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Love this delicious white bean and mushroom ragout, served in a bowl over spaghetti squash! A few months ago a reader named Amy sent me this recipe for Rosemary, Mushroom, and Chickpea Ragout served over toast, and I printed the recipe and added it to my big folder of "must cook" ideas.  (Thanks Amy!)  Then a few weeks later I was flipping through my friend Stephanie's newest book 365 Slow Cooker Suppers and I noticed a slow cooker recipe with similar flavors.  So you know where this is going don't you?  I combined ideas from both those recipes, plus a few thoughts of my own, and came up with this Slow Cooker White Bean, Mushroom, and Rosemary Spaghetti Squash Bowl .  Jake and I loved this, and he also thought it was delicious served over rice if you'd prefer that to the spaghetti squash version.  Whether you eat it on toast, over rice, or in a bowl with spaghetti squash, this mushroom and bean ragout is a satisfying blend of flavors. Click to continue reading

If you have a surplus of zucchini, use some of them to make this delicious and easy Calabacitas. (Updated with better photos and step-by-step instructions, August 2014.)   Calabacitas is a traditional recipe from the American southwest, and it's a quick and easy way to use up abundant summer squash if you have them in your garden.  Traditional recipes for Calabacitas sometimes include things like corn or tomatoes, but in my version I concentrate on the flavors of the squash, onions, cheese, and green chiles.  This is definitely a recipe that should be made to individual taste, and when I first made this I thought a 4 oz. can of diced green chiles was plenty spicy, but now I'd probably use a bigger can.  Key to the flavor here is slightly browning the onions and squash as they cook; as long as you manage that you can't go wrong with this easy recipe. Click to continue reading

Creamy butternut squash risotto is the perfect Christmas dish for your vegan and gluten-free guests. Follow Foods For Long Life on Facebook and Pinterest. Christmas Menu I love to serve risotto for the holidays but it is a difficult dish to make when there are a number of things on the menu and you dont feel like stirring for 30 minutes with company sitting at the table. But this year I have my new Instant Pot Pressure Cooker and making risotto is a snap. Once the butternut squash is roasted, scooped from the skin, and mashed (you can do that earlier in the day), just stir it into the cooked risotto which only takes minutes in this pot and requires no stirring! But even if you make risotto the traditional way, this dish is worth the effort. The roasted squash adds a beautiful buttery texture to the risotto and the Meyer lemon gremolata is the perfect topping when you want flavor without a dairy parmesan.  Make no-stir risotto in the Instant PotIP-DU060 in 5 minute (plus the ti...