Curried Carrot Soup

Recipe courtesy of BBC Food. Adapted for Intervale Food Hub members!



1/2 cup unsalted butter

1/2 cup onion, chopped

2 garlic cloves, crushed

1lb carrots, peeled and chopped into small pieces

½ tsp curry powder

2 cups chicken stock (or vegetable stock)

1 bouquet garni (fresh herb bundle) - or, a mix of your favorite dried herbs.


  1. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.

  2. Add curry powder to the vegetables and cook a further 2-3 minutes.

  3. Add the stock, bouquet garni/herbs, and bring to the boil. (Add more water or stock if the vegetables are not covered). Reduce to a simmer and cook for 30 minutes.

  4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.

  5. To serve, ladle the soup in serving bowls.


Sweet Potato Buttermilk Pie

Recipe courtesy of Smitten Kitchen



1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (optional)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpose flour
3/4 cup full- or lowfat buttermilk (or, you can make your own)
1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
Whipped cream, for serving



Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream.



To pre-bake your pie crust, choose a method: 

“Proper” method — Lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans or pennies over it. Bake on the middle rick of your oven at 325°F for 12 to 15 minutes. Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more.

Deb’s “Cheater” method — Freeze your rolled-out pie shell for 20 to 30 minutes until solid. Press a piece of buttered foil, buttered side down, very frozen shell and blind bake it at 325°F for 20 minutes, then carefully pull back the foil, press any part of the crust that has bubbled up gently back with the back of a spoon, prick the bottom of the crust with a fork, and bake for 10 minutes more.


Butter Pesto Salmon

Recipe courtesy of Simply Home Cooked



4 tbsp Basil Pesto

½ cup butter (softened)

1 garlic clove, zested

4 (7oz) salmon fillets

salt & pepper to taste

1 tsp fresh lemon juice



  1. In a bowl combine the basil pesto, softened butter, and zested garlic using a fork.
  2. Like a baking sheet with foil and lay the salmon fillets on top. Generously season with salt and pepper and squeeze a little bit of lemon juice on top. (About ¼ tsp per fillet)
  3. Scoop out the butter pesto using a cookie
  4. scoop and place 2 scoops on each fillet.
  5. Preheat your oven to 400 degrees Fahrenheit and bake for 10 minutes.


Cranberry Maple Skillet Cornbread

Recipe courtesy of Cookie & Kate



½ cup (1 stick) unsalted butter

1½ cups medium grind cornmeal, preferably stone ground

1½ cups white whole wheat flour or regular whole wheat flour

1 tablespoon kosher salt or 2 teaspoons regular salt

2 teaspoons baking powder

½ teaspoon baking soda

dash cinnamon

1½ cups buttermilk, at room temperature

3 large eggs, at room temperature

½ cup maple syrup (preferably grade B)

1½ cups fresh cranberries



  1. Heat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for 5 to 10 minutes.
  2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and cinnamon. In a medium bowl, whisk together the milk, eggs and syrup until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
  3. When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Pour the melted butter into the batter, add the cranberries and stir just until incorporated.
  4. Pour the batter into the hot skillet or baking pan. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.



  • The original recipe called for ⅔ cup maple syrup, so you could increase the amount of liquid sweetener to up to ⅔ cup for sweeter results. You can also substitute agave nectar, honey or brown sugar for the maple syrup.
  • Make your own buttermilk by adding 1½ tablespoons lemon juice or vinegar to 1½ cups low-fat milk.
  • You can also bake it in a 9-inch square baking dish for delicious results, albeit a slightly less crisp crust.
  • Change up the recipe by omitting the cranberries and adding ½ cup grated cheese, 1 cup sweet corn, chopped peppers and/or herbs.


