The best way to make butternut squash!

Butternut squash is an orange vegetable delight!  It's highly nutritional and low in calories.  Many people see a this large squash and wonder, how do I prepare that?  The answer is simple, roast it.  I know that I have repeatedly said this, but it does wonders for any vegetable.  Squash is one of the best to roast.  All the sugars create a wonderful caramelization and that allows the squash to exponentially increase its flavor.  Once roasted, it can be used on salads, turned into soup, pureed for a dessert or pasta or eaten by itself.  Squash lends it self to so many flavor combinations and can be any where on a menu.  So when you see this tastey treat in supermarket, don't pass it up.  It may surprise you!

Diced Squash

Roasted Butternut Squash

• 1 butternut squash, peeled, seeded and diced

• olive oil to coat

• salt and pepper to taste

Directions

Preheat oven to 400 degrees Fahrenheit. Toss all ingredients and place on a parchment lined sheet pan. Cook 20-35 minutes or until its easily pierced with a fork.

Beautiful Roasted Squash 

A starchy side fit for Thanksgiving!

I can't imagine a Thanksgiving that didn't have mashed potatoes on the menu. Every year I would help my mom make them in the kitchen with our hand mixer or potato masher. They were very simple, milk, potatoes, salt and pepper. Then one year, we decided to use a ricer to make this delectable side. The resulting mashed potatoes were light and airy. I haven't made them any other way since. This technique makes a huge difference in texture. It prevents you from getting that gluey mashed potato. The best part is a ricer only costs 5 or 10 dollars. Which is not much to pay for perfect mashed potatoes! So enjoy these mashed potatoes and change it up with any herbs you'd prefer or have on hand.

Herb Infused Mashed Potatoes

Serves: 8-10        Cook Time: 35 min        Prep Time: 15 min

• 1 1/2 lbs. yukon gold whole
• 1 1/2 lbs russetts whole
• 2 rosemary sprigs
• 2 thyme sprigs
• 1 stick butter
• 1 1/4 cups cream
• 1 1/4 cups whole milk
• salt and pepper to taste

Directions

	Cover potatoes with cold water. Place on medium high heat and cook until easily pierced with a knife.
Meanwhile, place butter, milk, cream and herbs in a saucepan. Bring to simmer and reduce heat to low and cook for 10-15 minutes.
	Drain potatoes. Cut in half and push through a ricer. Removing the potato skins from the ricer as necessary. Add heated milk mixture to potatoes and combine thoroughly. Add salt and pepper to taste and serve.

My family's favorite stuffing!

This stuffing recipe has become somewhat legendary in my house hold. It has been perfected over the years. I usually quadruple it so there is enough leftovers. This stuffing even gets better the next day. I know this recipe seems strange without dried bread. I have found that stale bread absorbs too much liquid and makes it incredibly soggy. If you prefer your stuffing that way, then add more broth. Once you try this stuffing, you will never go back to anything else!

Stuffing with Dried Cranberries and Herbs

Essential Ingredients

Serves: 8-10   Cook Time: 45 min      Prep Time: 15 min

• 2 cup diced onion
• 3 cups diced celery
• 1 cup butter
• 4 springs thyme
• 4 springs sage
• 1 1/2 cups dried cranberries
• 1 loaf  brownberry white bread, cubed
• 1 loaf kings hawaiian bread, cubed
• 3/4 cup chicken, turkey or vegetable broth
• 1 tablespoon plus 1 teaspoon powdered sage
• 1 tablespoon dried thyme
• salt and pepper to taste

Directions

Sizzling Aromatics

Cranberries add great color

All Ingredients Combined

Preheat oven to 350 degrees Fahrenheit. Melt butter over medium heat. Add onion, celery, thyme and sage. Let cook 10-15 minutes covered or until tender. Add dried cranberries and cook another 5 minutes covered. In very large bowl, combine bread and onions, celery, and cranberry mixtures.  Gently mix and add broth, dried thyme, powdered sage and salt and pepper to taste. Cook stuffing in  9x13 dish covered with aluminum foil for 30 minutes. Turn oven up to 400 degrees Fahrenheit and bake 15 minutes more or until golden brown. Enjoy this stuffing! I guarantee you won't forget it!

Delicious Stuffing

A new spin on a Thanksgiving favorite!

Cranberry sauce is a classic for the holiday feast. I don't know anyone that celebrates with out it. I know this is not the jellied can stuff, but it tastes exceedingly better. I wanted to put a spin on the classic version, so changed it up a bit with using the lambic. Apple cider maybe used, if you don't want the alcohol. I encourage you make this dish for your Thanksgiving feast. It's a very easy dish to make and tastes wonderful!

