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 →
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 →
Spicy Corn Chowder Serves 5 Ingredients 2 cups fresh or frozen corn kernels* zest and juice of 1 lime 2 tbsp. corn oil 1 large yellow onion, peeled and minced 1 quart chicken stock, preferably homemade 2 cups peeled, diced … Continue reading →
