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Day after Thanksgiving Soup

Day after Thanksgiving Soup
Turkey day is, without question, one of my favorite days to celebrate. Food. Family. Friends. Wine. The warm oven, the smells, the tastes, the laughter.  I love the gathering, and I love the rewards for a weeks’ worth of cooking, shopping, and prepping! I love the Food Network specials, the warm house, the kids’ excitement. This year, I did what I always do, and brined my bird.  What I did this year that I haven’t done in years past is buying straight from a farm!  He was “processed” Tuesday morning, and once he...
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Baked Haddock with Broccoli

Baked Haddock with Broccoli
Yesterday morning, I had taken some beautiful haddock fillets out of my freezer for dinner.  And while I knew full well I had it thawing in my refrigerator, truth be told, I lacked ANY inspiration as to what to do with it.  And, admittedly, when I got home from work, I hadn’t given it much thought during the day.  Stumped, I pulled out all the veggies in my fridge (some broccoli, some onions, and a big tomato from the Chandler Pond Farm CSA), and gave “experimentation” a go (Read: “Try something and hope for the best”). So...
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Pan roasted Butternut Squash

Pan roasted Butternut Squash
When I opened up a shiny new cast iron skillet on Christmas morning last year, I was so excited. There’s sooo much you can do with one! I love that you can get a nice sear on a piece of meat on the stovetop, then have it go right into the oven to finish cooking through (which is called pan-roasting). It also gives such a nice overall flavor (sweet and caramelized ). But to do it to vegetables is AS amazing. Any vegetable that has a natural sugar content is a great candidate for pan roasting, but especially root vegetables. First, prepare the...
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Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts
One of my favorite vegetables? The classic, kid-hated Brussels sprout!! I think that, generally, they’re kid-hated because, if your mom was like my mom, most veggies were over-boiled to death, flavorless, and mushy! This is a great way to try their delicious flavor and yummy texture, as well as to get a chance to really taste how amazing they can be: -Cut the end off the Brussels sprout (the side that attaches to the stalk; there will already be a cut there- these are woody and tough) -Cut the Brussels sprouts in half lengthwise, and put in...
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