Fruit & Vegetables

This recipe combines a perfect blend of spices for roasted vegetables and makes a great low-calorie side dish for anyone watching their waistline! This is also a great way to get your kids to eat vegetables. Ingredients: 1 cup broccoli florets ½ cup cauliflower florets ½ cup julienned green bell pepper ½ cup julienned red […]

Roasted Brussels sprouts with bacon from KS. Ingredients: 1 pound Brussels sprouts, trimmed 6 slices bacon, cut into 1/2-inch pieces 1 medium red onion, diced 1 teaspoon extra-virgin olive oil ½ teaspoon garlic powder ½ teaspoon cayenne pepper ½ teaspoon sea salt ¼ cup pine nuts Directions: Preheat the oven to 400 degrees F (200

A delicious dish, which my kids adore. You can use pumpkin or squash for this recipe and any kind of pasta, but short pasta like orecchiette, penne, or rigatoni works better. Ingredients: ¼ cup butter, divided 1 onion, minced 1 pound sugar pumpkin – peeled, seeded, and cut into small cubes ½ pound orecchiette pasta

Surprise your guests with this colorful dish. It’s a great way to use fresh pumpkin. Chopped apricots add a bit of sweetness to what is sure to become a holiday favorite. Ingredients: ½ cup uncooked white rice 1 ¾ cups water, divided ¼ cup butter 1 cup chopped onions 6 cups peeled, seeded and diced sugar

This hubbard squash custard pie recipe was handed down from my grandma. I have tweaked it to spice it up some! It is a unique addition to any Thanksgiving celebration and holds its own against pumpkin pie any day! Ingredients: 2 ½ pounds hubbard squash – cut into chunks and seeds removed ½ cup firmly packed

Early in the summer, I found an unknown plant growing in my front garden. Thinking it might be a squash vine, I let it grow and discovered cushaws! This type of squash is sweet like pumpkin but very green — they make a delectable pie filling! Ingredients: 1 large cushaw squash – peeled, seeded, and

A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps. Ingredients: 1 ½ cups half-and-half 6 egg yolks ¾ cup white sugar ½ teaspoon vanilla extract ¾ teaspoon pumpkin pie spice 1 ½ cups canned pumpkin 1 ½ cups heavy whipping cream Directions: Heat half-and-half in a saucepan over medium-low heat to just

Cajun-style cauliflower dirty rice is great as a side or a main dish! Ingredients: 1 pound ground beef 1 (10 ounce) bag frozen seasoning blend (onions, celery, and green and red bell peppers) 4 cups shredded cauliflower (such as Green Giant™ Cauliflower Crumbles®) 1 teaspoon minced fresh garlic 1 (14 ounce) can beef broth 2

Fresh chestnuts and Brussels sprouts roasted with shallots, brown sugar, salt, and pepper. Ingredients: 20 roasted chestnuts, shelled 1 pound Brussels sprouts, trimmed 2 large shallots, thinly sliced sea salt and ground black pepper to taste 2 tablespoons packed brown sugar 2 tablespoons butter Directions: Preheat oven to 400 degrees F (200 degrees C). Arrange

Tender bits of cauliflower are battered and deep-fried. Great for appetizers. Ingredients: 1 head cauliflower, broken into small florets 1 egg 2 teaspoons milk 1 cup cracker crumbs 4 cups oil for deep frying Directions: Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove