I make this recipe for almost any occasion - it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer...all for this quiche!
Bananas are cooked in a bubbling pan of dark brown sugar, butter, rum and cinnamon and served over ice cream with walnuts in this elegant, quick dessert.
A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
A delicious and easy quinoa pilaf with sauteed onions, carrots, and walnuts. Served with a salad and crusty bread, this pilaf makes for a complete meal.
It doesn't get much better for beef lovers than this savory sandwich with layers of roast beef, blue cheese, fresh basil, and toasted walnuts on whole wheat sub rolls.
What a wonderful surprise the dressing is in this refreshing salad. Raspberry jam is swirled into raspberry vinegar, and then mixed with oil. This luscious dressing is tossed with the kiwi, strawberries, walnuts and spinach. Makes eight servings.
A spicy tomato-based sauce loaded with fresh zucchini, bell peppers, mushrooms and spicy Italian sausage is served over browned polenta rounds and sprinkled with Parmesan cheese. You can substitute yellow squash or eggplant for the zucchini depending on your tastes.
This Blue Cheese Spinach Frittata recipe contains shredded part-skim mozzarella cheese, crumbled blue cheese, walnuts, egg substitute, fresh spinach and more.
