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!
All posts filed under: This Week
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.
Garlic Butter Smashed Sweet Potatoes
I find the best crispy potatoes are boiled first and then baked with a delicious dressing. This makes the inside fluffy and soft, with a crunchy exterior that packs a flavor punch! Play around with the dressing flavors. Use this recipe as a guide. Also, potato skins are packed with nutrients. When they get all crispy you’ll want to eat them!
Roasted Muscadine Grapes & Shallots with Sausage
You don’t need to add sausage to this recipe, it just takes it up a notch. This a great dish served alongside a roasted chicken or Roasted Kale Salad.
Corn Fritters
I was just reading a book where the author was adamant that if you want someone to try a new veggie, then you should fry it! This is wisdom. I don’t need to be tricked into eating corn, but the idea of a corn fritter is so decadent that I can’t resist.
Chicken Paprikas & Hungarian Dumplings
This is the first recipe I ever learned, so it holds a special place in my heart. It’s from the cookbook of my childhood: The Frugal Gourmet. Although I know the recipe by heart, I can instantly find it in the book because those pages are the most tattered and worn. Edit this recipe to your pantry and tastes, and don’t skimp on the paprika!
Five-Spice GingerSnaps
I have fond memories of baking ginger molasses cookies with my Grandma Joyce. She knew they were my favorite cookies, so we always made them together. I’ve given them a bit of a upgrade by adding Chinese Five-Spice to & using raw sugar to roll them in before baking. I love how the large chunks of sugar glisten!