This recipe has become a fall staple in my family and a recurring Thanksgiving day side dish. The base is so hearty and wholesome, and the cranberries and honeynut squash provide a pop of color and a nice contrast in flavor. Tastes great as a ready leftover lunch the next day.
This butternut squash ginger carrrot soup is a fall favorite. Warming, healing, nourishing with just enough sweetness from the carrots that are coming out of the ground. Double the recipe and store it away in the freezer for a quick meal.
Following the Thanksgiving feast I’m still in salad mode. December is a delightfully celebratory month filled with delectable food and drink. To temper the indulgence I’ll post a few lighter options before diving into some richer holiday fare.
Welcome to my kitchen. I’m delighted to be a new member of the Farmers To You crew. My intention is to connect with you each week to share recipes, cooking techniques, and ideas about how to use the food you’ve brought home.
This week I’ve been keeping the kitchen warm by roasting chicken. If you have never roasted a chicken before, and many people haven’t (and that’s ok!), I’d like to encourage you to give it a try. It’s pretty magical what happens to a plain chicken in a hot oven. I do understand the concerns: handling a whole bird, potential bacterial concerns, trussing, stuffing, basting, seasoning, etc… It’s a lot to worry about. The good news is there’s much less to do than you think. The following recipe only calls for three ingredients and no bothersome rinsing, trussing, stuffing, basting, etc…
