A savory pie that’s sure to delight your family, friends and dinner guests as this summer starts coming to a close! Pairs wonderfully with a fresh side salad and corn on the cob.

As September approaches, I can’t help but think about all the delicious local pies popping up with fall flavors – apple, pumpkin, you name it! However, part of me still wants to embrace the remaining parts of this beautiful summer season and the tastes I wait all year to savor once again. This Zucchini, Tomato and Pepper Pie made with Taproot Farm organic vegetables is a tribute to the fleeting flavors of summer that we hold near and dear to our hearts. Inspired by the pies I have devoured as both a child and adult at Tomato Pie Café in Lititz, PA, I hope you all enjoy my unique and tasty version. For my fellow goat cheese lovers…

Loading up on all the flavors of summer? You may want to check out this quick, easy, and colorful recipe for summer vegetable and shrimp kabobs! Hits the spot every time.

One of my favorite ways to use all the wonderful in-season summer vegetables: grilled kabobs! This is something my family has been making for as long as I can remember, but they are even more delicious and flavorful with the addition of numerous Taproot Farm organic vegetables: summer squash, sweet onion, fresh garlic and basil! We also took advantage of some other in-season local goodness like peppers and tomatoes (if you receive heirloom tomatoes in your CSA Harvest Week 7, this would be a great fit!). You can easily make these kabobs without the shrimp or use another type of protein if desired. This dish is filling enough that you can eat the shrimp and vegetables just so, or feel free to add a base…

A root vegetable “twist” on a traditional ratatouille recipe.

The first time I saw traditional ratatouille was as a cartoon in (you guessed it) the Disney movie “Ratatouille”. The dish always looked so beautiful with its sliced colorful vegetables perfectly arranged. Although my version is far from perfect looking, the colors and placement of the thin vegetable slices are quite eye-catching. For this recipe, I used a mixture of organic root vegetables from Taproot Farm – including hakurei turnips, carrots, purple daikon, and sweet potatoes. I used a mandoline for this recipe to cut the vegetables thin and then arranged them in a large round baking dish. I also topped everything with a sprinkle of panko and asiago (just for good measure). I was impressed that this entire dish was eaten in one dinner, and it’s definitely something that’s likely to become a meal staple (especially as the winter vegetables roll in). I…

This recipe is super special to me! This is my dad’s special recipe. He created for the restaurant he and my mom opened when I was in elementary school!! He was so so secretive about all of his recipes especially this one! I didn’t do it 100% the same but it was JUST as good!! He and my mom inspired me to start cooking and since my dad passed 6 years ago I haven’t stopped cooking!! He would be very glad to know that I am getting to share all of these family recipes with you guys!! Sharing these recipes and cooking them bring me back to my childhood and I just love that you all are loving them too!! Give this recipe a try. You will love it!!

Ingredients
– 1 lb 80/20 ground beef
– 1 chopped onion, plus extra for garnish
– 1 can diced tomatoes
–…

Ingredients

• 2 tablespoons sugar
• 1 package (0.74 oz) apple cider instant drink mix (do not prepare)
• 1 ½ teaspoons ground cinnamon
• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• ½ cup butter, softened
• 1 egg
• ¾ cup finely chopped peeled apple (1 medium)

Directions

Heat oven to 375°F. In small bowl, mix sugar, 1 teaspoon of the apple cider drink mix and 1/2 teaspoon of the cinnamon; set aside.In large bowl, stir cookie mix, softened butter, egg, remaining apple cider drink mix and cinnamon with spoon until soft dough forms. Stir in apple pieces until combined. Shape dough into 40 (1 1/4-inch) balls. Roll balls in sugar-spice mixture. Place 2 inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely…

Ingredients

• 1 cup butter softened
• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• ¼ teaspoon salt
• Filling
  • 1/2 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 5-6 tablespoons milk

Directions

• In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
• Shape the dough into 1 inch balls and place on an ungreased cookie sheet. Flatten the balls with a fork.
• Bake the cookies at 375 degrees for 5-6 minutes. Do not overbake! Remove the pan from the oven and leave the cookies on the cookie sheet for 2-3 minutes. The cookies will continue to absorb heat from the cookie sheet. After this, move the cookies to wire racks to cool.

