Royal Icing for Decorated Cookies
Quick-Yet-Decadent Butternut Squash Risotto
Fried Green Tomatoes with Ricotta, Sage and Truffle Oil
Kohlrabi and Apple Salad with Walnut Vinaigrette
Grilled Potato ‘Chips’
Sweet Potato and Black Bean Chili
Celery Root, Apple and Pomegranate Salad
Soft-boiled Egg on Brown Rice with Cilantro-Chile Sauce
Twice-Baked Adirondack Blue Potatoes with Leeks
Roasted Beet Salad with Pignoli and Goat Cheese
Caramel Steel Cut Oats with Apples and Cranberries
Honey-Chile Squash with Lemony Chickpeas and Quinoa
Pan-Roasted Lemony Chickpeas with Garlic
Roasted Brussels Sprouts with Horseradish Cream Sauce
Farmer Sonny’s Brussels Sprouts with Bacon
Honey-Chile Glaze for Roasted Root Vegetables
One-Dish Mediterranean Fish with Fingerlings and Olives
Butternut Squash Gnocchi with Sage Brown Butter
Farmer Sonny’s Cilantro-Tomato Salsa
Breakfast Taco with Cilantro-Chile Sauce
Adirondack Red Mashed Potatoes
Garlic Rose Relish (Parsley-Garlic)
Tortellini Salad with Grilled Veggies
Grilled Fairy Tale Eggplant with Rosemary/Lemon marinade
Eggplant and Tofu Red Coconut Curry
Roasted Cherry Tomatoes and Smoked Mozzarella over Soft Polenta
Garlic Scape and Lemon Thyme Butter
Eggplant-Tuna Salad with Arugula
This page has the following sub pages.
- Kasha’s Potato Leek Soup
- Honey-Chile Squash with Lemony Chickpeas and Quinoa
- Roasted Brussels Sprouts with Horseradish Cream Sauce
- Westerns a la Doris
- One-Dish Mediterranean Fish with Fingerlings and Olives
- Honey-Chile Glaze for Roasted Root Vegetables
- Delicata Squash Fries
- Butternut Squash Gnocchi with Sage Brown Butter
- Twice-Baked Adirondack Blue Potatoes with Leeks
- Farmer Sonny’s Brussels Sprouts with Bacon
- Classic Grilled Cheese
- Banana Bread Oatmeal
- Twice Baked Adirondack Blue Potatoes with Leeks
- Soft-boiled Egg on Brown Rice with Cilantro-Chile Sauce
- Tacos de Tomas
- Roasted Beet Salad with Pignoli and Goat Cheese
- Grilled Potato ‘Chips’
- Spicy Spinach and Basil Pasta
- Maple-Orange Butter
- Caramel Steel Cut Oats with Apples and Cranberries
- “Summer in a Bowl” Gazpacho
- Leek Tart
- Popeye Pasketti (Squash)
- Butternut Squash Gnocchi with Sage Brown Butter
- Meyer Lemon Curd
- Sweet Potato and Black Bean Chili
- Creamy Butter Frosting
- Kohlrabi and Apple Salad with Walnut Vinaigrette
- Creamy Sorrel Soup
- Quick-Yet-Decadent Butternut Squash Risotto
- Jam Crumble Bars
- Mocha Meringues
- Coconut-Ginger Rice Pudding
- Gorgonzola Cream Sauce
- Celery Root, Apple and Pomegranate Salad
Kasha – looking forward to your blue potato recipe
I have a Butternut Squash recipe to share:
butternut – about 3lbs – peeled, seeded, and cut into 1/2″ half moons
4 shallots cut into wedges
2 T olive oil
salt & pepper
1/2 C apple cider
1.5 t cider vinegar
1.5 t whole grain mustard
1/8 C fresh flat leaf parsley chopped
Preheat over to 375
Toss veggies with 1/2 the oil and 1/2 of the S&P. Arrange on a roasing pan, turning once, until golden brown and tender – 50-55 minutes.
Meanwhile, simmer cider in a small saucepan until reduced to 1/8 cup (about 15 min). let cool. Whisk in remaining ingredients.
Transfer roasted veggies to a serving dish and drizzle w/viniagrette