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Posted by on Nov 23, 2015 in fall | 0 comments


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Thanksgiving Recipe Guide 2015

Thanksgiving Recipe Guide 2015

Here’s a roundup of seasonal recipes to help you fill your Thanksgiving table with good, wholesome food.

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Posted by on Nov 23, 2015 in fall, winter | 0 comments


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Brown Butter + Herb Spaghetti Squash

Brown Butter + Herb Spaghetti Squash

Spaghetti squash has come into the limelight in the past few years as a trendy pasta alternative, but it’s also just a wonderful vegetable. Whether you’re reducing the amount of pasta in your diet or trying to trick your kids into eating more veggies, it’s a great addition to your shopping list.

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Posted by on Nov 22, 2015 in fall, local love | 1 comment


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How to Roast Root Vegetables + Fresh Harvest

How to Roast Root Vegetables + Fresh Harvest

Roasting root vegetables and winter squashes doesn’t have to be complicated, but I’ve encountered a lot of questions about it from friends and in my cooking classes. There are two very common mistakes that lead to mushy results with little to no browning: oven temperatures too low and crowded pans. Fortunately there are easy solutions: roast hotter and don’t crowd your pan!

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Posted by on Nov 11, 2015 in fall | 1 comment


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In Season Now: Beets

In Season Now: Beets

I love buying bunches of beets in the spring and fall because it’s a 2-for-1 deal. You get the beet roots and the beet greens for the price of one bunch. Beets are closely related to Swiss chard, and the greens are virtually indistinguishable in taste.

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Posted by on Nov 10, 2015 in fall | 0 comments


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How to Roast Pumpkin Seeds + Salted Pumpkin Seed Brittle

How to Roast Pumpkin Seeds + Salted Pumpkin Seed Brittle

I recently learned the secret to roasting pumpkin seeds. I’m going to tell you, but first let’s have a mini science lesson:

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Posted by on Oct 23, 2015 in fall | 0 comments


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Whole Wheat Goat Cheese Pasta with Brussels, Butternut + Bacon

Whole Wheat Goat Cheese Pasta with Brussels, Butternut + Bacon

When searching the store for inspiration for this meal, I quickly decided on a trifecta of fall flavors (and alliteration): brussels sprouts, butternut squash, and bacon. They roast together in one pan, and then are served over a bed of hearty whole grain goat cheese pasta. Garlic and herb goat cheese quickly transforms into a bright and flavorful sauce with a little bit of the pasta cooking water.

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Posted by on Oct 16, 2015 in fall | 0 comments


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Pumpkin Spice Latte Bread Pudding

Pumpkin Spice Latte Bread Pudding

The hilarity of this recipe is that I’ve never actually had one of the wildly-popular pumpkin spice lattes that Starbucks (and every other coffee shop now) sells. That’s mostly because I don’t drink coffee. BUT, I do love coffee-flavored desserts. And lately I’ve been on the #pumpkineverything bandwagon. Bread pudding is really just bread baked in a custard–a custard that requires not much more than a few flicks of the wrist with a whisk. This one has pumpkin (a vegetable), eggs, bread, milk, and coffee, so it’s a balanced breakfast, right? I love to bake this in ramekins for easy-to-serve individual portions (as breakfast or dessert)!

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Posted by on Sep 2, 2015 in fall | 2 comments


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September Seasonal Eating Guide

September Seasonal Eating Guide

This is a fun month because late summer produce–summer squash, tomatoes, corn, and eggplant– get company with the first of the fall produce.

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Posted by on Apr 15, 2015 in fall, spring | 0 comments


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Shaved Beet + Carrot Salad

Shaved Beet + Carrot Salad

I love the transition into spring that brings light, crisp dishes. The stalls of the farmers markets are once again full of vegetables that need light to no cooking. Beets, however, were not among the list of vegetables that I’d deem “no cook.” I didn’t even like beets until a couple of years ago, and roasted was the only acceptable preparation in my book. But this salad changed my mind.

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Posted by on Mar 10, 2015 in fall, spring | 2 comments


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Coffee + Sorghum Brined Pork Tenderloin with Roasted Carrots

Coffee + Sorghum Brined Pork Tenderloin with Roasted Carrots

Pork tenderloin is one of those really unoffensive cuts of meat that most (pork eating) folks tend to like. I’m a big fan of it too–especially when I can get a beautiful tenderloin of heritage breed pork from my friends at Riverview Farms. It’s not a cheap cut of meat, so I always want to take extra steps to make sure I don’t end up with a dry, bland outcome. I’ve sung the praises of brining before, and it’s no exception this time. If you can plan ahead and spend a little time the day before you plan to cook your tenderloin, a brine will virtually guarantee a moist, flavorful dish!

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