Cooking Light, November 2014 Page 164

December 07, 2012
Photo: Chris Court; Styling: Carla Gonzalez-Hart 
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Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Farro Stuffing with Butternut Squash, Red Onion, and Almonds Recipe

Earthy flavors and starchy comfort come from whole-grain farro, not bread, in this nontraditional stuffing. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

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Roasted Fennel with Rosemary Breadcrumbs

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Roasted Fennel with Rosemary Breadcrumbs Recipe

Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.

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Hazelnut Rye Rolls

Photo: Chris Court; Styling: Carla Gonzalez-Hart 
Hazelnut Rye Rolls Recipe

Rye flour and hazelnuts have a distinct rich flavor that makes these rolls anything but an afterthought. Make ahead, and freeze up to 1 month.

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