Category: Cooking

Artichokes and Hearts of Palm Pasta Salad

Artichokes

I selected artichokes as the focus of this week’s Good Friends Good Food salad.  We like them at our house, but I don’t serve them very often.   I had thought that it might be an opportunity for  fresh artichokes, something I have never prepared.   However, this was not a good week at our house for extra effort.  The canned ones worked very well though.

Artichokes in a Pasta Salad

I often make a pasta salad where I throw together a variety of vegetables.  It is usually quite good, but I don’t have a specific recipe.  For this salad, artichokes was a given and I thought hearts of palm would be another good addition.  If you look at the photo of ingredients below, you might want to call it everything but the kitchen sink pasta.    Though there are quite a few ingredients, it is really easy to make.  While the pasta is cooking, the dressing can be made and the vegetables can be chopped.  This makes a really big bowl of pasta salad.

Ingredients for Artichokes and Hearts of Palm Pasta Salad
Ingredients

Recipe

Ingredients

Dressing:

1/2 c. Olive Oil
2 teaspoons Dried Oregano
2 teaspoons Garlic ,  minced
3 Tablespoons Wine Vinegar
Salt and pepper to taste

Rotini Pasta, 14.5 oz

Vegetables:

Artichokes, 14 oz, well-drained and roughly chopped
Hearts of Palm, 14 oz, well-drained and sliced
1 cup Grape Tomatoes, halved
1/3 cup Red Onion, chopped
1/2 cup Kalamata Olives, sliced
1 medium Red Bell Pepper, chopped
3 Large Radishes

Add When Serving:

Lemon Juice
Worcestershire Sauce
Mozzarella Cheese, Shredded

Artichokes and other chopped vegetables

Directions

Combine ingredients for dressing and allow flavors to blend while preparing other ingredients.

Meanwhile, cook pasta in salted water per instructions on box.  While pasta is cooking, chop vegetables and put in a very large bowl.  Drain pasta and rinse in cook water.    Add pasta to vegetables and then add the dressing.  Stir well.

Serve in individual bowls and add as much cheese as you like.  Sprinkle with Worcestershire and squeeze lemon juice over individual salads and stir to combine flavors.

In Conclusion

In short, it was a good pasta salad.  Perhaps not my best ever, but quite tasty.  I was shooting for some of the taste of the 1905 Salad at Columbia Restaurant.  It wasn’t the same, but I liked the addition of the lemon and Worcestershire.  My husband had two generous servings, so it must have been pretty good.

Artichokes and Hearts of Palm Pasta Salad
Artichokes and Hearts of Palm Pasta Salad

Good Friends Good Food

Check out other Good Friends Good Food dishes with the links below.  Lastly, my page, Vegetables with Good Friends, Good Food,  has links to other vegetables we have previously prepared.

Ellen

Kayte

Margaret

Nancy

Peggy

Ulrike

Happy Cooking Everyone!

 

Street Corn in the Air Fryer, Spicy and Decadent

Street Corn

Street Corn is my offering for this week’s Good Friends Good Food cooking group.  Peggy selected corn for this week and I immediately thought of Street Corn.  It’s been a favorite since the first time I tasted it at a local Mexican restaurant.  However, I was surprised to learn the secret ingredient was mayonnaise.

Corn is a vegetable that most people will eat, including children.   However, I am afraid that my grandchildren would not appreciate what I did to it.  It’s pretty spicy, but doesn’t have to be if you omit the cayenne.  The cool thing about making this dish is that the ingredients are commonly on hand.  Feta or Cotija cheese can be substituted and different spices can be used.

I planned to use fresh corn, but to my surprise they were totally out of it in the two grocery stores I visited.  So, frozen had to do.  I had to improvise cooking time,  but it worked out okay.

Street Corn Topping Ingredients
Street Corn Topping Ingredients

Street Corn Ingredients

3 Ears of Corn , shucked (fresh or frozen and thawed)
Olive Oil  (sprayed or brushed on corn)
Salt and Pepper to taste

Topping:

1/3 c. Mayonnaise
1/4 c. Parmesan Cheese
1 Tbsp Lemon or Lime Juice
1 tsp Lemon or Lime Zest
1/3 tsp Chili Powder
1/4 tsp Cayenne Pepper
1/4 tsp Penzy’s Northwoods Seasoning
Cilantro for garnish

Directions

Ready to Air Fry

Because fresh corn was not available, I used frozen corn that had been thawed.

