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Produce

1 sweet potato

1 pint strawberries

1 pint raspberries

Dairy

7 eggs

1 stick butter

3/4 whipping cream

8 oz mascarpone

Seasonings/Spices/Condiments

Salt & Pepper

1/4 cup honey

1 tsp pumpkin pie spice

1 cup lemon curd

1/4 cup strawberry preserves

Baking

1/4 cup coconut oil

1 1/2 cup flour

1/2 cup almond flour

3 tbsp powdered sugar

Canned Goods/ Soups

1/2 cup pumpkin puree

Dry Goods

1 cup rolled old-fashioned oats

1 cup quick cooking oats

2/3 dried cranberries unsweetened

2/3 cup pumpkin seeds

1/4 ground flaxseed

*If you plan to make these recipes more than once a week you will need to increase the above amounts.

Ingredients

• 1/4 cup coconut oil melted
• 1/4 cup honey
• 1 cup rolled old-fashioned oats
• 1 cup quick cooking oats
• 2/3 cup dried cranberries unsweetened
• 2/3 cup pumpkin seeds
• 1/4 cup ground flaxseed
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sea salt
• 1/2 cup pumpkin puree
• 2 eggs beaten

Instructions

1. Preheat oven to 350 F. Line a baking sheet.

2. In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).

3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
4. Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
5. Let cookies cool on baking sheet before moving to an airtight storage container.

Ingredients

For the tart crust

• 1 ½ cups all purpose flour
• ½ cup almond flour
• 1 teaspoon kosher salt
• 2 teaspoons powdered sugar
• ½ cup unsalted butter 1 stick, very cold and diced into ¼ inch pieces
• 1 egg yolk
• 1-2 tablespoons cold water

For the mascarpone filling

• ¾ cup whipping cream
• 1 8 ounce container mascarpone cheese at room temperature
• 1 heaping tablespoon powdered sugar
• 1 cup lemon curd store bought, or I used this recipe
• 1 pint strawberries hulled and sliced
• 1 pint raspberries
• ¼ cup strawberry preserves
• Mint leaves for garnish

Instructions

For the tart crust

1. Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
2. Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
3. Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.

For the mascarpone filling

1. Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon.
2. In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.