Shallots, butter and scotch....need I say more?
Velvet Pioppini and Red Sauce
Posted by Eli Crain |
Mushrooms and marinara are a match made in heaven.
Mixed Mushrooms with Red Curry
Posted by Eli Crain |
Homemade curry that tastes better than take out.
Mixed Mushroom and Garlic Chowder
Posted by Eli Crain |
Forest nameko, brown clamshell, and maitake mushrooms add big flavor to this creamy soup.
Roast Brussels Sprouts on the Stalk
Posted by Eli Crain |
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!
