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This butternut squash soup made with persimmon, onion, chicken broth, white wine, and carrots is extra orange and tastes sweet and fruity.
cooking.nytimes.com
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
cooking.nytimes.com
The goal was compatibility with Israeli white and red wines and also with a Passover Seder menu It was a simple one, achieved with dark meat chicken, which goes with either choice and can stand up to slow cooking I made a pesto with escarole
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I live alone, so I'm always on the hunt for delicious, healthy, freezer-friendly meals. These collard rolls—adapted from an old-fashioned cabbage roll recipe...
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Get Mushroom Salad in Garlic and Parsley Vinaigrette Recipe from Food Network
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This soup highlights the sweetness of roasted cauliflower and garlic. Serve this on its own for a quick lunch or with salad and bread for a satisfying dinner. Make it vegetarian by substituting vegetable broth for the chicken broth.
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Forget your grandma's liver and onions. This version's crispy exterior is a perfect casing for the creamy, smooth interior. Set atop a mustardy spinach salad, you will have to re-think this delicacy.
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Baked spaghetti squash is combined with onions, mushrooms, and kale, then seasoned with delicious prepared pesto sauce to make hearty side dish or a comforting vegetarian main dish.
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A simple lemon juice dressing coats spaghetti squash, cucumber, red onion, cherry tomatoes, and kalamata olives in this refreshing salad.
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Get Roasted Eggplant Spread Recipe from Food Network
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This white bean and turkey chili is given a boost with the addition of jalapeno peppers and hot Italian sausage.
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The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait.