Tag Archive for: fall

Crispy Baked White Sweet Potato Fries

Crispy Baked White Sweet Potato Fries Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries. Corn starch. A big sprinkle's worth. …

Tuscan Bean, Escarole and Potato Soup

  1 large bunch escarole 2 pounds red-skinned potatoes 1 medium onion (yellow or white) 3 tablespoons olive oil 3 cloves garlic 2 quarts vegetable stock 1 bay leaf rind of a Romano cheese triangle (plus…

Chili-Brown Sugar Delicata Squash with Bacon, Apples, or Pears

  INGREDIENTS 1 pound delicata squash (about 1 large) 2 medium ripe but firm pears or apples, sliced 2 teaspoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 slices bacon 2 tablespoons…

Giada’s Wild Rice Stuffing in Delicata Squash Boats

VEGAN and GLUTEN FREE   Ingredients For the squash: 6 delicata squash (halved lengthwise, insides scooped out and reserved) 1/3 cup olive oil (divided) 1 3/4 teaspoons kosher salt (divided) 1/8 teaspoon smoked…

Butternut Squash Cupcakes with Cream Cheese Frosting

Ingredients 2 1/4 cups (10 ounces) all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 cup butter (softened) 1 1/2 cups brown sugar…

Breakfast Skillet with Mushrooms, Peppers, Eggs, Chives

Roasted Beet, Spinach and Goat Cheese Quiche

FOR THE CRUST: 2 Tablespoons Toasted Sesame Seeds, Divided 1 cup Plus 2 Tablespoons Stone Ground Whole Wheat Flour ½ teaspoons Salt 6 Tablespoons Cold Butter, Cut In Cubes 2 ounces, fluid Cold Water FOR THE FILLING: 3 Medium Beets,…

Beet Salad with Quinoa, Carrots and Spinach

Salad ½ cup uncooked quinoa, rinsed 1 cup frozen organic edamame ⅓ cup slivered almonds or pepitas (green pumpkin seeds) 1 medium raw beet, peeled 1 medium-to-large carrot (or 1 additional medium beet), peeled 2 cups packed baby spinach…

Kale and Potato Hash

Kale and Potato Hash 3/4 pound potatoes, cut into 3/4-inch chunks Kosher salt and freshly ground black pepper 3 tablespoons vegetable or canola oil, divided 12 medium brussels sprouts, finely sliced (about 1 1/2 cups) 2 cups chopped, tightly…

Pickled Watermelon Radishes

Pickled Watermelon Radishes 1 to 2 watermelon radishes 1/2 cup distilled white vinegar 1/2 cup water 1 teaspoon kosher salt 1 teaspoon sugar 2 cloves garlic, peeled 1/2 teaspoon peppercorns, lightly crushed Wash your watermelon radishes…

Sweet Potato Curry with Bok Choy/Spinach/Kale, Tofu and Caramelized Shallots

1 cup uncooked brown basmati rice 1 pound sweet potatoes 1 can coconut milk 3 tsp Thai red curry paste 1/2 cup chopped cilantro 1 carton firm tofu, drained, dried, and cubed 1 Tbsp peanut oil salt a few Tbsp soy sauce …

Pear, Prosciutto and Mozzarella Quesadilla

4 8-in. flour tortillas 1 medium-size firm pear, cored and thinly sliced (about 2 cups), divided 3 ounces thinly sliced prosciutto, divided 2 cups baby arugula (about 2 oz.), divided 6 ounces mozzarella or fontina cheese,…