Latest Recipes

Latest Recipes

Chicken cacciatore is Italian for “hunter’s chicken,” and it's a classic, simple way to prepare poultry. This version has added vegetables and makes use of inexpensive leg pieces, which stew to tender perfection in the slow-cooker. Serving the flavorful sauce over brown rice stretches the meat, and makes use of every drop of chickeny goodness.

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Fragrant fall pears meet the irresistible flavor of chocolate in this easy and delicious pear dessert. Dust the top with a little powdered sugar, slice and serve!

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Quiche Lorraine may well have started the quiche fad in the 1970s, with its ever-popular combination of bacon, Swiss cheese and eggs cradled in a tender pastry crust. In this version, we skip the crust and trim the amount of bacon a bit, for a paleo-friendly feast.

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A nice variation on apple butter; delicious on muffins, scones, and quick breads.   

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When using Asian pears or other watery varieties of the fruit, you can roll them in cornstarch before putting them in the dough. This will prevent them from releasing too much water and making the dough too wet.

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Some days, we think about living off this creamy, cheesy polenta alone. But then we remember to eat our vegetables too! The cauliflower and winter squash could be easily substituted with other items you have on hand, like mushrooms or sweet potato. 

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A warm, classic soup using Vermont cheddar cheese!

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Let this recipe cook overnight or while you’re away at work for a hands-off approach to a tasty fall spread! 

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You can choose any dark beer you like for this recipe, but we recommend the Queen City Yorkshire Porter.

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This soup is deceptively flavorful for how simple it is to make. Oyster and brown beech mushrooms are great for flavor and texture, but you can switch it up with your favorite varieties.

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