Pretty Pumpkin Cheesecake

Perhaps pie is not your jam. Or maybe you’d like to shake up your holiday dessert table a bit. In any case, this pumpkin cheesecake says fall flavors and delicious all swirled into one. I have made it for several Thanksgiving dinners over the years. It never lasts very long. Ingredients For the crust 1Continue reading “Pretty Pumpkin Cheesecake”

Easier Than Ever to Eat Local for Thanksgiving

The evening skies got darker last Sunday and the weather in these parts took a turn for the raw, so there’s no denying winter is just around the corner. Which, mostly depresses me, but I can stay positive for the next few months as my favorite holiday, Thanksgiving, arrives and is quickly followed by theContinue reading “Easier Than Ever to Eat Local for Thanksgiving”

Perfect Pumpkin Pancakes

I roast and purée and then freeze a handful of farmers market pumpkins every year. I love having the big, beautiful white and golden and green squash around to decorate with in the fall and then, once we’ve moved on to evergreens and holly, it’s time to really enjoy these gifts from the ground. TheyContinue reading “Perfect Pumpkin Pancakes”

Let Us Eat Pumpkin

With Jack O’ Lantern carving at Halloween and the absolute necessity of a pumpkin pie on the Thanksgiving sideboard, pumpkins have long been central to fall. But does anyone else find it ironic that while pumpkin pie flavor has found its way into absolutely everything (Oreos! Pop-Tarts! Twizzlers!), pumpkins themselves are still considered more decor than food?Continue reading “Let Us Eat Pumpkin”

Roasted Pumpkin Seeds

  I have tried dozens of ways to make roasted pumpkin seeds, some to better effect than others. My favorite method of the moment is detailed below. Spicy and sweet variations follow the basic recipe. Ingredients One medium-sized pumpkin fine sea salt olive or coconut oil Instructions Cut open the pumpkin by carving a circle aroundContinue reading “Roasted Pumpkin Seeds”

Pumpkin Cornbread Muffins

  I was looking for something to complement a fall soup when I came across this keeper. It instantly appealed: the pumpkin would add moisture to the cornbread and the corn meal would temper the sometimes-too-sweet of the pumpkin. Which is exactly how they came together. Toss in the honey for a more flavorful, healthful sweetener. Use aContinue reading “Pumpkin Cornbread Muffins”

Not-Too-Sweet Pumpkin Bread

Every fall, I roast, puree and freeze several farmers market pumpkins (we’ve never had much luck growing our own). So pumpkin bread, pumpkin scones, pumpkin cheesecake, pumpkin soup are all, always, just a trip to the deep freeze away. You can certainly use canned pumpkin in this recipe and save yourself a few steps. Along withContinue reading “Not-Too-Sweet Pumpkin Bread”

Flavors of Fall

          As I’ve been preparing to teach my class on cooking fall fruits and vegetables at the Roanoke Natural Foods Co-op this weekend, I can’t help but contemplate: What is it about fall’s flavors that make us swoon so? Is it the brief time they’re in the spotlight? The nostalgia that comes withContinue reading “Flavors of Fall”

Chestnut Pumpkin Soup

  Chestnuts turned into kind of a project for me last fall as I discovered their rich history and buttery, satisfying flavor. I had pounds of chestnuts in my fridge at various points testing and tasting to find recipes that were worth the extra work of cooking with these incredibly nutritious nuts. Below, I bringContinue reading “Chestnut Pumpkin Soup”

Pumpkin Chocolate Chip Scones

  In my quest to enjoy all the pumpkin I process and freeze every fall, I am always searching for new recipes. This one crossed my computer a few months ago and has since become a hit. The scones are hearty and earthy and the chocolate chips give them just a hint of decadence. Recipe inspired byContinue reading “Pumpkin Chocolate Chip Scones”