This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
Combine the corn, tomatoes, squash and zucchini. Add the balsamic vinegar, olive oil, salt and pepper and toss lightly. Add the avocadoes, basil leaves and chives and toss again. Season with salt and pepper, to taste. Divide the microgreens among…
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
Brussels sprouts have made a big comeback, and terrific recipes like this one are the reason why. The recipe mixes sweet, smoky and nutty ingredients in a salad that will become a cold weather favorite.
Give beets a chance with this method. Slow roast them into an amazing candy-like finish, which has the potential of converting long-time avoiders into life-long lovers of this crimson root vegetable.
Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
Forget the fondue pot. This fondue bakes right in the pumpkin.
This flavorful dish, next to chicken or lamb, has a tendency to steal the show. Make extra for when the guests say, “More, please.” Why a combination of dried and fresh oregano? Dried is intense in flavor and can hold up in the heat of the oven. Adding fresh adds a bright minty flavor at the finish.
Roasting garlic mellows even the most pungent varieties, turning firm cloves creamy enough to spread on bread, add to dips, mix with vegetables or stir into soups. You’ll love the versatility of this “condiment” that’s good to have on hand when you want to add a burst of garlic flavor.
It couldn’t be any simpler to deliver a bigger blast of garlic goodness. One clean cut releases a lot of flavor with minimal effort. Adapt this technique for rubbing steaks before they hit the grill.