Thai Butternut Squash Curry

This is a fabulous recipe that works well served over basmati rice and with a nice cold beer. One can eliminate the seafood altogether—or replace with tofu—for a vegetarian version, although I personally have never tried it this way. This is adapted from a Nigella Lawson recipe, and you...

Spicy Peanut Noodles with Kale

Adapted from this recipe posted on the Old Shaw Farm blog. When we tried the original recipe I found the sauce a bit too rich. Cutting back on the peanut butter should help. This dish is fairly simple and a great way to get more kale in your diet!...

Mushroom Paprikash with Dumplings

Unlike most paprikashes or goulashes this dish has no meat in it. The dish can be made with the faux meat, or not, with similiar results. Best served with a dark amber, porter or stout brew. Serves 4. Stew: 1/2 cup sour cream 2 teaspoons all-purpose flour 1/4 teaspoon...

Pepper and Zucchini Frittata

Rick’s Aunt Mary (R.I.P. 2012) made this for us during a visit to Pennsylvania. It’s a quick meal that would be great for brunch or dinner, and works well with a side of roasted potatoes, or a crisp salad and warm bread. Serves 4. Ingredients 2 medium zucchini 2...

Spicy Roasted Butternut Squash

This versatile recipe is a nice change of pace from the usual side dish. It’s flavorful, cheap and easy to make. Look for a medium, but plump, butternut squash when selecting your gourd. Something not so shapely is preferable. Don’t worry about making too much of this recipe, as...

Scullys’ Slow-Cook Veggie Chili

This winter favorite is a truly a labor of love. It was created by Rick and Sarah and is based on their respective family recipes. The recipe is quite flexible, and despite the name it can be ready in just under two hours. Though slow-cooking enhances the flavor and...