A pumpkin quick bread with a hint of chocolate. The batter can also make muffins (baking instructions included). For a healthier bread, substitute whole wheat flour for some or all of the AP flour. Adjust amount of flour according to the moisture content of your pumpkin. Yields 12 muffins, 3 small loaves, or 1 large loaf.
A yummy, chocolaty take on the classic "cereal treat", courtesy of the wonderful Nigella Lawson. You can substitute for whichever candy bar and cereal you prefer. Enjoy! Prep time includes time to chill the bars after making.
The flavors in this recipe remind me of the delicious stuffed, braised artichokes that my mom makes, but it much simpler and quicker to prepare. It is very flavorful and great for a healthy side dish or appetizer.
I enjoy citrus flavors -- if you are not as much a fan or do not like stronger lemon flavors you may want to reduce the amount of lemon. I hope you enjoy it!
A vegetable soup recipe featured in the NY Times Dining and Wine section. Flavors: tomatoes, butter, root vegetables, and a hint of orange. I haven't made this yet, but it sounds interesting (and NY Times articles can only be accessed for free for a brief period of time).