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Great curried butternut squash soup! With onion and lightly spiced with curry powder, ginger, mustard seeds, cumin
cooking.nytimes.com
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms Anible
cooking.nytimes.com
This colorful salad, made with peppery watercress, is easy to put together Dressed only with lemon juice, a separate horseradish cream is passed at the table Serve a small portion as a first course or a more generous amount as a main course for a light lunch.
cooking.nytimes.com
I’ve modeled these delicious and easy grated beet fritters after traditional Greek zucchini fritters Make sure to buy beets that have a generous amount of greens attached Don’t be alarmed by the amount of oil: About half of it will still be in the pan when you’re finished, if you are careful to get it hot enough before you add the fritters.
www.simplyrecipes.com
Autumn Tabbouleh is the perfect make-ahead side dish! With cauliflower, carrots, and golden beets. 30 minute prep.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, beets, olive oil, flour
www.allrecipes.com
Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme, and parsley--always a crowd pleaser.
www.delish.com
Impress your guests with this signature appetizer recipe from the legendary Four Seasons restaurant.
www.delish.com
Caramelized onions and hot dogs are finger-food ready when wrapped in rich butter pastry.
www.delish.com
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
www.allrecipes.com
Budget-friendly turkey wings simmer in seasoned gravy all day in a slow cooker. They are served with yellow rice for a creamy and comforting main dish that takes just a few minutes of attention.