Sauce Ingredients

Apple Lambic Cranberry Sauce

Simmering Cranberries

Serves: 4-6   Cook Time: 15 min      Prep Time: 5 min

• 1 12 oz. bag cranberries
• 1 cup sugar
• 1 cup apple lambic or apple cider
• 1 apple, peeled, cored and diced
• 1 cinnamon stick
• 1/2 teaspoon ground cinnamon
• salt to taste

Directions

Combine all ingredients in sauce pan except ground cinnamon. Bring to simmer and boil for 10-15 minutes. After it is done cooking add ground cinnamon and stir to combine. Remove cinnamon stick and allow to cool before serving.

Final Presentation

Baked potato or gourmet side?

Sweet potatoes are a nutritional power house in the kitchen. They contain high amounts of Vitamin A&C, B6, Potassium and Manganese. Plus, they are easy to bake and add great color to any plate. Normally, a baked potato is not a stunning side dish. This recipe brings them to an entirely different level. The piped compound butter and maple pecans elevate this dish. It makes a gourmet presentation. Keep the compound butter in the freezer for future use. The pecans can be used on salads, cheese plates, or eaten as a snack.

For another plating option, you could scoop out the flesh of the potatoes and combine it with some of the butter. Then place in a casserole dish. Heat up and top with pecans before serving. This would make an excellent dish to prepare for Thanksgiving day!

Sweet Potatoes with Spiced Butter and Maple Glazed Pecans

Serves: 5           Cook Time: 1 hour        Prep Time: 15 min

Sweet Potatoes

• 5 Sweet potatoes, washed

Spiced Butter

• 1 stick butter,softened
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1/8 teaspoon cardamom
• half of orange zested
• 2 tablespoons orange juice
• salt

Maple Glazed Pecans

• 2/3 cup maple syrup
• 1 cup chopped pecans

Directions

Preheat oven to 400 degrees Fahrenheit. Place potatoes on parchment lined sheet tray evenly apart. Cook for 1 hour or until soft when pierced with a fork.


Combine butter, spices, salt, zest and juice. Then either pipe on sheet tray or place in saran wrap and form into a roll.


Bring maple syrup up to a boil. Then add pecans. Cook until thick and syrupy about 3-5 minutes. Place on a parchment lined sheet pan and let cool. Break apart and store in cool dry place.

Tip- Compound butter is a a butter that has spices, herbs or even fruit added. This adds extra flavor and the combinations are endless. It is often used as a sauce on steaks or fish. I encourage you to experiment with this in your own kitchen!

Thanksgiving side!

Green beans and Thanksgiving are like peanut butter and jelly. It's hard to have one without the other. Instead of the canned green bean casserole, give this a try. This dish is healthier than the original. It lacks all the preservatives and sodium, which provide off flavors and aftertastes. It is sure to impress your guests and it can be elevated to another level with homemade onion straws for garnish. When making it for company, blanch the green beans first and store in the fridge. On the day of the big event, saute the mushrooms an add your green beans to the mix.

Blanched and Shocked Green Beans

Sautéed Green Beans with Cremini Mushrooms

Sauteing Mushrooms

Serves: 4-6           Cook Time: 5 min        Prep Time: 5 min

• 3/4 lb of green beans, end trimmed                          
• 8 oz. cremini mushrooms, sliced                                
• 2 tablespoons grapeseed oil,divided
• 1 tablespoon butter
• salt and pepper to taste

Directions

Steam green beans until al dente or they still have a little crunch. Cool rapidly under cold water. Set aside. Heat 1 tablespoon oil and butter in skillet until smoking. Add mushrooms and do not stir for 2-3 minutes. This creates a caramelization on the mushrooms, which gives a great boost of flavor. Once caramelization has occurred, stir your mushrooms and continue to cook until soft. Season with salt and pepper. Set aside. Heat remaining tablespoon of grapeseed oil until smoking. Add green beans and saute until heated through. Add mushrooms and season.

Beautiful Beans

Better than your average rice!

This rice is inspired by a restaurant I frequented in Athens, Ohio, Casa Nueva, it was one of my favorites during my time spent there. They focused on local and seasonal ingredients. They make amazing mexican food such as tacos, enchiladas and beans and rice. Many of their dishes are served with a fabulous herbed rice. It is simple, elegant, and elevates any dish. Now that I live in Dayton, I had to make my own version to bring me to back to that fantastic restaurant in Athens.

Herbed Jasmine Rice

Serves: 4          Cook Time: 25 min          Prep Time: 5 min

• 1 cup Jasmine Rice
• 1 1/2 cups water
• salt and pepper to taste
• 1/2 tablespoon Butter
• 1 tablespoon Chives,chopped
• 3 tablespoon Italian Parsley, chopped
• 1 tablespoon Basil, chiffonaded

Directions

Heat water until boiling. Add rice and salt. Stir to combine. Turn heat to low and cook covered for 15-20 minutes or until liquid has evaporated. Let sit covered 5-10 minutes. Fluff rice with fork and add herbs and butter.

