Food & Drink
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Sweet Potato Biscuits
Soft, golden sweet potato biscuits baked close together in a cast-iron skillet, with maple butter for splitting them open while they are still warm.
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Sheet Pan Sausage with Apples and Sweet Potatoes
Sausage, sweet potatoes, apples, and onion roast on one pan with a maple-mustard drizzle for an easy fall dinner.
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Baked Pears with Honey and Walnuts
Baked pears with honey and walnuts: ten minutes of work, one dish, and a warm fall dessert that tastes like the season.
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Creamy Parsnip and Apple Soup
Earthy parsnips, sweet apples, and a swirl of cream, blended smooth. A quiet, garden-to-table soup for the first cold evenings of the season.
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Pumpkin Cornbread
A cast-iron skillet, a cup of pumpkin puree, and cornmeal that stays tender. This pumpkin cornbread is made for chili night and soup season.
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Grilled Pork Chops with Apples and Sage
Thick pork chops, grilled apple rings, and sage butter make dinner in under half an hour — with one thermometer reading doing the work.
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How to Make Quick Pickled Green Tomatoes
End-of-season green tomatoes turn tart, crisp, and ready in a day with a hot vinegar brine — no canner, no waiting weeks.
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How to Make Butternut Squash Soup Over a Fire Pit
Roast the squash in the Dutch oven, then simmer it into a silky sage soup — all over coals, no kitchen required.
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How to Bake Pumpkin Bread in a Dutch Oven Over a Fire Pit
Spiced pumpkin bread, baked in a Dutch oven over coals. No oven, no mixer — just a fire, a pot, and patience.
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One-Pan Chicken and Wild Rice Skillet
One skillet, one hour, and Minnesota’s own wild rice turn chicken thighs into the weeknight dinner you’ll cook on repeat.
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Apple Cheddar Hand Pies
Flaky cheddar crust, spiced apples, and a pocket-sized shape make these hand pies the fall bake worth clearing an afternoon for.
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How to Roast Acorn Squash Over a Fire Pit
Acorn squash turns sweet and smoky in foil over fire-pit coals, finished with maple-cinnamon butter. No grill required.
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