Don’t miss out on the classic dessert of the season. Make this easy pumpkin bread any day of the week and eat it on its own or make into a luxurious french toast.
1 (15 oz.) can Food Club® pumpkin puree
4 Food Club® eggs
1 cup Food Club® vegetable oil
2/3 cup water
3 cups Food Club® white sugar
3 1/2 cups Food Club® flour
2 tsp. Food Club® baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1/4 tsp. ground ginger
Heat oven to 350 degrees and grease loaf pan well.
In a large mixing bowl, mix the pumpkin puree, eggs, vegetable oil, water, and sugar. Mix until all ingredients are incorporated. In a separate medium mixing bowl, add the flour, baking soda and all seasonings. Add the dry ingredients mix to the wet ingredients in 3 parts. Mix well and evenly distribute into 2 loaf pans.
Though brussel sprouts are commonly thought to be the grossest vegetable, this simple recipe will convince you otherwise. Simply half the brussels, season them, bake them in the oven and voila! You have the perfect vegetable side-dish to any meal.
1/2 lb. Brussel Sprouts
1 tbs. Olive oil
Pinch of Salt and Pepper
Line a baking sheet with tin fol and set oven to 350 degrees.
Wash, remove bitter outside and cut each brussel sprout in half. Add olive oil and salt and pepper- mix thoroughly.
Bring on the comfort produce. As the chill of November sets
in, I find myself craving hearty soups, casseroles, and roasts to warm me, body
and soul. My produce needs to be just as hearty and comforting. Luckily, the best
produce available right now at your local grocery store makes for perfect
Pop ‘em in your oven to transform those crisp, juicy apples into tender, sweet comfort food. Perfectly caramelized apples on a warm winter salad; savory skillet pork chops with apples and cabbage; baked apples filled with crisp and gooey oats; ice cream warmed to the perfect silky consistency atop fresh-from-the-oven, crisp apple pie… I could go on and on but you get the idea. Honeycrisp, braeburn, and jonagold are traditionally the best baking apples but follow your recipe’s directions if they call for a specific apple.
and slightly bitter when raw but, properly cooked, beets become decadently
rich. Due to their deep color, beets have become increasingly popular in
chocolate desserts, adding to the rich taste and color of the chocolate. More
traditionally, try beets in a soup like a warm borscht, atop a salad, or simply
roasted and seasoned as a side. Roast beets also make a wonderful addition to
cheese or charcuterie boards and pair especially well with creamy white cheeses,
like feta or goat. Don’t forget, if your beet comes with a healthy set of
greens on the top, sauté them for a delicious addition to any meal.
can eat them raw, boiled, steamed, roasted, or grilled but my favorite way to
prepare Brussels sprouts is stir-fried. Golden brown with that perfect crisp
and just a hint of smoky flavor, stir-fried Brussels sprouts are easy to
prepare. Start by trimming the stems (but not too high or the sprout will fall
apart) and remove any damaged outer leaves. Next, I half my Brussels sprouts
lengthwise and toss in oil, then adding salt and pepper (along with any other
spices you like). To cook, heat a pan over medium or medium-high heat, placing
the Brussels sprouts, cut side down, in a single layer on the pan when warm. Cook
until the cut side turn golden brown and slightly charred (about five minutes).
Finally, add a tablespoon of water and stir-fry until the sprouts are tender
(about two minutes).
Few things nourish quite like creamy, naturally-sweet
pumpkin or squash. Pumpkin is more than just an ingredient in indulgent pies
and cookies or the caramelized, melt-in-your-mouth roasted variety. Pumpkin is
incredibly versatile and can add seasonal flavor and nutrition to a variety of
dishes. This week, we’re dedicating an entire post to prepping and cooking your
pumpkin, along with creative ideas like pumpkin mac and cheese. Mac and Cheese
with pumpkin? Seriously!?! Yep! For my blue box fans out there, prepare
according to the instructions and stir in a half cup of puree at the end. For a
more gourmet option, you can find scratch recipes that incorporate ingredients
like nutmeg or sage to enhance the seasonal flavors.