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Sunday, 14 October 2012 18:21

Roasted Butternut Squash Soup

Happy Monday! I hope you all had fantastic weekends, it is my pleasure to kick off burnt orange week! I actually could not be more excited since, as I said on friday orange is one of my favorite colors! In honor of this awesome week I made a pumpkin cheesecake to share with you all. BUT it was a total fail, it tasted bad and had a weird cottage cheese like texture. So instead I am going to share with you an equally delicious butternut squash soup recipe which is amazing. My mom always makes butternut squash soup this time of year so hopefully I did the vegestable justice. 

I am going back to school this week after having way too short of a fall break, but at least I will have a weeks worth of awesome orange posts to look forward to! I hope you guys enjoy the recipe I had a ton of fun making it and monkeying around with the flavors. 

Happy Fall!




Roasted Butternut Squash Soup


What you need:

  • 2 lb. butternut squash
  • 3 apples
  • 5 shallots
  • olive oil
  • 2 tablespoons honey
  • salt
  • pepper
  • 3 cups chicken stock

What you do:

Turn your oven on to 350 degrees. Peel and deseed the squash cutting it into 1/2 inch pieces. Cut the shallots in half peeling off the top layer of skin. Lastly core and peel the apple cutting them into eighths. Toss the shallots, apples, and squash in olive oil, honey salt and pepper. Roast the veggies for 1 hour stirring occasionally so all of them get caramelized equally.
Once finished roasting put 1/3 of the vegetable mixture and 1 cup of stock in the blender. Blend until smooth or at your own desired constancy. Repet until all of the squash has been blended. Then enjoy!
Published in THURSDAYS Blog
Thursday, 04 October 2012 17:00

TND: Mom is Coming to Town!

Happy Thursday! It has been quite the crafting week over here in Ft. Greene.  We have the 3rd annual celebration of Daily Candy’s Start Small Go Big contest next week, where we’ll be donating DIY gifts to the winners and it’s my stepsister, Ruthie's baby shower this weekend.  I’ve been braiding, measuring, cutting, and folding over here like there is no tomorrow.  I’ve also been cleaning because my mom and stepdad arrive today from Indianapolis (and you know how parents are when they come to NY for a visit…everything must be spotless).  I love it when my family comes to town.  This trip will be a relatively short one, so we’ll be jam-packing our favorite activities (i.e. shopping and eating) into just a couple of days. Ruthie and I are planning on taking them to Romans in my neighborhood for a little homemade pasta and salted chocolate sorbet and over to Henry’s End in Ruthie’s hood for a bit of fresh fish and turtle soup.

We’ll also be cooking up a storm for the baby shower.  I’ll be making pickled okra to put on the cheese and charcuterie plate like this one.


And these two crostini recipes that I grabbed from Smitten Kitchen.
3219798775_679bc75881 4175630674_87a808e867

as well as Thai chicken skewers with peanut dipping sauce and coconut shortbread cookies.

We’re also having a magnificent cake made by Sam.  Here is the cake Ruth got for her gender announcing party. It's a work of art, right?!

But before all of the cooking begins, my mom and I are going out to dinner tonight in the city.  Being the eldest of my three sisters and one of five out of my stepsiblings, I cherish the rare moments I get with just my mom and me. 

Photo: We took this at our old haunt, Lakeside, during one of my mom's visits almost five years ago! 

She usually spends this time cramming in as many lectures as humanly possible, but I really don’t mind all that much. She is annoyingly right almost all of the time and I like knowing that she would never dare let me make a decision without forcing me to look at it from every angle possible.  Did I mention that she is a psychologist?;) 

What are your visits like with your parents? Are you close with your mom?



Published in THURSDAYS Blog
Tuesday, 25 September 2012 17:26

Linguine with Purple Kale and Hot Italian Sausage

Ten years ago during my freshman year at IU, I landed myself a pretty rad group of friends.  They are all creative in their own right: Kate with her tedious knitting projects, Emily is a genius in the kitchen always able to pull together a seemingly empty fridge into a magnificent meal, and Colleen with her ever so quirky crafting projects that always turn out just as she planned.  They are also all vegetarian, which coming from a Greek family was just simply not how I grew up.  Our meals always included lamb or chicken or steak or some kind of fish.  I remember my sister, Hillary, trying to go vegetarian as some warped diet plan, which lasted for exactly three days at which point she broke down and dived into a crispy BBQ chicken leg.  I’m not sure that I even had a true vegetarian meal (unless if you count grilled cheese) until I met my veggie friends at IU.

Now, ten years later we are all still dear friends and I have a handful of scrumptious vegetarian recipes, a new found love and appreciation for leafy greens, and at least twice as many recipes that can easily be cooked to suit everyone’s needs and preferences.  We certainly have come a long way.  We’re also all turning 30 this year. A birthday that feels strangely monumental.  The four of us are planning a trip to celebrate and embrace the wisdom we have gained since the day we met, our few (only a few) grey hairs, perhaps our teeny tiny wrinkles around our eyes, and the love and support that we have grown to depend on over the last decade.  We’re currently debating between a cruise, Mexico City, and Puerto Rico.  If you have any suggestions do let us know!

 In the meantime, here is one my favorite dishes that can be amended to please the meat eaters and the vegetarians in your life.

Linguine with Purple Kale and Hot Italian Sausagepurle_kale-9938
by stephania stanley

What you need:       

  • 1 lb linguine
  • 1 bundle of purple kale, rinsed thoroughly and roughly chopped (stems discarded)
  • 1/3 cups olive oil
  • 1 head of garlic, peeled and thinly sliced
  • 6 oz feta, crumbled
  • ½ cup shredded Parmesan
  • 3 Hot Italian sausages (omit for vegetarians, obviously)
  • salt and pepper to taste

What you do:

Heat olive oil in a large skillet over medium heat.  Add garlic slices and pan fry until they are golden brown.  Watch them closely; They tend to burn rather quickly after they begin to brown.  Using a slotted spoon remove the garlic chips and place them on a paper towel.  Set aside.  Add chopped kale to the same pan, add a dash or two of salt and pepper.  Sauté for about 10 minutes or until greens are tender.

Cook the pasta according the directions on the box.  Make sure to save the starchy water when the pasta is ready to be strained.  Cook the Italian sausages in a separate pan at medium-high heat.  Break them up with a spatula or a knife and fork so that they become ground meat.

Once everything is cooked, combine the pasta, ground Italian sausage, and kale into a large bowl.  Add about 1/3 cup of starchy water, feta, and Parmesan.  OR separate ingredients as needed into two separate bowls if you’re feeding vegetarians.  Stir to mix.  Top with garlic chips and serve!


Jeanette's Healthy Living: Kale Kimchi
Bacon and Souffle: Roasted Carrot Salad With Baby Kale
From My Corner of Saratoga: Pork, Kale and White Bean Soup
Feed My Phoebe: Kale Salad With Bagna Cauda Vinaigrette
Cooking With Elise: Risotto With Tuscan Kale
Napa Farmhouse 1885: Kale and Rainbow Chard Salad With Peaches, Blackberries and Pine Nuts
Thursday Night Dinner: Linguine With Purple Kale and Italian Sausage
FN Dish: The Rise of the Kale Chip

Published in THURSDAYS Blog
Wednesday, 19 September 2012 10:23

Mashed Sweet Potatoes and Coconut Oil

Ok, you all. This is my new obsession!

Ever since our lovely contributor Jana wrote about "The Wonders" of coconut oil and it's deliciousness and magic powers (ok, at least I like to think of it as magic), I've been hearing lots of great things about it, or at least noticing people talking about it. As Jana notes in her post, "Dr. Jon Kabara, professor emeritus at Michigan State, states that coconut oil was recognized for its “extraordinary health properties” 4,000 years ago by the Ayurveda medicinal community in ancient India. " But us westerners have probably been scared of its high saturated fat content. But, like avocado, coconut oil is one of those "good fats" that we're allowed to have, and that may even have very beneficial properties for us.

