Serve as a side dish with any roast dinner or eat them cold the next day with jam and clotted cream. The secret to Yorkshire puds is hot, hot oil. Preheat the oven to 375°F. Add 1 tsp. of vegetable oil to each cup of a 6-cup muffin pan and put it in the oven [read more]

3 lb. eating pumpkin, peeled, seeded, and cut into chunks4 garlic cloves, minced1 large yellow onion, diced1 in. ginger root, grated1 dried ancho chilli, chopped1⁄2 t ground coriander1⁄2 t ground cumin4 T olive oil4 c vegetable stock2 c milk1 lime4 slices chevre1⁄4 c cilantro, chopped finelyBlack pepper to taste Preheat oven to 350°F. Add first [read more]

Harvested more zucchini than you know what to do with? Think dessert! 2 medium zucchini (about 1 c)1 c butter2 eggs1⁄4 c milk1 t vanilla extract1⁄4 c sugar1⁄2 t salt1⁄2 t baking soda2 T all purpose flour Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside. Shred the zucchini with [read more]

When life gives you lemons, you W know what to do. Grated ginger and fresh basil leaves make this the perfect summer tonic. 2 in. fresh ginger, peeled and sliced as thin as you can1/2 cup honey (or agave for a vegan op, tion)1 cup boiling water5 lemons1 bunch basil Add the ginger and honey [read more]