GREEN BEANS WITH LEMON AND GARLIC and SWEET POTATOES WITH MIRIN AND HONEY and CREAMED SPINACH AND PARSNIPS and POTATOES COOKED IN DUCK FAT and BRUSSELS SPROUTS WITH APPLEWOOD BACON and BUTTERNUT SQUASH PARMESAN

Lots of delicious side dishes. As much as I love turkey on Thanksgiving day - a tradition I didn't grow up with, but have come to adore, thanks to my wonderful in-laws, and excited kids, it is the vegetables, sides and condiments that really get me excited and encourage me to return to the beautifully laden buffet table again and again!!

GREEN BEANS WITH LEMON AND GARLIC

2 tablespoons olive oil
1 packet haricot vert
2 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons maple syrup
4 cloves garlic, minced
zest of 1 lemon
1/3 cup sliced almonds, toasted

In a large skillet, heat olive oil over medium heat. Add green beans and cook until a little brown, but still crisp, about 10 minutes.
Add lemon juice, salt, pepper and maple syrup. Add garlic, stir well, and cook for 2 minutes longer. Transfer to a serving dish and garnish with lemon zest and toasted almonds.
Enjoy!

Recipe adapted from Sams Club Healthy Living, November/December 2012
www3.samsclub.com/Healthyliving/.../daily-ways-to-stay-healthy

SWEET POTATOES WITH MIRIN AND HONEY

2 sweet potatoes
1/2 cup mirin
2 tablespoons honey
1 tablespoon white vinegar
1/2 teaspoon salt
2 teaspoons corn oil
2 tablespoons butter
salt to taste

Heat oven to 450F.
Pierce potatoes in several spots with a fork. Microwave sweet potaotes on high for 5 to 10 minutes. Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1 inch thick rounds. Add to mirin mixture and toss to coat.
Drizzle a baking dish with the oil, add sweet potatoes and mirin mixture to the dish, arranging sweet potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15 to 20 minutes. Turn sweet potatoes and cook until tender and caramelized, 5 to 7 minutes longer. Transfer sweet potatoes to a platter. Add 2 tablespoons of water to the baking dish, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Enjoy!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/recipes‎

CREAMED SPINACH AND PARSNIPS

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4 inch pieces
2 shallots, thinly sliced
1 cup chicken stock
1 teaspoon chopped thyme
salt and freshly ground black pepper
1 1/4 pounds baby spinach
2 tablespoons flour
2 cups half and half or whole milk
1/2 teaspoon freshly grated nutmeg

In a large skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking for 1 minute. Whisk in the half and half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/‎

POTATOES COOKED IN DUCK FAT

1 1/2 pounds of potatoes
3 tablespoons rendered duck fat
1/2 cup packed parsley leaves
2 garlic cloves

Peel potatoes, then cut them into 1/4 inch thick slices. Rinse in 2 or 3 changes of cold water, until the water runs clear. Drain and pat dry.
Heat fat in a skillet, over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
Meanwhile, finely chop parsley and garlic together.
Gently stir parsley mixture into cooked potatoes.
Enjoy!

Recipe adapted from Epicurious
www.epicurious.com › recipes & menus‎

BRUSSELS SPROUTS WITH APPLEWOOD BACON

2 pounds of brussels sprouts, halved
6 slices of applewood smoked bacon, cut into pieces
2 tablespoons of butter
1/3 cup brown sugar
1/4 teaspoons ground cinnamon
1/8 to 1/4 teaspoon of freshly grated nutmeg

Cook brussels sprouts in boiling, salted water to cover, for 4 minutes, drain. Plunge into ice water to stop the cooking process, drain.
Cook bacon in a large skillet over medium heat, stirring often, 10 minutes, or until crisp. Remove bacon and drain on paper towels. Reserve 1 tablespoon of drippings in the skillet.
Melt butter in hot drippings over medium-high heat, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in brussels sprouts, cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

BUTTERNUT SQUASH PARMESAN

1 butternut squash, peeled, seeded and cut into 1-inch chunks
4 teaspoons of olive oil, divided
1 onion, cut into 1-inch chunks
1/2 cup chicken broth
1/4 cup plus 1 tablespoon of parmesan cheese, divided

