Lemon Ricotta Pancakes

Mmm… such a wonderful weekend breakfast. I got this idea when we received lemon curd in a Breakfast of the Month shipment. I used the lemon ricotta pancakes from Sara Beth’s in New York as an inspiration and based this recipe off of how I make basic pancakes (the secret’s in the seltzer!).

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Breakfast Pizza

Great for a brunch, or those early morning tailgates.

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Pomegranate Chicken

Inspired by the flavors of Persian Fesenjan, this makes a great dinner when pomegranates are in season.

I like to serve pomegranate chicken over some hearty grains, rice or cous cous. Recipe for mixed grains follows.

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Itty Bitty Kiwi

These little fruit are called Hardy Kiwi. They are the size of a grape, but taste and look (on the inside) just like a kiwi. However, you can even eat the skin on these; they’re not at all fuzzy. They make a great snack. Just pop ‘em in your mouth. They also make an excellent pectin-free jam to serve with cheese. The kiwi ripen in the early fall, but since we jarred the jam we are able to enjoy it all year long! Makes a homemade great gift too!

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Unstuffed Brussels Sprouts

I used these misunderstood fall vegetable to create a dish inspired by stuffed cabbage. Afterall, brussels sprouts are kind of like mini cabage heads. I really enjoyed the way this dish turned out.

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Mini Pumpkin Pies

Who doesn’t love mini food? These mini pumkin pies are no exception, cute and delicious! You may also use the following recipe to make two 9-inch pies. I use cushaw squash (green and white or yellow and white) for my pies. If you are going to use actual pumkin, make sure it is a sugar pumkin. If using Pumkin you may find it easier to roast chunks of pumkin in it’s shell and scoop out the insides afterwards. Thinner-skinned squash, like the cushaw, can be peeled and cubed before roasting. Give this recipe a try for your Thanksgiving feast this year!

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Bacon makes it better

Mmmm Bacon… (and sweet potato fries)

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