Versatile Winter Squash: Stuffed or Gratin
by Kate Jerome

A cold winter evening is just the right kind of weather to fire up the oven and bake the fruits of fall and winter, savory winter squash (and that includes pumpkins). The aroma that drifts through the house will make even the pickiest eater hungry. Best of all, because they store so well, you can usually purchase all types through the winter months.   >> read article
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Soup-er Farmer’s Market Feast
by Kathleen Hennessy

In my mind, there is no better time to be in the kitchen than right now. The cooler temperatures cry out for warm, hearty meals that bring everyone together.

Normally I’m the only one in our house who will eat squash. But, there is something about this creamy, slightly spicy, butternut squash soup that makes it pass the test. Paired with a second season greens salad and a loaf of fresh bread – all purchased at the farmers market – it’s perfect for a fall lunch or dinner.
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Kylee’s Pumpkin Torte Recipe
by Kylee Baumle

Mix 1 cup cake mix, sugar, cinnamon and ¼ cup butter. Sprinkle on top of the pumpkin mixture. Bake at 350° F for 45 to 50 minutes. Cut into squares and serve with whipped cream. Store in the refrigerator. Pumpkin torte may very well become a new favorite at your house! It’s delicious served warm from the oven or after it has been refrigerated.   >> read article
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Get The Taste of Tarragon with Mexican Mint Marigold
by Tom Bergey

The flavor of French tarragon (Artemisia dracunculus var. sativa) is highly prized by world-famous chefs and weekend culinary gurus alike. True tarragon can be tricky to grow, but we do have a very suitable alternative, Mexican mint marigold. Though not quite as complex as true French tarragon, Mexican mint marigold does possess the same strong, sharp and sweet anise flavor associated with tarragon and shared, to some extent, by other plants such as anise and fennel. It is easy to grow and loves our hot, dry summers and mostly mild winters.   >> read article
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Cream of Cauliflower and Chive Soup
by Karen Atkins

This soup is easy, fast, crazy inexpensive and pretty enough to serve to the fussiest dinner party guests. You can make it a few days in advance without the half and half, salt, pepper and chives. Then, just reheat it until it is warmed through, adding the half and half, salt, pepper and chives just before serving. What more could you ask of a soup?   >> read article
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Chive and Bleu Cheese Dressing
by Karen Atkins

Combine buttermilk, mayonnaise, Worcestershire sauce, lemon juice and garlic in the blender and pulse until smooth. Add parsley and pulse until chopped. Then add the cheese and only pulse a few times. You want the cheese to stay chunky. Stir in the chopped chives and pepper at the last minute, before serving. After pouring dressing, grind fresh, cracked pepper over your dish.   >> read article
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Grains + Fruit = Tasty Granola Recipe
by Karen Atkins

During the winter months, the avalanche of seed and plant catalogs I find in the mailbox reassures me that there will be fresh fruit again next summer. Still, to get these catalogs, I have to trudge through 2 feet of snow. And for too long, in my opinion. So how do I keep the faith? I celebrate dried fruit instead by making mounds of granola.

I have tried countless recipes for homemade granola. Trust me, this is the one my family and friends like the best. It was first inspired by Sarah Chase’s Open House Cookbook. Ina Garten then added more dried fruit to it for the The Barefoot Contessa Cookbook.   >> read article
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Candied Brussels Sprouts with Bacon
by Karen Atkins

Simmer Brussels sprouts in chicken stock over medium heat until tender. Drain. Mix sprouts with butter, liqueur, salt and pepper, to taste. Top with Panko and bacon. Broil until golden and crisp. Serve warm.   >> read article
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