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This recipe, found on simplyfreshcooking.com is a great way to use arugula. The great thing about pesto is that it’s so versatile. You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard. (more…)
Butternut squash is typically on most people’s dinner tables so here is a fairly simple side dish that isn’t too time consuming. This recipe comes from Diane Imrie and Richard Jarmusz book “Cooking Close to Home: A Year of Seasonal Recipes”, and can also be found on sugartreemaplefarm.com. The recipe as is serves 6; you can double the recipe, but cook each batch in separate pans to allow for proper roasting. Extras freeze nicely, too. (more…)
This recipe from the Stephen Cooks food blog demonstrates a deliciously simple way to use radicchio – broil it in the oven until it just starts to brown, then add cheese. Try this recipe with different kinds of cheese, or sprinkle with bacon. (more…)
Here’s a tasty and nutritious salad that can be made ahead and served chilled. Found at realsimple.com, this recipe serves 8-10. (more…)
The mildest of the bitter greens, mustard greens are especially good and colorful when cooked with cream. This side dish yields 4 servings (3-4 cups), and is taken from Cuisine at Home. (more…)
Don’t be frightened by the color of this beet meatloaf recipe from www.susangreeley.com. It’s really quite delicious! Of course, if you already have a favorite meatloaf or burger recipe, you could probably try adding shredded beets to that instead. Mix in some shredded parsley or chopped onion for more flavor. (more…)
A unique twist on risotto, from the cookbook, Cooking Close to Home. Perhaps a new addition to try at your Thanksgiving dinner? This recipe serves 4 and you can substitute a squash for the sweet potato. (more…)
Although you can use this week’s lime green beauty in any dish you would ordinarily use cauliflower, this recipe specifically for Romanesco hails from the website gourmandinthekitchen.com and serves 4. (more…)
Kale and potato chips aren’t the only chips in town. You can also make parsnip chips. Roasting parsnips brings out their unique sweetness and charm, so if you are at a loss for what to make of parsnips, don’t swap them yet – try making chips. (more…)
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. (more…)