BUTTERNUT SQUASH with MINT ROSEMARY ALMOND
Serves 4 to 6 2 butternut squash1/2 cup red rice, cooked and cooled1/2 cup grape molasses2 apples
Vegetables
Vegetables
Family Health, Fruit, Gardening, The Art Of Eating, Vegetables
Please Tell Us What We Are Eating!
Please tell us what we are eating! Proponents of genetic engineering (GE)—whereby DNA from unrelated species is combined to produce
Vegetables
Julie Benz’s Roasted Carrots and Parsnips
Benz loves to entertain guests and always prepares her sought-aftersignature Roasted Carrots & Parsnips—it’s the perfect side dish for anymeal.
Vegetables
Lemon Braised Artichokes
Ingredients1/2 cup olive oil1/4 cup fresh lemon juice1 medium yellow onion, thinly sliced1 tsp fresh rosemary, thyme, or dill5 cloves
Vegetables
Roasted Brussels Sprouts
1 package fresh Brussels sprouts2 cloves garlic, peeled and chopped2 tablespoons olive oilground fresh pepper and sea salt to taste1/4