This Bosnian-Herzegovinian recipe was taught in our September Mosaic of Flavors class. It’s very similar to Greek spanakopita with flaky pastry dough filled with cheese and spinach.
This is a gluten-free pot pie recipe that uses a number of fall veggies, including lots of Swiss chard and cauliflower. If you aren't gluten-free and don't have brown rice flour or potato starch on hand, give the crust recipe a try subbing in all-purpose flour instead.
Pair this sweet, tangy, crunchy kale salad with some roasted pork or chicken.
This vegetable stew is delicious over cooked couscous or your favorite rice. Sprinkle with shredded cheese and a side of green beans.
Give nachos a new twist with these dessert nachos. Feel free to replace the nuts with granola or crushed graham crackers and drizze the apples with caramel sauce or honey. Top with your favorite ice cream and add your own touch of spice.
Create this family favorite meal with rice, beans, tortilla chips and guacamole! For a little extra, add some cooked chipotle seasoned sausage in the chicken.
The light sweetness in this recipe helps complement and offset the heat from the pepper. For added savory flavor, add shredded cheddar. Try using local cornmeal from Butterworks Farm!
This hearty, savory, one-pot, budget friendly dish is a delicious crowd pleaser.
This flavorful salad showcases autumn vegetables. Substitute the acorn squash with any squash that is seasonally available. Also try adding roasted chickpeas for extra protein.