Give us a call: 3013493.6217
Cane syrup adds old-fashioned Southern sweetness to this stunning side. Feel free to use maple syrup or honey instead.
How Fantastic would this dish look on your holiday table?!?
Yield: Makes 8 servings
Total time: 1 Hours
Ingredients Continue reading
Simple, tasty, and healthy. This colorful fish dish is great with fresh summertime vegetables. And be sure to Love your Leftovers: For a tasty rice salad, combine the leftover rice and squash mixture with chopped fresh tomatoes, 2 Tbsp lemon juice and chopped fresh basil.
Total Time: 0:30
Prep: 0:30
Level: Moderate
SERVES: 4
Ingredients Continue reading
Sautéeing squash and onions in some butter and brown sugar brings out the natural sweetness of both vegetables. There are times for keeping squash bright and slightly crisp. This is not one of them. You want it to get soft and gooey, with onions that practically melt into the brown sugar glaze.
There is just enough sugar (and you can adjust it to your own taste) to complement the vegetables without drowning out their natural flavor. It’s not meant to be dessert, although we’d take it — but we do think it would be a success with a vegetable-averse child. Just a thought.
serves 2
Ingredients Continue reading
Who doesn’t love spaghetti carbonara – everyone’s favorite eggy, porky, over-the-top delicious pasta dish? This baked spaghetti squash carbonara is going to warm your pasta-loving heart in exactly the same way – except, with way fewer calories. And isn’t that really the point of spaghetti squash, if we’re all being honest?
Makes 10 1-cup servings
Ingredients Continue reading
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It’s so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.
There’s not a ton of cheese and no cream (just a splash of milk to keep it tender), so the fresh taste of the vegetables is front and center. We sprinkled our gratin with basil at the end for a little color. It was a near-perfect dinner (and great leftover, FYI).
serves 6
Ingredients Continue reading
Here’s a recipe that takes very few ingredients (most of which you probably have on hand) and that relies on warm spices instead of the all-too-common Italian spices that so many people rely on when cooking with summer squash — herbs like oregano or thyme. This soup freezes beautifully if you want to make a large batch and store some for a weeknight when you simply can’t be bothered.
Serves 5-6
Ingredients Continue reading
Un-Brown-Bag Lunch: It’s hard to eat at your desk when the crew hits the drive-thru for lunch – but not with this sexy update to the brown bag lunch. No need to drive or accumulate wrappers: prepare ahead, then simply take the components out of the recycled containers and dig in.
Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for it.
Variations:
Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well.
Serves: 2
Ingredients Continue reading