Carrot Macaroni and Cheese

Inspired by Food & Wine Makes 4 servings Ingredients: ¾ lb carrots, peeled and thinly sliced Juice from 1 orange Salt and pepper to taste 3 cups penne 3 oz sharp cheddar cheese, shredded 1 T chopped tarragon Instructions Preheat oven to 350°F. In a medium...

Radishes with Burrata

Inspired by Bon Appétit Makes 4 servings Ingredients: 8 oz burrata (or fresh mozzarella) 2 watermelon radishes, thinly sliced 2 tsp olive oil 2 tsp lemon juice Kosher salt and fresh ground pepper Instructions Tear the burrata (or mozzarella) into pieces and place on a...

Pumpkin Cinnamon Rolls

Inspired by Smitten Kitchen Yields 16 to 18 buns Dough: 6 T butter, to be divided 1/2 c milk, warmed 2 1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast) 3 1/2 c AP flour 1/4 c brown sugar 1/4 c granulated sugar 1 tsp table salt 1/2 tsp ground...

Pumpkin Puree

Want to use those sugar pumpkins in your favorite pumpkin pie or bread recipe? Here are two easy ways to make pumpkin puree: Roasted (Inspired by Smitten Kitchen): Preheat your oven to 400 degrees. Lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the...

Chunky Curried Kabocha Squash Dip

Inspired by FoodandWine.com Makes 3 cups Ingredients: 1 kabocha squash, halved, seeded, peeled and cut into 1” chunks ¼ c olive oil 2 tsp. curry powder Salt and pepper to taste 1 jalapeno, minced 2 T red onion, finely chopped  2 T lime juice 1/3 c cilantro,...

Goat cheese, Cranberry and Walnut Salad

Makes 2 large salads Ingredients: 1 head lettuce, chopped roughly 2 ounces goat cheese ¼ c cranberries ¼ c walnuts Balsamic dressing Instructions: Divide the lettuce between two plates. Top the lettuce with the goat cheese, cranberries and walnuts, while dividing all...