INSTRUCTIONS

Enjoy!

INSTRUCTIONS for the COOKIES

1.  In a large bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla, mixing until combined.
2. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing until a dough forms.
3. Roll out the dough on a floured surface to about 1/4 inch thickness. Use seasonal cookie cutters (pumpkins, pie slices, etc.) to cut out shapes.
4. Place cookies on the Hestan OvenBond Half Sheet Pan and bake at 350°F (175°C) for 8-10 minutes or until edges are golden.
5. Let cookies cool completely before icing.

INSTRUCTIONS

1. Prep the Squash | Heat oven to 400°F. Slice each squash in half lengthwise and scoop out the seeds. Trim a thin slice from the bottom of each half so they sit flat. Rub with olive oil, then season generously with salt and pepper.

   2. Roast the Squash | Place squash halves cut-side down on a baking sheet and roast for 30 minutes. Flip them over and continue roasting cut-side up for 15 minutes, until golden and fork-tender. (If ready before the filling, keep warm in the oven on low heat.)

   3. Cook the Rice | In a pot over medium heat, toast rice with 1 tablespoon olive oil until fragrant, 3–5 minutes. Add broth or water, bring to a boil, then reduce to low. Cover and simmer 25–30 minutes until tender.

   4. Sauté the Vegetables | Warm 1 tablespoon olive oil in a large skillet over medium heat. Add carrots, shallots, and celery; cook until softened and translucent, about 5 minutes. Transfer to a bowl and set aside.

   5. Cook the Mushrooms | Add another tablespoon of olive oil to the same pan. Working in batches, cook mushrooms in a single layer without stirring for 2–3 minutes until browned on one side. Stir and cook until golden all over, then transfer to the bowl with the other vegetables. Repeat with remaining mushrooms, adding oil as needed.

   6. Combine and Season | Return all vegetables to the pan. Add garlic and cook for 30 seconds. Pour in white wine, scraping up any browned bits, and simmer until most of the liquid evaporates. Season with salt and pepper to taste.

   7. Blend the Squash | Scoop the flesh from two of the roasted squash halves and puree in a food processor with cinnamon until smooth.

   8. Make the Filling | In a large bowl, mix together the cooked rice, sautéed vegetables, and squash puree. Stir in fresh herbs, saving a little for garnish. Adjust seasoning to taste.

   9. Stuff and Serve | Spoon the filling into the roasted squash halves, mounding slightly. Sprinkle with remaining herbs and serve warm.

Enjoy!

INSTRUCTIONS

1. Arrange racks in bottom and top thirds of oven, then heat oven to 450°F.
2. Place chicken, rosemary, and garlic on rimmed baking sheet, then add lemons to center of sheet.
3. Brush chicken with 11/2 tablespoons oil and sprinkle with 3/4 teaspoon each salt and pepper
4. Roast in top third of oven until golden brown and instant-read thermometer registers 160°F, 35 to 38 minutes.
5. While that cooks, toss squash and apples on second rimmed baking sheet with remaining 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper
6. Arrange cut sides down
7. Roast on lower oven rack 15 minutes.
8. Flip and continue roasting until golden brown and tender, 5 to 10 minutes.
9. Sprinkle with parsley and serve with lemony chicken.
10. Plate, serve, and enjoy!

INSTRUCTIONS

1. Prep Meat and Veggies – Slice Chicken and Veggies and set aside. In a small bowl, combine the seasonings and set aside.
2. Spread veggies and chicken over a rimmed Hestan Double Burner Griddle pan and drizzle with olive oil. Sprinkle the seasoning mix on your chicken and veggies and toss everything to evenly coat in seasoning. Spread evenly over the pan and let rest 10 minutes at room temp (or refrigerate up to 2 hours) for deeper flavor.
3. Grill – 18-20 minutes or until the edges are browned and lightly charred, and the chicken registers 165°F.
4. Warm tortillas – Wrap tortillas in a sheet of foil and set them in the oven for the last 5 minutes of bake time.
5. Garnish & serve – Squeeze fresh lime juice over the fajitas and sprinkle cilantro over the top if desired. Build fajitas with tortillas and add your favorite toppings.