Turkey Salad with Asian Pear & Celery

Recipe courtesy of Shockingly Delicious



1/4 cup light mayonnaise (can use regular)

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard


2 cups cooked diced turkey

2 celery ribs, cut into small dice

A slice of red onion, cut into very small dice (or you could use several green scallions, chopped)

2-3 tablespoons chopped fresh Italian parsley

1 Asian pear, cored, peeled and cut into medium dice

1/4 cup currants (or use raisins)



  1. Place mayo, vinegar, Dijon and a grinding of fresh black pepper in a large bowl. Whisk to combine into a dressing.
  2. To the bowl, add turkey, celery, onion, parsley, pear and currants. Gently stir everything together, and taste.
  3. Adjust the seasoning as you like, adding more pepper or a pinch of salt if you think it needs it.
  4. Refrigerate for at least several hours, and then serve.
  5. Serves 4.


Rosemary Parmesan Sweet Potato

Recipe courtesy of Cookie & Kate



1 sweet potato

2 tablespoons chopped green onions

2 tablespoons grated Parmesan cheese

pat of butter

1 teaspoon finely chopped fresh rosemary

freshly ground sea salt and black pepper, to taste



  1. Bake your sweet potato: scrub it with a vegetable brush and throw it in the oven at 400 degrees for about 45 minutes. I didn’t even bother poking holes in the potato beforehand.
  2. Slice the potato lengthwise, and squish the ends toward the middle a bit to open it up. Fill with remaining ingredients (amounts given above are approximate, use your best judgment).


Cranberry Pie with Thick Pecan Crumble

Recipe courtesy of Smitten Kitchen



1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

4 1/2 cups fresh or frozen cranberries (from 1 1/2 12-ounce bags)
1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
A few gratings of orange zest (yes, clementine zest works great here too)
A pinch of salt
1 tablespoon cornstarch

2/3 cup rolled oats or 1/2 cup oat flour
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse or sea salt
3/4 cup pecans, toasted if you have the time
6 tablespoons unsalted butter, melted and cooled

To serve
Powdered sugar, sweetened whipped cream with a splash of vanilla extract or vanilla ice cream



Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill.

[Optional: If you’d like to par-bake the crust, once you’ve rolled it out, freeze it for 10 minutes inside your pie tin, until solid. Prick unbaked crust with a fork several times. Line it with lightly buttered foil. Fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp.]

Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 375°F (190°C).

Make the filling: Combine all filling ingredients — no need to defrost frozen cranberries, they’ll just need a couple extra minutes to warm up — in a medium saucepan over medium heat. After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is loose. If desired, you can lightly crush the mixture once or twice with a potato masher, but try to leave most berries intact. Transfer filling to a bowl to let it cool slightly for 5 to 10 minutes while you make the crumble topping.

Make the topping: If using whole oats, grind them to a powder in a food processor. Add pecans and coarsely grind them too. Add remaining ingredients except the butter, pulsing a few times to combine. Add butter, pulsing until crumbles form. Sprinkle topping over cranberry filling.

Bake pie: For 45 to 50 minutes, until juices are bubbling enough that they splash a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time. Transfer to a wire rack to cool a bit before serving showered with powdered sugar and alongside whipped cream or vanilla ice cream.


Brussel Sprouts with Balsamic & Cranberries

Recipe courtesy of The Pioneer Woman



3 pounds Brussels Sprouts

1/2 cup Olive Oil

Salt And Pepper

1 cup Balsamic Vinegar

1/2 cup Sugar

1 cup Dried Cranberries



Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. 

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.


Asian Pear, Ginger, & Vanilla Bean Jam

Recipe courtesy of Mmm, Taste This!



4 Cups of Diced Asian (or regular) Pears

2 Cups of Sugar (we use Organic)

1/4 Cup Water

1 Tbsp Grated Fresh Ginger

1 Real Vanilla Bean, Split

Clean Jar with Tight Fitting Lid



Place diced pear, sugar and water is saucepot, over medium low heat.

Stir until sugar starts to dissolve. Add the grated ginger to the pot,; stir.

Cut vanilla bean in half width-wise. Then, starting one inch from end, cut again lengthwise, splitting the bean.

Add the whole split bean to the pot. Simmer on a low boil, stirring often.

Jam will foam up, then begin to reduce. Continue cooking until the mixture thickens and reduces by half.

Remove from heat, and set aside to cool. That’s It! It’s Done!

Spoon cooled Jam into the clean Jar.

Place jar in the fridge, but leave the lid off overnight to avoid condensation.

