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Sorghum, also called "milo," is a gluten-free flour that produces better baked goods than other wheat-alternative flours.
cooking.nytimes.com
With farm-fresh asparagus, no cooking is needed If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they’re skinny, just chop everything up fine Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad
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This mint-infused cocktail, often paired with Southern fare, has been the traditional drink of choice at the Kentucky Derby since 1938.
www.allrecipes.com
A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.
www.chowhound.com
A fall pumpkin spice milkshake recipe.
www.allrecipes.com
Soft cookies, creamy filling, and sweet fall flavors make these cookies a delectable autumn treat.
www.allrecipes.com
Rich and creamy pumpkin spice hot chocolate is a great treat for a fall day, quiet evening, or to share with friends and family!
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Bakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, Frédéric Morin likes using the leftover croissants from Niemand Bakery.
cooking.nytimes.com
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time At lunch, this delightful tart shared the table with green lentils and pork sausages Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
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These maple-glazed, prize-winning doughnuts with pumpkin puree and pumpkin pie spice are baked, not fried.
www.allrecipes.com
Pumpkin seeds are coated in plenty of cumin, chili powder, and cayenne pepper for a Mexican-inspired treat in the fall.