And finally, a recipe for that sweet little cauliflower.
Adapted from a restaurant from Sweet & Vicious Restaurant in New York City.
If you’re in need of comfort food, macaroni and cheese is often the prescription. This recipe from Saveur magazine adds sausage and apples to the traditional ingredients. I love the combination.
This old-school recipe came from Family Circle magazine. Old school it may be, but really delicious.
I don’t remember where I first saw this recipe, and I can’t find the original, so I’m going to give you some general proportions to work with. I made this over the weekend for a potluck Halloween party and it was a big hit.
From Cook’s Illustrated magazine.
I’m ready for baked apples. This is another one of those exquisitely detailed recipes from America’s Test Kitchen. Follow it to a “t” and you can’t miss.
So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.
Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.