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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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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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