Cover tightly with lid the next morning.

Assuming you don’t polish it off in a few days, Jam should keep in fridge for several weeks.


Salmon Salad Sandwiches on Ciabatta

Recipe courtesy of Bon Appetit



2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked

2 green onions, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon peel

1/2 cup (about) Piment d'Espelette Mayonnaise (see recipe)

4 4-inch squares ciabatta or focaccia

Arugula or mesclun



Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with greens, then salmon; cover with remaining bread.


Rosemary Roasted Carrots

Recipe courtesy of Oh My Veggies



2 bunches of small carrots (about 24), peeled

1 tbsp. olive oil

1 tbsp. minced rosemary

salt and pepper



Preheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.


Sweet Potato Cake with Marshmallow Frosting

Recipe courtesy of Smitten Kitchen



1 1/2 pounds sweet potatoes (about 2 to 3 medium or 2 large)
2 cups (250 grams) all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon (more to taste) ground ginger
Two pinches (more to taste) ground cloves
1/2 cup (1 stick or 115 grams) unsalted butter, at room temperature
1 cup (190 grams) packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs

3 large egg whites
3/4 cup granulated sugar
Pinch of salt
1/4 teaspoon cream of tartar (will help stabilize egg whites, don’t worry if you don’t have it)
1/2 teaspoon vanilla extract



Roast sweet potatoes: Heat oven to 375 degrees. Prick potatoes all over with a fork. Rest on a baking sheet. Roast for 45 minutes to 1 hour, turning once or twice, until soft. Let cool completely. Can be kept in fridge for up to 3 days, if baked in advance.

Make cake: Heat oven to 350 degrees F. Line the bottom of an 8- to 9-inch square pan with parchment paper, then butter the paper and sides of the pan. [If you trust your nonstick pan, you might be able to skip the parchment, but I don’t like to live on the edge when it comes to getting cakes out of a pan.]

Peel cooled sweet potatoes and run flesh through a potato ricer, or mash until very smooth. (Do not blend in a blender or food processor.) Measure 1 1/2 packed cups (about 12 to 13 ounces) from sweet potato mash; you may have a little extra, which you should warm up with a pat of butter and sprinkle of sea salt and not share with anyone.

Whisk flour, baking powder, baking soda, salt and spices together in a medium bowl. In a large bowl, beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 to 3 minutes. Add vanilla and eggs, and beat until just combined. Mix in sweet potato puree, then stir in dry ingredients just until they disappear.

Spread batter in prepared pan, and bake cake until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake rest in pan for 5 minutes on a cooling rack, then invert onto cooling rack, and let cool completely. You can speed this up, as I always do, in the fridge.

Make frosting: Place egg whites, granulated sugar, a pinch of salt and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water. Whisk mixture for 3 minutes, until whites are warmed and sugar granules feels mostly dissolved. Remove bowl from top of saucepan, then, with an electric mixer, beat egg white mixture on high speed until stiff, glossy peaks form, about 4 to 7 minutes longer. Add vanilla and mix until combined.

Frost and decorate: If you’d like to make huge, marshmallow-like dollops, spread a bit of frosting thinly over cooled sweet potato cake. Then, using a very large round piping tip (I have an almost comically large one with a 1/2-inch opening) or the corner snipped off a freezer bag, pipe large dollops of frosting all over thin frosting layer. If you’d like to skip the dollops, you can just spread the frosting, thick and swirly, all over.

Using a kitchen torch, lightly brown the dollops so that they look (and smell!) like toasted marshmallows.

Serve: At room temperature cut into squares. Cake keeps at room temperature for two days; any longer, I like to keep it in the fridge.


Honey Garlic Roasted Brussel Sprouts

Recipe courtesy of I am a Food Blog



12 small brussels sprouts

1/2 tablespoon oil

2 tablespoons honey

1 tablespoon soy sauce

3 cloves garlic, minced

freshly ground pepper



Wash the sprouts, trim off the ends, and remove the raggedy outer leaves. Cut sprouts in half and toss them with the oil.

