$100 Question: What’s your Favorite Seasonal Recipe?

Each year, the Holidays usher in an assortment of classical flavors and festive dishes that capture the spirit of the season. With our own seasonal smoothies in store throughout the month of December, it’s the perfect time to ask, what’s your favorite seasonal recipe? Whether it’s a homemade apple pie, the perfect eggnog, entrée, or other holiday recipe, we’d love to hear about it!

Tell us your favorite seasonal recipe & you’ll be entered to win a $100 Native Sun Gift Card! To be eligible to win, you must first subscribe to the Native Sun blog by clicking here, then leave your answer to this month’s question in the comment section on our blog page. ONE winner will be picked at random on January 4th 2012. Good luck!

Look for our Seasonal Smoothies throughout December! Flavors include Pumpkin Spice, Autumn Apple Flax, Spiced Banana Walnut, and Jolly Green Ginger Pear.



20 responses to “$100 Question: What’s your Favorite Seasonal Recipe?

  1. I’ll be the first to share one of my favorite recipes from the Holiday Fare:
    Pumpkin Gingersnap Trifle:

    Serves 10


    8: Ginger snap cookies fresh from the Native Sun Bakery

    2pkgs: Softened cream cheese

    2: 15 oz canned pumpkin

    2/3 c: brown sugar

    2 T: cinnamon

    2 t: Vanilla

    16 oz: whipped topping (I prefer Mimi Crème dairy free organic)

    walnuts: for topping


    For the pumpkin pie filling of the trifle: whip cream cheese until smooth, add pumpkin and mix well • Add brown sugar, cinnamon and vanilla, beat well • in a trifle bowl layer 1/3 of the cookies, 1/3 of the pumpkin pie filling, and 1/3 of the whipped topping and repeat two more times • Add nuts on top for garnish

  2. VEGAN Christmas Bread Pudding
    6 c dried Ezekiel bread cubes
    3/4 c cranberries
    3/4 c walnuts
    2 tsp ginger
    4 tsp cinnamon
    1 tsp nutmeg
    3 c So Delicious coconut milk NOG
    Coconut oil
    honey or maple syrup (optional)

    Heat oven to 375. Oil 9′ round baking dish with coconut oil. Mix dry ingredients in bowl. Add NOG – stir until moist. Sweeten to taste. Pour into baking dish. Bake 30-40 min until lightly browned. Serve topped with vegan whip (love the cashew version) or drizzled with more NOG.
    ***OPTIONAL ADULT VERSION: add 1/8 cup brandy or amaretto

  3. {oddly similar to the one above…}
    vegan pumpkin pie (which basically just omits eggs, adds a little starch and coconut milk and tastes much richer!) with homemade gingersnap crust. i think that sums it up.

  4. Pumpkin added to everything – especially your delicious Gingersnap Trifle from Wednesday! So delicious!

  5. Livinglessmom

    Spice Autumn cookie
    1/3 cup unsalted butter, room temperature
    1 cup organic cane sugar plus 1/4 cup for dipping the cookies (honey and or palm sugar can be used but bake at a lower temp.)
    1/4 cup molasses
    1/2 cup pumpkin purée [3]
    1 teaspoon white vinegar
    1 egg, room temperature
    1 inch cube of fresh ginger root, peeled
    1 1/2 cups unbleached all-purpose flour
    1 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    1 teaspoon cinnamon
    Preheat oven to 350°F. Line two baking sheets with parchment paper.
    Sift together flours, baking soda, sea salt and cinnamon and whisk to combine.
    In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until creamy, about three minutes. Scrape down the sides of the bowl with a spatula a few times to be sure that everything is incorporated.
    To the butter mixture add: molasses, pumpkin purée, white vinegar, and egg. Beat well.
    Using a microplane grate cube of fresh ginger over the wet ingredients so the pulp and juices fall into the bowl. Mix batter to combine.
    Add dry ingredients and stir on low speed to combine.
    Roll the dough into 1-inch balls. Roll each ball in left over sugar and place on a baking sheet.
    Bake for 8 minutes on the middle and lower shelves of the oven. Cool on a wire rack.

  6. Favorite homemade recipe for ANY season! 🙂

    1 CAN (14 oz) COCONUT MILK
    1/4 CUP HONEY

    The directions are easy. Simply pour the mixture into a freezer-safe bowl with a lid and beat it with a spoon or whisk every 30 – 45 minutes (more or less depending on how cold your freezer gets), basically until the edges start to freeze. (I suppose a hand-held mixer would be beneficial.) Continue until you’ve reached the desired consistency or until you lose the ability to restrain yourself. Enjoy!

  7. Luscious Lemon Cookies

    1 box lemon cake mix
    1 large egg
    4 oz cool whip
    powdered sugar

    Preheat oven to 350. Blend cake mix, egg & cool whip. Form into small balls and roll in powdered sugar. Bake 15 minutes. Easy peasy! You can also use orange or chocolate cake mix!