Firstly,  set the air fryer at 380 degrees for 15 minutes,  arrange the corn in the fryer, and brush with olive oil.  Add salt and pepper to taste and begin cooking.

Meanwhile, mix the sauce ingredients together.  When three minutes are remaining on cooking time,  check the corn.   It should be beginning to brown a little and look similar to the photo below.  However, if it is not beginning to brown,  further cooking is needed before adding the topping.

Corn is beginning to brown

After that, spread the topping evenly over the corn.   During the final three minutes in the air fryer, cook with the topping on the corn.

Lastly, remove from fryer and garnish corn with cilantro.

Corn is ready to enjoy

Good Friends Good Food

Most importantly, look to see what others in the group are doing with corn.

Ellen

Kayte

Margaret

Nancy

Peggy

Ulrike

In conclusion, please check out other vegetables we have prepared on my page, Vegetables with Good Friends, Good Food.

 

Mushrooms and Pasta, Fancy Camping Food

Mushrooms

Mushrooms are the vegetable for this weeks’s Good Friends Good Food cooking group.  My husband and I are on a two-week camping trip, so my dish was prepared in our small teardrop camper.  The only real concession was that I used my Instant Pot for its sauté function because I didn’t have a large skillet.

This is a very simple recipe for Portabella Mushrooms and Pasta that is easy to make and more delicious than you would expect.   The recipe was obtained many years ago from a friend.  This version has goat cheese, but the original was for feta.   However, both work well in the dish.

Recipe

Ingredients

1 c. Chicken Broth
2 Tbsp Butter
2 Garlic Cloves
6 oz (2 large) Portabella Mushrooms, sliced
1 jar Roasted Red Pepper, cut into slices
8 oz. Fettuccine or Spaghetti, cooked
6 oz. Goat or Feta Cheese

Directions

Bring 3/4 c. broth, garlic, and butter in a large skillet.  Next, add mushrooms and cook on high heat until tender and liquid is reduced by half.

Add red pepper to mushroom mixture and heat through.  Next, add pasta and remaining broth and toss until coated.

Lastly, serve with cheese evenly placed over top.

Mushrooms and Pasta
Mushrooms and Pasta cooked in Instant Pot
This Version

This was my first time to serve this dish with goat cheese.  We were shopping for ingredients in a small, gourmet market that did not have feta cheese, so I substituted the goat.   It was delicious!   Though there is no meat in this dish, my husband, a serious carnivore, loved it.  It was also quite fancy camping food.

I always use Barilla Protein Plus for all my pasta dishes.  It tastes much like regular pasta, but has more protein and fiber.  I especially like it for a vegetarian dish such as this.

Mushrooms and Pasta

Good Friends Good Food Posts

Ellen

Kayte

Margaret

Nancy

Peggy’s Stuffed Mushrooms

Ulrike’s Royal Mushrooms with Cashew Nut Sauce

Lastly, my page, Vegetables with Good Friends, Good Food, has a listing of all the vegetables our group has prepared.

Pinto Beans, Baja’s Best with Modifications

Pinto Beans

Pinto beans are the focus of my dish for this week’s Good Friends Good Food offering.  The category is fresh shelled beans.  I needed a way to use ingredients on hand and this dish served that function.

My search for a new way to prepare shelled beans found this recipe, which hails from Epicurious, Baja’s Best Pinto Beans.

I made a few modifications, many based on recipe comments.

Recipe

The recipe that follows includes my modifications which were soaking the  beans overnight, reducing the brown sugar, and adding a bay leaf.

Ingredients

2 Tbsp Olive Oil
Medium Onion, chopped
4 Garlic Cloves, chopped
Large Jalapeño Pepper with Seeds, cut in half lengthwise
1 Tbsp Dried Oregano
1 tsp Ground Cumin
5 c. Water (9 1/2 cups if not presoaked)
1 lb. Dried Pinto Beans, rinsed and soaked overnight
Large Bay Leaf
1 Tbsp Brown Sugar
1 tsp Salt

Directions

Firstly, heat oil in large pot over medium-high hear.  Next sauté  onion till translucent, 3-5 minutes.  Add garlic, jalapeño pepper, oregano, and cumin.  Cook for one more minute.

