Posts Tagged ‘cranberries’

Roasted Acorn Squash with Sautéed Apple Filling and Wild Rice

Friday, October 4th, 2013
Roasted Acorn Squash with Apple Filling

Roasted Acorn Squash with Apple Filling

Roasted Acorn Squash with Sautéed Apple Filling and Wild Rice

A full-fledged autumn dinner — roasted acorn squash seasoned with cinnamon and filled with a sweet and savory apple, onion, and dried cranberry filling, is warming and hearty, all served on a bed of wild rice.
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Quinoa Salad with Cranberries and Walnuts

Sunday, November 20th, 2011
Quinoa Salad with Cranberries and Walnuts

Quinoa Salad with Cranberries and Walnuts

Quinoa Salad with Cranberries and Walnuts

I found this recipe awhile ago, but never wrote the source down.  I’ve changed it here a bit.  The original recipe calls for serving the dish cold, but I think it works hot as well.  This dish would also be great with some crumbled blue cheese added in, or pecans instead of walnuts.
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Carrot Salad

Wednesday, April 6th, 2011
Carrot Salad

Carrot Salad

Carrot Salad

Sweet tarragon combined with sweet, crunchy carrots all coated in a tangy vinaigrette creates a gorgeous and tasty salad. Add dried cranberries or raisins to incorporate tiny jewels of chewy sweetness.  Best of all, it can be made ahead of time.
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Cranberry Sauce with Ginger and Spice

Wednesday, November 17th, 2010
Cranberry Sauce with Ginger and Spice

Cranberry Sauce with Ginger and Spice

The toasted spices and ginger in this cranberry sauce add a subtle, warm kick and offer a unique twist to regular cranberry sauce.  I highly recommend using the whole spices, toasting them, and then grinding them fresh.
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Sautéed Rainbow Chard with Dried Cranberries

Sunday, November 14th, 2010
Sauteed Rainbow Chard with Dried Cranberries

Sauteed Rainbow Chard with Dried Cranberries

This is a great side dish for any fall/winter night dinner.  It’s also a great, easy side dish to add some greens for a holiday dinner, be it Thanksgiving, Christmas, or New Year’s.  The deep green of the chard leaves with the dried cranberries offer a festive look.  The tiny, sweet, tangy jewel-like cranberries stud the deep, velvety green chard leaves.  If you are making it for a holiday dinner, you could make the dish a day ahead and reheat it gently on the stove just before serving.
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