Remember learning that dark green and dark orange vegetables are a great source of vitamin A? The darker the color, the b.
One summer I did a culinary internship and one of the places I interned was at The Windmill Inn in rural Dickinson County.
We served our gnocchi w/ marinated pork tenderloin.
This soup makes a great starter for a fall menu.
It may look like cheesy pasta but there’s very little cheese in this pasta dish—just a sprinkling of Parmesan at the end.
There’s just one thing wrong with this salad — I didn’t make nearly enough.
Everyone says not to try new recipes on dinner guests but I often do and generally I’m happy with the results.
With a prolific crop of butternut squash from Barry’s garden, I am on the look out for new recipes .
Roasting butternut squash creates caramelization that imparts an additional depth of flavor in the squash and creates this tasty soup.
With an excess of butternut squash on hand, I honed in on this recipe prepared by The Pioneer Woman on a recent episode.
I’m trying all sorts of new recipes that utilize our bountiful butternut squash crop.
Mmm was the sound that came out of Barry’s mouth after one bite of our latest butternut recipe.
Barry noticed a recipe for a quick butternut squash soup in yesterday’s Salina Journal.
Welcome to the annual Butternut and Sage Thanksgiving Holiday Menu Guide! May this be your one stop post for making this Thanksgiving the most delicious one yet!
Why on Earth would you put butternut squash in a cake? I mean we already put carrots, beets and sometimes zucchinis so I figured why not? This picture doesn’t do it justice AT ALL.
A very cool alternative to the traditional tartiflette, a frenchy cheesy potato casserole.
So here is the softest soup of the entire universe, cinnamon, roasted butternut and coconut milk.
Squash season is in full swing, so is spinach season so here is a simple recipe to make the most of these delicious veggies.