Last week my dad was telling me about a woman at his work who's husband was exhibiting severe signs of early onset dementia. She had read something about coconut oil and its association with mental and physical well-being. Apparently, she's had her husband on a regimen of a couple of tablespoons of coconut oil a couple of times a day and within a matter of months, she swears he's nearly back to normal.....I don't know. I might just believe in it's magic. Ok, and if it's not magic, it is delicious, and after trying it in mashed sweet potatoes, I don't think the eating portion of my life will ever be the same. It adds just a hint of coconut flavor that goes so perfectly with the sweetness of the sweet potatoes. I added a touch of brown sugar to mine, but honestly, they didn't even need it. What a simple, healthly and totally yummy side dish. My mind is reeling with Thanksgiving side dish ideas...





Mashed Sweet Potatoes and Coconut Oilsweet_potatoes_mashed
by colleen reilly

What you need:       

  • 2 large sweet potatoes, washed, peeled and diced into 1"x 1" cubes
  • 1 heaping tbsp coconut oil (I got mine at Trader Joe's. And I like the unrefined kind that tastes like coconut. Even my husband who doesn't really like coconut thought these potatoes were delicious)
  • 1/4 cup milk (almond milk would be a good, vegan alternative and probably quite yummy)
  • Brown sugar, optional

What you do:

Bring a large pot of water to a boil. Dump in potato cubes and boil until fork tender, about 20-22 minutes. Drain potato cubes and return to pot. Spoon in coconut oil and begin to mash potatoes with a masher or wooden spoon while you slowly add the milk. Add more or less depending on the consistency you like. Serve potatoes into bowls and sprinkle with brown sugar if you like. I served this with a side of Brussels sprouts and vegetarian fake chicken. YUM!

Serves 4-6.

Published in THURSDAYS Blog
Monday, 03 September 2012 20:06

Beet Carrot Cashew Ginger Soup

It's no secret that I love beets and everything about them. Most weeks, I roast a few beets and take them for lunch and eat them for dinner, so I'm always looking for new ways to use them. Now, this soup makes me feel like I'm cheating big time...Ok, I am cheating big time. But, hey, we're all busy and I love super simple meals to which I can add my own little touch. This recipe gives a little boost to a ready-made soup and I'm excited to eat it for leftovers all week long (it'll be all up to me because my husband won't touch anything with beets in it).




Beet Carrot Cashew Ginger Soupbeet_soup
by Colleen

What you need:             

  • 1 medium roasted beet
  • Olive oil
  • 1 12 oz container of ready-made carrot cashew ginger soup (I used Pacific brand)
  • Fresh ground black pepper
  • Dash of hot sauce (I suggest Cholula)
  • Walnuts or cashews for garnish

What you do:

Preheat oven to 365 degrees F. Cut off beet greens from medium sized beet. Place beet inside a square of aluminum foil. Drizzle with olive oil. Wrap beet in foil and place on a cookie sheet in the oven. Roast beet for 45 min-1.5 hours. Begin checking beet at 45 minutes. Remove from oven and poke with a fork. When the beet is tender, it' ready to be removed from the oven.

When the beet is ready, remove from oven, unwrap and allow to cool slightly. When it's cooled enough that it can be handled, peel beet with your fingers or a pairing knife. I wear kitchen gloves to keep my fingers clean.

Cut beet into chunks and place in blender. Add soup and puree until smooth and it becomes this beautiful reddish pink color. If you aren't sure you want the whole beet in the soup, add just a bit at a time and puree and taste as you go.

Pour pureed mixture into a pot and heat thoroughly over medium-low heat. Add pepper and hot sauce to taste. When heated, ladle into a bowl and garnish with walnuts or cashews.  Serve with warm, crusty baguette slices smothered with goat cheese. Yum!

Feed Me Phoebe: Grilled Eggplant Baba Ganoush
Jeanette's Healthy Living: Asian Grilled Eggplant With Soy-Sesame Sauce
From My Corner of Saratoga: Ratatouille Fresh From the Garden
And Love It Too: Slow-Cooker Paleo Eggplant Parmesan
Big Girls Small Kitchen: Homemade Baba Ganoush
Made by Michelle: Eggplant Zucchini Muffins
Cooking With Elise: Stuffed Eggplant
Virtually Homemade: Layered Ratatouille la Ratatouille
Napa Farmhouse 1885: Roasted Eggplant and Peppers Dip
HGTV Gardens: Garden-to-Table: Eggplant
Thursday Night Dinner: Eggplant Flatbread
Healthy Eats: Going Meatless With Eggplant
Devour: Giada's Rigatoni With Eggplant Puree
Cooking With Books: Sriracha and Honey Eggplant Rice
FN Dish: Eggplant: Champion of the Meat-Free Meal


