Autumn Recipes: L is for Lamb

It took me until my freshman year in college to experiment with lamb recipes. My parents were not big lamb eaters and therefore I didn’t have the opportunity to sample many lamb dishes growing up. Now I know how incredibly sumptuous a moist and tender, warm lamb shank can be on a cool autumn evening. When you are shopping for lamb you want to look for a cut that is pink to light red in color and not dull or slimy looking. The fat should be white and waxy looking and the bones should be reddish in color and moist. … Continue reading

Autumn Recipes: K is for Kale

It’s considered one of the healthiest vegetables around. Kale is part of the Brassica family (along with broccoli and cabbage) and is loaded with Vitamin K (good for the blood), Vitamin A (good for bone growth and vision) and Vitamin C (great for the immune system). The green leafy veggie is also chock full of cancer preventing phytochemicals. Of course, that likely matters little to your youngest eaters, who primarily care about taste. Some of my family members don’t like the bitter taste kale can leave behind when eaten alone. However, the nutritious vegetable is extremely tasty when incorporated in … Continue reading

Autumn Recipes: B is for Butternut Squash

It’s not fall around here until butternut squash makes its way into a few dishes. The hearty bottle-shaped fruit (yes, fruit) is a seasonal favorite that can be used in everything from pies to rolls, soups to casseroles. (My daughter adores Butternut Squash Fries.) It’s not exactly a joy to peel, but the flavor it imparts makes prep time worth it. If you have never cooked with butternut squash before consider trying these simple recipes to start. They are fall favorites in my home and combine a few other autumnal flavors as well. BUTTERNUT SQUASH CASSEROLE Ingredients: 3 cups mashed, … Continue reading