Sweet and simple, this recipe takes the intimidation out of roasting a stalk's worth of Brussels sprouts!
Persimmon Pudding Caked
Posted by Jack McCann |
A moist dense cake that is rich like pudding. A fun treat and fantastic paired with vanilla ice cream.
Sweet and Salty Swiss Chard Pasta
Posted by Eli Crain |
I LOVE this creative way to use Swiss chard and it always gets rave reviews. Try this recipe without the pasta for delicious side. Just cut back a bit on the oil and butter.
Turmeric Chickpea Stew
Posted by Eli Crain |
This warming stew is perfect for chilly weather! It's a great way to use up greens that may be hanging around. Kale, collard greens, escarole, dandelion greens, you name it!
Pecan Pumpkin Sage Pasta
Posted by Jack McCann |
A quick seasonal pasta for any squash, but especially those seasonal heirloom pumpkins!
Cranberry Sauce
Posted by Eli Crain |
In addition to a side for thanksgiving, this can also be used as a spread for leftover Turkey sandwiches or mixed into yogurt or oatmeal!
Roasted Cauliflower with Mustard Dressing
Posted by Eli Crain |
A flavor packed dish that won't require a trip to the store.
Cabbage and Chicken Salad
Posted by Eli Crain |
This salad is perfect for using up leftover fresh herbs and veggies. Feel free to put your own twist on it!
Candied Pumpkin (or winter squash)
Posted by Eli Crain |
Similar to candies yam, candied pumpkin or squash makes for a deliciously sweet dish that could easily be enjoyed as a dessert!
Crispy Baked Sweet Potato Fries
Posted by Eli Crain |
Healthier than restaurant fries but just as delicious!
Egg Rolls
Posted by Jack McCann |
Here is a versatile recipe to use up any veggies you have around for a tasty dinner
Root Veggie or Potato Gratin
Posted by Eli Crain |
A twist on potatoes au gratin packed with ooey gooey cheesy goodness.
How to Cook Spaghetti Squash
Posted by Eli Crain |
There are a few methods out there for how to cook spaghetti squash. In my opinion, halved and baked cut side down is the best method. Hands down.