Quinoa with Sautéed Shiitake Mushrooms, Peas, and Dried Cherries

Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy.

Joanne’s Double Stock Turkey Gravy

Balsamic Glazed Roasted Root Vegetables

This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays...

Skillet Toasted Pumpkin Seeds

Don’t let those pumpkin seeds go to waste! Whether simply cooked in oil and butter and tossed with salt or coated with aromatic, robust seasoning...

Farmer’s Market Chopped Salad

This crunchy salad is a heartier alternative to the usual leafy side dish. It’s a welcome addition to a casual gathering and holds up well on a buf...

Sautéed Summer Squash with Wilted Cherry Tomatoes

Everything you love about summer vegetables is here in one bowl! Cook the vegetables just until they are crisp-tender for maximum flavor. 

Sautéed Baby Artichokes with Lemon

Roasted Small Potatoes with Fresh Rosemary

Special small potatoes are tossed with the simplest of ingredients for maximum flavor. These potatoes are crispy on the outside, and fluffy soft on...

Potato, Carrot, and Zucchini Latkes

Plan on making the latkes as soon after you prepare the batter as possible – and no more than 30 minutes ahead of frying. Then, serve them pr...

Sautéed Brussels Sprouts with Bacon

Long-cooked Green Beans with Tomatoes and Garlic

Green beans, tomatoes and garlic are a classic flavor combination and the perfect complimentary side for any entrée packed with a robust organic ta...

Bacon Sage Cornbread Stuffing

Timing is integral to making stuffing. Make this a day or two ahead of time, then pop it in the oven when the turkey comes out. It will cook in the...