This week we’ve been reflecting on the harvest days of Fall. Of gathering all that we have worked for. Waited for.
One of the main components of Harvest is reaping and collecting. Enjoying the fruits (or veggies) of our labor.
Remembering God’s sustaining sun and rain. Remembering that seeds do grow.
My friend Kristi is graciously providing weekly recipes during the 31 day of noticing fall series. Thank you so much for thinking of each week’s theme and preparing a recipe for it.
Week One was a delicious slow cooker recipe- with our theme of routine and back to school.You can find that recipe here.
Week Two was Pumpkin Cinnamon Rolls with Caramel Icing.. Fitting for the five year celebration of having our son home from Guatemala. That recipe is right here.
Week Three was Roasted Red Pepper Pasta to mark Sabbath feasting. Look here for it.
Check out and like Kristi’s facebook recipe page here for great ideas.
Here is this week’s recipe from Michelle who contributes to Kristi’s recipe site. Enjoy as you remember the gift of harvest!
Vegetable Pizza
Dill dip:
1 cup mayonnaise (Miracle Whip won’t work)
1 cup sour cream
1 tsp minced onion
1 tsp garlic salt
1 tsp season salt
1 tsp dill
Mix all ingredients together, then put in fridge to chill for at least one hour.
Meanwhile, unroll and smooth out 2 packages of crescent rolls into a rectangle on an ungreased baking sheet or jelly roll pan.
Follow noted baking instructions. Allow to cool after removing from the oven.
After your dill dip has chilled, spread it on top of your “crust.”
Top with finely chopped uncooked veggies (carrots, red bell peppers, cauliflower, broccoli, mushrooms, whatever you have harvested!)
Sprinkle with shredded cheddar cheese. Refrigerate.
You can get creative, as in the picture, and create your own Halloween-themed creatures by arranging your veggies in different ways!!!
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Today is Day 25 in 31 Days of Noticing Fall. If you missed a post, you can find links to all here.
You can find all 31 Dayers here. There are some great topics to follow!
