Green Goddess Chicken recipe crowns post Thanksgiving meal
Heather Younker presents a stress free Green Goddess Chicken method to replace turkey after Thanksgiving. The 4 to 5 pound chicken is marinated in a herb buttermilk mix, roasted at high heat for 30 to 45 minutes, and served with extra green goddess sauce. Adapted from the New York Times.
Iowa Ingredient shines a holiday spotlight on local foods
The Iowa Public Television series explores Iowa grown ingredients each episode. Host Charity Nebbe and guest chef Gaby Weir of Lone Tree travel from farms to restaurants to the IPTV kitchen highlighting local producers and seasonal dishes.
MENTIONED IN THIS ARTICLE
PIV
Charity Nebbe
Iowa City
Gaby Weir
Lone Tree
IPTV
Iowa
Weir
Gaby
America
Martha Bakes
Deb Herbold
Urbandale
PTV
Nebbe
Iowa Public Radio
Herbold
All About Pie
Monroe
Reiman Gardens
Ames
Venezuela
Pumpkin Crostini with Caramelized Apple Onion Topping
Pumpkin crostini with roasted onion and apple topping prepared on toasted baguette slices. The recipe serves eight and uses pumpkin, onion, apple, balsamic, olive oil, salt, pepper, and fennel for garnish.
Pumpkin Soup With Coconut and Cilantro
A vegetarian pumpkin soup blends onions carrots fennel and garlic then simmers with water until tender. Puree in batches with coconut milk and cilantro for a creamy base, season to taste, and add smoked chipotles or curry powder for a spicy variation.
Also Mentioned on This Page
Heather Younker
The
New York Times
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