Add water, beans, and bay leaf.  Stir, cover, and cook over medium-low heat for 1 hour.     Remove jalapeño and bay leaf.  Add the salt and sugar.  Cook uncovered on medium-low heat for approximately 30 minutes or until beans are tender and most of the liquid has evaporated.

Remove from heat and coarsely mash most of the beans using a potato masher. Season with additional salt if desired.

Cool slightly and refrigerate until cold.   Rewarm in nonstick saucepan over medium heat, stirring frequently.

Results

The beans were slightly spicy and flavorful.   I served them on a tostada shell with cheese, avocado, and chunks of browned andouille sausage.  It was quite tasty.

Pinto Beans and avocado on tostadas
Pinto Beans on a tostada

I plan to serve leftovers as a dip, topped by cheese, sour cream, green onions, tomatoes, and peppers.

Good Friends Good Food Posts

Be sure to check out other ways to prepare shelled beans prepared by members of the group.  My page, Vegetables with Good Friends,Good Food, has links to other vegetables.

Ellen’s Shell Beans

Kayte’s Carrots and Fava Beans Salad

Margaret’s Red Beans and Rice

Nancy

Peggy’s Lima Bean Salad

Ulrike’s Lentil Edamame Ragout

Happy Cooking!

Turnip Greens, Not Just for Luck in The New Year

Turnip Greens

Greens are the vegetable for this week’s Good Friends Good Food and I prepared turnip greens.  It was my choice and I actually cooked them on  New Year’s Day.

I really enjoy greens, turnip and collard greens in particular.  However, I really don’t prepare them very often.  They are like the forgotten vegetable at our house.  They always pop into my memory around New Year’s Day.  According to tradition, they represent paper money.   It is very important to eat all the right foods for luck in the new year, especially if you are from the South.

Because they are so easy and nutritious, I plan to serve them more this year. Who knows, maybe the luck can extend to other days.

This rendition is just a random concoction of mine.  Every time I prepare greens,  I just add ingredients intuitively and have never documented quantities.  I liked this version, but my husband wanted more sugar added.   Pepper sauce added to individual servings and cornbread to accompany are a must!

Recipe

Ingredients

4 Tbsp Butter
I Medium Onion, diced
2 c. Water
3 Medium Turnips,  peeled and diced
Large Bag Turnip Greens, Washed
1 Tbsp Horseradish
1 Tbsp Sugar
Salt and Pepper to taste
1 tsp Crushed Red Pepper

Directions

Firstly, combine all ingredients in a large pan.   Next, bring to a boil and simmer, covered,  for 1 1/2 to 2 hours.  Lastly, serve with pepper sauce and cornbread.

 

Turnip Greens
Turnip Greens and Cornbread
Good Friends Good Food Links

Ellen

Kayte’s Roasted Butternut Squash with Sautéed Chard

Margaret

Nancy

Peggy’s Collard Greens

Ulrike’s Mustard Green Omlet

Lastly, my page, Vegetables with Good Friends, Good Food, contains a listing of all the vegetables we have cooked.

The next vegetable to be cooked by the group is fresh shell beans.  I’m sure there will be some creative dishes prepared.

Happy Cooking Everyone!

Carrots and Caramelized Onions

Carrots

Carrots are this week’s Good Friends Good Food vegetable.  I love them because they are so versatile.  This recipe is a favorite way to prepare them for me.  Though this is certainly a carrot dish, the caramelized onions are what makes it special.

It does take some time to prepare this side dish because the onions have to cook slowly to caramelize.  However, it is quick and easy to assemble.  While it has to cook close to an hour, it just requires stirring occasionally.

Carrots and onions simmering

Carrots with Caramelized Onions Recipe

Ingredients

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Fennel Seeds
3 Tbsp Butter
2 Large Onions, peeled, cut into six pieces with stem end intact (approx 2 c.)
Carrots, peeled and cut into 2 inch pieces, 16 oz.
1 Tbsp Fresh Parsley, chopped

Directions

Firstly, combine salt, pepper, and seeds in a small bowl.  In large, non-stick skillet, melt 2 Tbsp butter.  Add onions and half of salt mixture.  Reduce heat to medium-low and cook, stirring occasionally, until onions are golden, about 30-35 minutes.  Add carrots and remaining butter and salt mixture.  Cook, stirring occasionally, until carrots are softened and golden, about 20 minutes.  Remove from heat.  Lastly, stir in parsley and serve.

