Red Flannel HashBy adminRed flannel hash is just corned beef hash with the addition of beets. It’s traditionally made in New England for breakfast, with leftovers from a boiled dinner the night before, and gets its name from the somewhat obvious similarity of its colors to red flannel plaid cloth.Homemade Tomato SauceBy adminLorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo.Grilled Turkey Burgers with Cheddar and Smoky AioliBy adminA simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.Andouille and Beef Burgers with Spicy Mayo and Caramelized OnionsBy adminProlific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990.Southern Strawberry SaladBy adminStrawberry salad is a classic Southern side that works for any occasion. Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Lorem ipsum dolor sit amet, consectetur adipisicing elit sed do eiusmod.Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted HazelnutsBy adminThis spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest.Kale Salad with Pinenuts, Currants and ParmesanBy adminIn a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.
