I'm Moving My Political Posts - You're Welcome To Come Along!

Wednesday, January 25, 2017

Hi there, lovers of good food, local farmers and clean, green homes everywhere.

I've gotten rather off-topic here of late and wanted to let you know that I'm going to stop posting about politics here - it's really not what you signed up for, after all.

But that does not mean I will stop writing about politics and activism...

I've created a new web site/blog/email list called Daily Acts of Resistance and if you share my politics, I encourage you to visit it and sign up to receive posts by email

I will not be posting every single day but the gist is that I will share small, achievable ways you can help resist Trump and the Republicans agenda.

Now back to our regularly scheduled program :)

I hope you're all well.

-Eve

My friend, Jess, me, and my mom, Rose at the Women's March in NYC last weekend.

Recommendations for Bizarro World

Friday, January 6, 2017

Apologies for not posting much lately. I've been busy and have just not had the "appetite" to write about food because I'm so distracted by the insanity taking place in our government and society.

Beyond the outrage and fear I've been experiencing since November 9th, one of the most disorienting aspects is trying to reconcile this horrifying new reality with the relative abundance, peace and beauty of my daily life. How can both be real? But then again, that's life in a nutshell, isn't it? I'll just have to keep qualifying my answer to the question, "How are you?" by saying, "I'm good. Well, aside from the fact that an insane person is going to become President."

In the meantime, I wanted to share a few things I've found noteworthy.

BJ Miller
On the feelings front, these two pieces touched me:

This NY Times profile on B.J. Miller - a triple amputee and palliative care doctor who helps people die well and fully in a non-medicalized, non-pathologized way. It made me cry and it made me think.

This short post by Kim Foster about the intense, heart-wrenching experience of working with her two foster children's biological parents to create an open adoption. Hats off to Kim and David and people like them. They are my heroes.

On the political activism front, here are some things you should check out:

The Indivisible Guide (now a web site) is a must-read. It was written by a bunch of former Congressional staffers and demystifies the process of taking back the country and explains how the Tea Party gained power. Hint, you have to actually get involved. If you're in my neck of the woods, please let me know if you'd like to join me in starting a citizen action group.

AdStrike is a new web site that makes it super easy for you to tweet at companies that are advertising on Breitbart.com in hopes of getting them to withdraw their ads, hitting Breitbart right in the bank account. You can also post on Facebook - they provide the screenshot, sample text and everything. It's a wonderfully satisfying way to spend a few minutes!


Flippable - a new site/org/list that aims to flip control of government. They send timely, easy actions you can take.

WallOfUs - another new site/org/list that provides simple, weekly acts of resistance.


Call your members of Congress, people. Every damn day!

And turn out for one of the many marches for women taking place in cities across the country on Saturday, January 21st.

Happy New Year to you all.

30 Thanksgiving Recipes You'll Love

Monday, November 21, 2016


Below is everything you need to make the most delicious Thanksgiving feast ever. There are lots of vegetarian options, a few vegan ones and some fabulous fall desserts. Some are old favorites, some are new favorites - I've added four new savory dishes (all vegetarian, two vegan) and three new desserts including my prize-winnning pumpkin ginger pie. Enjoy!

DINNER

Butternut Squash Lasagna with Leeks & Béchamel Sauce
Treat the vegetarians in your life to this decadent dish. It's a perfect winter meal - elegant and hearty at the same time. The combination of sweet, nutty roasted squash, mellow leeks, sage and garlic-infused béchamel, and gooey, melted Parmesan cheese makes it very hard to stop eating.


Roasted Curried Cauliflower Soup
This soup is creamy and rich with the lovely nutty flavor of roasted cauliflower, the sweetness of caramelized onions and the warm, spicy flavors of places where the birds never need to fly south. And it's VEGAN to boot.


Nutty Farro and Chickpeas Topped with Honey Roasted Carrots and Herb-Spiked Crème Fraîche
Another vegetarian show-stopper. Carrots roasted with honey and a sprinkle of sea salt, black pepper and dried cumin are served atop a jumbled bed of farro and chickpeas that have been tossed in a very simple garlic, olive oil and lemon juice dressing all of which is drizzled with a rich, tangy, cilantro and mint-spiked crème fraîche that ties all the flavors together and a sprinkle of salty, roasted pepitas.


Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping
Nutty, sweet roasted Brussels sprouts topped with a blanket of garlicky, buttery breadcrumbs and Parmesan. Scrumptious!

