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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...

Spiced Apple & Pumpkin Crumble

This is a great "make ahead" desert for Thanksgiving or Christmas; in fact it tastes even better the next day! To reheat, just simply pop into a warm oven and heat to the middle! YUMM!!!
Crunchy Oat Topping
2.5 cups oats
1.5 cups brown sugar
1 cup flour
1 cup melted butter
Pinch of salt
Spiced Apple and Pumpkin Filling
8 cups apple, peeled and sliced thin (about 10 fist-sized apples)
4 cups pumpkin, peeled and sliced thin
3/4-1 cup white sugar
Juice of 1 lemon
1 tbsp cinnamon or pumpkin pie spice
2 oz dark rum
1 tsp vanilla
Combine topping and set aside. Combine apples, pumpkin, lemon juice, cinnamon, rum, and vanilla and pour into a baking dish. Top with crumble topping. Bake at 350 for 45-60 minutes, or until the apples and pumpkin are soft and the crumble is crisp. Serve warm with vanilla ice cream, caramel sauce, or yogurt.