INGREDIENTS: 4 large russet potatoes 1 cup heavy cream 1 cup milk 2 tablespoons garlic, pureed 1 tablespoon tomato paste 1 tablespoon chipotle in adobe puree (available in grocery stores) 1 tablespoon smoked paprika 1 cup good quality grated cheddar cheese Salt and pepper, to taste METHOD: Peel, wash, and slice potatoes thinly. In a...Read More

INGREDIENTS: 2 acorn squash, halved and seeded 1/4 cup frozen orange juice concentrate, thawed 2 tablespoons butter 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg METHOD: Preheat oven to 375°F. Fill a baking dish with 1/2 inch water. Place squash halves cut side down in the dish, and bake for 40 minutes....Read More

INGREDIENTS: 1 medium brown onion, cut into medium dice 1 large carrot, peeled and cut into 3/8-inch thick rounds 1/2 head green cabbage, sliced or cut into 2-inch squares 1 cup white wine (such as Gewurztraminer or Riesling) Water or light stock as needed 8 ounces of prepared chestnuts 1-2 apples such as Cameo, Granny...Read More

INGREDIENTS: 1 kabocha squash, well-scrubbed, cut into 1-inch thick wedges (no need to remove skin) Sea salt and pepper, to taste 2-3 tablespoons extra virgin olive oil METHOD: Preheat oven to 425°F. Place kabocha slices in a large, zip-top plastic bag. Drizzle in the olive oil and salt and pepper generously. Seal the bag and...Read More

INGREDIENTS: 2 cups cooked Delicata squash, cooled and diced 2 tablespoons olive oil 2 cloves garlic, minced 1/2 onion, chopped 1/4 cup celery, diced 1 teaspoon marjoram 1 apple, diced (approximately 1 cup) METHOD: Bake squash, cut side down, for 35 minutes. Cool. Dice into cubes. In a large skillet or sauté pan, heat olive...Read More

Catherine says, “This is a real family favorite and very easy! We use this as a spinach ravioli filling on my husband’s side of the family. On my side of the family, we forget the pasta and use it as a holiday side vegetable dish. Yum!” INGREDIENTS: 2 cups cooked, chopped spinach, drained and squeezed...Read More

There’s something wonderfully comforting about a warm bread pudding, and this Pumpkin and Wild Rice Bread Pudding is no exception. With its rich flavors and cozy aroma, it’s the perfect companion for your Thanksgiving dinner table. Not only does it bring an autumnal touch with creamy kabocha squash, savory wild rice, and a hint of...Read More

I love to take things from the sweet side of the kitchen and use them as a savory dish and the following recipe is an example. INGREDIENTS: 1 medium-small pumpkin, about 3 pounds, split and seeded 1-2 heads of garlic, broken up into individual cloves* 4 large eggs 2 cups heavy whipping cream 1-2 teaspoons...Read More

INGREDIENTS: 12 cups, cut into 1/2-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple of loaves of dense, crusty Italian or French bread 2 tablespoons Italian seasoning 1 teaspoon poultry seasoning (ground) 1 tablespoon sage 1 teaspoon thyme 1 tablespoon salt 2½ tsp. freshly ground black...Read More

This mashed medley of fall vegetables is a flavorful change from “plain” mashed potatoes. INGREDIENTS: 3 pounds baking potatoes, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 7 cups chicken stock 8 whole cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened...Read More