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Index
Contents
Introduction
Recipes
Herbed Stuffed Mushrooms
Cheesy Baked Asparagus Puffs
Sweet Potato Soup with Minced Ginger
Creamy Apple-Butternut Soup
Classic Cauliflower Vichyssoise
Sweet Glazed Carrots
Mustard Sauced Brussels Sprouts
Green Bean Casserole
Deeply Caramelized Pearl Onions
Simple Roasted Asparagus
Honey-Glazed Beets
Caramelized Fennel with Parmigiano and Lemon
Herbed Winter Vegetables
Traditional Braised Red Cabbage
Zucchini Custard Wrapped in Spinach
Garlicky Mashed Potatoes
Sweet Potatoes with Ginger and Brown Sugar
Candied Orange Yams
Scalloped Potatoes with Ham
Traditional Stuffing
Fresh Cranberry Sauce with Orange Zest
Sweet Curried Potato Salad with Apple
Pilgrim’s Potato Salad with Onions and Thyme
Pasta with Creamy Butternut Squash
Seasoned Wild Rice with Apple
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