Tag Archives: volume1420

Dee’s Corner

Dee Englund

Hi everyone and welcome to fall! With the change in evening temperatures the last few nights, we know fall has arrived. And what better way to celebrate fall than with a colorful hearty butternut squash soup. We are offering two butternut squash soup recipes for you today. You’ll find the more basic one of the […]

Chipotle-Squash Soup with Fresh Rosemary and Toasted Pumpkin Seeds

Chipotle Squash Soup with Toasted Pumpkin Seeds

Originally found in the St. Paul Pioneer Press, this recipe is from the publication “Fresh Every Day” by Sara Foster with Carolynn Carreno (Clarkson Potter, 2005). You’ll notice it can be prepared with winter squash such as butternut, acorn or pumpkin. At Sara’s suggestion, try serving your soup with a dollop of crème fraiche or […]

Apple Cider-Braised Chicken with Parsnips and Kale

Apple Cider-Braised Chicken with Parsnips and Kale

This recipe by Dina Cheney was originally published in “Clean Eating” magazine on November 20, 2016. It’s a hearty main dish for a fall evening, full of flavor and very colorful. Prep time: 30 minutes Cook time: 30 minutes Servings: 4 Ingredients: 3 Tablespoons white Whole-wheat flour or Whole-wheat flour 1/2 teaspoon Sea salt, divided […]



One of the most underrated garden vegetables, parsnips were typically not consumed as much in the United States compared to other parts of the world.  Of all the root vegetables, they have a sweet, somewhat nutty taste. Regarding nutrition, parsnips are noted most for mineral content and are particularly high in potassium. They also have […]

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