Add these little gnocchi pillows to your favorite soup or on a salad. Leftover turkey or vegetable soups work great. These also work well with grilled shrimp or lobster topped with a citrus butter sauce. Photo by Nick Hogan. Serves 6 - 8 Ingredients 1 cup leftover sweet potatoes, mashed 1 cup leftover mashed potatoes 1 egg ¼ cup Parmesan cheese, grated 1 teaspoon kosher salt 2 cups whole wheat or all-purpose flour 2 tablespoons butter Instructions Mix together the sweet potat

Transform the morsels of your holiday meal into a savory bread pudding using an assortment of rolls, croissants, Pullman loaf, dense white sandwich bread or any combination of leftover bread. Photo by Nick Hogan. Serves 8-12 Ingredients ⅓ cup canola oil 5 tablespoons butter 3 cups sliced mushrooms Salt, to taste Pepper, to taste 6 tablespoons leftover white or red wine 2 carrots, diced 3 celery sticks, diced 1 sweet onion, diced 16 cups bread cubes 5-6 cups turkey or chicken

This updated take on a traditional dish, featuring a smoky Cheddar mornay sauce and crunchy topping, is not your grandma’s creamed spinach! Photo by Sara Schober. Serves 10-12 Ingredients For the creamed kale 7 ounces uncooked bacon, cut crossways in ½-inch pieces 4 tablespoons butter 1 medium yellow onion, diced small 2 garlic cloves, sliced thin 1/2 cup flour 1-1/2 ounces white wine 3 cups milk 1-1/2 tablespoons salt 1/2 tablespoon ground black pepper, ground 1/8 teaspoon c

Around Down to Earth farm they get overwhelmed with sweet potatoes in the fall and are always looking for unique ways to use them. Farmer Brian's friend Donna Fritsche introduced him to this savory method for dealing with their tuber abundance. Photo by Sara Schober. Serves 6-8 Ingredients 6 medium sweet potatoes (similar-sized for even roasting) 1/2 cup unsalted butter, room temperature Zest and juice of 1 lime Juice of 1 tangerine 1-2 teaspoons chipotle peppers in adobo, ch

The bitter flavor of turnips mellows in this creamy side dish, a great alternative to scalloped potatoes. Photo by Wesley Parsons. Serves 6 Ingredients 1 large head garlic 1 tablespoon vegetable oil 4 turnips, peeled 1-1/2 cups grated Muenster cheese 1 stick (8 tablespoons) butter, softened 3/4 cup vegetable stock 3/4 cup heavy cream Salt and pepper, to taste 1 teaspoon ground coriander Rosemary, for garnish Instructions Preheat oven to 325°. Drizzle vegetable oil all over he

A vibrant fall side featuring crisp haricot verts, roasted butternut squash and jewel-like pomegranate arils, all brought together with a luxurious warm brown butter vinaigrette. Photo by Cole LoCurto. Serves 4-6 Ingredients For warm brown butter vinaigrette 8 ounces butter, browned 4 ounces maple syrup 2 ounces sherry vinegar 1 ounce Dijon mustard Fresh thyme Salt and pepper to taste 1 pound trimmed haricots verts 1 butternut squash, peeled and diced 1 pomegranate 1 ounce go

Serve these savory cakes with sage-infused honey. This recipe uses Seminole pumpkin, a native Florida pumpkin which grows wild in the Everglades. It was under cultivation by Seminole Indians when Spaniards arrived in Florida in the 1500s. Any winter squash variety can be used in this recipe, but the Seminole pumpkin is an heirloom with a great flavor. It’s worth looking for at local farmers' markets. Photo by Amy Robb. Serves 6 Ingredients 1 small Seminole pumpkin (about 1 po

Combined with sweet potatoes, tangy onion jam and earthy celery root, this dish is versatile in its ability to pair with both lighter and heavier meats or stand as the base of a vegetarian meal. Photo by Amy Robb. Serves 6 Ingredients For roasted Seminole pumpkin 1 medium Seminole pumpkin, peeled, seeded and diced 2 tablespoons extra virgin olive oil 1 tablespoon fine sea salt 1/2 teaspoon ground black pepper For roasted fingerling sweet potatoes 2 pounds organic sweet potato

Dressing or stuffing? If cooked inside the turkey, this side dish is called stuffing. Baked separately, it's dressing. This version is a savory side dish, with the focus on oysters and lots of fresh herbs. Photo by Wesley Parsons. Serves 6 Ingredients 3 tablespoons butter, divided 1/2 cup minced shallots 1 cup chopped celery 1 bay leaf 2 garlic cloves, minced 1/8 teaspoon pepper 1/8 teaspoon salt 1 cup raw oysters, shucked and drained 6 slices cooked bacon, chopped into piece

roasted golden cauliflower

eggplant, carrots, potatoes saute

how to grill cauliflower steaks

potato okonomiyaki

Not too long ago, sorghum, or sorghum molasses, was a staple sweetener in the South. It can be found in most grocery or health food...

Most shishito peppers have a mild smoky and slightly sweet flavor.

Leave the husks attached to the ears of corn for a handle when you eat.

Fried Brussels Sprouts with Gochujang Aioli

Serve as an appetizer or over rice as an entree.