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Fall

Green Tomato Enchilada Sauce

1 Tbsp vegetable oil
½ onion, chopped
2 cloves garlic, chopped
1-7oz. can whole green chilies, drained and chopped (large cans at Winco)
1 lb. green tomatoes or tomatillos, chopped (about 2 ½ cups) (use food processor)
1 tsp. ground cumin
½ tsp dried oregano
½ tsp kosher salt
1 cup vegetable broth
½ cup water
½ cup fresh cilantro leaves

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Chunky Sweet Potato Stew

Brooks brought this hearty stew to our Fall Potluck.

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Sweet Potatoes and Apples

John and Sally brought this simple and delicious combination to our summer potluck.

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Black Bean and Butternut Squash Chili

A delicious chili with tangy spices softened by squash cubes and a touch of cider.

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Winter Quinoa Dressing with Apple and Dried Cranberries

All the flavors of a Thanksgiving stuffing with no need for a turkey, and with fresh apples for added spark.

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Linda's Delectable Spinach Pie

John was so enthused about the spanakopita Beth brought to our Mindful Cooking potluck, Linda was inspired to look for a filo-free recipe. This is her variation of the "Spanakopita Tart" found at . Asked for a description she says, "...it's just so tasty! Delectable, scrumptious, yummy, etc." The unusual crust is part of the secret.

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Soft Polenta with Delicata Squash Rings and Moroccan Olive Pesto

A layer of polenta topped with delicata squash rings topped with Moroccan tapenade.

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Noodleless Zucchini Lasagna

Zucchini strips replace the noodles in this hearty, Italian-flavored casserole.

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Boston Baked Beans

David makes this dish without baking and adds an arrowroot-water mixture to thicken the rich bean “gravy.” I like the slight crust formed by the baking process, so I did not use arrowroot and baked the beans in a casserole dish at 350F—15 minutes with lid and 15 minutes without.---Susan B.

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Mung Bean Stew

A tasty, satisfying soup featuring Indian spices, several veggies, and mung beans.

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