Melissa Clark’s recipes, in the Dining Section of the NY Times from 10/24/12, is tasty and easy enough; just don’t let the ingredient list discourage you! It serves 4.
This recipe is taken from Mark Bittman’s How to Cook Everything. Butternut squash can be substituted for any other orange fleshed winter squash (not spaghetti squash)
An easy recipe for left over greens and extra veggies.
This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
This recipe was originally printed in Gourmet magazine, and is an easy side dish for Thanksgiving or any day.
One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from www.marthastewart.com is good, easy and colorful — we eat with our eyes first, right? The recipe serves...
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash.
The website, www.prairielandcsa.org, had links to a few recipes using purslane, which has a rather limited culinary following. This one, taken from The Wild Vegan Cookbook , sounded reasonable (and easy) enough, if you...