Heat oven to 425F.
Toss squash with 2 teaspoons of olive oil in a 15 by 10 inch pan. Spread evenly onto the bottom of the pan. Bake for 20 minutes.
Add onions, pepper and remaining oil, toss to coat. Spread in an even layer in the pan. Bake for 20 minutes, or until the vegetables are tender.
Drizzle with broth, mix lightly. Sprinkle with 1/4 cup of parmesan, toss to coat. Transfer to a serving bowl, sprinkle with remaining parmesan.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

APPLE BUTTERNUT SQUASH SOUP and LARD BISCUITS

Duck fat and pork fat - I was definitely interested. I wouldn't ordinarily, in fact have never, cooked with either. But, I discovered a package of duck fat at the store, and was intrigued. After conducting a quick search on my phone in the middle of the dairy isle, where the duck fat happened to be located, I deduced there were recipes I would be able to make, so I purchased the container. Then, my husband was shocked, when on another recent outing to the store, I tossed lard into the cart. I explained to him a friend had told me the very best biscuits included a little pork fat, and as he knows I am willing to go to great lengths for good food and new tastes, he indulged me. The duck fat had a distinctive flavor - my daughter and I both noticed a lovely hint of fowl in the velvety, delicious Apple Butternut Squash Soup. However, I will have to ask my friend for her biscuit recipe, as these Lard Biscuits were a little dry and tough.

APPLE BUTTERNUT SQUASH SOUP

2 teaspoons duck fat
1 onion
2 teaspoons freshly grated ginger
1 butternut squash (roasted whole at 400F for 40 to 45 minutes)
1/2 cup applesauce
1 1/2 cups water
1 ounce duck fat
1/8 teaspoon ground white pepper
salt and freshly ground black pepper
snipped fresh chives

Heat the 2 teaspoons of duck fat in a large saucepan over medium-high heat. Add the onion and ginger and saute until they turn golden. Add the butternut squash, applesauce, water, the 1 ounce of duck fat, and the peppers and salt. Bring to a boil, then simmer for 8 to 10 minutes.
Cool then blend with an immersion blender.
Add extra water to desired thickness. Heat until warmed through, ladle into bowls, garnish with chives and serve.
Enjoy!

Recipe adapted from More Than Gourmet
www.morethangourmet.com › ... › Easy Gluten Free Recipes‎

LARD BISCUITS



2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
3/4 cup milk

Heat oven to 450F. Grease a baking sheet.
In a medium bowl, mix flour, baking powder, and salt. Cut in lard with a fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Knead dough in bowl with one hand for 15 seconds. Turn dough out onto lightly floured and roll to 1/2 inch thick. Cut biscuits with 2 inch biscuit or cookie cutter. Place biscuits on greased baking sheet.
Bake for 12 minutes or until done.
Enjoy!

Recipe adapted from Bread Baking
http://breadbaking.about.com/od/rollsbiscuitsandscones/r/lardbisk.htm

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I'm at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013

SAUSAGE MINESTRONE and SMASHED PUMPKIN SOUP WITH MASCARPONE and CHICKPEA AND ROSEMARY SOUP and TOMATO WHITE BEAN SOUP WITH PESTO and CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

There was a light flurry of snow outside my window this morning, and I was very excited - I love the feeling of warmth and coziness it brings (when I am able to be inside) and the sense of anticipation that our everyday world may soon be covered in a crisp, clean, very cold, white blanket.
The cold weather also turns my thoughts toward one of my cherished comfort foods - soup.
This is often a dish I will make on a Monday night - after a weekend full of rich food and excessive cooking, I love the simplicity of one pan cooking - all of the ingredients thrown in together and allowed to merge and blend into one delicious, flavorful bowl.

SAUSAGE MINESTRONE

8 mild Italian sausages, casings removed
1 teaspoon olive oil
2 onions, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 to 6 cloves of garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons salt
2 cans red kidney beans, drained and rinsed
1 can (28 ounces) petite diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 zucchini, chopped
1/4 cup chopped fresh parsley
half of a cauliflower, chopped
1 cup small pasta, such as macaroni
grated parmesan cheese

In a skillet, heat olive oil over medium heat. Add sausages and break up, fry until browned, stirring occasionally, about 10 minutes. Transfer to slow cooker.
Drain fat from skillet. Fry onions, carrots, celery, garlic, oregano and salt, stirring until onions are softened, about 7 minutes. Scrape into slow cooker.
Add beans, 5 cups of water, tomatoes, tomato paste, pepper and bay leaf to slow cooker. Stir gently, cover and cook on low for 8 hours or until vegetables are tender. Discard bay leaf.
Add zucchini and parsley. Cover and cook on high for 20 minutes, or until zucchini is tender.
Meanwhile, in a saucepan of boiling salted water, cook cauliflower and pasta for 6 to 8 minutes or until cauliflower is tender and pasta is tender but firm. Drain and add to slow cooker.
Serve with cheese.
Enjoy!

