Honeynut Flatbread
You can use any winter squash for this recipe, and add other toppings to your taste…or just grab what’s in your fridge. If you want to add greens to the flatbread, add them just as it comes out of the oven.
Author: chefdianasmedley
Garlic Butter Smashed Sweet Potatoes
I find the best crispy potatoes are boiled first and then baked with a delicious dressing. This makes the inside fluffy and soft, with a crunchy exterior that packs a flavor punch! Play around with the dressing flavors. Use this recipe as a guide. Also, potato skins are packed with nutrients. When they get all crispy you’ll want to eat them!
Roasted Muscadine Grapes & Shallots with Sausage
You don’t need to add sausage to this recipe, it just takes it up a notch. This a great dish served alongside a roasted chicken or Roasted Kale Salad.
Corn Fritters
I was just reading a book where the author was adamant that if you want someone to try a new veggie, then you should fry it! This is wisdom. I don’t need to be tricked into eating corn, but the idea of a corn fritter is so decadent that I can’t resist.
Chicken Paprikas & Hungarian Dumplings
This is the first recipe I ever learned, so it holds a special place in my heart. It’s from the cookbook of my childhood: The Frugal Gourmet. Although I know the recipe by heart, I can instantly find it in the book because those pages are the most tattered and worn. Edit this recipe to your pantry and tastes, and don’t skimp on the paprika!
Five-Spice GingerSnaps
I have fond memories of baking ginger molasses cookies with my Grandma Joyce. She knew they were my favorite cookies, so we always made them together. I’ve given them a bit of a upgrade by adding Chinese Five-Spice to & using raw sugar to roll them in before baking. I love how the large chunks of sugar glisten!
Watermelon & Cucumber Gazpacho
This is a great dish when you want to impress a guest and you want to make something simple. Gazpacho is a cold soup made with raw vegetables, so it is a snap to whip up!
Corn & Sweet Potato Chowder
I love this soup! It’s the perfect late summer mishmash of the last of the season’s sweet corn and fall sweet potatoes. Make a big batch to freeze & you’ll have a taste of late summer all winter long! What you need: 2 Cups Corn Kernels 2 Cups Sweet Potato, Diced 1 Onion or 2 Shallots, Diced 3 Cloves of Garlic, Diced 1-2 Bell Peppers, Diced ¼ cup flour 2 Teaspoons Curry Powder Salt & Pepper Herb Seasoning, like Garden Citrus Blend 2 Cups Corn Stock or Veggie Stock 1 Cup Heavy Cream, Milk, or Yogurt Butter Aronia Berry Vinegar or Sherry Vinegar Half a Bunch of Kale, De-stemmed & chopped *Make it Plant Based: Swap oil for butter & coconut milk for dairy. If you want a good corn flavor, make corn stock before starting the soup. In a large pot, add a dab of butter along with the sweet potatoes, onions, garlic, and bell pepper. Cook for 5 minutes until onions become translucent. Season with salt, pepper, herbs, and curry powder. Add the …
Lemon Garlic Wax Beans
A classic combo…
Corn Bruschetta
Bruschetta’s only rule is that you have a crispy layer of olive-oil-doused bread as a vehicle for something yummy. Today it’s corn and cherry tomatoes!