Ingredients

• ½ cup salted butter
• 1 ¾ cups granulated sugar
• ⅓ cup unsweetened dark cocoa powder
• ½ cup milk
• 1 tsp vanilla extract
• ⅔ cup creamy peanut butter
• 3 cups quick oats (don’t use old fashioned oats)

Directions

1. Line two baking sheets with parchment paper.
2. In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk. 
3. Set over medium heat, and cook stirring frequently until it reaches a full boil. 
4. Allow mixture to boil 60 seconds without stirring. 
5. Remove from heat, immediately add in vanilla, peanut butter and quick oats. 
6. Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners. 
7. Allow to rest at room temperature until set, about 20 – 30 minutes (to speed up setting refrigerate).

Ingredients

• 8 ounces elbow macaroni
• 5 tablespoons unsalted butter
• 3/4 cup thinly sliced carrot
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 6 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups chicken broth (we used Swanson 33% Less Sodium)
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh parsley (we used Italian parsley)
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper (we used freshly ground black pepper)
• 3/4 cup shredded sharp white Cheddar cheese, divided (we used 1 cup*)
• 3 cups shredded cooked chicken (we used breast meat)
• 1/2 cup frozen peas
• 6 slices American cheese
• 3/4 cup coarsely crushed buttery round crackers (we used Ritz crackers)

Directions

1. Preheat your oven to 350 degrees.
2. Look at the box your pasta came in and follow it’s directions for cooking. Drain the pasta and place it in…

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 1/2 cups chopped yellow onion
• 4 (1/2-inch-thick) bone-in pork rib chops
• 2 teaspoons kosher salt, divided
• 2 teaspoons ground black pepper, divided (we used freshly ground black pepper)
• 5 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 5 cups whole milk
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 1 1/2 cups shredded  whole-milk mozzarella cheese*
• 1 (16-ounce package cavatappi pasta, cooked according to package directions
• 2 tablespoons panko (Japanese bread crumbs)
• 1/4 cup grated Parmesan cheese
• Garish: fresh rosemary

Directions

1. Preheat your oven to 375 degrees.
2. Take a 12-inch cast-iron skillet and pour 1 tablespoon of oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion in, stirring it now and then for around 5 minutes or until the onion looks lightly browned. Take the onions out of the skillet and put them on a plate…

Ingredients

• ½ lb. andouille sausage, sliced
• 3 tablespoons unsalted butter
• ½ cup diced red bell pepper
• ¼ cup diced yellow onion
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• 1 teaspoon Cajun seasoning
• ½ teaspoon kosher salt
• 2 cups cooked crawfish tails
• 1 cup shredded pepper Jack cheese
• 1 cup shredded Swiss cheese
• 8 ounces elbow macaroni, cooked
• ½ cup thinly sliced green onion (we sliced ours on the bias)

Directions

1. Take a large skillet out and add the sausage to it, setting the heat to medium-high. Stir the sausage around now and then for 5 to 7 minutes or until it looks browned. Take the sausage out of the skillet and place it on a plate for the time being.
2. In the same skillet you just used, add the butter in and turn the heat down to medium. Once the butter’s melted, toss in the bell pepper and…

Ingredients

• 1 pound smoked sausage, sliced 1/4-inch thick (we used Conecuh Hickory Smoked Sausage)
• 1 pound andouille sausage, sliced 1/4-inch thick (we used Roger Wood andouille)
• 1/4 cup unsalted butter
• 2/3 cup vegetable oil
• 2/3 cup all-purpose flour
• 1 medium onion, chopped (we used a yellow onion)
• 1 cup chopped green bell pepper
• 1 cup sliced celery
• 2 (32-ounce) cartons seafood stock (we used Swanson seafood stock)
• 3 cloves garlic, minced
• 2 bay leaves (we used fresh bay leaves)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning (we used Zatarain’s Creole seasoning)
• 1/2 teaspoon dried thyme
• 3 pounds large fresh shrimp, peeled and deveined (tails left on)
• Hot cooked rice (we used white rice)
• Garnish: chopped green onion (optional)

Directions

1. Set a large Dutch oven over medium heat, tossing in all the sausage* and letting it cook for 5 to 8 minutes or until all of it’s browned, stirring now…

Ingredients

• 2 teaspoons vegetable oil
• 1 1/2 cups chopped smoked andouille sausage (we used Roger Wood brand andouille that we cut into slices that we then quartered)
• 1/2 cup finely chopped onion (we used a yellow onion)
• 1/3 cup all-purpose flour
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper (we used freshly ground black pepper)
• 1/4 teaspoon garlic powder
• 3 cups whole milk
• 1 tablespoon chopped fresh sage
• 2 teaspoons distilled white vinegar
• Garnish: chopped fresh sage, ground black pepper (didn’t use)
• Biscuits (The recipe didn’t call for this but what better a thing to serve this gravy on other than biscuits?)

