Roasted rosemary roots

Roasted rosemary roots

This recipe calls for sunchokes and parsnips, but this simple roasting method and flavor combination is perfect for any root vegetable. Try it with carrots or sweet potatoes, or combine one white and one orange-colored vegetable for a more colorful presentation. PREP...
Butternut sage soup

Butternut sage soup

This soup is so rich and creamy you won’t miss the dairy! PREP TIME 30 minutes COOKING TIME 45 minutes YIELD 4-6 servings   1 butternut squash 4 tablespoons bacon fat, coconut oil, or ghee, divided 1 yellow onion, diced 4 cloves of garlic, peeled and smashed 1...
Lemon roasted romanesco

Lemon roasted romanesco

Romanesco can be a novelty, but whenever I see it, I pick it up for its unique look and color. Keep your cooking interesting by trying as many different kinds of vegetables as you can. PREP TIME 10 minutes COOKING TIME 20-25 minutes YIELD 3-4 servings   8 small...
Mashed faux-tatoes

Mashed faux-tatoes

This is the most amazing alternative to mashed potatoes you can make. My entire family was fooled when I served these up for Thanksgiving dinner a few years ago, and there were no leftovers! PREP TIME 10 minutes COOKING TIME 20 minutes YIELD 4-6 servings   1 head...
Grilled squash & pineapple

Grilled squash & pineapple

Grilling foods that are sweet usually yields a delicious result—and these two beautiful, carb-rich foods are no exception. PREP TIME 15 minutes COOKING TIME 45 minutes YIELD 8 servings   1 whole butternut squash 1/2 of a pineapple, skinned and sliced into 1 inch...