This is a particularly tasty version of the pumpkin bread that pops up virtually everywhere this time of year.
This is a light, flavorful lasagna that will leave you satisfied without that uncomfortable heavy feeling that often accompanies more traditional lasagna recipes (usually heavy on meat and/or high-fat cheeses). The mushrooms give it an earthy, hearty flavor.
I was an adult before I grew to appreciate the sweet potato. My mother used to eat it mashed with margarine and brown sugar, which horrified me to no end (I don’t have much of a sweet tooth unless dark chocolate is involved). Combined with savory ingredients, however, I discovered that this nutrient-packed vegetable is absolutely delicious.
…and you thought pumpkin was only good for pie or bread!
This is a sweet-and-savory harvest soup with a kick that will take the chill off of any Fall evening. Serve it with fresh-baked Pillow Biscuits and a mixed-greens salad livened up with some dried cherries, walnuts, and crumbled blue cheese.
There are varying degrees of vegetarianism, and much like the numerous hyphenated Americans (i.e. African American, Japanese American, Native American, etc.), there really are no “just plain vegetarians.”
Winter squash is called such due to the fact that it is harvested later on in the year, into the fall, when the skins are thick and hard – as is the flesh. Winter squash does not make for good raw eating. It is, however, very flavorful when cooked – much more so than the summer varieties. The seeds are an excellent source of protein and quite delicious when toasted with a few choice seasonings.
The Mediterranean Diet evolved from the research of a University of Minnesota professor named Ancel Keys, Ph.D. Beginning in 1958, Dr. Keys and colleagues studied how the diets and lifestyles of roughly 12,000 men from diverse cultural and ethnic backgrounds influenced their incidences of heart disease.
Traditionally, Tyropitta is a small, handheld cheese pie encased in phyllo pastry. This less portable but just as delicious version originated in the Sporades Islands region of Greece.
Most whole grains that are otherwise considered healthy for the majority of the population are actually extremely toxic to those individuals with the very real problem of gluten sensitivity. Here are five grain alternatives, four of which are considered to be complete proteins: