Beet Pasta with Roasted Squash
It’s bright pink!
All posts filed under: This Week
Corn Fritters with Arugula
I love topping salad with fritters. The sweetness of the corn pairs with the spicy arugula in a delicious way!
How to Cook: Spaghetti Squash
wanting to avoid gluten, but it’s also a great way to get your family to eat more veggies. Smother in some sauce and you can entice the pickiest of eaters!
Cold-Weather Beans
This is a nostalgic dish from my childhood. My friend’s mom would make it when we visited their cabin in the fall, and I can still smell it cooking if I close my eyes. If you want a plant based recipe, swap in mushrooms for the bacon. It’s just as delicious!
Radish Top Pesto on Pasta
This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. I like using arugula for the greens, since they are related to radishes, but any greens will do!
Delicata Squash & Crispy Kale Salad
squash that when left to cure in the field can become a storage squash. That’s why you can eat the skin!
Red Cabbage & Beet Slaw
Gabriel loves slaw! I really like this light version that omits mayo. You can flavor it with any citrus, but I recommend using an orange based juice. I especially love a dash of walk on the beach from rijuice for this recipe.
PA Dutch Corn Pudding
This dish is usually a Thanksgiving staple here in Lancaster Co…but because I don’t think many people have local frozen sweet corn, I’m making it this week. This makes humble sweet corn a star!
Mushroom, Sweet Potato, & Kale Pot Pie
We eat a lot of mushrooms in our house. Because of the mushrooms this recipe gives you meaty satisfaction, but is vegetarian! I like using a combo of mushrooms, but use what you have.
Honeynut Flatbread
You can use any winter squash for this recipe, and add other toppings to your taste…or just grab what’s in your fridge. If you want to add greens to the flatbread, add them just as it comes out of the oven.