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasted Fingerling Potatoes with Garden Herbs & Garlic
This is about the simplest potato dish going and it's always really good. Toss fingerlings (or sliced potatoes of a larger nature) with olive oil, garlic and savory herbs and roast until they're crispy on the outside and tender on the inside.


Maple Roasted Yams With Bacon & Beer
A killer combination of rich, sweet and smokey flavors - a guaranteed winner with the meat-eating crowds.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Celeriac Potato Gratin
Gratins of all kinds are just gooood. In this one, you layer thin slices of celery root a.k.a. celeriac (not to be confused with celiac which is a very serious gluten intolerance) with thin slices of potato and cook in a garlic and thyme infused cream bath. It's quite nice.

Celeriac Potato Gratin by Eve Fox, Garden of Eating blog, copyright 2011

Maple Roasted Brussels Sprouts with Bacon
Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. Roasting also enhances the natural sugars in these petits choux.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Shoestring Brussels Sprouts with Garlic, Whole Grain Mustard & Parmesan
Do NOT be influenced by this sub-par photo, please... Roasting sliced Brussels with a splash of white wine, some whole grain mustard, garlic, olive oil and grated Parmesan cheese yields a wonderfully delicious side dish. I could eat the whole bowl...


Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sweet Potatoes & Winter Greens
This recipe is from chef Sam Kass, formerly of the White House kitchen. A hearty mixture of chard (or kale) and sweet potatoes is cooked with a little lemon juice, some maple syrup, cinnamon, cloves and red pepper flakes for a delightful side dish. Once again, please ignore the sub-par photo...


Kale & Brussels Sprouts Salad with Garlicky Dressing, Toasted Almonds & Parmesan
This is such a wonderful combination of flavors and textures. Thinly sliced or shredded kale and Brussels are coated in a garlicky dressing and mixed with Parmsan cheese and toasted almonds. Try it - so so good!

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Wilted Kale Salad With Balsamic Vinegar and Orange Zest
This warm kale salad gets a nice zing from grated orange zest and balsamic vinegar. Sauteed onions provide a lovely sweetness.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Turnip Gratin
Turnips are one of those vegetables (like cabbage) that tend to get overshadowed by their flashier cousins. But they have a lovely, delicate sweetness that gets a boost from being cooked in heavy cream with savory herbs and Parmesan. It's a lovely vegetarian side dish.

Turnip gratin by Eve Fox, Garden of Eating blog copyright 2010

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Sautéed Kale with Bacon & Cider Vinegar
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Sweet Potato Biscuits
Sweet potato gives these soft, rich biscuits a nice sweetness and a pretty orange color. I sometimes add a little cumin and chili powder for extra pizzaz. Perfect for mopping up gravy...

Sweet Potato Biscuits Cooling From Oven

Sage & Nut-Stuffed Delicata Squash
This is a nice, hearty vegetarian main dish for people who do not partake of the turkey eating. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. Top with a little sour cream, creme fraiche or a vegan equivalent.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013

Creamed Spinach
I know this photo does not exactly sell it well (it's one of my early ones - thankfully, my photography skills have since improved) but please trust me when I say this is a truly decadent side dish. It's rich, savory and a little sweet and just so good.


Zesty Cranberry Sauce with Orange
Surprisingly easy to make, this cranberry sauce is spiked with the wonderful flavors of fresh orange. So good! Sorry for the crappy photo - I promise it tastes good.



DESSERT

Prize-Winning Pumpkin Ginger Pie
Roasted sugar pumpkin + fresh ginger and a ginger snap crust = one heck of a delicious pie! Top with  fresh, homemade whipped cream because, hey, it's Thanksgiving!


Maple Chocolate Pecan Pie
This is my favorite pie in all the world. Short pie crust holds chunks of chocolate and nutty toasted pecans in a smoky, mapley sweet filling. The recipe comes from my beloved Aunt Maggie who always brought this to Thanksgiving. I'm going to make one in her honor this year.

Maple Chocolate Pecan Pie by Eve Fox, The Garden of Eating, copyright 2014

Maggie's Maple Butter Cookies
Another original recipe from aunt Maggie. These are the most delightful cookies - buttery and crunchy with a rich maple flavor.


Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Choose a sugar pumpkin (sometimes called a sugar pie pumpkin or pie pumpkin) since the kind of pumpkins that make for good jack-o-lanterns do NOT make for good pies. This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Spiced Pumpkin Bread
This batter bread is quick, easy and always a huge hit with my whole family. Fragrant and spiced with just the right amount of sweetness and a perfect, moist crumb.


You might also like:


Wednesday, January 25, 2017

I'm Moving My Political Posts - You're Welcome To Come Along!

Hi there, lovers of good food, local farmers and clean, green homes everywhere.

I've gotten rather off-topic here of late and wanted to let you know that I'm going to stop posting about politics here - it's really not what you signed up for, after all.

But that does not mean I will stop writing about politics and activism...

I've created a new web site/blog/email list called Daily Acts of Resistance and if you share my politics, I encourage you to visit it and sign up to receive posts by email

I will not be posting every single day but the gist is that I will share small, achievable ways you can help resist Trump and the Republicans agenda.

Now back to our regularly scheduled program :)

I hope you're all well.

-Eve

My friend, Jess, me, and my mom, Rose at the Women's March in NYC last weekend.

Friday, January 6, 2017

Recommendations for Bizarro World

Apologies for not posting much lately. I've been busy and have just not had the "appetite" to write about food because I'm so distracted by the insanity taking place in our government and society.

Beyond the outrage and fear I've been experiencing since November 9th, one of the most disorienting aspects is trying to reconcile this horrifying new reality with the relative abundance, peace and beauty of my daily life. How can both be real? But then again, that's life in a nutshell, isn't it? I'll just have to keep qualifying my answer to the question, "How are you?" by saying, "I'm good. Well, aside from the fact that an insane person is going to become President."

In the meantime, I wanted to share a few things I've found noteworthy.

BJ Miller
On the feelings front, these two pieces touched me:

This NY Times profile on B.J. Miller - a triple amputee and palliative care doctor who helps people die well and fully in a non-medicalized, non-pathologized way. It made me cry and it made me think.

This short post by Kim Foster about the intense, heart-wrenching experience of working with her two foster children's biological parents to create an open adoption. Hats off to Kim and David and people like them. They are my heroes.

On the political activism front, here are some things you should check out:

The Indivisible Guide (now a web site) is a must-read. It was written by a bunch of former Congressional staffers and demystifies the process of taking back the country and explains how the Tea Party gained power. Hint, you have to actually get involved. If you're in my neck of the woods, please let me know if you'd like to join me in starting a citizen action group.

AdStrike is a new web site that makes it super easy for you to tweet at companies that are advertising on Breitbart.com in hopes of getting them to withdraw their ads, hitting Breitbart right in the bank account. You can also post on Facebook - they provide the screenshot, sample text and everything. It's a wonderfully satisfying way to spend a few minutes!


Flippable - a new site/org/list that aims to flip control of government. They send timely, easy actions you can take.

WallOfUs - another new site/org/list that provides simple, weekly acts of resistance.


Call your members of Congress, people. Every damn day!

And turn out for one of the many marches for women taking place in cities across the country on Saturday, January 21st.

Happy New Year to you all.

Monday, November 21, 2016

30 Thanksgiving Recipes You'll Love


Below is everything you need to make the most delicious Thanksgiving feast ever. There are lots of vegetarian options, a few vegan ones and some fabulous fall desserts. Some are old favorites, some are new favorites - I've added four new savory dishes (all vegetarian, two vegan) and three new desserts including my prize-winnning pumpkin ginger pie. Enjoy!

DINNER

Butternut Squash Lasagna with Leeks & Béchamel Sauce
Treat the vegetarians in your life to this decadent dish. It's a perfect winter meal - elegant and hearty at the same time. The combination of sweet, nutty roasted squash, mellow leeks, sage and garlic-infused béchamel, and gooey, melted Parmesan cheese makes it very hard to stop eating.


Roasted Curried Cauliflower Soup
This soup is creamy and rich with the lovely nutty flavor of roasted cauliflower, the sweetness of caramelized onions and the warm, spicy flavors of places where the birds never need to fly south. And it's VEGAN to boot.


Nutty Farro and Chickpeas Topped with Honey Roasted Carrots and Herb-Spiked Crème Fraîche
Another vegetarian show-stopper. Carrots roasted with honey and a sprinkle of sea salt, black pepper and dried cumin are served atop a jumbled bed of farro and chickpeas that have been tossed in a very simple garlic, olive oil and lemon juice dressing all of which is drizzled with a rich, tangy, cilantro and mint-spiked crème fraîche that ties all the flavors together and a sprinkle of salty, roasted pepitas.


