The zing in this salsa comes from the raw red onion, but you could add even more by including a chopped jalapeño pepper.
This recipe was taught in our Extending Your Winter Squash Repertoire Class with Andrea Chesman. This is a satisfying lunch or side dish for cold winter days. Try adding something green to add some more color, such as leafy greens or peas.
This decadent cake is delicious drowned in the rich sauce! We used gluten-free flour, but this recipe works just as well with all-purpose flour too.
Place these in a tightly-sealed container and store in the freezer for a convenient energy-boosting snack. They‘re a great addition to a party tray, too, with raw vegetables and dried fruit. Substitute peanut or cashew butter for almond, if you prefer.
Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.
Green mint tea and a hearty flatbread make this a satisfying snack or serve the lamb couscous with a chicken tagine as part of a flavor-filled North African meal.
Local and global tastes combine in this tasty winter salad. If you happen to have a jar of pickled beets from last season's harvest, they can be used as an easy substitute for the quick-pickled beets in the recipe.
This salsa is delicious in a breakfast burrito or taco. For a party platter, cut 3 avocadoes in half and remove the pits. Use a tablespoon to remove some of the avocado flesh and create a well. Slice a small piece from the bottom of the avocado so it will sit flat without rocking. Spoon the salsa into the individual avocado halves and serve with tortilla chips and spoons.