A quick and easy way to make acorn squash, because you don’t have to peel it. Once it’s roasted you can even eat the skin
The beauty of this salad is that you can use whatever pasta, veggies, cheese & meats you like or have on hand. Also, it’s best made a day ahead of time.
This is a great way to make corn pudding when you don’t have enough room in the oven on holidays! You can easily double it too, and just cook awhile longer.
It’s a simple recipe, but tastes so good. And it’s quick to make! You can blanch the green beans in advance if you wish.
Why struggle to make gravy at the last minute on Thanksgiving, when you can make it a day or two in advance! Just reheat in a saucepan over medium heat. The turkey stock can be made, cooled and frozen for up to 6 months.
If you don’t think you like cauliflower, then you have never had it roasted. Try it!
You can either serve this as a salad, or as a salsa with tortilla chips. Fresh corn off the cob is best, although you can use thawed frozen corn if it is not in season. But for the love of all that is holy, please not use canned corn. Ick!
Rice Pilaf is a quick and easy side dish that goes with just about any dinner!
If you think you don’t like cauliflower, then you must try this recipe! It was so good I ate leftovers for lunch the next day, and I never eat leftover veggies!
I’m not sure why everyone thinks risotto is hard to make. It just takes a little bit of time and attention!