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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...

Pico de Gallo (Fresh Salsa)

Literally translated, Pico de Gallo means "The rooster's bite"  Also called Salsa Fresca, this fresh, uncooked salsa is beautiful on tacos and burritos.  It's also fabulous to scoop up with taco chips!

4 tomatoes, seeded, finely chopped

1 Jalapeno, seeded, finely chopped

1 small onion, peeled and finely chopped

1-2 cloves garlic minced

2 limes juiced

1/2 - 1 cup cilantro finely chopped

Mix all ingredients in a big bowl.  Let the pico sit for a minimum of 15 minutes to let the flavours meld.  I always find that like chilli or soup,  pico tastes best the second day, when, as my friend Scott says, "the ingredients have had time to make love over night".