Get Ready to Ride

Chris Kegel, Owner of Wheel & Sprocket, shares the ABCs for getting your bike ready to ride.

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Seasonal Vegetables for the Holidays

Each time of year has its own array of seasonal vegetables and fruits—winter is no different with its dark, hearty greens, roots veggies, and other “good keeper” crops.  Throughout the holidays, when sweets seem everywhere and people complain about unwanted … Continue reading

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White Bean Dip with Carrot “Chips”

White bean dip is basically a hummus made with cannellini beans and walnuts instead of chickpeas and tahini.  The beans and nuts provide an excellent source of protein, and the olive oil and nuts provide a good source of healthy … Continue reading

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Marinated Roasted Mushrooms

Roasted whole with herbs, olive oil, and white wine, I find these mushrooms slightly addictive. They can be served cold as antipasto or straight from the oven alongside an entrée as a vegetable side dish.   Crimini Mushrooms ~ 12 … Continue reading

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Winter Squash Gratin

This squash gratin tastes decadent, but it is simply rich in flavor and nutrition (squash being a truly excellent source of Vitamin A.)    Butternut, Hubbard, or dense Heirloom Winter Squash ~ 1 very large, Butter ~ 1 pat Sage … Continue reading

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Cranberry Apple Pear Chutney

This mélange of fruit, ginger, rosemary, cider, sour, and sweet with its beautiful red hue is really quite brilliant with cheese and crackers to start a meal or mixed in with your morning yogurt.  I tend to leave the peels … Continue reading

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A Platter of Roasted Fall Vegetables

Roasting vegetables brings out their inherent sweetness. A platter with a variety of colored and shaped vegetables roasted with aromatic herbs is a gorgeous addition to any table. Choose from mushrooms, beets, kohlrabi, fennel*, peppers*, parsnips, rutabagas, red onions, carrots, … Continue reading

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Caramelized Brussels Sprouts

Brussels sprouts seem to ignite passion in people—either they seem to love or hate them. I love them, and I’ve tuned quite a number of “haters” onto them over the years with this recipe. Brussels sprouts ~ 4 cups, trimmed … Continue reading

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Winter Squash with Wild Rice Stuffing

Winter squash stuffed with wild rice is spectacular enough to have as a main dish.  The key is to use real wild rice, not the cultivated rice trucked in from California.  I had been making this dish or something like it … Continue reading

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Giving Thanks with Local Food

Over the years, I have shared many lovely Thanksgiving meals with a variety of family and friends. It is the holiday most dear to me, because at its heart it is a time when people come together to give thanks … Continue reading

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