When Vermont gives you pie pumpkins, make a purée! While canned pumpkin might be a staple in your pantry this time of year, I can assure you that making the homemade kind will be a game changer for all your pumpkin flavored treats this fall. Using the real thing offers a much deeper level of flavor and is so simple to make.
This is the simplest way to make a batch of herby roasted nuts and will make your whole house smell ike the holidays. Of course, you can sub out the dried herb blend for fresh herbs, but this recipe will streamline things to save time on prepping and chopping.
Tacos are one of the most versatile meals. They can be easily adapted to suit your taste or whatever ingredients you have on hand. This version features our 100% grassfed ground beef. Feel free to mix up the toppings to make them uniquely yours!
Fresh sea scallops star in this unique salad, bursting with bright citrus flavors and squash notes. Enjoy over some seasonal greens for a light but delicious meal.
This dish, accented with the best of Autumn’s harvest—apple cider and root vegetables—was one of the stars of our 2018 Fall Equinox Feast!
