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October Recipes: These recipes are just Boo-tee-full!
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3 November 2021, by , in blog, Food, Health, Nutrition, Recipe Recap, Recipes, Restaurants, Comments off

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2 tbsp olive oil
1 large yellow onion, diced (= 1 1/2 cups)
3 cloves garlic, minced
1 cup diced carrots
1 cup celery, thinly sliced (2-3 stalks)
1 red bell pepper, diced
8 cups vegetable broth
2  15.oz cans diced fire roasted tomatoes
2-3 tbsp freshly squeezed lemon juice
2 cups (dry) red lentils
2 tbsp Harissa spice blend
2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp kosher salt
Optional: 1/4 tsp cayenne




1.In a large stock pot, heat olive oil over medium heat. Add onion and sauté for 4-5 minutes. Add garlic and cook for another 2-3 minutes. Stir in carrots, celery, red pepper, and salt and cook for 5-7 minutes, stirring frequently.
2.Add all remaining ingredients and bring to a boil. Reduce heat and let simmer 35-40 minutes, until lentils are completely tender.
3.Remove from heat and use an immersion blender to puree (you can also use a regular high speed blender- just be careful!)
4.Serve hot with a swirl of vegan yogurt and crispy chickpeas (optional)



Roasted Pumpkin
1.2kg/2.3lb pumpkin, skin on seeds in weight (can use butternut squash or sweet potato)
2 tbsp extra virgin olive oil
1 garlic clove, finely minced using garlic press
1/2 tsp each salt and pepper
Lemon Yogurt Sauce
3/4 cup Greek yogurt
1/2 small garlic clove, finely minced using garlic press
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1/4 tsp each salt and pepper
Sprinkling & Garnishes
2 tbsp pine nuts (or other buts of choice)
2 tbsp fresh coriander/cilantro leaves, roughly chopped (or parsley)
1/8 tsp sumac (paprika or other appropriate …………………………………………………………………………………………………………………..spice)



Roasted Pumpkin
1.Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.
2.Peel, deseed and cut pumpkin into 3cm/1.2″ cubes- enough to fill a tray.
3. Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.
4.Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely colored but holding it’s shape, rather than being a mushy mess.

Lemon Yogurt Sauce
1.Mix ingredients then set aside for at least 10 minutes to let the flavors develop.
Sprinkling & Garnishes
1.Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it’s got a hint of browning on both sides. Remove from pan.
1.Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.
2. Best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.




1 (13.8oz) tube refrigerated pizza dough
1/4 cup olive oil, for brushing
1/2 tbsp poppy seeds
1 tbsp sesame seeds
3 black olives
12 dried chiles
Tomato soup for 12


1.Unroll tube refrigerated pizza dough. Cut into 12 strips on the long side and roll each into 12-inch ropes, tapering one end (to create the tail) and flattening the other end (to create the head).
2.Wrap each rope in a spiral around a greased 10 1/2 inch chopstick. Brush with olive oil and sprinkle body with poppy seeds and tails with sesame seeds. Cut black olives into small triangles and place on the head of each snake to make the eyes.
3.Bake on two parchment paper- liner baking sheets at 350°F until golden brown, 15 to 18 mins. Cool 3 mins. before carefully removing chopsticks.
4. While still warm, use a toothpick to carefully thread dried chiles (cut into tongues) into the tip of the flat end of each snake to make the tongue. Serve with store bought tomato soup. For added flair, put the soup in a cauldron-like cast iron pot.


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