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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Cinnamon Roasted Butternut Squash

  • 1 large butternut squash, peeled/seeded and cut into 1 inch cubes
  • 3 tbsp butter, melted
  • 2 tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp black pepper
  1. Preheat the oven to 425F and line a baking sheet with foil.
  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to the foil-lined baking sheet, in a single layer, without overcrowding the pieces.
  3. Roast about 35 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from the oven immediately. You may want to start checking squash around 30 minutes, just to ensure that they don’t burn.