Published in THURSDAYS Blog
Tuesday, 13 December 2011 09:00

Holiday Inspiration from the NYC Flower District

When I first moved to NYC one my favorite discoveries was the flower district.  I had of course read about about it in books and had seen in various movies films, but I had never grasped the size or just how wonderful it is to simply walk through it on a lazy Saturday afternoon.  Back in Indiana we have little flower shops here and there and fields full of wild flowers, but nothing like an entire section of a neighborhood solely dedicated to flowers and greenery.  There is a certain hustle and bustle in the flower district full of of people grabbing bouquets for loved ones, props for photo shoots, arrangements for catering events, and plenty of crafters picking up their supplies for their next DIY project.

Today we have the lovely Sara Lowman here to share with us a bit of holiday inpsiration from our beloved NYC flower district.  




 Holiday Inspiration from the NYC Flower District
by Sara Lowman

New York goes big when it comes to Christmas. From no-expense-spared department store windows to the Rockefeller Center tree, NYC takes the business of Christmas seriously. For those of us who live here, however, fighting yuletide gridlock and attempting to cram Christmas trees in tiny apartments can make the holiday feel a little forced. So it was a huge relief when I strolled through the Flower District and found some affordable and inspiring holiday décor that will help even the tiniest space get in the spirit.

If you can’t fit a tree, these ready-made swags can be hung on your walls or your door and still bring the smell of spruce to your home.


Think potted plants are just for spring and summer? Think again! Treat yourself to a lasting holiday arrangement like these amaryllises and paperwhites.


I love the rustic wooden boxes that these paperwhites were being sold in (the whole arrangement for $15)!


Branches have staying power and make beautiful additions to arrangements/centerpieces:


Still worried that flowers might not last?  These dried arrangements are a great alternative. I even love the brown paper wrapping—it’s a great way of dressing up a bouquet to bring to a friend.


Birch is classic and beautiful.  If you don’t have a working fireplace, filling it with birch logs is a beautiful way of using the space.  I also love working with birch accessories.

                                                                                                          Photo: BHLDN

Don’t forget your ribbon!  Those disposable sticky bows are the pits! Presents feel extra-special when wrapped in ribbon.  Whether your Christmas is white or blue, the flower market has beautiful shades to choose from.


You don’t have to live in New York to find decorations like these. Support your local florists and art supply stores to create your own DIY holiday spirit. Don’t lose heart if you have a limited budget. Simplicity is elegant, and little touches from the heart say a lot more than overdone decorations. My sister recently made me this tiny arrangement of one parrot tulip and two sprigs of holly berries. For me, a million dollar arrangement couldn’t have been more perfect.


Published in THURSDAYS Blog
Monday, 12 December 2011 09:16

A Special Holiday Treat: Shoko's Mulled Wine

Happy Monday everyone! Ever since I started running tastings for the lovely distillery, Harvest Spirits, I've been noticing more and more people taking on a DIY approach to booze.  People are making their own beer, there are not one but two mom and pop gin distilleries in Brooklyn, and of course people are still making their own wine.  Now that winter is finally upon us, Shoko has decided to maker her own mulled wine.  I had the pleasure of having a small taste at Shoko's trimming party and it is absolutely divine (especially on a cold winter's day).  If you're looking for a creative holiday gift, pour a batch into a vintagey glass bottle and wrap a cute bow at the top.  Your friends/family will love this homemade drinkable gift and they can reuse the bottle later on.  



P.S. If you're interested in making your own beer, you can buy your own beer making starter kit.  You can pick one up at the Union Square Holiday Market if you are a fellow New Yorker or you can easily order them online.

P.P.S. Don't forget that this is our last day for the Dirty Bandit silly illustrated silly calendar giveaway!