Recipe adapted from Canadian Living
www.canadianliving.com/food/sausage_minestrone.php - Canada

SMASHED PUMPKIN SOUP WITH MASCARPONE

2 tablespoons olive oil
3 cloves garlic, peeled and smashed
1 teaspoon fennel seeds, coarsely ground
2 pounds pumpkin or butternut squash, peeled, seeded and cut into 3/4 inch cubes
3 potatoes, peeled and cut into 3/4 inch cubes
1 3/4 cups chicken stock
1/2 cup grated parmesan cheese
2/3 cup mascarpone cheese

In a medium pot set over low heat, heat the olive oil with the garlic and fennel seeds. Stir often, until seeds are fragrant about 5 minutes.
Turn the heat to medium-high and stir in squash and potatoes. Add enough chicken stock to just cover the vegetables and bring to a boil. Lower the heat and simmer for 35 to 40 minutes, stirring occasionally and checking that the vegetables are just submerged.
Once vegetables are tender, remove pot from the heat and mash with a potato masher. The soup should be thick and creamy.
Ladle soup into bowls, garnish with shaved parmesan and a dollop of mascarpone cheese.
Enjoy!

Recipe adapted from The Wall Street Journal, January 2011
online.wsj.com/.../SB1000142405274870339660457608818297639...

CHICKPEA AND ROSEMARY SOUP

3 tablespoons olive oil, plus additional for drizzling
8 cloves garlic, minced
1 tablespoon fresh rosemary leaves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 can chickpeas, rinsed and drained
1 cup chicken broth
juice of 1 lemon
salt

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes, let cool slightly.
Blend with an immersion blender until just smooth. Stir lemon juice and salt into soup to taste. Drizzle with olive oil and serve.
Enjoy!

Recipe adapted from O Magazine, September 2005
www.oprah.com/food/Chickpea-and-Rosemary-Soup

TOMATO WHITE BEAN SOUP WITH PESTO

4 tablespoons olive oil, divided
1 onion, chopped
4 celery stalks, chopped
2 carrots, chopped
3 to 4 cloves of garlic, chopped
1/2 cup white wine
1 cup chicken stock (add more if you like a thinner style soup)
1 can of cannellini beans, rinsed and drained
1 can (14 ounces) diced tomatoes
2 bay leaves
1/2 teaspoon salt, divided
2 packed cups fresh basil
1/4 cup walnuts
1/4 teaspoon freshly ground black pepper

In a large pot, heat 2 tablespoons of oil over medium heat. Cook onion, stirring occasionally, until golden, 3 to 5 minutes. Add celery, carrots and garlic, cook, stirring until vegetables soften, 3 to 5 minutes.
Add wine, stir to scrape brown bits of bottom of pot. Add stock, beans, tomatoes, bay leaves and 1/4 teaspoon salt. Bring soup to a boil, reduce heat, cover and simmer stirring occasionally, until carrots are very soft, 15 to 20 minutes.
In a blender, puree basil, walnuts, black pepper, remaining 1/4 teaspoon salt, 2 tablespoons of water and remaining 2 tablespoons of oil.
Remove bay leaves from soup, discard. Use an immersion blender to puree soup.
Divide soup among 4 bowls, dollop each with 1/4 of the pesto, and swirl in.
Enjoy!

