Fall/12 recipes

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Butternut Soup recipe

Sweet Squash Soup recipe

Winter Squash and Apple Soup recipe

Scaramouche Roasted Butternut Squash Soup recipe

Buttermilk and Molasses Pumpkin Gingerbread recipe

Ginger Squash Soup recipe

Hazelnut Pumpkin Bread recipe

Curried Squash Soup recipe

Halloween Pumpkin Pie recipe

Spiced Pumpkin Bread recipe

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers