Squash and apples are pretty bountiful right now. Roasting them together adds a nice depth to their wonderful flavors. Throw in some garlic, and you have a simple and tasty soup, perfect for a cold fall evening. Enjoy.

Roasted Squash and Apple Soup

serves six

3 lbs butternut squash

2 medium granny smith apples, halved and cored1 head garlic4 cups vegetable stockSalt and pepper to tastePinch of...

I've written about Dreamfields Pasta in the past, but during this second week of Diabetes Awareness Month, I wanted to mention them again. This is a fantastic product for anyone watching their carbohydrate intact, whether they are diabetic or not. You'll have some terrific health benefits, and I promise that you won't detect any difference in quality, texture, or taste :)When I first met with a...

Yesterday morning, I was looking through one of my favorite cookbooks,Twelve Months of Monastery Soups. I wanted to try to make something quick, simple, and, of course, tasty. I also wanted to prepare something I hadn't made before. Brother Victor's Swiss Chard and Lentil Soup met all my criteria, and the end result was one of the best soups I've made.Generally, I don't use swiss chard much,...

I was talking to a friend yesterday, and he was telling me how much his fiance likes lentils. Me too. In fact, lentils have become a staple in my diet, and I prepare them several times a week.They are a great source of fiber and protein, and the add a meaty texture to most dishes. They are also very low on the glycemic index, which means that your blood sugar will not spike after eating them....

I don't have time to watch the Food Network much, but the other day I caught Rachel Ray making a Vegetarian Shepherd Pie. While she was preparing the dish, she mentioned that she and her husband go meatless three or four times a week. Nice.That got me thinking, and I made a trip to the Food Network website, which, I found out, is loaded with vegetarian recipes. While searching around, I came...

Over the last couple of trips to the local Farmer's Market, I've been eyeing they array of tomatoes at the various tables. Yesterday, I decided to take the plunge and bought two pounds of the heirloom variety known as Yellow Brandywine. The farmer told me that they were slightly sweet and less acidic compared to the red varieties. Since Yellow Pear tomatoes are one of my all time favorites, I...

For all those who are looking for something to do with your bumper crop of tomatoes, I've posted some new appetizer and main course recipes. There's also a wonderful new salad from sunny Sicily. I think you'll enjoy them all as much as my friends and I did Saturday night.For dessert, I simply took four ripe peaches, peeled and sliced, and mixed them together with a pint of local blackberries....

When I began changing my eating habits, I was encouraged by the line in Matthew's Gospel where Jesus asked, "isn't life more than food..?" (5:25). So much of our lives today revolve around eating and drinking. In and of itself, that's not necessarily a bad thing, but it seems to me that many of us have taken it to the extreme.On the NBC evening news last night (6/21/10), I happened to catch a...

summer burger recipes on their website. I can't decide which one to try out first, but the Black and Blue burger seems to be calling my name. I don't eat much cheese any more, but I think I'll use some blue cheese dressing, then bring the bottle in for my coworkers to use on their salads.Morningstar even has a pdf document covering the basics of grilling veggie burgers. They think of everything...

I wanted to tell you about a new dinner I've been making over the last few weeks, compliments of Trader Joe's. They are always bringing out new products, and I recently picked up a couple of bags of their Country Potatoes with Haricots Verts (green beans) and Wild Mushrooms. Everything is pre-cooked and seasoned with olive oil and garlic. Heating them through in a saute pan takes just a few...