Guest Blog III: Brown Butter Pumpkin Couscous Stuffed Mini Pumpkins with Apples and Dates

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Rev up your tastebuds for this delicious brown butter pumpkin couscous from our final guest blogger in the fall challenge, “My Lover’s Kitchen” Made with pumpkin puree, apples, and dates cooked in a pumpkin shell. You can see why Katie and Claudio are one of my favorite Instagram favorites!

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Corn Bread Stuffing


Okay, I know homemade cornbread stuffing seems like a lot of work when you can just go to the store and buy packaged, but the additional time pays off in taste and is time well worth it. Whenever I make cornbread I’ll make extra with this delicious stuffing in mind. I love using it in Stuffed Chicken or Dressed Out Pork Chops and it also makes a great side dish all on its own. This recipe is an explosion of fresh herbs, celery, and onion soaked into homemade cornbread.

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Roasted Pumpkin & Garlic in a Buttery Bourbon Sauce


IMG_0895I like to use as much of the vegetable as I can. This means using the skin instead of paring it. Yet, I never really knew what to do with the outer pumpkin shell. I puree the flesh for pies, roast the seeds for a delicious nutty snack, but the skin always landed in my compost bin. Thanks to the farm-to-fork movement I have been seeing pumpkin in a whole new light. Today one of my favorite ways to serve pumpkin is roasted with garlic in a beautiful buttery bourbon sauce leaving the skin intact.

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Grilled Smoked Potato Salad

There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and beaches. You cannot have burgers without a perfect side dish and for me, that is this smoked potato salad! I’ve been perfecting this dish for some time now and I think it’s finally ready to be shared. So, fire up the grill!

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What to do with all that corn!

So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all that bounty? This is Post 3 of my Garden Series and today’s vegetable is corn.

Sweet corn is one of those consistent crops. It grows steadily and always ripens at the same time. There’s really no staggering it. I planted 2 packages of seeds that gave me 60 stalks this year. Each stalk produced 2 ears of corn so I am now looking at over 100 ears of corn all ready now!

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What to do with all those cucumbers!

So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all this bounty? This is Post 2 of my Garden Series and today’s vegetable is the cucumber.

My Oma always had several hills of cucumbers growing in her garden. She was a canner and liked to make her own pickles: sweet, dill, bread and butter. When I decided to plant a garden, I used my Oma’s as my inspiration not taking into consideration I don’t like pickles. Now I have all these cucumbers and as much as I love salads I have to find other ways to use the cucumbers. Today I am sharing Baked Ranch Cucumber Chips, Cucumber Dill Vegetable Dip, Creamy Cucumber Salad, and Vinegar and Oil Cucumbers.

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Risotto Verde

Ever have one of those mornings when you wake up and can’t get the engine going. Noon rolls around and you’re still groggy and it feels like the day is dragging along with your spirits. That’s when I reach for my favorite comfort food that happens to be packed with vitamins and iron kicking my system into high gear. My go to is a creamy risotto loaded with greens.

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Macaroni Pasta Salad

I know, I know, the world needs another pasta salad like it needs more debt! But, you must try this simple and delicious recipe. I liked pasta salad okayish, but often found macaroni salad to be too sweet and dressed in too much mayonnaise. The Italian dressing version was a bit better, but it did not knock my socks off.

We were grilling hamburgers on a hot (97°F), humid, sunny day. I was looking for a cold, loaded with fresh veggies, side dish that would not take much cooking time. Of course, pasta salad came to mind. But how could I make it more appetizing? Here is what I came up with. After tasting it, I knew I had to share it. Even my non-pasta salad lovers liked this dish.

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Green Goodness Salad

This week’s salad works great as a standalone salad or a healthy side dish. I call it the Green Goodness Salad because that is what it is. Grilled green vegetables on a plate of field greens that is packed full of healthy nutrients drizzled with a homemade tarragon vinaigrette.

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