pour melted coconut oil, butter, or olive oil on the vegetables and toss to coat. Sprinkle lots of fresh rosemary over the veggies and stir in well. 

4. Bake for 50-60 minutes. Turn every 30 mins. At the end, add Redmond Real Salt and black pepper.

Iris’ Seed-Crusted Margarita Pizza

Makes two 12” pizzas. Serves 12 people 2 slices (24 pieces total)

Crust Ingredients:

• 1.5 c ground pumpkin seeds

• 1.5 c ground sunflower seeds

• 1 tsp Redmond Real Salt (brand of unbleached sea salt)

• 2 medium-sized, organic eggs

• 2 T extra virgin olive oil

• 3-4 T water

• 3 cloves crushed garlic

• 1 handful fresh chopped parsley

• 1 T fresh chopped oregano

• 1 tsp dried Italian herbs, a pinch of each: marjoram, sage, red pepper flakes

Toppings:

• 1 bunch Fresh Basil, de-stem and just use the leaves

• 15 Cherry or 2  Regular Tomatoes, sliced in half

• 3 Fresh mozzarellas. slice in circular rounds or cheese alternative

• 1/2 cup Grated Raw Parmesan or cheese alternative

Extras:

• Unbleached parchment paper

• 1/2 cup brown rice flour or almond flour

Preparation:

Pre step: Preheat oven to 350.

1. Fit pieces of parchment paper over two baking pans and spread the “dough” thinly and evenly, in a circular pattern, with a metal spoon. Need to dip the spatula in a large glass of water each time to prevent sticking. You may need to add a few more tablespoons of water to help the dough spread easily. 

2. Set timer and bake crust for 30-35 minutes, or until golden.

3. Take crust out of the oven, peel off the parchment paper, to directly place the curst on the baking pan

4. Add pizza toppings of choice; see toppings.

5. Final step: Heat oven to 425. Once preheated, transfer the pizza back into the oven. Bake pizza until the crust is a little crispy on the ends, approx. 25-30 minutes.

6. On a wooden or bamboo cutting board, slice pizza into squares. 

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