Brussels Sprouts with Buttermilk Dressing
This recipe hails from one of my favorite veggie cookbooks, Serving up the Harvest, and it serves 4. Enjoy! (more…)
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This recipe hails from one of my favorite veggie cookbooks, Serving up the Harvest, and it serves 4. Enjoy! (more…)
Tyler Florence, from The Food Network, offers up this creamy and delicious recipe. It serves 4, takes only 10 minutes to prepare, and in 30 minutes it’s on your table. (more…)
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8.
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)
This recipe from Pinch and Swirl is written to serve 2 – feel free to double or triple it! (more…)
A tinier version of butternut squash, honeynut is slightly sweeter and has a thinner edible skin. Here’s a recipe for roast honeynut squash, found on Olivia Adriance’s food blog. You can serve alongside a roasted protein for a simple but totally satisfying weeknight meal. Or give it a try for Thanksgiving and see what your family and friends have to say about this mini gourd. Serves 6 as sides. (more…)
From the Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side. You can substitute yellow or red potatoes for the russet. (more…)
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 stuffing with other things. With brown sugar and apples, this recipe makes for a sweet side dish. Serves 2. (more…)
This is a quick, easy dish that can be a side dish, or served over pasta (see note at end of recipe) (more…)
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and sweet potatoes. Serves 4. (more…)