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Butternut Squash Risotto

Reviewed: Oct. 19, 2010

I baked my squash the day before then mashed when I was ready to add it to the risotto. This made my cooking time 20 minutes. It was excellent.

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Butternut Squash Risotto

Reviewed: Oct. 19, 2010

I baked my squash the day before then mashed when I was ready to add it to the risotto. This made my cooking time 20 minutes. It was excellent.

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1 user found this review helpful

Red, White and Blue Potato Salad

Reviewed: Jun. 8, 2008

This recipe is great for something new to do with potato salad. I have used both red, petite white and the blue potatoes the recipe calls for and all taste great. I recommend for potato salad with a twist.

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Spiced Parsnip Soup

Reviewed: May 4, 2008

Although I had this recipe in May it would make an excellent winter soup on a cold day. I served it with croutons which was a tasty addition. It was very easy to make with the immersion blender.

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Sweet and Savory Kale

Reviewed: Apr. 14, 2008

I have never cooked kale but it was in my CSA box so I gave it a try. I changed the recipe slightly by taking a tip from another reviewer and using 2TBLS honey instead of sugar. The recipe was an excellent side dish that I would make again.

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