Fruit & Vegetables

This recipe combines two fall favorites – oatmeal cookies and pumpkin – to create a cookie perfect for the chill autumn brings. Ingredients: 1 butternut squash, halved and seeded 1 ½ cups self-rising flour 1 ½ cups quick-cooking oats 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ¼ cup butter ¼ cup shortening […]

A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids! Ingredients: 2 pounds Brussels sprouts, ends trimmed and yellow leaves removed ½ cup butter, cut into pieces 1 teaspoon kosher salt ½ teaspoon ground black pepper ¼ cup fresh lemon juice ¼ cup pine

A vegetarian main course that’s good for you. Ingredients: 1 medium butternut squash – peeled, seeded, and chopped into small cubes 1 tablespoon olive oil 4 cloves garlic, minced salt and ground black pepper to taste 2 (15 ounce) cans black beans, drained 5 cloves garlic, minced 2 teaspoons ground cumin 1 pound fresh spinach

I was trying to think up a creative way to use up zucchini from my mom’s garden. I concocted this recipe which tastes just like regular mincemeat. I hand-chopped everything; prep time would be cut down with a food processor. Ingredients: 6 cups peeled, chopped zucchini 6 cups apples – peeled, cored and chopped 2

These Brussels sprouts are first roasted and then sauteed in sesame seed oil. Ingredients: 1 pound Brussels sprouts, trimmed and halved 1 tablespoon olive oil salt and freshly ground black pepper to taste 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon fish sauce Directions: Preheat the oven to 400 degrees F (200 degrees

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream! Ingredients: 2

This is a roasted one-pan dish that is great as a side dish, wonderful over pasta or rice, or fabulous on its own with crusty garlic bread! Ingredients: 1 large russet potato, cut into 1/2-inch cubes 1 medium red bell pepper, cored and cubed 1 medium yellow bell pepper, cored and cubed 3 large shallots,

Easy autumn vegan comfort food! Ingredients: 3 cups cubed butternut squash 3 tablespoons olive oil, divided 1 ½ cups raw cashews 2 cups vegetable broth ¼ cup mellow white miso ¼ cup nutritional yeast 2 tablespoons lemon juice 1 (16 ounce) package farfalle (bow-tie) pasta 2 cups diced yellow onion salt to taste 3 leaves fresh

Start enjoying those wonderful fall desserts before Thanksgiving with this ice cream made from a surprisingly sweet squash variety: acorn squash. The flavor combination of brown sugar and just a little butter makes it hard to forget this unique treat is in the freezer. The subdued amounts of spice complement the delicate flavor of acorn

These sweet chili Brussels sprouts turn out sweet and slightly spicy. Ingredients: 1 ¾ pounds Brussels sprouts, trimmed and halved 1 tablespoon olive oil, or more as needed ½ teaspoon garlic powder, or more to taste 1 pinch salt and freshly ground black pepper to taste ¼ cup Thai sweet chile sauce 2 teaspoons soy sauce