Monthly Archives: October 2012

Golden Beet and Pear Salad

This is a quick and easy seasonal salad that goes with everything.  Raw beets are packed with vitamins and minerals and taste terrific as long as you slice them paper-thin.  A mandolin slicer is really handy for this. 1 golden … Continue reading

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Curry Coconut Kabocha Squash Soup

I have been wanting to try cooking with Kabocha squash for a long time.  Sometimes called a Japanese Pumpkin, this squash is squat and medium-to-small sized with a dull green color.  If you have had a pumpkin curry in a … Continue reading

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Double Chocolate Bundt Cake

This cake comes from Food and Wine magazine.  It’s dense and rich, but not too dense and rich.  Its decadent, but not too decadent.  It’s a classic recipe without any fancy hard-to-find ingredients.  If you like to bake you probably … Continue reading

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Spicy Caramelized Squash

Squash is so versatile and satisfying.  I have a few favorite ways of preparing squash, but this one is my new favorite.  It also cooks up really fast and is a great vegan addition to any fall supper. 1 acorn … Continue reading

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Harvest Moon Pies

Who doesn’t love an ice cream sandwich?  These pumpkin and spice moon pies are the perfect treat for fall.  Thanks to my husband Harley for the catchy title. 2 eggs 2 C. brown sugar 1 C. vegetable oil 2 C. … Continue reading

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Balsamic Glazed Delicata Squash with Walnuts

There are so many gorgeous different kinds of squash in the market right now.  It takes a little research to get to know which ones are good for what type of cooking.  I love delicata squash- it’s the one that’s … Continue reading

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Banana Walnut Cake with Cream Cheese Icing and Bourbon Caramel Sauce

This really started out being banana bread.  When I poured the batter into my little mini loaf pans I had a bunch left over.  I poured the rest into one of my little 6 inch cake pans and decided to … Continue reading

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