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This thick + spicy Middle Eastern sauce is easier to make than it seems considering its deliciousness. Use the dried red chiles that you can find in most grocery stores in the ‘International’ or ‘Mexican’ sections of your grocery. Any available dried peppers would do, and I would suggest a combination. Some names of chiles to look for are: chipotle, ancho, pasilla, morita, New Mexico, guajillo, arbol and more. This recipe is adapted from The Kitchn.
Whatever your harvest has brought you, dice the items up small or slice them thin and then simmer them into submission with your favorite beans and spices. The smaller the pieces the faster they will melt into each other.
Toss the harvest with lentils into this hearty salad that serves as a beautiful side or the star attraction. The caviar shaped lentils are ideal for this salad but french or green lentils can substitute instead. Apple Cider Vinegar is my favorite for this dish, but balsamic could give it an Italian feel.
Wild rice, hunks of golden squash, pecans, cranberries, fresh herbs and more are drizzled with an apple-cider dressing. This is a great main dish or a perfect side dish at any holiday table and the leftovers are absolutely the best to have on hand for a relaxing post-holiday time.
A cross between baked potatoes and roasted potatoes, these spuds are thinly sliced and then baked into tenderness with little crisp edges. Typically, I like to let these roast for as long as possible and they are happy to stay warm in the oven while the rest of the meal is prepared. In other words, give yourself plenty of time to bake these and your efforts will be rewarded. Plan to use a large, sharp knife for this project.