Heat up a large heavy-bottomed skillet over medium heat. Place the sprouts in the pan, cut side down, in a single layer, cover and cook for 5 minutes. They will only be the slightest bit brown. At this point, you’re essentially steaming so the insides are tender.

While the sprouts are steaming, make the honey garlic sauce: heat up the honey, soy and garlic in a small saucepan over medium heat until bubbly and thick. Set aside.

When the sprouts are tender, uncover, turn up the heat and brown until the sprouts are deeply caramelized, stirring occasionally. Remove from the heat, toss with the honey garlic sauce and season with a good amount of freshly ground pepper. Enjoy hot.


Cranberry Orange Steel Cut Oats (& cranberry sauce recipe!)

Recipe courtesy of Cookie & Kate



Cranberry Sauce:

2 cups fresh or frozen cranberries

1/4 cup honey (or maple syrup)

1 tablespoon arrowroot starch (or cornstarch)

1/2 teaspoon powdered ginger

1/3 cup plus 2 tablespoon water

Cranberry Orange Steel Cut Oats:

3 cups water

1 cup almond milk (or other milk: cow’s milk, coconut milk, etc.)

1 tablespoon unsalted butter (or coconut oil)

1 cup steel-cut oats

¼ teaspoon salt

Zest of one orange and juice of one orange

Cranberry sauce (recipe provided above)

Optional garnishes: toasted and chopped pecans and/or yogurt



For the cranberry sauce: 

  1. Combine all ingredients in a medium saucepan and bring to a boil over medium heat.
  2. Stir constantly for about 3 to 6 minutes, until the cranberries pop, the sauce thickens and turns red. That’s it!

For the oats:

  1. In a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter (or coconut oil) in a 12-inch skillet over medium heat. Toast the oats, stirring occasionally, until golden and fragrant, around 1½ to 2 minutes.
  2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.
  3. Stir in the salt. Continue to simmer the mixture, stirring occasionally, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal should be very creamy at this point. Stir in the orange zest and juice, and let the oatmeal stand for 5 minutes before serving.
  4. Portion into bowls and top with cranberry sauce, toasted pecans, a splash of almond milk and/or Greek yogurt.



MAKE IT DAIRY FREE/VEGAN: Just substitute coconut oil for the butter, and choose a non-dairy milk.
MAKE IT GLUTEN FREE: Use certified gluten-free steel-cut oats.
PREPARATION TIPS: If you ignore the orange zest and juice part of the recipe, you'll have a basic recipe for super creamy steel cut oats, which you can top any way you'd like. Nut butters, fruit (fresh or defrosted), toasted nuts, compotes, jam and honey are all good ideas. Greek yogurt is highly recommended.


Asian Pear Salad with Ginger Pear Vinaigrette

Recipe courtesy of Double Thyme



For the salad:

3 cups arugula or mesclun

1/2 grapefruit

1/2 Asian pear (or try other fruits, like plums, nectarines, or peaches)

1/4 cup crumbled feta or crumbled blue cheese

1/4 cup almonds, toasted (slivered or whole)

For the vinaigrette:

1 2" piece ginger, peeled and sliced

1/4 cup extra-virgin olive oil

1/4 Asian pear, cored and sliced into large pieces

1 1/2 tbsp. apple cider vinegar

2 tsp. finely grated lime zest

kosher salt and black pepper to taste



First, make the vinaigrette. Add ginger and oil to a small saucepan set over medium heat, and cook until ginger is golden about 10-15 minutes. Remove from heat and let cool. Strain ginger oil into a small bowl, discard ginger. 

Purée the Asian pear, vinegar, lime zest, and black pepper in a blender until smooth. With the motor running, gradually add the ginger oil and blend until emulsified. Season the vinaigrette with salt. Set aside.

Separate the greens into two serving bowls. Peel the grapefruit and separate into sections, then cut each section in half. Cut the Asian pear into large slices. Top each salad with bowl grapefruit sections and Asian pear, then sprinkle the feta and toasted almonds over top. Drizzle each salad with the vinaigrette. Store leftover vinaigrette in a mason jar and keep in the refrigerator. Shake before using. 