Roasted Brussels Sprouts With Garlic, Parmesan, Buttered Breadcrumb Topping
Nutty, sweet roasted Brussels sprouts topped with a blanket of garlicky, buttery breadcrumbs and Parmesan. Scrumptious!

Roasted Brussels Sprouts With Crisped Parmesan Garlic & Buttered Breadcrumb Topping by Eve Fox, Garden of Eating blog, copyright 2011

Nutty Forbidden Rice, Roasted Beet & Kale Salad
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has a lovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing of garlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.

Forbidden rice, kale & beet salad with pecans by Eve Fox, The Garden of Eating, copyright 2015

Roasted Fingerling Potatoes with Garden Herbs & Garlic
This is about the simplest potato dish going and it's always really good. Toss fingerlings (or sliced potatoes of a larger nature) with olive oil, garlic and savory herbs and roast until they're crispy on the outside and tender on the inside.


Maple Roasted Yams With Bacon & Beer
A killer combination of rich, sweet and smokey flavors - a guaranteed winner with the meat-eating crowds.

Maple roasted sweet potatoes with bacon and beer by Eve Fox, Garden of Eating blog

Celeriac Potato Gratin
Gratins of all kinds are just gooood. In this one, you layer thin slices of celery root a.k.a. celeriac (not to be confused with celiac which is a very serious gluten intolerance) with thin slices of potato and cook in a garlic and thyme infused cream bath. It's quite nice.

Celeriac Potato Gratin by Eve Fox, Garden of Eating blog, copyright 2011

Maple Roasted Brussels Sprouts with Bacon
Bacon and maple syrup is a simply magical combination. And they both go beautifully with the sweet, homey flavor of Brussels sprouts. The bacon adds a rich, crispy saltiness and the maple syrup adds a smoky sweetness to these hearty little cabbages. Roasting also enhances the natural sugars in these petits choux.

Maple Bacon Roasted Brussels Sprouts by Eve Fox, The Garden of Eating, copyright 2014

Shoestring Brussels Sprouts with Garlic, Whole Grain Mustard & Parmesan
Do NOT be influenced by this sub-par photo, please... Roasting sliced Brussels with a splash of white wine, some whole grain mustard, garlic, olive oil and grated Parmesan cheese yields a wonderfully delicious side dish. I could eat the whole bowl...


Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan
Roasting does magical things to both the squash and the peppers, bringing out their natural sweetness, crisping their edges and adding a delicious, smoky flavor. Paired with bright, astringent rosemary and salty, rich Parmesan cheese, it all adds up to a big bowl of goodness.

Roasted Butternut Squash & Red Peppers With Rosemary & Parmesan by Eve Fox, Garden of Eating blog, copyright 2011

Sweet Potatoes & Winter Greens
This recipe is from chef Sam Kass, formerly of the White House kitchen. A hearty mixture of chard (or kale) and sweet potatoes is cooked with a little lemon juice, some maple syrup, cinnamon, cloves and red pepper flakes for a delightful side dish. Once again, please ignore the sub-par photo...


Kale & Brussels Sprouts Salad with Garlicky Dressing, Toasted Almonds & Parmesan
This is such a wonderful combination of flavors and textures. Thinly sliced or shredded kale and Brussels are coated in a garlicky dressing and mixed with Parmsan cheese and toasted almonds. Try it - so so good!

Kale & Brussels Sprout Salad With Toasted Almonds & Pecorino by Eve Fox, Garden of Eating blog, copyright 2011

Cider-Glazed Delicata Squash with Rosemary & Sage
Cooking the delicata squash in apple cider renders it tender and sweet. Finish in a browned herb butter featuring the wonderfully warm, earthy flavors of rosemary and sage.

Cider-Glazed Delicata Squash with Rosemary & Sage by Eve Fox, the Garden of Eating, copyright 2015

Wilted Kale Salad With Balsamic Vinegar and Orange Zest
This warm kale salad gets a nice zing from grated orange zest and balsamic vinegar. Sauteed onions provide a lovely sweetness.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Turnip Gratin
Turnips are one of those vegetables (like cabbage) that tend to get overshadowed by their flashier cousins. But they have a lovely, delicate sweetness that gets a boost from being cooked in heavy cream with savory herbs and Parmesan. It's a lovely vegetarian side dish.

