Our Roasted Potato and Squash is a tasty, healthy, and simple to prepare side dish that compliments any meat and fish entrée. It can be made with seasonal squash such as zucchini and crook neck or summer squash that are readily available at your local grocery store or farmer's market. Roasting the potatoes before adding the squash gives a great blend of textures to this carbo-vegetable mix.
A hot spicy chili is the sign of autumn in our family. This is the dish of Halloween when a crowd of happy goblins arrive at your door with their proud parents just prior to trick-or-treat to break bread together. The rich, red, aromatic, chunky scoops of chili on top of a bed of white or brown rice gives instant energy to the trick-or-treaters about to scope out the best house for candy and treats. This recipe can be made ahead and stored for up to a week in the refridgerator or packaged airtight and frozen for up to 6 months. It tastes better the next day so make a lot to share!