CREAMY CAULIFLOWER CHOWDER WITH SWISS CHEESE

1/2 stick butter
1/2 large onion, diced
1 cup celery, chopped
1 1/2 carrots, diced
1 1/2 cups water
1 cup chicken or vegetable broth
1 cup half and half
1 teaspoon ground white pepper
1 teaspoon curry powder
10 ounces swiss cheese, cut into cubes
2 tablespoons cornstarch
1 pound of cauliflower florets

Melt the butter over medium-high heat in a large stockpot.
Add the onion, celery and carrots, and sauté until the vegetables are tender, about 5 minutes. Reduce heat to medium-low. Add 1 cup water, broth and half and half.
Heat to a simmer, but do not boil.
Add the pepper, curry powder and cheese and heat, stirring frequently, until the cheese melts.
Dissolve the cornstarch in the remaining water. Add to the soup and increase heat to medium. Stir and cook for 2 minutes, or until thickened.
Add the cauliflower, and reduce heat to simmer. Cover and cook for 30 minutes, or until cauliflower is tender.
Enjoy!

Recipe adapted from The Morning News, May 2004

GLAZED BUTTERNUT SQUASH and MAPLE GINGER ROASTED VEGETABLES WITH PECANS

Thanksgiving dinner is always a shared undertaking, an array of wonderful food that we look forward to all year, and with everyone contributing, there is always time for a big family walk Thanksgiving morning. Some dishes have become a tradition, while others are tried once, never to reappear.
Both of these side dishes are ones I have made many times - it seems as soon as the weather starts to cool, I find a way to incorporate them into the menu.

GLAZED BUTTERNUT SQUASH

3 pound butternut squash, peeled, seeded and cut into cubes
1/2 cup apple cider
1/4 cup water
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup toasted walnuts
1 teaspoon dried sage

Stir together squash, apple cider, water, butter, sugar, salt and pepper. Place in a skillet over medium-high heat, bring to a boil. Cover, reduce heat and simmer, gently stirring occasionally, for 20 to 25 minutes. Uncover and cook five minutes, or until liquid thickens and squash is tender. Gently stir in walnuts and sage until well combined.
Enjoy!

Recipe adapted from Southern Living, October 2006
www.southernliving.com/static/sitemap/996_997_1.html

MAPLE GINGER ROASTED VEGETABLES WITH PECANS

1 1/2 cups of pecans

4 medium carrots, peeled and sliced 1/4 inch thick on the bias

2 large parsnips, peeled and sliced 1/4 inch thick on the bias

1 medium head of cauliflower, cut into 1 inch florets

1 small butternut squash, peeled, seeded and cut into 1 inch dice

1 pound of brussels sprouts, halved

1/2 cup olive oil

1/4 teaspoon freshly grated nutmeg

salt and freshly ground black pepper

2 teaspoons minced fresh ginger

1/3 cup pure maple syrup

Heat the oven to 425F.

Spread the pecans in a pie plate and toast until fragrant about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup, toss well.

Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/

PUMPKIN CHEDDAR MUFFINS and ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS and BUTTERY ROSEMARY ORANGE SHORTBREAD

It was such a pleasure to welcome Wendy and Phil from CitiScapes Magazine into my home and kitchen, both so lovely, gracious and fun! We spent a wonderful afternoon centered around food - cooking, tasting, talking and photographing. 

I wanted to feel confident during the interview, so chose a recipe that I have made many times before, always with great results. The Pumpkin Cheddar Muffins came together quickly and easily, and are always delicious. I was able to make the Butternut Squash muffins and Rosemary Orange shortbread in advance, so if they didn't turn out, it was ok, and it really just came down to the fact that I was so excited and privileged to spend time with these two fabulous people.

PUMPKIN CHEDDAR MUFFINS

STREUSEL TOPPING
1 tablespoon butter
3 tablespoons flour
1/3 cup shredded cheddar cheese
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1/3 cup roasted, salted pumpkin seeds (optional)
MUFFINS
1 cup flour
1/3 cup yellow cornmeal
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk
1/4 cup brown sugar
3 tablespoons butter, melted
3/4 cup mashed, cooked pumpkin
1/4 cup chopped canned green chiles

Heat oven to 400F.
To prepare the streusel, combine butter and flour with your fingers or a pastry blender, until crumbly. Add cheese, brown sugar and cayenne. Stir in pumpkin seeds if using.
Combine flour, cornmeal, salt, baking powder and baking soda in a large bowl. Combine egg, buttermilk, sugar, butter and pumpkin, whisk well. Stir into flour mixture. Add green chiles and stir gently. Spoon into muffin cups. Sprinkle streusel topping over each muffin.
Bake 15 to 20 minutes or until golden brown.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/articles/pumpkin-cheddar-muffins/

ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS

CAKE

2 cups flour

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/4 cups sugar

3 eggs

1 pound butternut squash, roasted, peeled and mashed

1/4 cup milk

1 teaspoon vanilla

24 chocolate kisses, unwrapped

FROSTING

12 ounces chocolate, chopped

14 tablespoons butter, softened

1/2 cup powdered sugar

Heat oven to 350F.