  8. One of my favorites is: Honey Candy Bits. They are small enough to pop in my mouth any time of the day! 🙂 A yummy mixture of honey, butter and coconut!

  9. My favorite is pumpkin anything!! I love pumpkin pie made with So Delicious cream instead of evaporated milk. It has a creamer taste and the pumpkin, coconut flavor is great!!

  10. Green bean casserole has to top my list. Simple and always yummy 🙂

    In large bowl mix 8 cups unbleached flour, 1/2 cup sugar, 1/3 cup cold butter and 1 to 1 1/2 teaspons salt to remove all lumps. Dissolve 1 package yeast in warm water and add to batter and mix. Add 2 to 2 1/2 cups water a little at a time and mix dough with hands until it becomes malleable. And more water if necessary. DO NOT KNEAD. Cover with plastic wrap and refrigerate overnight. When ready to bake, form into balls 2 inches in diameter and arrange side by side near outer edge of 6 greased pie pans. Cover and let rise in a warm place until double. About 2 hours. Bake at 400 degree F. for about 15 to 20 minutes or until lightly browned. These freeze wonderfully. Anyone can make these!!! They are always the star at Thanksgiving and Christmas dinner and they are a wonderful thing to stuff full of leftovers and eat the next day!

  12. My favorite holiday recipe is Spinach Pie. It’s so easy, I’m not sure why we don’t make it year-round!
    2 frozen pie crusts, thawed (you can make your own pie crust if you want)
    10-16 ounces frozen chopped spinach, thawed and drained
    8 ounces mozzarella, shredded
    1 onion, chopped
    2-4 cloves of garlic, minced
    Pepper and dried herbs (I use a mix of basil, oregano, marjoram, and thyme)

    Preheat oven at 375. Combine spinach, mozzarella, onion, garlic, and seasonings. Put spinach mixture in one pie crust and cover with the second pie crust. Cut a one-inch circle in the top pie crust, and bake for 20-30 minutes, or until golden brown.

  13. Egg Nog:

    1. Store-bought Egg Nog
    2. Add milk and/or water
    3. If desired add rum, brandy and whiskey

    Heat and enjoy!

  14. Florida Fall Harvest Soup….great in the cold weather. I can’t wait to make my next batch!

  15. We love this Three Bean Chili on cold nights served over rice or cornbread.
    1 can pinto beans
    1 can black beans
    1 can navy beans
    1 large can diced tomatos
    1 onion – chopped
    1 bell pepper – seeded and chopped
    1/2 cup carrot juice
    1/2 cup vegetable broth
    2 Tbsp agave nectar
    1 packet chili powder
    2 tsp garlic powder
    2 Tbsp Crystal hot sauce
    Salt and pepper to taste
    Place all ingredients into a crock pot and simmer on low for 6-8 hours. Additional broth or water can be added if too thick. Top each serving with a Tbsp of shredded cheddar cheese, a Tbsp of sour cream and 2 tsp of chopped chives. DELISH!

  16. Organic Roasted Root Vegetables


    3 Medium Red Potatoes in 1 inch dice
    2 Medium Sweet Potatoes in 1 inch dice
    3 Medium Red Beets in 1 inch dice
    3 Kohlrabi Bulbs peeled and 1 inch dice
    6-8 Radishes quartered
    2 Small Turnips quartered
    1 Large Parsnip sliced in 1/2 inch slices
    2 Large Carrots sliced in 1/2 inch slices
    1 Head of Garlic with cloves separated and peeled
    3-4 Tablespoons of Extra Virgin Olive Oil
    Kosher Salt
    Fresh Ground Pepper
    Fresh Rosemary


    Preheat oven to 375. Put ingredients in large bowl after cleaning and cutting. Sprinkle with crushed Rosemary, Salt and Pepper to taste. Add Olive Oil and toss to coat. Spread vegetables on large rimmed baking sheet. Roast vegetables until almost tender for about 50 minutes.

  17. I love anything pumpkin and anything gingerbread! I cannot get enough of those flavors! I make a super healthy pumpkin yogurt by mixing yogurt, canned pumpkin, pumpkin pie spice, and a little grade b maple syrup together. It’s quick, easy, and so yummy!!!!

  18. Spaghetti Squash

    Spaghetti Squash
    High Quality Spaghetti Sauce
    Large Sweet Onion
    Sweet Pepper
    Fresh Garlic to taste (1-4 cloves)

    1. Cut squash in half, scoop out innards, punch with fork, and bake until soft. Use fork and pull the spaghetti out of the squash.
    2. Onion and pepper: Food process and press out moisture on paper towels. Saute.
    3. Add garlic and saute.
    4. Add spaghetti sauce.
    5. Plate spaghetti squash with sauce on top and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s