Fruit & Vegetables

Rich and earthy truffle combines with salty and nutty Parmesan to make this roasted cauliflower and broccoli side dish bursting with flavor using minimal ingredients. Ingredients: 1 small head cauliflower, trimmed and cut into florets 1 small head broccoli, trimmed and cut into small florets 2 tablespoons olive oil 1 pinch salt and ground black […]

My grandma Nantz always made this squash pie instead of pumpkin. It has a lighter, almost custard-like flavor and consistency. I like to eat leftover for breakfast! Top with whipped cream for the ultimate taste treat. Ingredients: 1 unbaked 9-inch pie crust 1 cup white sugar 1 cup mashed, cooked butternut squash 1 cup milk

Southern traditional New Year’s black-eyed pea stew cooked in the Instant Pot®. Ingredients: 1 pound dry black-eyed peas salt and ground black pepper to taste 1 (32 ounce) carton chicken broth 1 (28 ounce) can crushed tomatoes 2 cups cubed cooked ham ½ medium red onion, chopped 4 cloves garlic, minced Directions: Rinse peas and

Grandma Darcy gave me this recipe many years ago. Since then we always have her squash pie on Thanksgiving instead of pumpkin, and like it much better! Ingredients: 1 (9 inch) pie crust pastry 1 (12 ounce) can evaporated milk 1 cup cooked acorn squash ½ cup white sugar ½ cup brown sugar 2 eggs

A savory Brussels sprouts dish with a homey taste from bacon, a little sweetness from the pears, and some tang from the balsamic vinegar. Ingredients: 1 pound Brussels sprouts, cut in half 2 Anjou pears, cubed 3 tablespoons olive oil, divided 1 onion, diced 1 teaspoon garlic powder salt to taste 1 slice bacon, cut

Incredibly easy and so delicious! I created this roasted acorn squash recipe by accident one night as a side dish but love it so much I eat it as a main meal! Ingredients: 1 acorn squash 2 tablespoons olive oil salt and ground black pepper to taste 2 tablespoons grated Parmesan cheese, or more to

I like blended and frozen drinks, so after trying the limited edition Kahlua® pumpkin spice holiday flavor I decided to see what I could come up with. It is delicious! Please use heavy whipping cream. It is available in small pint-sized containers. It is not much, but it adds a necessary creaminess to the drink

All the flavors of fall are packed into this comforting meal. Serve one half per person as a main entree, or slice into wedges and serve as a side dish. Delicata squash are usually about 1 to 1 1/2 pounds each. If you don’t have any leftover rice, feel free to leave it out or

Turmeric has become quite the “buzz” word, in the last couple of years, and I found a turmeric rotini. It has a nice yellow color, and very mild, if any turmeric flavor. You can start fresh with this salad, or use small amounts of leftover vegetables, if you like. Ingredients: 1 (10 ounce) package shredded

These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes. Ingredients: 2 cups Brussels sprouts, halved 2 cups cubed butternut squash 3 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon sea salt ¼ teaspoon ground