Jam & Jelly
Sauce & Dip
Soup & Stew
Cast iron skillet
Forbidden Fried Rice
This fried rice is made with antioxidant-rich forbidden rice, aka black rice. Are you getting enough antioxidants in your diet?
Spiced Pomegranate Smoothie
It’s pomegranate season! What better way to enjoy those sweet little seeds than in a Christmas smoothie?
Beet & Walnut Cheese Salad
The classic combination of beets, walnuts and goat cheese gets a modern twist in this vegan recipe.
Port Poached Figs
Spice up your holiday dessert repertoire with warm figs and seasonal spices. These figs can be served with a cheese board as an appetizer or dessert.
I’m not sure how it happened but I started out making a roasted beet and pumpkin soup and ended up with a nearly-traditional borscht, complete with potatoes, carrots, and cabbage (well mini-cabbages).
Spaghetti Squash & Sauce
Mix it up this week by serving this vegetable-loaded sauce atop spaghetti squash instead of pasta noodles.
Vegan Pumpkin Biscuits
This is the vegan version of my sage and pumpkin biscuits.
Sage & Pumpkin Biscuits
Some of my favorite autumn ingredients are sage, rosemary and pumpkin. These biscuits combine all three of these flavors and compliment many seasonal meals, especially big turkey dinners!
It’s finally fall! In my house that means it is the beginning of slow-cooker season! This vegetarian chili can be made in a slow-cooker or more quickly on the stove top.
Whole-Wheat Drop Biscuits
These biscuits make a great addition to any meal, and can made from scratch in 20 minutes!