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 […]
Now at the farmers’ market in a variety of shapes, colors, stripes, and sizes, winter squashes are a seasonal staple. An excellent source of fiber and incredibly versatile, winter squashes lend themselves to a variety of dishes and preparations. Stored in a cool place, they will keep for up to 2 months. Let’s talk about Butternut, Acorn, Delicata, Pumpkin, and Spaghetti squashes. Read more for recipes and ideas!
This is an old favorite worth sharing again. Having made it today, I am reminded how simple and hearty it is and how perfect it is for back to school/work/practice weeknights. Add a green salad and you are at the table in no time. Or, make the filling in the morning before work, or on the weekend, and then top it with puff pastry and pop it in the oven when you’re ready to eat. Simple and so satisfying.
I’m under the impression that people think all chefs like to eat everything. That’s not always the case. I, for one, have historically avoided eggplant – until I started growing it. A neighbor once passed along an eggplant seedling for my vegetable garden. Suddenly, I was growing all of the ingredients for ratatouille, and I tell you WHAT. I ate it UP.
I have also learned to love Eggplant Parmesan. For me, the key to this dish is salting the eggplant and letting it sit for one hour to draw the water out from it before doing anything else. I hope you love it, too.
Pizza is one of those things, like quiche and quinoa, that I consider the perfect platform for cleaning out the veggie drawer, using up odd bits of cheese, and other oddballs including pesto, chipotle purée, leftover cooked meat, bacon, pancetta, fresh herbs – you name it. And yes, I consider it a weeknight meal. Here’s how!
The term “stone fruit” refers to a fleshy fruit that has a large stone seed in the center. Familiar examples include apricots, nectarines, peaches, plums, pluots and cherries. With the exception of cherries, which prefer being stored in the refrigerator, stone fruits like to ripen at room temperature. Simply rinse and dry them right before […]
I picked these beauties last week. Golden Sunburst. Warm from the sun, fresh from the vine. They tasted like candy! Summer calls for gazpacho. I have many recipes I adore – Mango Gazpacho, Watermelon Gazpacho and this Golden Gazpacho. I’ve used all kinds of tomatoes in this recipe, so just let it be a guide. […]
Rough-puff is puff pastry for cheaters – and I’m all about it. When the option is thawing puff pastry from a box or making laminated dough from scratch, I typically head for the freezer section. But, when there’s this middlin’ option, where I can make it myself with results that are good (great!) enough for dinner – I’m in. Read more for the recipe!
