Holiday Brussels Sprouts with Pecans and Cranberries
From the cookbook, Serving up the Harvest, this recipe serves 6 and not only tastes good but looks colorful at any Holiday table. (more…)
Author: Danielle Levitt
Mashed Sweet Potatoes
From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true. Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table. This recipe serves 4. Enjoy! (more…)
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 about 5½ cups.
Parmesan Veggie Toss
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
Skillet Roasted Parsnips and Carrots
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…)
Orzo with Caramelized Fall Vegetables and Ginger
Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying. The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables. (Use your biggest stove burner, and your biggest sauté pan!) The recipe serves 4 as a main dish and 6 as a side dish. (more…)
Sleepy Lettuce Soup
Had enough salad for the season? You can add your lettuce to a soup. This recipe is from the book You Are What You Eat by Dr. Gillian McKeith. Serves 4 generously. (more…)
Pasta with Escarole, Beans, and Sausage
Escarole and beans with sausage is a typical dish in Italian cuisine. Here’s a recipe found on skinnytaste.com that is quick to make, and a real crowd-pleaser! You can substitute different kinds of greens for escarole, or other kinds of sausage, and it will be delicious. Serves 6.
Vegetable Stir Fry
If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute! (more…)
Daikon Fettuccine with Tomato Basil Sauce
Chef Masaharu Morimoto’s book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4. (more…)