Cream of Cauliflower SoupBy Ann GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.Twice-Baked QuinceBy Ann GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.Quick English SconesBy Ann GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.Apple Walnut CakeBy Ann GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.Sauteed Rainbow ChardBy Ann GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.French Onion TartBy Ann GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutesCorn and Pine Nut Stir FryBy Ann GaffneyIf you don’t want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.Tomato Upside-Down CakeBy Ann GaffneyWhen you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!Pan Glazed TofuBy Ann GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible. Sourdough CrepesBy Ann GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.Whole Wheat Sourdough BreadBy Ann GaffneyHomemade wholewheat sourdough bread is about as delicious and as natural as it gets since you’re literally pulling wild yeast out of the air to make it.Roasted Garlic CauliflowerBy Ann GaffneyRoasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.Roasted Sweet and Gold PotatoesBy Ann GaffneyRoasted Sweet and Gold Potatoes has it all! It mixes orange-fleshed sweet potatoes with baby gold and/or red Bliss potatoesSteamed Green Beans with Roasted TomatoesBy Ann GaffneySteamed Green Beans with Roasted Tomatoes is not only festive to look at, but it is also a yummily healthy upgrade to what some view as a rather boring veggie.Basic Roasted CauliflowerBy Ann GaffneyTake the lined baking sheet out of the oven. Quickly tip the cauliflower and shallots onto it, spreading the veggies out into a single uncrowded layerKale Braised with White WineBy Ann GaffneyIt’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!