It’s pumpkin season, and we are back with a vengeance. For our first pumpkin recipe this year, we decided to break out the Dutch oven
Tag: Side Dish
Roasted Brussels Sprouts and Cauliflower
For this side dish, we essentially combined Roasted Brussels Sprouts and Roasted Cauliflower Wedges. Since the vegetables cook at similar rates, we had to cut
Mushroom Lover’s Risotto
Similar to what we served this recipe with, this dish was inspired by our leftover mushroom rehydrating water from Maitake Tacos! We used some of
Sneaky Mashed Potatoes (Version 2)
A little while back, we decided to play with adding vegetable ingredients (namely cabbage) into Mashed Potatoes. We started doing this because it helped retain
Goat Cheese Stuffed Beet Roll
We love Beets! Because of that, we’ve explored a lot of different ways to cook them. We’ve roasted them, boiled them, grilled, rolled them into
Sauteed Chanterelles and Brussels Sprouts
After using the first portion of mushrooms from our first successful Chanterelle forage to make Chanterelle Leak Flatbread, we wanted to prepare our second dish