This delectable tart is gluten-free, made with King Arthur Flour's gluten-free flour blend. The chocolate crust gives a new spin to pumpkin pie!
Enjoy this Brazilian-inspired dish as soup or stew, served with rice. If you want to try a different protein, shrimp and chicken are used in the classic versions.
Serve this soup with rustic bread as a delicious prelude to any fall meal, particularly turkey or earthy grain based dishes, such as wheat berry or kamut salads.
Slice the pumpkins into wedges or halves to serve and enjoy a scoop of pumpkin with each bite of stuffing. This dish makes an impressive vegetarian entrée or a hearty side dish when served in smaller portions. Change the stuffing to suit your tastes: try adding kale, spinach or sautéed mushrooms, or use shallots instead of onion, or cream instead of broth.
Perfect for a casual gathering, this cake is extra-special when glazed. A wonderful way to use some of those heirloom apples you've been discovering (or rediscovering) this season!
Allison, our Director of Member Services, gave this recipe a try and loved it! She recommends using Vermont Creamery mascarpone.
This is a great alternative to pumpkin pie! It can easily be made gluten free and dairy free by making a gluten free pie crust and substituting dairy alternatives for the butter and milk.
We love dal already, but the added sweetness from carrots and zing from ginger make us extra excited for autumnal meals. We recommend sprinkling a few pumpkin seeds over each bowl before serving.