This unique yeast bread recipe has a wonderful colour and ingredients that embrace the sights, smells and tastes of autumn. Pumpkin Bread with Dried Cranberries and Sunflower Seeds features pureed pumpkin right in the dough.
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Roasted Tomato and Eggplant Antipasto is a delicious way to preserve the late summer harvest. Charcuterie boards are all the rage and this easy recipe is a winner, even to those who think they don’t like eggplant. The secret to this super tasty recipe? Most of the ingredients are roasted on a sheet pan.
This awesome crunchy zesty salad can be served 2 ways. One, with uncooked ramen noodles added right before serving for an extra crunchy texture or made ahead with the ramen noodles soaking up some of the dressing so they’re softer. Either way, Napa Cabbage and Ramen Noodle Salad is always a crowd pleaser.
The only thing better than a salad topped with fresh beets, tangy goat cheese and candied nuts is a Beet and Goat Cheese Salad made with beets and lettuce grown in your own garden and harvested the same day. You can’t get any fresher than that!
A simple side dish featuring artichokes and cauliflower topped with fresh parmesan. Using canned artichokes makes the prep quick and easy and it’s a great way to introduce a new vegetable to anyone who hasn’t tried them.