In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. In large bowl, beat butter with an electric mixer on medium for 30 seconds. Add sugar, beat until light and fluffy, about 2 minutes. With mixer on low, beat in eggs one at a time, stopping to scrape down sides of bowl between additions. Add butternut squash, milk and vanilla. Beat on low just until combined.

Fill muffin cups about 2/3 full with batter. Bake 5 minutes. Remove from oven. Gently press kisses about halfway into each cup. Bake 14 minutes more or until tops spring back when touched. Cool in pan for 10 minutes, remove and cool completely on wire rack.

For frosting, melt chocolate in saucepan over low heat, stirring frequently. Remove from heat and cool 15 minutes, with an electric mixer on low, beat chocolate for 30 seconds. Beat in butter 1 to 2 tablespoons at a time. Add sugar, beat until smooth. Spread over tops of cupcakes.

Enjoy!

Recipe adapted from Better Homes and Gardens, November 2011

www.bhg.com/recipes/

BUTTERY ROSEMARY ORANGE SHORTBREAD

1 cup butter, chilled
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely grated orange zest
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups flour
1 egg white
sugar for sprinkling

Combine butter, rosemary, orange zest and sugar in the bowl of an electric mixer. Beat on medium speed until ingredients are combined and butter is very smooth.
Add salt and flour until a cohesive dough forms, but do not over mix.
Turn out dough on a lightly floured board, and press it into a smooth rectangle.
Roll dough into a 1/2 inch high rectangle, and cut into bars.
Transfer bars to as cookie sheet. Refrigerate at least 30 minutes. Brush bars with egg white and sprinkle with sugar.
Heat oven to 350F.
Bake bars until they are light brown, about 20 to 25 minutes.
Enjoy!

Recipe adapted from The Morning News, July 2002

RISOTTO WITH BUTTERNUT SQUASH AND SAGE

This dish was inspired by the Chef and owners at Emelias Kitchen, George and Sara. My husband and I attended their most recent wine and food pairing event, and as always, were absolutely delighted with all of the incredible food they served! One of the most outstanding dishes, was a risotto served in half a baked butternut squash - positively, mouthwateringly wonderful! I was thrilled when I found this recipe and although it wasn't quite as creamy and delicious as the Emelias version, I enjoyed it all the same.

RISOTTO WITH BUTTERNUT SQUASH AND SAGE

3 tablespoons butter
4 cups butternut squash, peeled, seeded and cubed
1 1/2 teaspoons golden brown sugar
3 cups chicken broth
3 cups beef broth
1 1/2 tablespoons olive oil
3 slices bacon, cut into pieces
3/4 cup chopped shallots
3/4 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh thyme
2 cups arborio rice
1/3 cup riesling
2 tablespoons chopped fresh Italian parsley
freshly grated parmesan cheese

Melt butter in a large skillet over medium heat. Add squash. Sprinkle with sugar, then salt and pepper. Saute 6 minutes. Cover, cook until almost tender, stirring often, about 5 minutes.
Uncover, sauté until browned but still holding shape, about 8 minutes. Set aside.
Combine chicken broth and beef broth in a large saucepan and bring to simmer, cover and set aside to keep warm.
Heat oil in large pot over medium heat. Add bacon, sauté until beginning to brown. Add shallots. Saute until soft, about 4 minutes. Mix in sage and thyme, stir 1 minute. Add rice, sauté about 4 minutes.
Add wine, stir until wine evaporates, about 1 minute. Add 1 cup warm broth, simmer until broth is absorbed, stirring occasionally, 2 to 3 minutes. Add 1 cup broth, simmer until almost all liquid is absorbed, stirring occasionally, about 3 minutes. Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes. Season with salt and pepper. Mix in parsley and squash. Cook until squash is heated, about 1 minute. Transfer risotto to large shallow bowl. Serve, passing cheese separately.
Enjoy!

Recipe adapted from Bon Appetit, October 2008
www.bonappetit.com/magazine/toc/october_2008_toc