I love soup and chili. I especially love how they get better sitting in the fridge for a day or two. Here are some of my favorites for right now!
Author Archive | Kristen Desmond
Today I am sharing some of my favorite Fall recipes. They would all make great additions to your Thanksgiving table, although I enjoy them all season long. I hope you do as well! Oh, and I haven’t made it yet, but I cannot wait to make this: https://tinyurl.com/y4b9qtnf
Fall is my favorite culinary season. In addition to the seasonal ingredients I crave, soups and stews make their comeback. Roasting the squash and adding the apple lend a bit of complexity to this gorgeous (dairy-free!) creamy soup. Another option: keep the mixture thick and use it as a base purée for serving pan-seared salmon or scallops. Read more for the recipe.
This recipe was inspired by the Beloved Greens Quiche found on food52.com. I didn’t have some of the ingredients called for in the original recipe, so I flexed, and I used my own pie crust recipe. I’ve made it over and over again. I don’t think you can go wrong, either way. Yield: One 10-inch […]
Acorn squash is a small, heart-shaped winter squash. Use a sharp chef’s knife and always wash your squash (and melon!) before cutting into it. You can make these ahead of time and reheat them in the oven (in a covered dish at 350 for 20-30 mins). The wild rice pilaf is delicious on its own – so save any leftovers for lunch!
This Green Power Salad was a customer favorite at Flagstone Pantry. It’s a great way to use up all that kale coming in right about now! Enjoy.
These old time gingersnaps are soft and chewy with a crispy edge. They are spiced molasses perfection. William specifically asked for more cookies. I hope you love them as much as I do.
This recipe is an all-time family and friend favorite. Straight from the back of the Libby’s Pumpkin can, it’s always been my go-to recipe for pumpkin cookies. This recipe makes a bunch of cookies! Just go for it – they freeze well – and you’ll thank me later.
Yield: 4-6 servings I have subbed butternut squash for the sweet potato – pumpkin too! Roasting time depends on how large you cut your pieces of squash, so check frequently. Whatever you do, don’t skip the mint. Ingredients: 3/4 cup green lentils 2 cups sweet potato, small dice 3 tablespoons olive oil, divided 1 teaspoon […]
I make hummus a lot. We use it for dipping, for snacking, as a sandwich spread and I add it to greens and grains bowls. Sometimes I add chipotle pepper purée and other times I add roasted red peppers. Usually, though, I like it just like this. HUMMUS Yield: about 2 cups Ingredients: 1 15-ounce […]