Warm, aromatic, and cinnamon-spiced, mulled wine is wonderful for the holidays – I prefer it tenfold over eggnog. Earlier this month, I made a big batch for a tree-trimming party using the recipe below. Imulled_wine altered it only slightly, replacing brandy with cranberry juice. The results were delicious, and apparently, successful –by midnight, all seven bottles’ worth was gone. Drink (responsibly, of course), and be merry! - Shoko

 Mulled Wine
Adapted from this recipe (http://www.marthastewart.com/332441/mulled-wine) from Martha Stewart, 2005.

What you need: 

  • Zest and juice of 1 orange
  • 2 cardamom pods, bruised using the side of a knife
  • 6 whole cloves
  • 6 allspice berries
  • 6 whole black peppercorns
  • 1 cinnamon stick, plus more for garnish
  • 1 bottle (3 cups) fruity red wine (we used Merlot)
  • ½ cup sugar
  • ¼ cup cranberry juice

What to do:

Combine all of the ingredients in a large, non-aluminum pot. Stir approximately 2 minutes over medium heat. Once the sugar has dissolved, turn the heat to low and simmer for about a half hour. To serve, strain into glasses and garnish with a cinnamon stick.

Published in THURSDAYS Blog
Wednesday, 07 December 2011 21:40

DIY Gift Wrapping, Pumpkin Tortellini, & Christmas Cookies!

Happy Thursday everyone! I am so excited that it's Thursday because that means the weekend is almost here, which means that the 3rd Ward Holiday Craft Fair and the Bust Magazine Craftacular and Food Fair are almost here! If you live in the local NYC area, I highly recommend stopping by both craft fairs.  I have gone the last few years and I always leave with my Christmas shopping list checked off (and usually a little something for myself!). In preparation for all of this Christmas shopping, I thought that I would round up three of my favorite DIY wrapping ideas for the TND craft this week.  For dinner, we are going with Baked Chicken and Pumpkin Tortellini (one of our all time faves!) and for dessert the Classic Christmas Sugar Cookie (FYI: If you have a frosting lover in the house like Caitlin make sure to hide the extra in the back of fridge! This stuff is irresistible!).

Happy cooking and crafting! 


DIY Gift Wrapping Ideas

1. Eco Gift Wrap

Martha brings it with these adorable wrapped boxes using plain wrapping paper and different greenery.  So cute!

2. The Earth Friendly Gift Wrapping


Re-nest always has the cutest DIY wrapping ideas! Use scrap fabric and tie a bit cute bow.

3. Bling it Up Christmas Wrap

Photo: Pinterest via Maeling
What's Christmas without a little bling? Pick up some shiny gold ribbon and make these super cute talons.


Wanna check out our holiday inspirations? Find us on Pinterest here

 Baked Chicken and Pumpkin Tortellinipumpkins
 by Stephania Stanley

What you need:

  • 1 15 oz can pumpkin puree
  • 2 lbs spinach and cheese tortellini
  • 5 garlic cloves, minced
  • 1 medium sized onion, diced
  • 2 tbsp all-purpose flour
  • 8 oz shredded parmesan
  • 2 cups skim milk
  • 2 tbsp butter
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp all spice
  • 1 pinch salt
  • 1 pinch ground black pepper 

What to do:

Preheat oven to 400˚ F.  Cook tortellini according to the directions on the packages.  Take out a large skillet and melt the butter over medium heat.  Next add the onion and garlic and sauté for five minutes.  Add the flour and after a minute pour in the milk into the pan.  Add nutmeg, cinnamon, all spice, salt, and pepper.  Stir with a whisk continuously for 3-4 minutes so that it begins to thicken.  Add the pumpkin puree and tortellini to the pan and stir to mix.

Remove from heat and transfer tortellini mix to a 13 x 9”baking pan.  Cover with 8 ounces of shaved parmesan.  Bake for ten minutes and enjoy!

Serves 6-8.


