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Apple and Dried Fruit Stuffing

Serves 6
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Baked Potato Skins with Veggies

If you are looking for that bacon flavor – chopped, crisply-cooked bacon can be crumbled on top of these yummy potato skins! Remaining potato flesh can be a great thickener to any soup.

Yield: 8 potato skin
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Baked Zucchini and Tomatoes

This well-seasoned mixture of fresh zucchini and tomatoes is a great way to enjoy summer vegetables.  

Serves 4
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Beet Risotto

This recipe comes from Chef Gregory León of Amilinda, as part of a chef demonstration for our Fondy Food Center Community Partner fundraiser. Beet stock makes a surprising appearance in this risotto, lending the dish a lovely pinkish hue. The...

serves 4 - 6
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Better Baked Beans

A healthier version of the traditional baked beans! It seems like a lot of ingredients, but many of the spices are probably in your cupboard.  

Serves 8
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Braised Red Cabbage with Apples

There are a lot of braised cabbage recipes out there but this sweet and sour version is one of our favorites. The butter adds a rich note, but if you like, oil can be substituted. We love it paired with Outpost brats or pork chops but it’s equally...

Serves 12
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Brown and Wild Rice Pilaf

  This simple, earthy recipe is simple to transform into both gluten-free and vegan versions. It also makes a great stuffing for acorn squash – just add toasted pecans to the top for a lovely, vegetarian entrée.

Serves 4-6
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Butternut and Barley Pilaf

Squash is one of those vegetables that is always there for you and never seems to disappoint. Butternut squash is a colorful and tasty vegetable that is loaded with fiber. The barley is a good partner adding a nutty, earthy flavor and a slightly chewy...

Serves 6
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Butternut Squash Patties

Three cheers for winter squash! Butternut and other hard squash can be found just about year round, though look for local seasonal squash to show early autumn. Your guests will clap their hands when you bring out these plump, golden cakes. Serve with...

Makes 6 patties
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Cheese Blintzes

Makes about 8 blintz
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