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Baked Acorn Squash with Herbed Stuffing:

Halve and bake med-lg. sized squash until tender. Remove from oven an cool slightly, then scoop out all but 1/4" of flesh in the shell. Replace the shell in baking dish. Saute in tbs olive oil, 1 clove minced garlic, 1/2 c. chopped onion, 2 stalks chopped celery or swiss chard, 1 small apple finely chopped. Add 2-3 c. whole wheat bread cubes (1/2"), and toss with veggies. Pour in 1/2 c vegetable broth, the scooped out squash, 1 tbs chopped sage leaves, 1 tsp. minced rosemary, 1/4 tsp. chopped thyme leaves, 2 tbs. chopped parsley, black pepper to taste, and mix well. Heap the fillin into the squash shells and bake another 20 min. or until heated through.

New recipe: Corn & Basil Cakes August 6th, 2016

Ingredients 4 ears of corn, kernels cut from cob 1/2 onion, diced 1 jalapeno, diced 1/2 cup of basil, chopped 3 tbsp oat flour (or any flour of preference) 1/4 cup milk 4 eggs   Directions Add al

New recipe: Zucchini Cornbread CasseroleAugust 6th, 2016

4 cups shredded zucchini 1 onion, chopped 2 eggs, beaten 1 stalk celery finely chopped (optional; could put in chopped kale, spinach or carrots, too) 1 (8.5 oz) package dry corn muffin mix 1/2 ts

New recipe: Southern style Swiss chardAugust 6th, 2016

Southern style Swiss chard 1 large bunch Swiss chard, roughly chopped, including stems 1-2 onions, finely diced 1-2 cloves garlic, minced (and/or minced garlic scapes) 2-3 tablespoons bacon fat, or ol

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