• Last updated 11/19/12 by Melanie Mayo

  Loved the comment we got last week regarding this dish: “I have made dozens of recipes from your site and they always turn out great, but this might actually be the best thing I’ve ever eaten. I had it for lunch today with some toasted pecans on top for protein. It was totally incredible.” ~Rebecca Hip hip hooray, brightly colored vegetables!  Roasting sweet potatoes makes them super sweet.  Combining apples and kale is divine.  Put them together and what can we say?  Fabulous vegetable dish coming your way. Perfect addition to your... read more

• Last updated 11/22/11 by Mothering Editorial

Happy Holidays! From Peggy's Kitchen - Try this delicious cranberry chutney made with tart cranberries. It's just one way to spice up your spread this Thanksgiving.3 cups fresh or frozen cranberries1 1/2 cups peeled, finely diced pears1 small onion, finely chopped1 cup packed brown sugar1/2 cup orange juice1/2 cup cider vinegar1/2 cup golden raisins1 tablespoon grated orange rind1 teaspoon ground gingerIn a large saucepan, combine all the ingredients and bring to a boil over medium heat. Simmer, uncovered, stirring occasionally, for 15-20 minutes or until mixture has... read more

• Last updated 11/30/12 by Cynthia Mosher

For the past few years, it has seemed as if every couple of months a friend announces that they’re going gluten-free. Sometimes this would be the result of a doctor’s Celiac diagnosis, but most of the time it was just a *feeling* that gluten wasn’t suiting their system. I admit it, I usually rolled my eyes (on the inside) at the practice of self-diagnosis and felt as if gluten-free living had become a necessary lifestyle for some and a trend for many others. I mean, how do you live without bread? In hindsight, I probably felt very threatened by the practice... read more

• Last updated 3/27/11 by Mothering Editorial

For a pasta alternative, try this spaghetti squash dish.1 spaghetti squash 1/4 cup toasted pine nuts 1/4 cup grated pecorino romano cheese 2 tablespoons fresh sage, chopped 2 teaspoons butter, melted Salt and pepper to tasteSpinachPreheat oven to 350°F. Cut the spaghetti squash in half, lengthwise, and seed it. Place the squash cut side down in a baking dish. Bake for 50 minutes. Scrape the stringy flesh from the squash rind with a fork. In a medium-size bowl, combine the squash, pine nuts, cheese, sage, butter, salt, and pepper. Serve immediately. read more

• Last updated 11/19/12 by Melanie Mayo

  Holly's Pilgrim Stuffing from Cookus Interruptus   A colorful and healthy spin on a Thanksgiving favorite. Get full information and comments on this video at the Cookus Interruptus website. read more

• Last updated 4/7/13 by AdinaL

I just got this awesome recipe from Tami at Peas of Mind, a company that makes healthy frozen vegetable fries, among other things. When I was growing up, it was a big joke that ketchup was considered a vegetable by the Reagan administration. However, this ketchup recipe is indeed made up of vegetables, along with seasonings. My kids go through a ton of it, which makes me feel better about forgetting to stick something green on their plates now and then. Rustic Homemade Ketchup ½ a large onion, red or white, diced, about 1 cup 1 teaspoons... read more

• Last updated 10/23/12 by Melanie Mayo

Pumpkin Seed Parsley Garnish from Cookus Interruptus   Another great use for those Halloween pumpkin seeds. Get full information and comments on this video at the Cookus Interruptus website. read more

• Last updated 11/19/12 by Melanie Mayo

  This moist, flavorful bread is perfect for autumn or winter. Vary the sweetener to your taste. The lesser amount of maple syrup makes a bread that goes well with soup or salad; the greater amount of sweetener makes it more of a dessert. 2 eggs 1/3 to 1/2 cup maple syrup 1 1/4 cups mashed cooked pumpkin 1/2 cup oil 1 teaspoon baking soda 1/4 cup plain yogurt or buttermilk 1 3/4 cups plus 2 tablespoons whole wheat or spelt flour 1 1/2 teaspoons pumpkin pie spice 1/2 cup chopped walnuts Preheat oven to 325 degrees. Oil a loaf pan or 8-inch... read more

• Last updated 11/19/12 by Melanie Mayo

  2 pounds fresh string beans, cut French style (lengthwise) 2 cups sweet onions, thinly sliced 2 tablespoons butter 1 tablespoons flour 1/2 teaspoon crushed basil 1-2 thinly sliced tomatoes 1/3 cup bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons melted butter Preheat oven to 350°F. Cook beans. Sauté onions in butter until tender, then stir in flour. Layer half of onions and half of beans in 1 1/2-quart casserole. Sprinkle with basil, top with remaining onions and beans. Top with tomato slices, bread crumbs, cheese, and melted... read more