I had some leftover beef TVP and started playing, with great results (pats self on back). Many of the measurements here are pretty loose… tinker with it according to your own taste.

This is a great light salad, with a nice citrus/fennel flavor.

Gingerbread for the season, scones because they are always in season, and a maple glaze? Oh heck yeah…

This is a tasty and seasonal alternative to regular butter. The original recipe called for twice the sugar we list here, but we found that to be way too sweet for us. Let us know what you think!

Make the most of fall with this simple but delicious pear tart recipe. Serve as a dessert or with some smoked cheddar cheese and your favorite mulled wine. Don’t you love fall?

We’re huge fans of squash soup, particularly when our yearly crop of winter squash skips in under the first frost. This sweet potato and corn soup recipe gives squash soup a run for it’s money, in our opinion.

This makes a great bread, light with a crisp crust. The inclusion of the rosemary gives it a nice woodsy flavor.

When we first ran across this recipe, it called for double the maple syrup we’ve listed here. You may like it that sweet, but we find that the 1/4 cup listed is more than sweet enough. This has become a favorite salad dressing at our house, and it goes without saying that real maple syrup (the Vermonter the better) is the key to this dressing.

This is a great way to use up any leftover tomatoes or cucumbers in the garden (not to mention a perfect use for stale bread). This gets better the longer the flavors are allowed to infuse!

Lighter than ice cream, this lemon ginger Italian ice is simple and really, really good. I was just getting ready to make a batch (second this week), so follow along!