Good Friends Good Food

Be sure to also check out what other members of our cooking group have prepared this week.  Below are links to their blogs.

Ellen

Kayte

Margaret’s Carrot Cake

Nancy

Peggy’s Candied Carrots and Yams

Ulrike’s Carrot Risotto

In Conclusion

If you are interested in other vegetables cooked by our group, see my page, Vegetables with Good Friends, Good Food.

It so happens that this recipe rolls out on the first day of 2021, a brand new year!   Because 2020 was very challenging, I think just about everyone hopes that the new year brings a reset to better times.  Wishing you and your family a happy, healthy, and prosperous New Year!

 

Broccoli Salad, a Crunchy Holiday Side Dish

Broccoli Salad

We are well into the Christmas season and Good Friends Good Food is cooking anything from the category of holiday green vegetables this week.   So, I chose broccoli salad.

I have been making various versions of this broccoli salad during the holidays for many years.  It is chocked full of vegetables and is not super rich.  I like it because it offsets some of the very rich food that I typically serve during the holidays.  However, it doesn’t appear often in our house.  Therefore, it is usually a special occasion when we have it.

The recipe’s origin goes back to a popular restaurant in Birmingham many years ago, The Wild Root.  The recipe appeared in the newspaper along with a picture of a friend who worked there.  This version is different because I have been progressively changing it to reduce calories.  If interested in something closer to the original recipe, simply increase the ratio of the dressing to the vegetables.

This is a super easy and quick dish to prepare.  The vegetables are chopped and combined in one bowl.  Similarly, the remaining ingredients are combined as a dressing.   After that,  the contents to both bowls are combined.

Vegetables for broccoli salad

Recipe

Ingredients

4 c. Fresh Broccoli, chopped
1/2 c. Crasins
1 c. Water Chestnuts, chopped
1/2 c. Red Onion, chopped
3/4 c. Cheddar Cheese, shredded
3/4 c. Mayonnaise
2 Tbsp Balsamic Vinegar
2 Tbsp Sugar
Salt and Pepper to taste
1 Garlic Clove,  minced

Directions

Firstly, combine broccoli, crasins, water chestnuts, and onion in a bowl.   Secondly, combine remaining ingredients in a small bowl to make a dressing.  Lastly,  combine the dressing mixture with broccoli mixture.

 This Version

Because I am making this dish for the cooking group, we had it for a regular weekday dinner.  It was crispy and delicious!  However, I am sad to say that we both ate too much.  Perhaps it is because the dish is a holiday tradition where overeating is the norm.

Broccoli Salad
Broccoli Salad

Above all, please check out other delicious recipes from Good Friends Good Food.  Also, see my page Vegetables with Good Friends, Good Food and you will see links to other vegetables.

Ellen

Kayte

Margaret

Nancy

Peggy

Ulrike’s Mince Meat Stew with Chard and Black Eyed Peas

In conclusion, the next vegetable Good Friends Good Food is cooking is carrots.  I’m sure there will be some creative offerings by those outstanding cooks.

I wish you and your family a very Merry Christmas and the happiest New Year!

 So looking forward to 2021!

Stuffed Cabbage, Baked Goodness

Cabbage

Cabbage is the  vegetable Good Friends Good Food cooked this past week.  Lately, the only thing I do with cabbage is coleslaw.  But, that would not do for this post.  So, I pulled out a blast from the past, Stuffed Cabbage.  It is a dish that I made when my children were young and I did a lot of cooking.  My husband and I have been married over thirty years and I don’t think I have ever cooked the dish for him.

Preparing Stuffed Cabbage

Most importantly, this dish doesn’t require special ingredients.  For instance,  I have everything except the cabbage on hand most of the time.

Stuffed Cabbage Roll Ingredients
Ingredients for Stuffed Cabbage

This is really a simple and easy dish to prepare.  However, two things prevent it from being in my typical rotation.  Firstly, while quick to assemble, it has to bake for a long time.  However, this can be overcome by planning.  Secondly, I am not crazy about pulling apart the cabbage leaves.  I am not a fan.  Despite the aggravation of the leaves, this is a good dish.

Recipe for Stuffed Cabbage
Ingredients

1 lb. Ground Chuck
Large Head of Cabbage
1/2 c. Rice
Small Onion, Grated
2 Eggs, beaten
1 tsp Salt
1/4 tsp Pepper
Large Onion, sliced
Large Can Tomatoes, 29 oz  (I prefer whole Tomatoes)
Tomato Sauce, 8 oz.
Juice of 1 Lemon
1 tsp Salt
1/4 tsp Pepper
1/2 c. Brown Sugar

Directions

Firstly, preheat oven to 375 degrees.

