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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.
A quick and easy recipe from Gourmet Magazine. Serves 4-6.
This is a quick, easy dish that can be a side dish, or served over pasta (see note at end of recipe)
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and sweet potatoes. Serves 4.
Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts.
This recipe found in The New York Times is rich and fiery, sweet and salty, all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Serves 6.
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you…
Here’s a twist on the classic cassoulet recipe from the New York Times. Serves 8.
These spinach chocolate chip muffins found on Scooter Cakes blog are kid friendly! Make a large batch or multiple batches of these muffins and freeze them. They freeze very well and then are ready to pull out anytime. Yields about 24 mini muffins.
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required.