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Our Favorite Apple Crisp

Some people have very firm opinions (slight pun, slightly intended – stay with me) about which apples to use in pies, crisps, and other baked goods.  I don’t.  I like to use a mixture when possible to give every bite a slightly different twist, and I like to use apples that are more tart than …

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Spiced Pumpkin Pancakes

If you are like me, after Thanksgiving you have a couple of cans of pumpkin the in the pantry that didn’t make it into the pies. This is excellent news. And this is the reason that when Food Network asked our merry little band of #ComfortFoodFeast bloggers to hit the topic of pancakes, I knew …

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Baked Squash with Chili and Maple Syrup

Firstly, every once in a while I have to start off by apologizing for the photo.  This is clearly the case here. In the CSA I belong to, there are always one or two items that I don’t immediately have a vision for, which is really what I love about it.  Recently there was sorghum, …

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Lentils and Carrots with Dried Apricots

I have mentioned here and again that I have quite a number of vegetarians in my world, so that while I am not a vegetarian myself, I am always seeking out ideas for meatless food. My mom recently had surgery (she’s just fine, thank you very much), and when someone I love is under the …

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Pasta Shells with Pumpkin in a Creamy, Cheesy Sauce

While I cook with butternut squash all the time, when I think about cooking with pumpkin I picture a can of puree. But not this year, this year I am grabbing the pumpkin by the stem and here’s the first pumpkin of moment of, I hope, many. This is a decadent cold weather (vegetarian) dish, …

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An All Orange School Lunch

Bright and cheery, orange is a color that holds a host of possibilities when packing a school lunch. This one contains, cubed cheddar cheese, sauteed shrimp (I know, they are kind of pink, let’s just let that go), carrots, a peach, peach yogurt, and dried apricots. Click here to see the green lunch from last …

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