Ingredients: ¾ cup (1½ stick) soft butter ¾ cups (packed) brown sugar 1 egg 1 teaspoon vanilla extract 1¼ cups flour 1 teaspoon baking soda ½ teaspoon salt 3½ cups rolled oats (the kind is sold in bulk at nature food stores) 5 to 6 tablespoons orange juice (any juice will do) 1 teaspoon cinnamon ¾ cup raisins Directions: Preheat oven to 350°. Lightly grease cookie sheet. Cream together butter and brown sugar with an electric mixer at high speed. Beat in the eggs; stir in the

Ingredients: 2 medium squash, summer 1 medium onion 1 medium russet potato 3 clove garlic 1 tablespoon butter, unsalted 3 1/2 cup vegetable broth 1/2 cup buttermilk Toppings: 2 tablespoon chives, fresh, chopped Instructions: Peel and cut up your yellow squash, potatoes, and onions. Mince garlic. Melt butter in a stockpot over medium heat. Add onion, garlic, squash; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups of the broth and bring to

Ingredients: 1/3 cup melted coconut oil or extra-virgin olive oil 1/2 cup honey 2 eggs 1 cup pumpkin purée 1 teaspoon vanilla extract 1/2 teaspoon salt 1/2 teaspoon cinnamon, plus more to swirl on top 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon allspice or cloves 1 3/4 cups whole wheat pastry flour or regular whole wheat flour 1 teaspoon baking soda* 1/4 cup hot water* Instructions: Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch lo