Whole Foods is hosting a 365 Blogger Challenge for Boston-area food bloggers. The recipes have to feature 365 Everyday Value brand products, and be suitable for a potluck entree. One incentive to enter is that a donation will be made to to a food-related charity of the winning blogger’s choice.

I’m keeping my fingers crossed, because it would be pretty cool to have a donation made to the food pantry in my town if at all possible. Toes are crossed, too.

As luck would have it, we’re going to a potluck on Saturday, and hosting one on Sunday, so potluck-appropriate dishes were already on the docket. And, hey! As you probably already know if you’ve been reading here for a while, or if you have my book, I have great enthusiasm for Whole Foods 365 Everyday Value products. From everyday olive oil, to pasta, grains, rice, and spices, my pantry is heavily laden with the 365 label.

On Saturday, I’ll be bringing a vegan dish to my brother and sister-in-law’s house, and on Sunday, for football, we’ll be serving a meaty autumn-inspired chili.

Hey look! My mis in en place!

Sunday’s dish is Turkey-Pumpkin Chili, super-easy to prepare, with a nice kick from the jalapeno in the tomato mix. Plus, it goes well with this Seven Layer Dip which is also on the game-day menu.

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Turkey-Pumpkin Chili

Yield: Serves 6 to 8

Ingredients

• 3 tablespoons 365 Everyday Value Mediterranean Blend Extra Virgin Olive Oil
• 1 medium onion, coarsely chopped
• 1 pound ground turkey, white meat or dark meat
• (1) 15-ounce can 365 Everyday Value Pumpkin puree (no spices added)
• (2) 10-ounce cans 365 Everyday Value Organic Petite Diced Tomatoes with Jalapeno and Cilantro
• (1) 15-ounce can 365 Everyday Value Organic Kidney Beans, drained
• (1) 15-ounce can 365 Everyday Value Organic Pinto Beans, drained
• (1) 15-ounce can 365 Everyday Value Organic Spicy Black Beans, drained
• kosher salt
• freshly ground black pepper

Instructions

1. Heat the oil in a medium stockpot over medium heat. Add the onion and saute until it's softened and translucent, 3 to 5 minutes.
2. Add the ground turkey, break it up into small pieces with your spoon, and saute until it is lightly browned, 5 to 7 minutes.
3. Add the pumpkin, tomatoes, and beans, stir well, then cover and simmer gently for 20 minutes. Before serving, add salt and pepper to taste.
4. If desired, serve with a dollop of sour cream, Greek yogurt, or creme fraiche.

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https://tinyfarmhouse.com/2012/09/whole-foods-365-everyday-value-blogger-challenge-potluck-entrees/

Estimated cost for one batch of chili: $15.35, or $2.56 per serving for 6 servings.

365 Everyday Value olive oil costs $5.99 for 67 tablespoons, 3 tablespoons cost 27-cents. One onion costs around 75-cents. Turkey costs $5.99/pound. Pumpkin puree is $1.69, Petite Diced Tomatoes are $1.39 each, so $2.78, each can of beans cost $1.29 for a total of $3.87.

Saturday’s vegan dish is Quinoa with Butternut Squash and Black Beans, also autumnal in flavor and spirit. And in serving dish, as seen below.

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Quinoa with Butternut Squash and Black Beans

Yield: 4 main dish servings, 6 side dish servings

Ingredients

• (1) 2-pound butternut squash, peeled and cut into 1-inch cubes (approximately 2 cups of cubed squash)
• 2 tablespoons 365 Everyday Value Mediterranean Blend Extra Virgin Olive Oil
• (1) 15-ounce can 365 Everyday Value Organic Black Beans, drained and rinsed
• 2 cups 365 Everyday Value Organic Vegetable Broth
• 1 cup (dry) 365 Everyday Value Quinoa
• kosher salt
• freshly ground black pepper
• 1/4 cup 365 Everyday Value Walnuts Halves and Pieces, toasted (see note)
• 365 Everyday Value Organic Wildflower Honey or Grade A Amber Maple Syrup for drizzling

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a medium mixing bowl, toss the butternut squash cubes with the olive oil to coat, then spread the squash out in a single layer on a 9 by 13-inch rimmed baking sheet.
3. Roast the squash until it is just starting to brown, 35 to 40 minutes, stirring the squash midway through the cooking time.
4. Transfer the squash to a serving bowl. Pour the black beans into the bowl and stir well.
5. While the squash roasts, prepare the quinoa. First, rinse the quinoa in a fine mesh colander until the water runs clear.
6. In a medium stockpot, combine the vegetable broth and quinoa, bring the broth to a boil, reduce the heat, cover, and simmer until all of the liquid has been absorbed and the quinoa sprouts are visible.
7. Spoon the quinoa into the serving bowl with the squash and black beans, stir well, then season to taste with salt and pepper.
8. Serve warm or at room temperature, topping with the toasted walnuts and a drizzle of honey or maple syrup.
Note
9. To toast walnuts, preheat the oven to 350 degrees Fahrenheit, place the walnuts on a baking sheet, and roast until they are lightly browned, 12 to 15 minutes for halves and pieces, 6 to 8 minutes for chopped walnuts.

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https://tinyfarmhouse.com/2012/09/whole-foods-365-everyday-value-blogger-challenge-potluck-entrees/

Estimated cost for 4 servings: with honey: $9.06, or $2.27 per serving; with maple syrup: $9.79, or $2.45 per serving.

Butternut squash costs $1.49 per pound at my local Whole Foods, so $3.98 for the 2 pounds we’re using. The olive oil costs 9-cents per tablespoon, so 18-cents worth in this dish. The black beans cost $1.29. 365 Everyday Value Organic Vegetable Broth costs $1.99 for 4 cups, we’re using half and freezing the rest for later use, so that’s $1.00 in broth. The 365 Everyday Value Quinoa costs $3.99 for 2 3/4 dry cups, so $1.45 for the quinoa. The walnuts cost $8.99 for 4 cups, so 56-cents for those.

If you go with honey, it’s $6.99 for 24 ounces, so roughly 30-cents per ounce, so we’ll figure 60-cents for 4 servings, and if you go with maple syrup, it’s $7.99 for 12 ounces, or 66 and 1/2-cents for an ounce, or $1.33 for 2 ounces of drizzled syrup.

Happy potlucking!