A delicious way to serve brussel sprouts!

Brussel sprouts are an amazing vegetable. I don't think they get much credit in food world. I used to hate sprouts as a young child and even throughout high school. Then I had them roasted. It changed everything. It made them sweet,tender and gave a depth of flavor with crispy edges. Now this is the main way I prepare these wonderful tiny cabbages.

Roasting is a must learn technique. It makes so many vegetables shine, especially those that are earthy. It caramelizes the sugars to bring out an amazing sweetness. So I encourage you to give these veggies another try. You might be surprised at the results.

Don't be afraid to try them using other techniques as well. They are great shaved or chiffonade in salad. A quick saute with some pancetta. So enjoy these wonderful veggies and all their nutrients.

Balsamic Brussel Sprouts

Prepped Sprouts

Serves: 2-3           Cook Time: 20 min        Prep Time: 10 min

• 11 oz brussel sprouts,cut in half and trimmed
• 1 tablespoon grapeseed oil
• salt and pepper to taste
• thick balsamic to drizzle
• 1/4 cup toasted pine nuts

Directions

Roasted Sprouts

Toss sprouts in oil, salt and pepper. Roast at 400 degrees for 10-15 minutes or until tender. While still warm, drizzle with balsamic and garnish with toasted pine nuts.

Sprouts in all their glory!

A quick and easy side!

Carrots are a wonderful vegetable and perfect for fall. They are fairly cheap and high in nutrients such as beta carotene. There are many ways to prepare these delightful veggies. My favorite herb with carrots is dill. It is a classic combination. Dill brings out the sweetness of the carrots and gives a great contrasting flavor. So if you want a quick and easy vegetable side, this is the way to go.

Roasted Rainbow Dill Carrots

Serves: 2-4           Cook Time: 20 min        Prep Time: 5 min

• 1 1/2 pounds rainbow carrots, peeled and sliced on a bias
• Olive oil to coat
• salt and pepper to taste
• 2 Tablespoons fresh dill, chopped

Directions

Heat oven to to 425F. Toss carrots in olive oil,salt and pepper. Spread out on a sheet pan in a single layer. Cook 15-20 minutes or until fork tender. Once out of the oven toss with chopped dill. Enjoy. If you do not like dill, mint or parsley could be substituted. This is a great way to get your veggies. Enjoy as a side with a variety of dishes!

The sweeter side of salsa!

Most salsa usually involves dicing up tomatoes and adding aromatics (onions, garlic, pepper). This unique salsa has a couple of twists from the traditional. First, it is made up of stone fruits: peaches, nectarines and plums. Next, it is not spicy at all. This fruity salsa could be a healthy dessert or a great snack. Lastly, the fruit in this salsa is grilled to add another level of flavor and complexity. Enjoy another great grilling recipe for the summer!

Grilled Stone Fruit Salsa

Serves: 4          Cook Time: 2 min          Prep Time: 10 min

• 2 peaches
• 2 nectarines
• 2 plums
• 1/2 Tablespoon butter, melted
• 2 Tablespoons honey, divided
• 4 Sprigs Lemon Balm, chiffonade
• Cinnamon Sugar Pita Chips for dipping

Directions

Cut all stone fruit in half around the pit, remove pit and arrange on sheet tray. Combine melted butter and 1 tablespoon of honey. Brush the flesh side with honey and butter mixer. Meanwhile, heat grill until very hot. Once heated, place flesh side down. Let cook 1-2 minutes or until char marks are formed. Remove and place on parchment lined sheet pan. Once cool, dice. Combine with remaining ingredients. Garnish with whole lemon balm leaves. If you cannot find lemon balm, you can use lemon verbena, basil or mint instead. Enjoy as a healthy snack or place over yogurt or ice cream. The fruit alone can be eaten with ice cream or yogurt as well.

Tip- Chiffonade, this word sounds much more complicated than it is.  This culinary term means to shred.  In order to do this, stack a few leaves and roll up.  Slice vertically in to thin shreds.  It helps if your knife is very sharp.  This can be done with mint or basil as well.  It may be used on spinach or other greens to create a beautiful quick cooking greens, that can be sautéed or cooked in broth.

A marvelous way to utilize that perfect tomato!

A caprese salad is a classic in Italian cuisine. It is made made up of very limited ingredients: tomato, basil, and mozzarella. This may not sound too enticing, but when tomatoes are in season and full of flavor, it can really blow your taste buds away. It is a very elegant, yet simple dish that can be plated in a multitude of ways, to be enjoyed by all. This a great salad to bring to a summer party or used to impress your guests. As I mentioned previously, ingredients are vital to this dish. I would never attempt this in the winter, when tomatoes are not in season, and lack flavor. Home grown tomato make this salad phenomenal!