Heat a large pan of water to boiling.  Core cabbage and separate 12 of the leaves.  Cook leaves in boiling water until barely tender.  (Trim thick part from leaves.)

Meanwhile, combine in a medium bowl the meat, rice, grated onion, eggs, and first salt and pepper that is listed.  Divide mixture among the leaves so that each leaf has mixture that is slightly larger than a large egg.   After that, wrap each leaf  around the mixture and place in a large baking pan or Dutch Oven with seam side down.

Pour tomatoes over all.  After that,  add tomato sauce, lemon juice,  and onions.  Lastly, sprinkle second salt and pepper and the brown sugar evenly over all.

Bake, covered, for 2 hours.

Ready to bake
My Stuffed Cabbage Result

We certainly enjoyed this dish.  My husband really loved it and said that I can feed it to him any old time.  The long baking time gives a full, rich flavor to the onions and tomatoes.   Also, it makes a lot and the leftovers are every bit as good as they were the first day.

Stuffed Cabbage

Good Friends Good Food

Most importantly, if you like cabbage and are looking for other recipes, click on the links below.  Also, check out my page,  Vegetables with Good Friends, Good Food to see links to other vegetables the group has cooked.

Ellen

Kayte’s Stuffed Cabbage with Guyere and Jalapeños

Margaret’s Southern Fried Cabbage and Sausage

Nancy

Peggy’s Cabbage Casserole

Ulrike’s Pointed Cabbage Salad with Smoked Almonds and Bacon Dressing

In conclusion, holiday green vegetables will be up next for Good Friends Good Food.  I certainly can’t wait to see what these talented ladies do with that option.

Happy Cooking Y’all

 

 

 

Cauliflower with Cheese Sauce, My Go-To Dish

Cauliflower with Cheese Sauce

Cauliflower is the latest featured vegetable in the Good Friends Good Food group.   I made my dish with cheese sauce because it is a favorite of my husband’s.   It is also a real comfort food that requires just a few ingredients.

My recipe includes instructions for cooking in an Instant Pot, but it can easily be cooked on the stove top as well.  Just cook until tender crisp in salted water and drain well.

Recipe In My Recipe Book

I mentioned that this is a frequent dish in our home.  This recipe and all of my favorite recipes are loaded in Family Cookbook Project.

A couple of years ago, I entered all of my favorite recipes into the web application and had several copies of my cookbook printed.  Then, I gave one of the books to each of our daughters and older granddaughters.  Our daughters have requested a cookbook over the years and retirement afforded the time to make it happen.

My Recipe Book

Most importantly, I have loved having electronic versions of my favorite recipes all in one spot.  Also, as new favored recipes have emerged, I added them to the book.    Nowadays, if I decide to make a specific dish while grocery shopping, I can pull it up on line to see my list of ingredients.  Our daughters have also used the electronic version to look up recipes.  Lastly, the cookbook has a nice feature that allows you can search for a specific recipe on a keyword.  Below is a screenshot of my cauliflower recipe.

Cauliflower
Cauliflower with Cheese
Good Friends Good Food

Please also check out the links below for other Good Friends Good Food recipes.  These ladies are excellent cooks!

Ellen

Kayte

Margaret’s Caulirice

Nancy

Peggy’s Roasted Parmesan Cauliflower

Ulrike’s Cauliflower Cheese Pasta

Lastly, check out my page, Vegetables with Good Friends, Good Food which has links to other vegetables cooked by our group.

Wishing Everyone a Happy Thanksgiving!

 

Pumpkin Cheesecake in the Instant Pot

Pumpkin Cheesecake

It’s autumn and time for pumpkin to take center stage.  Pumpkin is also the Good Friends Good Food Cooking Group’s vegetable for this week.  My choice shifted between a favorite pumpkin soup and a pumpkin cheesecake, which would be a new dessert for me.  Pumpkin cheesecake is one of those seasonal dishes that I love.  Because I have also been wanting to try a cheesecake in my Instant Pot, now seemed a good time.

If the Instant Pot is not your thing, I believe this recipe would work fine in an oven with close watching near the end to get to the appropriate degree of doneness.

