Member Beth Sorrell’s Weekly Recipe
? Oops I did it again ?
I overcooked my spaghetti squash and it didn’t ‘spaghetti’. I used it like other winter squash in an enchilada casserole with buttonwood farms chicken I cooked in my crockpot, del Carmen black beans, and prepared enchilada verde sauce.
Member Beth Sorrell’s Weekly Recipe
Some days I like to mix it up. I usually make an enchilada casserole with this incredibly easy and delicious homemade sauce but decided a pizza was a fun twist.
I was hankering for salmon, and my friend Frazer’s famous salmon popped in my mind. I’ve tried making up my own version in the past and never really succeeded—until now.
Member Beth Sorrell’s Weekly Recipe
If you love meatloaf as much as I do, you need to make this! It’s not ‘just’ meatloaf. Sure there’s meat in it, but there’s also brown rice and veggies plus a few extras. It’s a balanced meal in every bite.
Submitted by Member Katherine Garland. This sounds perfect for this arctic weather–start it at night and enjoy a hot breakfast in the morning.
I had never heard of mashed potato squash, much less cooked with them. Once I found out they tasted like mashed potatoes when cooked I was inspired to try them in my favorite soup recipe, and they worked! I hope you try this.
T’is the season to eat chili! This version by member Beth Sorrell includes an ingredient list packed with lots of Fair Shares items.
Mashed Mashed Potato Squash This white skinned squash, shaped like an elongated acorn squash produces a creamy flesh that fluffs […]
While browsing the NYT recipes, I kept noticing how alluring their sheetpan recipes are. Go ahead and google “NYT sheetpan” and click images to see what I mean. Peruse the pics and run with it.
As I promised over the past couple of weeks, I made a turkey pot pie! It’s not quite gone and […]
