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Sautéed Apple Rings

Sauteed apple rings. NYT Cooking: I came across this utterly simple idea in Deborah Madison’s “Vegetarian Cooking for Everyone.” She serves hers as a dessert with ice cream, a lovely use for the apples (which she also embellishes with raisins and pine nuts). I think they make a great addition to the Thanksgiving buffet, to go with the turkey along with cranberry sauce. Or serve them with your latkes next month! Breakfast is another meal where these are welcome, right on to

Cornbread Dressing with Sausage, Apples and Mushrooms

Not the cream of mushroom soup, canned/frozen green bean recipe you're used to. All fresh ingredients here! I still used the French's crispy onions - I'm not that hard core!

Cranberry Bean Salad with Butternut Squash and Broccoli Rabe

Autumn Panzanella Salad

We love a tasty panzanella salad. Seasoned with thyme, rosemary, and shallots, this peppery arugula version offers the perfect spin on a summer classic. The secret to this textural masterpiece is...

Puréed Sweet Potato Soup

Bolstered with sweet sautéed leeks, carrots, and white wine, then enriched with cream, this silky soup gets a finishing flourish of tart cranberry oil.

Chili's Shanghai Wings And Wasabi Ranch Dressing

Sauteed Radishes

My Interpretation: Sauteed Radish Greens - 1 bunch of radish greens, 1 tbsp butter, 2-3 cloves of garlic, 1/4 cup chevre, salt and pepper to taste. Saute garlic in olive oil 5 min or so, add in greens and saute until just soft, put in food processor and add cheese. Serve with crusty bread.