Still a Little Summer Left: Shishitos & Sunflower Oil!

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SHISHITOS. ARE. BACK. (!!!!!) These are our absolute, hands down, A-Team, gold medal, favorite peppers. All other peppers: we love you, we need you, thank you for providing 150% daily value vitamin C in just one cup….but shishito peppers are dreamy. Seriously, this is all you need to enjoy: throw right on the grill or into a skillet (with some sunflower … Read More

Something Wicked This Way Comes… It’s a Pumpkin

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Just in time for Halloween…Pumpkins! Pumpkins are part of the Winter Squash family and can be zused interchangeably with many different Winter Squash varieties. There are dozens of varieties of pumpkins ranging in color from near-white to orange to green, too. Varieties that are best used for cooking are generally called sweet pumpkins. Not gonna use the pumpkin this week? Pumpkin … Read More

Veggie Spaghetti: This Squash Is a Small Wonder!

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When cooked, the flesh of spaghetti squash falls away into ribbons or strands, which makes a great a great substitute for pasta. This squash can be baked, boiled, steamed or microwaved, and the seeds can be roasted and eaten like pumpkin seeds. If you’re microwaving (that’s the fastest way), here’s how you do it: poke a bunch of holes in the squash with … Read More