Directions

1. Take a 10-inch cast-iron skillet out and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot, toss the onion and sausage in, stirring constantly for 7 minutes or until the sausage has browned. Turn the heat down to medium and move…

Ingredients:

• 3 tablespoons bacon grease
• 1 cup cornmeal
• 1 cup buttermilk (or whole milk)
• 1 cup hot water
• salt & pepper to taste

Directions:

After frying bacon, or using reserved bacon grease, get the grease hot over med-high heat. Add cornmeal and stir until browned, but do not burn. Add buttermilk and stir. Add water and stir well until thickened. Salt and pepper to taste. Serve over biscuits, bread or meat – anything you like gravy on.

This week’s Sunday’s Chicken Dinner Recipe is – MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH. If this just doesn’t scream Fall Recipe, nothing does! Chicken combined with Brussels Sprouts and Butternut Squash along with a Maple Dijon Sauce. Like I said “Fall Recipe”! The recipe is off the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) which has a huge selection of Diabetic Friendly recipes. Salads, Soups, Entrees, Dessert, they have recipes for all! Plus don’t forget to subscribe to the Diabetic Gourmet Magazine. Enjoy and Make 2019 a Healthy One!

MAPLE DIJON CHICKEN WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
This is a great recipe for fall with two seasonal favorites, brussels sprouts and butternut squash. Butternut squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma.

Ingredients

4 chicken thighs
4 chicken drumsticks
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
1 TBSP…

Today’s recipe is an easy, light and a perfect tea cake. The best part about this cake is that it is made with whole wheat flour and it tastes awesome with a cup of tea or coffee. It is healthier than the regular cake so you can enjoy as much as you can without any guilt.

Dry cakes are simple, quick and easy to make as they can be served without the frosting also. And you can also add your favourite nuts in this recipe as per your choice. You can also make the same recipe using all purpose flour as well. This cake can be easily made by a beginner as well, the recipe is super simple all you have to do is follow some instructions properly and you can get a perfectly baked cake. The most important point for making any type of cake is to sieve the…

This apple pie is easy, cozy, and perfect for fall! It is also a great breakfast pie. I mean, come on, cinnamon rolls, apples, you have all the important food groups all rolled into a pie. Divine! How is breakfast pie not a thing yet? Is it because ALL pie is a breakfast pie?

Ingredients:

4-5 medium-sized apples
2 13oz cans of cinnamon rolls
Ground Cinnamon (I can’t give you a measurement because I like to use a LOT) use what feels right.)
1/2 C Sugar
Flour (for flattening your cinnamon rolls)

Directions:

1. Peel and slice your apples, place in a saucepan with cinnamon, and sugar. Sometimes I like to add a splash of apple cider, it’s not required. Cook on medium heat until apples are softened and cooked through.
2. Open one can of dough. On a lightly floured surface roll out each cinnamon roll. Place it into…

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Our travels to Findlay Market, Cincinnati, Ohio, did not disappoint. At the market entry—the place so full of people—buzzinglike bees gathering their foodies that they, like us, were going home to cook that evening!There were meat markets everywhere—and everything under the sun.We selected The Country Meat Co., specializing in fresh meats.Our 2 full slabs of baby back ribs were wrapped in white freezer paper and into a brown paper bag. So nostalgic, so cool.And we toted a lot of other things home in our bags that day too.

Instant Pot Baby Back Rib Recipe

1. Sprinkle the rub heavily over the baby back ribs, then pat the rub in like patting a baby’s butt.
2. Next, add 2 cups of water to each Instant Pot. Stand each slab of ribs on end in a circle creating a standing rib roast, on top of the Instant Pot trivet. (No vinegar or apple juice…