Author: Danielle Levitt

Celeriac Soup

Celeriac Soup

A fairly easy and quick recipe for those cold Winter days, courtesy of the Food Network Magazine.  As presented, the recipe serves 4.

Buttercup Squash with Apples

Buttercup Squash with Apples

This recipe is from the Betty Crocker Cooking for Two cookbook and is a perfect pairing of fall crops.  Buttercup squash, like acorn squash, isn’t always easy to peel – this makes it a great squash for...

Potato Celery Root Purée

Potato Celery Root Purée

Here’s another recipe from a Gourmet Magazine cookbook.  This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled.  Makes...

Barley-Sweet Potato Hash

Barley-Sweet Potato Hash

Another fantastic recipe from the Simply Organic cookbook by Jesse Ziff Cool.  Serves 4.  Variations:  stir in ham, smoked tofu, or cooked chicken or shrimp into a bowl of the hash for a hearty meal. ...

Vegetable Lentil Soup

Vegetable Lentil Soup

This recipe is from Gourmet magazine and can be found on epicurious.com.  It requires lots of chopping, but is relatively easy. I generally double the recipe when I make it, because it goes very...

Acorn Squash Purée

Acorn Squash Purée

This recipe from epicurious.com is a simple way to make your acorn squash into a soup, perfect for chilly October nights.  This recipe yields 6 servings.

Braised and Glazed Butternut Squash

Braised and Glazed Butternut Squash

This recipe is taken from Mark Bittman’s How to Cook Everything.  Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to...

Spiced Squash Cookies

Spiced Squash Cookies

From an old, Edible Vermont (2009) magazine, Winter issue, these spiced cookies are cake-like in texture and so welcoming on a cold, wintry day with a hot cup of tea (or cocoa).  Roast and...