squash

 Here's a hearty winter pasta dish with roasted squash. Roasting concentrates the sugars in vegetables, so this squash tastes sweet. Many people who ordinarily don't like squash (like my husband) will eat this up and ask for seconds. Adding the sa...

Hope you all had a great weekend and were able to stay dry. Something about dreary weather just makes me want to sloth out on the couch in comfy pajamas, with a big ol' mug of hot bourbon cider and a good book (I'm currently making my way through Jenny...

Ambercup Squash?I can admit I had to google "varieties of squash" and the Ambercup looked like what I had sitting on my kitchen counter.These were actually given to me by the Learning Garden Director at my daughter's school (have I already mentioned ho...

Prep time: 15 minutes Cook time: 25 minutes Serves: 5 Roasting brings out full, deep flavors in vegetables such as winter squashes. Surprisingly, it does the same thing for chickpeas. The chickpeas become toasty, slightly dried and d...

I'm starting a new section today, 20 minute dinners. I've had several people ask me how long it takes to cook something, and I've started keeping track, plus noting the time for you. Those people have also added that they don't like to spend hours and ...

Executive Chef Jeff Anderson shows Sabrina Rodriguez some healthy appetizers for Thanksgiving Day.

In the video he makes Marinated Shrimp in Lemon Dill Sauch and Roasted Squash with Spinach and Gruyere.

Marinated Shrimp in Lemon-Dill Sauce

Mixed and chilled a …

Delicata squash...it's the Ryan Gosling of the winter squash family. It's hip, it's smooth and oh-so-cute! You can bake them, you can steam them, you can even stuff them...or my personal favorite- you can roast them. The best part is there's no peeling...

I had a tasty curried squash at a Thai restaurant in Marysville, Washington. That was last December, and now that it's fall and I'm seeing squash everywhere, I'm thinking fondly of that squash dish again. Seeing this red kuri squash also called fo...

Prep time: 20 minutes Cook time: 40 minutes Serves 4 Note: This recipe is adapted for vegans from Sara Forte's "The Sprouted Kitchen." It can be embellished following the variations below for nonvegans or carnivores. INGREDIENTS ...

Vegetables that make me smile =) It’s still looking like summer at the farmer’s market. Nectarines, green beans, tomatoes, eggplants and squashes of all kinds. As I was washing my vegetables after getting back from the farmer’s market...