Vegetable Broth

Vegetable Broth

During this time of year, I often have a lot of vegetables hanging out in my refrigerator. What is one of the easiest ways to use up 5 lbs. of turnips, carrots, beets, squash, onions, and garlic? Vegetable broth. This recipe is highly adaptable; start with the one below and add in any extra veggies you have laying around. It will be perfect for risottos and sauces throughout the winter.

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{name} Posted by Jessica Reilley on 10/20, 2010 at 10:27 AM

Tags: recipe | fall | celery | carrots | turnips | garlic | onions | |

Spaghetti Squash with Stewed Tomatoes

Spaghetti Squash with Stewed Tomatoes

Squash is more than a front porch decoration placed alongside pumpkins and gourds. Acorn squash can be roasted with maple syrup and brown sugar; butternut squash can be baked with apples and Gorgonzola; and cooked spaghetti squash can be topped with stewed tomatoes and Parmesan cheese.

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{name} Posted by Emily Wiley on 10/18, 2010 at 10:22 AM

Tags: recipe | fall | squash |

Herwig’s Austrian Bistro in State College

Herwig’s Austrian Bistro in State College

I’ve passed Herwig’s Austrian Bistro on College Ave. at least a hundred times and never considered going inside. Then a friend told me the food is unbelievable. So, the other day, my brother and I finally decided to give it a shot. 

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{name} Posted by James Gherardi on 10/14, 2010 at 02:31 PM

Tags: restaurant |

Salmon with Tomato Chutney Sauce

Salmon with Tomato Chutney Sauce

Now that the local salmon fishermen (and women) have returned to central Pennsylvania from their summer fishing expeditions in Alaska, there is wild-caught, fresh-frozen salmon available at area farmers markets and natural food stores. Tait Farms offers this recipe for a simple and tasty dinner. The sauce is also excellent on meatballs, meatloaf, pork chops, and baked chicken.

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{name} Posted by Emily Wiley on 10/13, 2010 at 10:54 AM

Tags: recipe | fall | fish |

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