BEETS! They add a natural sweetness, vibrancy and color to any dish. They pair well tossed with many greens like arugula, spinach or butter lettuce, but in this dish, they’re the star!Preparing beets is also as easy as baking a potato. Let’s go!
Directions: Roast 2-4 medium sized beets in foil in a 400-degree oven for about 1 hour.
When they are cool enough to handle, remove the skins and dice into bite size chunks.
This pumpkin bread was such a huge hit on my Thanksgiving table years ago, that my family begins asking for it as soon as Fall begins.
I serve it with various jams, jellies and honey butter on my brunch tables too.
If you think you don’t like eggplant this will change your mind.
This recipe has all the feels. Warm, cheesy, melty, straight from the oven. I make it with any ground meat I have on hand.
What’s also nice is that it’s baked and not fried. So you can have that second helping. You’ll want it.
I love a bolognese sauce. It is generally an Italian meat sauce made with ground beef and pork, often even a bit of pancetta. I have made this slow simmered authentic bolognese substituting ground turkey for the beef and pork and it doesn’t miss a beat, its just healthier for you!
If you love an Italian inspired dish, this sauce will be one of your favorites. Great for pasta, lasagna, or even over zucchini noodles. Make extra. It freezes beautifully.
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