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1 Angels on Horseback with Grapefruit-Fennel-Radish Relish
No one really knows how this classic hors d’oeuvre got its name, but it always refers to some version of scallops wrapped in bacon. The first mention of it in a cookbook goes back to the late nineteenth century, and it experienced popularity among foodies in the 1960s. This contemporary take features a refreshing and super-flavorful relish.
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2 Red-Flannel Hash
A healthier approach to traditional corned beef hash, this recipe uses root veggies for a hearty breakfast.
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3 Beet Raw-violi with Pine Nut “Cheese”
A vegan and gluten-free variation of ravioli, these colorful gems make a great appetizer for your next gathering.
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4 Roasted Root Vegetable Salad
Delicious as an appetizer salad or side dish for tofu or tempeh dishes, or portobello mushrooms. Serve over grains, too.
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5 Roasted Root Vegetable Couscous with Horseradish Dressing
This “ugly duckling” of the vegetable world has a distinct flavor that’s too good to ignore.
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6 Potato, Leek and Corn Chowder with Oven-Fried Leeks and Bacon
Thick and creamy potato soup is a cold-weather standby. Dress this up with crispy leeks and smoked bacon. Making the crispy leeks will take longer than making the soup, but it’s well worth it.
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7 Buckwheat Autumn Salad
Satisfy carb cravings with this hearty, gluten-free salad.
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7 Recipes to Try Next Week – 10/5
Getting to root of fall veggies.
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