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Roasted Acorn Squash Soup with Horseradish and Apples from Martha Stewart Living Ingredients: 3 acorn squash (about 3 pounds total) 3 1/2 cups Chicken Stock 1 1/2 cups apple cider 1 tablespoon freshly grated horseradish [...]
Pumpkin Chili adapted from a recipe from Simply Recipes Ingredients: Small 1-pound sugar or pie pumpkin, or other hard winter squash 2 tablespoons vegetable oil 1 large onion, diced 2 jalapeños, seeds and ribs removed [...]
Farmers Market Fall Chili adapted from a recipe at A Life From Scratch Ingredients: 1 tablespoon olive oil 1 sweet onion, chopped 1 bell pepper, chopped 1 hot chile pepper of choice, chopped 1 lb. pasture-raised grass-fed lean ground meat 2 garlic cloves, [...]
Sheet Pan Roasted Vegetables from Cooking Light Ingredients: 3 tablespoons olive oil 2 tablespoons whole-grain mustard 1 tablespoon chopped fresh thyme 1 tablespoon apple cider vinegar, divided 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground [...]
Farmers Market Fried Rice from Eating Well Ingredients: 2 teaspoons + 2 tablespoons peanut or canola oil, divided 2 large eggs, beaten 2 tablespoons minced garlic 1/2 cup thinly sliced shallots 1 cup 1/4-inch diced, [...]
Jewel Roasted Vegetables Recipe from Ellie Krieger, Cooking Channel Ingredients: 4 medium beets 3 tablespoons olive oil, divided 1 1/2 lbs. carrots 1 1/2 lbs. Brussels sprouts 8 large garlic cloves 1/2 teaspoon salt 1/4 [...]
Swiss Chard Pie This vegetarian pie is great to fix ahead -- it can go straight from the freezer to the oven on Thanksgiving Day. To bake without freezing, reduce the baking time to [...]
