Easy Apple Cobbler

This is a simple apple cobbler that is sure to please. Add a dollop of vanilla ice cream for extra yumminess.

Ingredients

• 6 large Granny Smith apples - peeled, cored and sliced

• 3 tablespoons white sugar

• 1 teaspoon ground cinnamon

• 1 cup all-purpose flour

• 1 cup white sugar

• 1 large egg

• 1 teaspoon baking powder

• ¼ cup water

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Combine 3 tablespoons sugar and cinnamon in a bowl.

• Step 2

  Layer apples in an ungreased 9x13-inch baking pan, sprinkling each layer with cinnamon-sugar.

• Step 3

  Combine flour, 1 cup sugar, egg, and baking powder with a fork. Sprinkle over apples. Lightly sprinkle water over top.

• Step 4

  Bake in the preheated oven until topping is golden brown, about 30 minutes.

Autumn Pork Stew

Autumn is the perfect time for warm stews and cozy weekends. With cinnamon and nutmeg, this stew has all the fall flavor.

Ingredients

• 2 tablespoons onion powder

• 1 tablespoon chopped fresh parsley

• 1 tablespoon garlic powder

• 1 ½ tablespoons seasoned salt

• 1 ½ tablespoons ground black pepper

• 1 teaspoon dried marjoram

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3 pounds boneless pork shoulder, cubed

• 1 bunch spinach leaves, washed

• ¼ cup olive oil

• 2 tablespoons all-purpose flour

• ¼ cup butter

• 1 onion, thinly sliced

• 2 stalks chopped celery

• 1 pound fresh mushrooms, sliced

• 1 ½ cups beef broth

• 2 (28 ounce) cans stewed tomatoes

• 2 bay leaves

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon garlic powder

• 2 (15 ounce) cans butter beans, rinsed and drained

• 1 yellow squash, sliced

• 1 zucchini, sliced

• salt and pepper to taste

Directions

1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.

2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.

4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.

5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.

6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Creamy Butternut Squash Soup

Cozy Up with A Fall Favorite

As the leaves turn golden and the air gets crisp, nothing says fall like a warm bowl of butternut squash soup. This velvety, comforting dish is a celebration of seasonal flavors, blending the natural sweetness of butternut squash with aromatic spices and a touch of creaminess. Whether you're hosting a dinner party or craving a cozy night in, this soup is simple to make, endlessly customizable, and guaranteed to warm your soul. Below, I’ll share a foolproof recipe along with tips to make it your own.

Why Butternut Squash Soup?

Butternut squash soup is the epitome of autumn comfort food. The star ingredient, butternut squash, is packed with vitamins A and C, fiber, and antioxidants, making this dish as nourishing as it is delicious. Its naturally sweet and nutty flavor pairs beautifully with a range of spices, herbs, and add-ins, from earthy sage to spicy ginger. Plus, it’s versatile—serve it as a starter, a main with crusty bread, or even as a base for creative toppings like toasted pepitas or a swirl of crème fraîche.This recipe is beginner-friendly, requires minimal ingredients, and can be made in under an hour. Let’s dive into how to create this fall classic!

Creamy Butternut Squash Soup Recipe

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed

• 1 tablespoon olive oil or unsalted butter

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced

• 1 medium carrot, chopped (optional, for extra sweetness and body)

• 4 cups vegetable broth (or chicken broth for non-vegetarian)

• 1 teaspoon ground cinnamon (optional, for warmth)

• 1/2 teaspoon ground nutmeg (optional, for depth)

• 1/2 cup heavy cream, coconut milk, or half-and-half (optional, for creaminess)

• Salt and black pepper, to taste

• Fresh thyme, sage, or parsley (optional, for garnish)

• Optional toppings: toasted pumpkin seeds, croutons, or a drizzle of olive oil

Instructions

1. Prepare the Squash

   • Peel the butternut squash using a sturdy vegetable peeler.

   • Cut in half, scoop out the seeds, and chop into 1-inch cubes for faster cooking.

   • Tip: If peeling is a hassle, you can buy pre-cubed squash at most grocery stores.

2. Sauté the Aromatics

   • Heat olive oil or butter in a large pot over medium heat.

   • Add the chopped onion and cook for 4-5 minutes until soft and translucent.

   • Stir in the minced garlic and cook for another 30 seconds until fragrant.

   • If using carrots, add them now and cook for 2-3 minutes.

3. Cook the Squash

   • Add the cubed butternut squash to the pot.

   • Pour in the vegetable broth, ensuring the squash is mostly submerged.

   • Add a pinch of salt, black pepper, cinnamon, and nutmeg (if using).

   • Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the squash is fork-tender.

4. Blend the Soup

   • Use an immersion blender to puree the soup directly in the pot until smooth.

   • Alternatively, carefully transfer the soup in batches to a countertop blender. Blend until velvety, then return to the pot.

   • Safety Note: If using a blender, let the soup cool slightly and blend with the vent open to avoid steam buildup.

5. Add Creaminess (Optional)

   • Stir in heavy cream, coconut milk, or half-and-half for a rich texture.

   • Warm through for 2-3 minutes, but don’t let it boil.

   • Taste and adjust seasoning with more salt, pepper, or spices as needed.

6. Serve and Garnish

   • Ladle the soup into bowls.

   • Garnish with fresh herbs, a sprinkle of toasted pumpkin seeds, croutons, or a drizzle of olive oil for an elegant touch.

   • Serve with crusty bread or a side salad for a complete meal.

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Tips for the Perfect Butternut Squash Soup

1. Make It Your Own

   • Spice it up: Add a pinch of cayenne, smoked paprika, or fresh ginger for a kick.

   • Herbaceous twist: Stir in fresh sage, thyme, or rosemary while simmering for an earthy flavor.

   • Sweet and savory: Roast the squash beforehand (400°F for 30-40 minutes) for deeper caramelized notes.

2. Dietary Swaps

   • Vegan: Use coconut milk or skip the cream entirely—the squash is creamy enough on its own.

   • Low-carb: Swap carrots for celery or skip them to reduce carbs.

   • Gluten-free: The recipe is naturally gluten-free, just double-check your broth.

3. Storage and Freezing

   • Store leftovers in an airtight container in the fridge for up to 4 days.

   • Freeze for up to 3 months—portion into freezer-safe containers for easy reheating.

   • Reheat gently on the stovetop, adding a splash of broth or water to thin if needed.

4. Time-Saving Hack

   • Use pre-cubed squash or even frozen butternut squash to cut down on prep time. Frozen squash cooks faster and blends just as smoothly.

Important Update: Our Permanent Shift Away from Creative Commons

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For context, "copyleft trolling" describes an increasingly common tactic where individuals or groups vigilantly track and enforce copyleft licenses—like those in specific Creative Commons options (e.g., CC-BY-SA, which mandates "Share-Alike" for derivatives). Copyleft aims to encourage open sharing by requiring adapted works to carry the same permissive terms. Unfortunately, this has spawned "trolls" who scour the internet for even slight or accidental infringements, then issue demands for compensation, takedowns, or lawsuits—often prioritizing profit over true creator advocacy.

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Our Past Use of Creative Commons for Publishing

In the spirit of fostering a collaborative community, we have previously published selected photos from our in-house collection under Creative Commons licenses. This allowed others to freely use, share, and adapt these images while aligning with our goal of promoting creativity and accessibility. However, as part of our broader commitment to avoiding the vulnerabilities associated with CC, we will now cease using Creative Commons entirely—including for any future publications of our own content. This ensures consistency in our approach and protects against potential misuse or enforcement issues on both sides.

Why This Change?

Our core focus is ensuring a smooth, secure experience for our users. By fully eliminating Creative Commons content and committing to never use it going forward, we're proactively avoiding these pitfalls. Key reasons include:

• Eliminating Potential Disputes: Despite diligent adherence (such as accurate attribution and licensed commercial usage), ambiguities in CC licenses can still attract unwarranted claims from trolls.

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We recognize this may change the visual appeal of our recipe section, but it allows us to maintain reliability and focus on the essence of our content—the recipes themselves.

Thank you for your continued support and understanding as we implement these measures to protect our platform. If you have feedback on our recipes or other site features, we're here to listen!

Keep Growing,
Bob’s Market Team

Air Fryer Shrimp Tacos with Creamy Cilantro Sauce

Simple shrimp tacos made in the air fryer. Add pickled jalapenos and hot sauce if desired.

Ingredients

• ¼ cup Greek yogurt

• 2 tablespoons mayonnaise

• 2 tablespoons chopped cilantro

• 1 teaspoon apple cider vinegar

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ¼ teaspoon cumin

• ⅛ teaspoon kosher salt

• 12 ounces uncooked medium shrimp, peeled and deveined

• 1 teaspoon olive oil

• 1 teaspoon taco seasoning

• 4 (10 inch) flour tortillas, toasted

• 1 cup shredded cabbage

Directions

• Step 1

  Combine yogurt, mayonnaise, cilantro, vinegar, garlic powder, onion powder, cumin, and salt in a small bowl. Stir until evenly combined and set aside.

• Step 2

  Preheat the air fryer to 400 degrees F (200 degrees C).

• Step 3

  Pat shrimp dry using a paper towel and place into a bowl. Add olive oil and taco seasoning. Stir until evenly combined.

• Step 4

  Place shrimp in the basket of the preheated air fryer and cook for 4 minutes. Shake and cook for 3 minutes more.

• Step 5

  Place tortillas on serving plates. Divide cabbage and shrimp between the tortillas. Top with reserved sauce and serve.

Grilled Yellow Squash

This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.

Ingredients

• 4 medium yellow squash

• ½ cup extra virgin olive oil

• 2 cloves garlic, crushed

• salt and pepper to taste

Directions

• Step 1

  Preheat the grill for medium heat.

• Step 2

  Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.

• Step 3

  Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.

• Step 4

  Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.