Harvest Bread made with mashed sweet potato — The addition of warm spices makes it perfect for this time of the year. Bread is moist, soft and delicious. It is perfect to eat just as is or as a toast or even as a grilled cheese sandwich.
Hasselback Apples: Thin slits are made in the apple and then baked with butter, sugar and cinnamon. Once the apple is a partially cooked, the slits are fanned out and spread with a oat crumble topping and then baked till golden on top.
Moist and delicious Pumpkin Muffins with a creamy surprise in the middle.
Wild rice takes quite a bit of time to cook, almost an hour, so plan accordingly. Original recipe used Fuju persimmon in the salad, but I added some apple instead. This is a simple, yet tasty salad that is sweet, tangy, nutty and earthy.
Chai flavored Pound cake made in the bundt pan. It is light, moist and absolutely delicious. Not much into chai spice, then add your favorite spices, like cinnamon, cardamom or pumpkin pie spice to make your own version of the cake.
Recipe to make Wild Rice & Kale Salad with Pomegranate Molasses dressing. Wild rice adds nice chewy texture and earthy flavor while the dressing with pom molasses is slightly sweet, sour & tangy. Asian pear adds nice juicy crunch.
Millet salad made with roasted Brussels Sprout, dried cranberries and walnuts. It is hearty, filling and delicious. It is great to serve as part of holiday buffet.
Pan searing brussels sprouts until toasty is a quick alternative to roasting them in the oven. Topping with crispy panko breadcrumbs and almonds nicely balance both the taste and texture of the dish.
A colorful and festive looking Wild Rice Salad with dried Cherries and Pecans. It is a great addition to the holiday buffet table or as a filling weeknight meal.
Sweet & Spicy Pumpkin Soup: This is a perfect Fall/ Autumn recipe with its slightly sweet and spiciness.