New Belgium Brewfest

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INGREDIENTS 2 oz apple cider 1 ½ oz vodka ½ oz orange flavored liqueur ½ oz freshly squeezed lemon juice 1 tsp maple syrup or simple syrup Apple slice for garnish INSTRUCTIONS Add apple cider, vodka, orange liqueur, lemon juice and maple syrup into a shaker filled with ice. Shake well. Strain into a chilled martini glass. Garnish with apple slice. *Squeeze lemon juice over apple slices to prevent browning.

INGREDIENTS 2 tbsps olive oil 1 medium onion, red; chopped 2 cloves garlic, minced 1 medium bell pepper, green; chopped 1 medium bell pepper, red; chopped 1 medium jalapeno pepper, seeded and diced 1 cup lentils, green, picked through and rinsed 2 14 oz cans tomatoes, diced, fire-roasted 1 15 oz can black beans, drained and rinsed 1 15 oz can kidney beans, drained and rinsed 1 15 oz can pumpkin, puree (not pumpkin pie filling!) 3 cups vegetable broth, low-sodium 1 1/2 tbsps chili powder 2 tsp cumin 1 tsp paprika, smoked 1/4 tsp cinnamon, ground 1 tsp salt, fine sea Toppings: Tortilla chips, or cornbread avocado, sliced cilantro, chopped toppings, as desired INSTRUCTIONS Set a large stockpot or dutch oven over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in both peppers and the jalapeno. Cook for another 5 minutes, until tender. Add in the lentils, tomatoes, both kinds of beans, the pumpkin, broth, chili powder, cumin, paprika, cinnamon and salt. Mix to combine. Increase the heat and bring the mixture to a boil. Cover, reduce the heat and simmer for about 35 to 40 minutes, until the lentils are tender and the chili has thickened up. Taste and season with additional salt as needed. Serve as desired.

INGREDIENTS 12 oz pasta, cavatappi or other shape noodle 1 lb sausage, Italian, sweet 1 tbsp butter 2 tbsp flour, all-purpose 5 cloves garlic, minced 1 1/2 cups chicken broth 1 1/2 cups milk, of choice 1 15 oz can pumpkin, puree 1 8 oz can tomato sauce 3/4 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg, ground 5 sprigs thyme, fresh 2 15 oz cans white kidney (cannellini) beans, red; thinly sliced 5 oz spinach, baby 2 cups mozzarella cheese, shredded INSTRUCTIONS Preheat oven to 350 degrees F. Grease a 9x13 inch casserole dish. Cook pasta in salted boiling water according to directions on box until just al dente. Reserve 1/4 cup starch pasta water before draining (just scoop out with a mug). Drain and set aside. Meanwhile, brown the sausage over medium-high heat, breaking up into small pieces as it cooks. Remove from skillet. Reduce heat to medium. Melt the butter in the same skillet and then whisk in the flour until it starts to bubble. Add the garlic and cook until fragrant. Whisk in the chicken broth a little at a time, followed by the pumpkin puree, milk, tomato sauce, spices, and thyme. Bring to a simmer. Stir in the the spinach, mixing and letting wilt after each handful and then add the beans. Mix the pasta, sauce, sausage, and pasta water together. Spoon half the mixture into the pan, cover with 1 cup cheese, add remaining pasta mix and then remaining cheese. Sprinkle with fresh thyme sprigs. Cover with foil and bake for 20 minutes. Uncover, turn oven to broil and cook for 3-5 minutes or until golden.