Turnip gratin by Eve Fox, Garden of Eating blog copyright 2010

Autumn Crown Squash & Pear Soup with Sage
Pear adds a nice floral sweetness to the nutty squash and sage anchors the flavors with its earthy astringency. Add a dollop of sour cream or creme fraiche to make this extra rich.

Autumn Crown Squash & Pear Soup with Sage by Eve Fox, The Garden of Eating, copyright 2014

Sautéed Kale with Bacon & Cider Vinegar
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.

Kale with bacon and vinegar by Eve Fox, the Garden of Eating blog, copyright 2014

Sweet Potato Biscuits
Sweet potato gives these soft, rich biscuits a nice sweetness and a pretty orange color. I sometimes add a little cumin and chili powder for extra pizzaz. Perfect for mopping up gravy...

Sweet Potato Biscuits Cooling From Oven

Sage & Nut-Stuffed Delicata Squash
This is a nice, hearty vegetarian main dish for people who do not partake of the turkey eating. The sweet, slightly nutty flavor of the delicata squash is perfectly accented by the toasted nuts, gooey cheese and the mellow, sweet garlic. Fresh or dried sage adds a lovely, earthy note.

Nut and sage stuffed Delicata squash by Eve Fox, the Garden of Eating, copyright 2015

Candied Butternut Squash
A fantastic alternative to candied sweet potatoes. Roasted butternut squash puree mixed with cinnamon, cloves, maple syrup (or brown sugar), butter and heavy cream is homey and delicious. Top with candied pecans to make it truly decadent. You NEED this on your Thanksgiving table this year.

Roasted butternut squash halves by Eve Fox, The Garden of Eating, copyright 2014

Curried Butternut Squash Soup
A super simple, super tasty vegan soup made with sweet butternut squash, creamy coconut milk and warm, exotic curry powder. Top with a little sour cream, creme fraiche or a vegan equivalent.

Curried winter squash soup by Eve Fox, the Garden of Eating, copyright 2013

Creamed Spinach
I know this photo does not exactly sell it well (it's one of my early ones - thankfully, my photography skills have since improved) but please trust me when I say this is a truly decadent side dish. It's rich, savory and a little sweet and just so good.


Zesty Cranberry Sauce with Orange
Surprisingly easy to make, this cranberry sauce is spiked with the wonderful flavors of fresh orange. So good! Sorry for the crappy photo - I promise it tastes good.



DESSERT

Prize-Winning Pumpkin Ginger Pie
Roasted sugar pumpkin + fresh ginger and a ginger snap crust = one heck of a delicious pie! Top with  fresh, homemade whipped cream because, hey, it's Thanksgiving!


Maple Chocolate Pecan Pie
This is my favorite pie in all the world. Short pie crust holds chunks of chocolate and nutty toasted pecans in a smoky, mapley sweet filling. The recipe comes from my beloved Aunt Maggie who always brought this to Thanksgiving. I'm going to make one in her honor this year.

Maple Chocolate Pecan Pie by Eve Fox, The Garden of Eating, copyright 2014

Maggie's Maple Butter Cookies
Another original recipe from aunt Maggie. These are the most delightful cookies - buttery and crunchy with a rich maple flavor.


Roasted Butternut Squash Pie
Why should pumpkin get all the glory? Roasted butternut squash makes an equally delectable pie filling. This recipe pairs coconut milk with the sweet, roasted squash and the traditional "pumpkin pie" spices - cinnamon, nutmeg, cloves and allspice.

A slice of roasted butternut squash pie with Ronnybrook Farm's Hudson Valley Vanilla ice cream by Eve Fox, The Garden of Eating, copyright 2014

Classic Pumpkin Pie
Of course there's no reason not to enjoy a traditional pumpkin pie. Choose a sugar pumpkin (sometimes called a sugar pie pumpkin or pie pumpkin) since the kind of pumpkins that make for good jack-o-lanterns do NOT make for good pies. This recipe calls for a pat in the pan pie crust which is surprisingly easy to make or you can use whatever crust recipe you prefer.

Roasted butternut squash filling and pie crust by Eve Fox, the Garden of Eating copyright 2014

Spiced Pumpkin Bread
This batter bread is quick, easy and always a huge hit with my whole family. Fragrant and spiced with just the right amount of sweetness and a perfect, moist crumb.


You might also like: