Monthly Archives: October 2017

Sauteed Cabbage and Apples

1 tablespoon olive oil 1 small yellow onion, cut into slices 1 crisp apple (such as Granny Smith), peeled, cored, sliced 1/4 small head green cabbage, shredded 1 tablespoon apple cider vinegar Sea salt and black pepper Heat the oil … Continue reading

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Buttery Pappardelle With Mushrooms

¾ pound pappardelle 6 tablespoons unsalted butter 1 large sweet onion, thinly sliced 8 ounces crimini mushrooms, sliced Sea salt and black pepper ½ small sugar pumpkin (about 1½ pounds)—peeled, seeded, and cut into ½-inch pieces [may substitute butternut, acorn, … Continue reading

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Pecan Sandies

2 cups butter, softened 1 cup confectioners’ sugar 2 tablespoons water 4 teaspoons vanilla extract 4 cups all-purpose flour 2 cups chopped pecans Additional confectioners’ sugar In a large bowl, cream butter and sugar. Add water and vanilla; mix well. … Continue reading

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