Fall
This is loosely based on a recipe from Vegetarian Times.
Our favourite [pumpkin recipe] this week is a pumpkin dip that tastes great with apple slices.
One recipe we’ve enjoyed several times this fall is stuffed acorn squash (I don’t add the pasta).
"This the beet soup recipe from Pat & Mel. We had sour cream as a garnish there and I used yogurt here. Both were good." -Mom
"This version thinks its better than everyone because it contains no meat. And there’s no soy, either."
We got this recipe with our CSA share when the kohlrabi came in. It's a nice side dish.
This is Erica's dad's specialty. We love it, and it's good even if it gets cold.
We made this as a part of the Seattle Bakker's Christmas package this year, and did eat a few ourselves as well.
Janel got this recipe from a friend (Becky Lehman) and when we make chili, this is the recipe we usually fall back on. You can adlib with a few things (we've added corn and mushrooms, for example) and if you need a little protein, you can add ground meat easily.
Here's one crockpot recipe that's a standby at our house--pea soup. We often eat it with cornbread.
I biked over to the local farmer's market today and picked up a bunch of fall/winter produce without a real plan for what to do with it all. This was an original creation and has a lot of different "wintery" flavors blending together.
Baking pumpkin seeds plain or with a little salt is quite good, but try this if you're in the mood for something different. These are to regular pumpkin seeds what kettle corn is to regular popcorn.
- ‹ previous
- 2 of 3
- next ›