Caprese Salad

Serves: 4             Cook Time: 0 min             Prep Time: 10 min

• 2 Beefsteak Tomatoes, sliced 1/4"
• 1 Ball Fresh Mozzeralla, sliced 1/4"
• 10 Leaves, fresh basil
• Aged Balsamic for drizzling
• Extra Virgin Olive Oil for drizzling
• Salt and pepper to taste

Directions

Season tomatoes with salt and pepper. Arrange tomato, mozzarella and basil in a stack. Repeat the layers and garnish with a chiffonade of fresh basil. Drizzle with balsamic, olive oil. Enjoy! It can be chopped or lay flat on a platter for a different presentation. Depending on the amount of people or the occasion! Enjoy those wonderful tomatoes with this salad.

Tip- Fresh mozzarella or buffalo mozzarella. This Italian cheese is often found stored in whey or vacuum sealed packages. It has a completely different taste and texture from the mozzarella used on your pizza. It is a somewhat soft cheese with a very clean and yet slightly salty flavor. There is no substitute for this cheese. Almost every grocery store stocks it these days. If you have a local or specialty store that sells it, go for it! It is best eaten the same day that it is made. If you haven't tried this amazing cheese, you are in a for treat, this is not the mozzarella cheese you ate as a kid.

Assembled for presentation

A healthy potato salad!

Potato salad is an American classic, and an important cornerstone in all fourth of July festivities. My take on this classic is healthier because I leave out mayonnaise and the sugar that many restaurants and stores add. This is just a fresher, more modern take on a classic dish, it is a cross between the classic French potato salad and the American version.

Herbed Potato Salad

Serves: 4-6        Cook Time: 30 min              Prep Time: 15 min

• 1 1/2 Pounds Red Potatoes
• 1 1/2 Pounds Yukon Gold
• 2 Tablespoons Chives, Chopped
• 1 Package Basil, Chiffonade
• 3 Tablespoons Parsley, Minced
• 3 Tablespoons Dill, Minced
• 1/4 Cup Champagne Vinegar
• 1 Cup 2% Fage Yogurt
• 1/2 Cup Light Sour Cream
• 2 Teaspoons Dijon Mustard
• Salt and Pepper to taste

Directions

Place potatoes in a pot full of cold water. Heat until boiling and cook potatoes until a knife goes through easily. Drain and cool. Once cool cut into quarters and set aside. Add chopped herbs to cooked potatoes. For dressing, combine vinegar, yogurt, sour cream, mustard and salt and pepper. Toss with dressing.

Tip- Buy potatoes that are all close to the same size. This will help them cook in the same amount of time. If you have some larger potatoes, cut them down to size. If you are in a hurry, quarter them first and then cook, this will help them cook and cool faster.

A good way to welcome spring peas in all their glory!

Spring is in the air! You can really feel it with the warm and stormy weather. Everyone is planting their gardens and working in their yards. In Ohio, it is the start of many farmers markets and local food clubs. The grocery stores are filling with more and more locally raised fruit and vegetables. It is only the start of what is soon to come!

One of the first things I think of when its spring time is peas. I know they are a love or hate kind of food, but I am the former. I love peas! I love them in soups, curries, eggs, salads and sauces! They cook quickly, easily and add a great color to almost any dish. They are very versatile and fit a variety of cuisines. I unfortunately didn't have sweet peas on hand for this salad, but next time they would definitely be added.  I did have pea shoots, which I was glad to find and would definitely enjoy again!

Spring Three Pea Salad

Serves: 6-8            Cook Time: 5 min              Prep Time: 15 min

• 12 ounces sugar snap peas,blanched and shocked
• 9 ounces snow peas, blanched and shocked
• 4 ounces pea shoots (if available,if not use peas)
• 8 ounces feta cheese, crumbled
• 1 lemon zested
• 1 package mint, chopped
• 3 tablespoons, white wine vinegar
• 4 tablespoons extra virgin olive oil
• salt and pepper to taste

Directions

In order to blanch and shock both peas, set up steamer basket in sauce pot with water.  Once water is heated add sugar snap peas and cook covered for about 2 minutes, then add snow peas and cook for another 2-3 minutes.  Once finished, immediately place in ice bath or run under very cold water until cold. This will keep your peas bright green and looking beautiful in your salad.  Once cool, cut the peas in about 3 or 4 pieces.  Combine the vinegar, olive oil and salt and pepper.  Combine all remaining  ingredients and enjoy!

TIP- Blanch and shocking vegetables such as carrots, asparagus, broccoli, and cauliflower is a great way to extend shelf life of your veggies and keep their color looking bright and beautiful!  It also allows to you apply another cooking method (grill,saute) to them. It makes it a snap to put together veggies for dinner or add to your favorite dishes such as quiche or salads.   This can also be done by boiling veggies until al dente(still has a slight snap) and then placing in an ice bath.

A refreshing spring pea salad