This sweet and savory apple-stuffed acorn squash makes a great holiday side dish or a main course offering for vegetarian guests.
Roasting parsnips in the oven is an easy way to bring out the vibrant flavors of autumn. For variety, roast Brussels sprouts with the parsnips. Serve them tossed with fresh herbs and a sprinkle of salt or with Thyme Sauce.
This Italian-style dish combines Brussels sprouts with cannellini beans and stock. Top it with shaved Parmesan or Grana Padano cheese or a dairy-free cheese replacement, if desired.
Smoked paprika and garlic powder give this paleo breadsticks recipe a spicy, savory lift. For flavor variation, try adding fresh rosemary, curry powder or caraway seeds in place of the paprika. For best results, do not replace the eggs in this recipe.
A dollop of crème fraiche balances the heat of these curry sweet potato latkes but if you prefer less spice, cut back on the chipotle and curry.
Grandma always served applesauce with her potato latkes. In this recipe, we enrich and enhance that tradition by putting grated apples in the latke batter.
Turns out these ingredients are a great way to add texture, flavor and a healthy boost. Enjoy this potato quinoa latke recipe as a side with chicken and beef, too.
These mini-latkes are baked, which means you don’t have to stand in front of a hot stove. Infused with autumn flavors like sweet potato, pumpkin and sage, they are surprisingly crisp when freshly baked. (They reheat nicely but they won’t be quite as crisp.) Top them with chopped fresh sage. This recipe can be made with egg replacement; see instructions below.
These flavorful apple croutons are elegant yet surprisingly easy to make. They can be prepared ahead and stored in the refrigerator for several days.
Most children enjoy picking up drumsticks and eating with their fingers. These gluten free “Fried” drumsticks are low in fat, since they are actually baked.