fresh magazine October – November recipes
Mains
Salads, Starters & Sides
- Cornbread and Sausage Stuffing with Fennel and Herbs
- Crispy Thyme and Dijon Cheese Straws
- Herby Radicchio and Fennel Salad with Shallot Vinaigrette
- Roasted Brussels Sprouts with Honey-Thyme Glaze
- Soft Pretzels with Mustard Butter
- Ultimate Mashed Potatoes
Desserts
- Gingerbread Whoopie Pies with Maple-Brown Butter Filling
- Pumpkin Cheesecake with Tangy Whipped Cream