Crispy Sweet Potato Roast

Recipe courtesy of Smitten Kitchen



3 tablespoons salted or unsalted butter, melted
3 tablespoons olive oil
Coarse salt and black pepper or red pepper flakes to taste
5 pounds sweet potatoes, peeled and sliced thin
2 shallots, peeled and sliced thin

Thanksgiving Salsa Verde - ingredients & instructions below



Heat oven to 375°F (190°C). Heat butter and oil together until butter has melted. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish. (Mine is 9.5-by-12-inches, if that helps.) Sprinkle butter/oil puddle with some salt and pepper. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Cover dish with foil and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Increase oven heat to 450æF (230°C), remove foil and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.

If you’d like to finish this with the Thanksgiving Salsa Verde I show here, or at least serve it on the side, place 1 scant cup of parsley leaves, 1 tablespoon fresh rosemary, 1 generous teaspoon of fresh thyme and sage leaves, 1 small garlic clove, the zest of 1/2 a lemon and 2 teaspoons capers (rinsed and drained if salted) in a food processor or blender and blend until finely chopped. Drizzle in 7 tablespoons olive oil with the machine running, or enough the mixture is loose and somewhat pourable. Season well with salt and pepper flakes.



The only thing that you might find exasperating about this recipe is how hard it is to get the measurements just right. I used a 2-quart oval baking dish and needed 5 pounds of smallish sweet potatoes to fill it. If yours are smaller or thinner, you might need fewer pounds. If yours are thicker, you might want to safely buy 6 pounds. It seems safest to buy a little extra, just in case. Mine baked in an hour, but thicker-sliced potatoes could take up to 15 minutes longer. You can absolutely make this ahead of time. It will warm well wherever you go. It can be made up to two days in advance, and still taste as good as day one.


Shredded Brussel Sprout & Apple Salad

Recipe courtesy of Love & Lemons



12 oz. brussels sprouts (about 2 cups shredded)

1 apple, very thinly sliced

2 kohlrabi, stems removed, sliced into matchsticks

¼ cup dried cranberries or currants

¼ cup toasted pine nuts

a good drizzle of olive oil (about 2 tablespoons)

squeeze of ½ a lemon

salt & pepper

very optional: grated pecorino or crumbled feta cheese



  1. Clean brussel sprouts by wiping them with a damp towel, then removing the top leaves that are dirty. You want your brussel sprouts to be very dry so the salad doesn't become too watery.
  2. Get out your mandoline if you have one. Slice the brussel sprouts into thin shreds, then slice the apples. Peel any rough parts off of the kohlrabi skin. Thinly slice the kohlrabi bulb into planks, then use a knife to slice the planks into little matchsticks.
  3. Place cut veggies into a bowl and add cranberries, pine nuts, and a few pinches of salt. Toss well, then add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about 10 minutes at room temp, then serve. (Add some cheese if you like)



If you can't find kohlrabi, you can leave it out or sub in another crunchy vegetable (cabbage, carrots, etc).


Pear & Cranberry Crisp

Recipe courtesy of Cookie & Kate



Pear cranberry (or apple) filling

4 large pears or apples (about 2 pounds), peeled, cored and sliced into small bite-sized pieces

1 cup fresh or frozen cranberries

⅓ cup honey

2 tablespoons arrowroot starch or 3 tablespoons cornstarch

1 tablespoon lemon juice

½ teaspoon ground ginger

¼ teaspoon cinnamon

Gluten-free walnut, oat and almond meal topping

1 cup old-fashioned oats

½ cup almond meal or almond flour

½ cup chopped walnuts

⅓ cup lightly packed brown sugar

¼ teaspoon fine grain sea salt

4 tablespoons butter

3 tablespoons plain yogurt (Greek or regular)

Don't forget the vanilla ice cream!



  1. Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey, arrowroot or cornstarch, lemon juice, ginger and cinnamon.
  2. Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this will take about three minutes).
  3. In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt. Mix in the Greek yogurt and browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.
  4. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.



  • To make this recipe nut free, omit the walnuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven't tried that, please comment if you do!).
  • To make this recipe vegan, I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven't tried it, though.
  • Wait, what's arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.