I made this last year for Colleen and Caitlin’s joint birthday party.  Colleen took off work on Halloween as a birthday/Halloween present to herself and we took full advantage of the day.  We created a giant list of our favorite fall recipes and could not wait to make this recipe.  We made a full on feast that included the tortellini, chili, banana bread, chocolate cake, pumpkin pie. The Baked Spinach and Pumpkin Tortellini was one of the first dishes to go.  A delightful combination of sweet and savory, it’s perfect for getting into the mood for fall.  -Stephania

 Classic Christmas Sugar Cookies
 by Stephania Stanley

What you need: cookies_339B3423

  • 2 cups all-purpose flour
  • 1 cup sugar
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 egg
  • ½ cup (1 stick) butter (softened)
  • 2 tbs milk

For Decorating:

  • Vanilla icing
  • Sprinkles
  • Round cookie cutter or juice glass
  • Flour (to prevent dough from sticking)

What to do:

In a medium sized mixing bowl, combine flour, salt, and baking powder.  In a separate, large mixing bowl, beat together sugar and butter until fluffy.  Next, add milk, egg, and vanilla; mix until smooth.  Add about ½ cup of flour mixture at a time to the sugar mixture.  Mix until well blended.

Cover bowl with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees.  Lightly sprinkle work surface and rolling pin with flour.  Work with about ¼ of the dough at a time.  Roll dough out evenly to approximately a ¼ inch thick.  Dip cookie cutter or rim of the juice glass into flour and make as many cookies that you can fit.  Combine leftover dough together and repeat and until you have used all the dough.  Bake cookies for 8-10 minutes.

Let cookies cool for 15 minutes.  Use a small spatula or butter knife to spread icing and decorate with sprinkles.

Published in THURSDAYS Blog
Wednesday, 07 December 2011 12:25

Butternut Squash Gnocchi with Sage Brown Butter

The first time I had gnocchi was when I spent the summer in Florence studying photography and art history.  Like most of my fellow students, it was my first time out of the country without my family and I was in a constant state of culture shock for at least the first half of the summer.  As different as everything was from my Hoosier upbringing, the one thing that always made me feel more acclimated was the food.  Oh, how I loved the food! Not speaking a lick of Italian, I didn't know what I was ordering half of the time but once it arrived at my table the language barrier seemed to be all part of the past.  Italy taught me how to slow down and really take it all in.  The flavors, the mouthwatering aromas, the animated conversations around me all made each meal a memorable one.  

Now about six years later, I have started trying my hand at making my own pasta.  I picked up this recipe from our local Ft. Greene farmers market a couple of weeks ago and my-oh-my is it scrumptious.  A good tip when making this is to make sure not to overwork the dough once you've added the flour so it stays nice and fluffy instead of gummy.

Happy cooking and crafting! 



 Butternut Squash Gnocchi with Sage Brown Butterbutternut_squash_gnocchi
 Gnocchi recipe is adapted from Tables of Tuscan Women by Anne Bianchi; Sage Brown Butter recipe is adapted from Bon Appetit, Oct. 2010

What you need: 

For the gnocchi:
  •  2 lbs butternut squash, peeled seeded, and cubed
  • 1 cup water
  • 1 tsp salt
  • 4 eggs, lightly beaten
  • 1 cup flour (or as much as ou need to form the dough)
For the Sage Brown Butter:
  • 1 stick butter
  • 2 tbsp fresh sage, chopped
  • Parmesan cheese

What to do:

Bring water to boil in a large pot and add squash.  Cook for about 15 minutes (or until tender for food processor).  Drain and blend in food processor.  Let the squash cool.  I stuck mine in the freezer for about 15 minutes to speed things up.  In a large mixing bowl add blended squash, salt, eggs, and flour.  Using your hands combine the ingredients and form a ball of dough.  Flour a working surface and roll the dough out into long cylinder pieces that are about 1" in width.  Cut cylinders into 1" pieces.  Bring a salted pot of water to boil.  Working in two groups, add gnocchi to the boiling water and cook for approximately 6 minutes (or until gnocchi is floating on the surface).  

For the sauce, cook butter in a skillet over medium heat (stirring often) until it begins to brown (3 to 4 minutes).  Add sage and cook for 1 minute.  Once gnocchi is cooked, add gnocchi to the sauce.  Stir to mix.  Add grated Parmesan.  I used about 1/4 cup, but this is more a personal preference here.  Let ingredients cook for an additional minute, gently stirring.  Add salt and pepper to taste.  Serve immediately.  

Serves 6.

Photo: by Marcus Nilsson from www.bonappetit.com

Check out what our fellow foodies are cooking up with winter squash today! 

And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
Napa Farmhouse 1885:
Pomme d'or With Wild Mushroom Risotto 

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