Sautéed Julienne Root Vegetables Serves 6-8 This is a colorful, light alternative to scalloped sweet potato or candied yams. I know it’s not “traditional” for Thanksgiving and it could fly in the face of Uncle Fred’s favorite miniature marshmallow-topped casserole … Continue reading →
Sautéed Brussel Sprout Leaves and Kale Serves 6-8 When they are cut away from the core, brussel sprout leaves are delicately sweet and stay cup-shaped even after they are sautéed. Combined with dark green kale and a little lemon juice, … Continue reading →
Judy’s Mother’s Homemade Biscuits Makes 1 dozen 3″ biscuits Inspiration My dear friend Judy was taught this recipe by her mother, who probably learned it from her mother. It produces the lightest, flakiest biscuits ever. They take a little more … Continue reading →
Fresh Fennel, Apple, Red Onion Salad with Roasted Chestnuts Serves 6-8 This salad can be served tossed or arranged and plated. Either way it is delicious and provides a great medium for roasted chestnuts (or pumpkin seeds). Roasted chestnuts are … Continue reading →
