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RECENT BRVA NEWS
How To Build a Perfect Charcuterie Board
recipe courtesy of Martha Tinkler for Food Network Kitchen The following ingredient list is just a suggestion (designed for 8-10 [...]
Ras el Hanout Roasted Vegetables
By Nargisse Benkabbou for New York Times Cooking Ingredients Yield:4 servings 2 sweet potatoes (1 pound), 3 carrots (12 ounces) 2 [...]
Whipped Butternut Squash with Bacon Crumble
Created by Renu Dhar and published in Southern Living While you may be used to eating butternut squash roasted or pureed into a soup, [...]
Butternut Squash Salad with Collards and Radicchio
From Renu Dhar in Southern Living Raw collards might not be your go-to salad greens, but trust us when we [...]
Pumpkin Oatmeal Cookies
By Yossy Arefi in New York Times Cooking Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate [...]
BRFM-Winter FAQ
This season we are located at Broad Ripple Middle School, formerly Broad Ripple High School, at 1115 Broad Ripple Ave. [...]
Pumpkin Dumplings With Brown Butter and Parmesan
By Carolina Gelen in New York Times Cooking Whether using up a half-empty can of pumpkin purée or making your own, [...]
Roasted Pumpkin Nachos
contest winning recipe by Leslie Harwood at Taste of Home Ingredients: 4 cups diced fresh pumpkin or butternut squash (about [...]
Ginger Halibut with Brussels Sprouts plus Roasted Pears in Ginger Syrup
Recipe by Margarita Parker at Taste of Home Ingredients 4 teaspoons lemon juice 4 halibut fillets (4 to 6 ounces [...]
Cauliflower Soup with Herbed Goat Cheese
recipe by Anne Burrell at Food & Wine Ingredients: One 2 1/2-pound head of cauliflower, cored 1/4 cup extra-virgin olive [...]
Fennel-Apple Salad with Walnuts
By Melissa Clark from New York Times Cooking This bright and tangy salad is perfect for using fall produce from the [...]
Melting Potatoes and German Potato Salad
Melting Potatoes recipe from Food Network Test Kitchen Ingredients: 4 tablespoons unsalted butter, cut into pieces 2 teaspoons chopped fresh [...]
