Pumpkin season is upon us, and so is the time of year when most people start making pie, pumpkin bars, and other seasonal goodies. The thing that most people don’t do, though, is make their own pie filling from fresh pumpkins. If you’ve ever wanted to try, now is the time. It is super easy, … Continued
I love this time of year. It brings back childhood memories of running through late-summer orchards, eating ripe peaches from the tree and not caring that the fuzz tickled and that juice was running down my face and neck. My home town was the epicenter of fruit-growing in Utah. The road, two blocks from my … Continued
Spaghetti squash is my favorite late-summer squash because of its versatility and because it’s great gluten-free pasta substitute. In this recipe, I use it to make spaghetti alla carbonara, another favorite of mine.
Monster soup is perfect for a family get-together or a Sunday-night football potluck. Serve it up with some hot cornbread, and anything else that strikes your fancy.
Are you still looking for a holiday dish to satisfy a wide range of tastes and food sensitivities? Squash, beans, and corn make an appearance in this delicious, mildly spicy, and native foods-inspired Dairy-free/Gluten-Free Three Sisters Chorizo Casserole dish. It can be easily made for omnivores or vegetarians with a simple ingredient selection.
Like everyone else lately, I was looking for a recipe that that would turn spaghetti squash into something amazing. Not that it doesn’t have merit on it’s own – really, what other vegetable looks so cool when cooked? But, it is a pretty mild vegetable and I was looking for some kick.