1 cup pumpkin puree 3 large eggs ⅔ cup full fat coconut milk 1 large ripe banana (mashed) 1 tsp. pumpkin pie spice 1 tsp. cinnamon (divided) ¼ tsp. salt 1 large apple, peeled and diced (I use pink lady) ¾ cup chopped pecans Preheat your oven to 350 degrees. Grease an 8×8 square pan […]
Seeds from one pumpkin 1 Tbsp. olive oil Salt and pepper Scrape seeds and any attached fibers from pumpkin using a large metal spoon. Place seeds in a colander and rinse well to help separate seeds from fibers. Set seeds aside. Cook seeds in a medium saucepan of boiling salted water until beginning to look […]
Did you miss out on the third CSA cooking class of the 2017 summer season? Well, if you did, you’re still in luck because here are the recipes from last week’s class. Enjoy! Ribollita Soup Serves 8-10 2 Tbsp. extra virgin olive oil 1 small onion, minced 2 cloves garlic, minced 1 zucchini, rinsed and […]
Parsnips, turnips and carrots interspersed with sweet butternut squash.
With butternut, bacon, eggs, arugula, chicken, apples and more, this salad makes for a most delicious well-balanced meal.
Take the pumpkin craze to your pancakes!
At a recent visit to Square Bistro in Chardon, I noticed what to me was an unusual food combination on the menu. It included thick slices of steak served with pureed sweet potatoes topped with steamed broccoli. The flavors tasted amazing together. I tried my own version with pot roast and butternut squash in place of the steak and potatoes and it was delicious.
A novel way to sweeten a wild rice and lentil dish.
Pumpkin is not just for pumpkin pie!
Try this nutty, hearty dish of sweet roasted beets and squash.