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Cinnamon Roasted Butternut Squash

Oct 22, 2021
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...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Easy Strawberry Shortcake

I'm lazy.  So when a customer let me in on her little trick to an easy strawberry shortcake, I was hooked.

Slice 6 cups of strawberries

Mix in 2 tbsp grand marnier (optional)

Let marinate for 15 minutes.

Whip up enough whipping cream to make 2 cups.

Cut a  Crampton's Market Blueberry scone in half.  Layer with whipping cream and strawberries, if you can manage to stack it, repeat the layer.  Top with the other half of the blueberry scone.  Repeat with 5 more scones.

That's it.

Seriously.

Dessert for 6 can be that tasty and that easy.

I love our customers.