by Christine Taylor Garner | Nov 11, 2018 | Recipes
This is a beautiful vegetarian entree or holiday side dish—layers of thinly sliced squash and potatoes in a luscious cream sauce, with a crunchy walnut topping. Serves: 9 Ingredients 1 butternut squash (about 2 lb.), peeled 2 potatoes, peeled 6 Tbl parmesan...
by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It’s simple, warm, delicious, and filling. Freezable too! Serves: 4 Ingredients 2 Tbl olive oil...
by Christine Taylor Garner | Oct 7, 2018 | Recipes
I’m pretty sure I discovered this recipe in a magazine while sitting in a doctor’s waiting room. But it is delicious, and healthy, and I make it all the time for clients! Makes 4 servings, and the leftovers make a great cold lunch too. Adapted...
by sarayas | Oct 2, 2017 | Recipes
Adapted from Idylwilde Farm Ingredients 1 1/2 pd winter squash peeled cubed 1 qt chicken stock 4 garlic cloves peeled and minced 1 medium onion peels and finely chopped 2 Tbl butter or Olive oil 2 Tsp fresh ginger grated 12 tsp curry powder 1/2 tsp turmeric 1/2 tsp...
by sarayas | Dec 16, 2014 | Recipes
Adapted from Eating Well CRUST 1 1/4 cups all-purpose flour 1 cup whole-wheat pastry flour, (see Ingredient note) 2 teaspoons baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup water 1/4 cup extra-virgin olive oil 1/2 cup finely chopped pitted Kalamata olives...
