Pair the fall flavours of apples and chicken with tender-crisp green beans and Roast Squash (see recipe link below).
Because most of the fat in chicken is in the skin, removing it — and its 16 grams of fat — makes chicken a lean choice. The parsley, lemon and garlic topping does the job the skin usually performs, keeping the breasts moist and juicy. Serve with rice pilaf and Honey Acorn Squash. Pop the squash into the oven 15 minutes before adding the chicken.
This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving serving time.
Flavoured with maple and mustard, smoky, sweet bacon makes for an extremely quick and truly tasty supper. Serve with Quick Roasted Butternut Squash.
Fabulous on their own, these sweet, toffeelike nuts are also delicious sprinkled on salads or saut? vegetables, such as green beans, mashed sweet potatoes or squash.
Freeze these savoury chops right in the marinade so they're ready and waiting to pop into the oven along with baking potatoes and squash wedges.
This salad boasts fall's most nutritious colours: orange squash, red cranberries, green rapini and brown rice. Put all these colours together for a salad packed with vitamin C, antioxidants and calcium.
Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
Serve these chops with a medley of grilled vegetables, such as mini sweet peppers, sliced fennel bulbs, corn on the cob, whole small onions, wedges of squash and flat green beans.
Hosting friends while needing to accommodate for dietary restrictions can be tricky. Impress guests with a wholesome pasta dish that combines braised local duck with all the tastes of fall: sage, hazelnuts and butternut squash.
