WILD RICE STUFFED ACORN SQUASH WITH FETA, CRANBERRIES & PECANS
Everyone knows that edible bowls are FUN but, bearing in mind that most edible bowls are either bread or some fried shell, it’s also a bad choice from a nutritional standpoint. Choosing squash as an edible bowl is an elegant solution – you get the fun of eating your dish, minus the carb-overloading.
When picking a squash for filling and baking, acorn squash is always my go-to. I love its deep orange coloured flesh and the fact that you can eat the skin.
The healthy combination of nutty wild rice, crunchy pecans, creamy goat cheese and dried sour cherries makes this stuffed acorn squash nourishing, filling and simply delicious!
BROCCOLI RABE BREAD
Sweet ricotta complements the slight bitterness of broccoli rabe in this version.
Broccoli Rabe with Sweet Italian Sausage
No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.
Sausage, Dried Cranberry and Apple Stuffing
Roasted Fennel with Parmesan
Roasting is a simple technique that brings out the sweet, rich flavors of vegetables. In this recipe, the combination of fennel, potatoes, red bell peppers and onions is heavenly.
Three Ways Chefs Are Cooking Radishes, from Simple Buttered Breakfast Radishes to Sauteed Watermelon Radishes
Three ways in which chefs are cooking (or not cooking) this little red root
1. Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
Thai-Style Omelet With Pork and Greens
There’s nothing quicker than eggs for a weeknight dinner, but this Thai-inspired recipe is anything but tired. Plus, it’s streamlined: both the aromatic pork-and-greens filling and cilantro-flecked omelet are cooked separately in the same pan. Serve with steamed rice and Sriracha.
Stuffed Pumpkin with Cranberry-Raisin Bread Pudding
Serve an impressive dinner party dessert stuffed in the season's signature fruit. This top-rated pumpkin recipe calls for all our favorite ingredients: butter, sugar, pecan, cranberries, and a rich Lemon-Vanilla Sauce.
Caramelized Balsamic-Red Onion Soup with Cheese-Topped Croutons Recipe
Instead of the white onions you'll find in a more traditional French onion soup, this recipe calls for red onions, cooked down until nicely caramelized. Their sweetness is then amplified by a quarter cup of balsamic vinegar. Soy sauce and mustard add some much needed depth and balance. Each bowl is topped with a piece of toasted bread with cheese on top.
SIMPLE MIZUNA SALAD
One of the best things about joining a CSA or frequenting your local farmers market is getting to enjoy all the vegetables that you may not typically purchase at your grocery store.
Chicken and Black Bean Stuffed Poblano Peppers
Chicken with black beans, cilantro, onion, bell peppers, jalapeno, sharp cheddar cheese and some seasonings then stuff the mixture into the poblano peppers. Top each baked stuffed pepper with guacamole and served them with a side of salsa.
Potato and Poblano Gratin
BUTTERNUT SQUASH CUSTARD
This butternut squash showcases the flavors of autumn. Cinnamon and nutmeg compliment the deep flavors of the squash beautifully. The caramelized sugar crust adds just the right amount of texture. This custard is comfort food at its finest. After a long day out in the brisk fall air, this hits the spot. Perfectly.