Author: Danielle Levitt
Don’t be frightened by the color of this beet meatloaf recipe from www.susangreeley.com. It’s really quite delicious! Of course, if you already have a favorite meatloaf or burger recipe, you could probably try adding shredded beets to that instead. Mix in some shredded parsley or chopped onion for more flavor. (more…)
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)
This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times. If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth. Yields 4 servings.
From the Eva Bakes food blog, here’s a yummy spiced bread made with butternut squash. You can substitute other similar winter squash for the butternut (e.g. pumpkin or buttercup), and since you’ll probably have more than 1 cup of squash purée, you’ll be able to make several loaves (they freeze well too). Yields one 9″x5″ loaf. (more…)
From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons. Skillet dishes like this are versatile too – you can always toss in a meat, egg, or other vegetables to experiment with different flavors. (more…)