Instant Pot Utensils

I used my six quart Instant Pot and a 7” springform pan.   When I first bought the Instant Pot, I invested in a couple of pans to use inside it.  This is my first use of the springform pan.  It fits perfectly inside the pot and on top of the trivet.

Special Instant Pot Considerations

I did some research on Instant Pot cheesecakes and the following things should be a part of the process.

  • The ingredients should be at room temperature when used because it important for the consistency of the top of the cheesecake.
  • Bring the water to boiling in the pot before cooking the cheesecake because it reduces the steam in the pot by bringing up the pressure more quickly.
  • Do not overmix the ingredients and it will help prevent a puffy soufflé-style cheesecake.
  • Cover the top and bottom of the pan with foil because it keeps the steam off the cheesecake.  It is also important for the cooking time to be accurate.
  • Freeze the prepared crust while mixing the filling. (Or bake in 325 degree oven for 15 minutes.)
Wrapped Springform Pan
Wrapped Springform Pan

Pumpkin Cheesecake Recipe

Ingredients 

12 oz. Cream Cheese (1 1/2 blocks), softened
1 can (14 oz) Sweetened Condensed Milk
2 Tbsp Corn Starch
1 tsp Pumpkin Pie Spice
1/4 tsp Cardamom
2 Large Eggs, slightly beaten
1 c. Pumpkin Purée

1  1/2 c. Water in Instant Pot

Crust

1 c. Ginger Snap Crumbs or Graham Cracker Crumbs
2 Tbsp Granulated Sugar
2 Tbsp Salted Butter, melted

Whipped Cream for topping

Instructions

Remove eggs and cream cheese from refrigerator about an hour before preparation to bring to room temperature.

Prepare a 7” springform pan by lining the bottom with wax or parchment paper.  Grease the sides with butter.

First, prepare the crust.  Mix together the crumbs, sugar, and butter and press into the prepared pan.  Place the pan into the freezer or bake in a 325-degree oven while preparing the filling.

In a large bowl, stir the cream cheese and ensure it is very soft.  Add the condensed milk and stir with a whisk until smooth.  Stir together the flour and spices and then add to mixture.  Lastly, add the pumpkin and eggs and stir until blended.

Pour filling over the crust evenly and tap the pan lightly on the counter to release air bubbles.  Next, cover the pan with foil on both the bottom and top to prevent condensation getting to the cheesecake.

Add the water to the Instant Pot and turn on Sauté.  Heat until the water is boiling and then turn off the sauté function.  Put the springform pan inside the trivet and lower the foil-covered pan into the pot.

Place the cover on and set for pressure cooking on high for 49 minutes.  After cooking, allow 20 minutes for a natural release.

Remove foil cover and examine cheesecake.  There should be a slight jiggle in the center.  If the center looks like liquid, cover and cook for an additional 5 minutes and 5 minutes natural release.  If there is any condensation on the cheesecake, dab with a paper towel to remove.

Serving Instructions

Remove all the foil and allow the cheesecake to cool on the counter for 1.5 hours.  Lastly, cover the pan and refrigerate for at least 10 hours before serving.

Pan in Instant Pot
Springform pan in Instant Pot

 

Carefully remove the cheesecake from the pan and remove the wax paper.  Serve with whipped cream.  Voila, pumpkin cheesecake!

My Result

So, the center of my cheesecake was a little jiggly as desired.  I  found the center to be a little more creamy than the edges, but all of it was good.  It was also easy to get out of the pan.  However, this is not an overly sweet cheesecake. Surprisingly, my husband, a big sugar fan, loved it!  I think he liked it more than me.    The cardamom was one of my modifications, which I liked.

This opens our world of camping to cheesecake because we usually take the instant pot, but not an oven.   It is a little different process, but is not really difficult.

Pumpkin cheesecake
Pumpkin cheesecake

In conclusion 

I am enjoying cooking with Good Friends Good Food group.  Check out my page,  Vegetables with Good Friends, Good Food and our recipes for other vegetables.   I am so looking forward to all the creative ways pumpkin is used by members of the group.  Lastly, be sure to click on their links.

Ellen’s Crustless Pumpkin Pie

Kayte’s Pumpkin Strudel Muffins

Margaret’s Curried Pumpkin Soup

Nancy

Peggy’s Mini Pumpkin Pie

Ulrike’s Pumpkin Salad with Kale

Happy Cooking!