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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…)
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
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Found on the minimalistbaker.com food blog, this pumpkin pie recipe uses only 10 ingredients, and is vegan and gluten-free. Your Thanksgiving guests will not know it has no eggs or cream! You can also substitute another winter squash for pumpkin puree. (more…)
Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices. You can substitute it for other vegetables like potato or eggplant. This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too. This recipe from thekitchn.com shows how to do it. The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)
Blue potatoes may look a little strange, but they are delicious! These potatoes have a meaty flesh that is great for mashing. The blue color will fade a bit as they cook. This recipe came from Organic Gardening magazine. Yields 6-8 servings. (more…)
Zucchini Potato Fritters are a perfect easy meal that you can whip up any time for a satisfying breakfast, lunch or even a simple dinner in a pinch. This recipe, found on the Olga’s Flavor Factory food blog, is quick to make and doesn’t require much planning or prep work in advance. Yields about 25 fritters. (more…)
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)
At some point this summer, you will look in your crisper and realize you have all the ingredients for the perfect summer meal: Gazpacho. This recipe from the Joy of Cooking is easy to make and can be adapted depending on what vegetables you have available. Serve for lunch or add a side of thick crusty bread to make a light dinner. (more…)
