Mary Lavanway from Hannaford shares a recipe for Roasted Delicata Squash with Walnuts, dried Cranberries and Cheese
1-2 small-medium size delicata squash
olive oil for brushing cut squash
chopped walnuts (roasted if you like, see below)
dries cranberries (flavored ones like, cherry or pomegranate, if you like)
Cabot Alpine Cheddar Cheese, shredded
1.Preheat the oven to 400 degrees.
Mary Lavanway from Hannaford shares a recipe for Honey-Glazed Pear Upside Down Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
2 tablespoons + 1/2 cup I Can’t Believe It’s Not Butter!® Spread divided
1/4 cup honey
2 teaspoons lemon juice
3 Bosc pears, peeled, quartered, cored and thinly sliced
1/8 teaspoon McCormick® Thyme Leaves, crushed
1 cup sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
Mary Lavanway from Hannaford show us how to make Grain-Free Chiquita Banana Loaf
Prep Time: 10 minutes
Total Time: 1 hour
3 large Chiquita bananas
3 large Eggs
¼ cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
¼ tsp Salt
½ cup chopped Walnuts (optional)
Puree egg, oil, vanilla, and bananas in blender.
Kitchen Bytes’ star Abby Freethy, the Northwoods Gourmet Girl, was on the kitchen set Friday with her past mentor Katherine Polenz, a professor at the Culinary Institute of America, talking about the upcoming Maine Harvest Festival in Bangor this weekend.
Lacey Joseph and Luke Duplessis from Boomhouse Restaurant in Old Town were in the kitchen with Todd Friday morning, talking about the 9th Annual Celebrity Dessert and Auction, and teaching him how to make their maple bacon cheesecake, which will be featured at the dessert galla.