Recipes by Deirdre Holmes

United States Chef

	Avocado-Chocolate Muffins by Deirdre Holmes After getting inspired to include the healthy mono-unsaturated fats, as well as many as 20 valuable nutrients in the avocado in baking, I found a couple of good looking recipes on Joy the Baker's website. I took a cake recipe of Joy's as a starting point, and created a healthier muffin version.	2 votes 1 review 4343 views
	Turnips Turn up in Alfredo Sauce by Deirdre Holmes How often do you turn to turnips? Perhaps not often enough? A sorely overlooked vegetable today, the turnip has been eaten in Asia and Europe for 4,000 years. The Greeks and Romans both appreciated the turnip and developed several varieties. It was popular in Europe until the potato took over as the number one tuber of choice.…	1 vote 586 views
	Filling up on Pumpkin by Deirdre Holmes “For pottage and puddings and custards and piesOur pumpkins and parsnips are common supplies,We have pumpkins at morning and pumpkins at noon,If it were not for pumpkins we should be undoon.”Lyrics to popular song in the 1600sPumpkins. We buy them whole in October to perform surgery on, and then expect to see them again in November in…	1 vote 513 views
	Choco-Beet Cupcakes by Deirdre Holmes One of my favorite ways to increase the nutritional value of baked goods is to add fruits and vegetables. Many of the sweeter vegetables (carrots, winter squashes, sweet potatoes, zucchini) work particularly well and are not unknown ingredients, but beets also deserve a little shelf space in the baking aisle.The original beet still…	1 vote 459 views
	Must Have Been Something I Ate (book review, recipes and how to win a copy) by Deirdre Holmes You mysteriously don’t feel well. Since you don’t know what’s causing it, it “must have been something you ate”. We’ve grown accustomed to blaming food for these short-term undesired states.But, what if you focused on nutrient-dense real foods and you…	1 vote 362 views
	Avocado-Chocolate Muffins by Deirdre Holmes There is something about vegetables in desserts that always catches my attention. So when I saw a recipe by Joy the Baker for an avocado pound cake, I could picture it: the lusciously smooth fat (a healthy fat, mind you) of the avocado incorporated into a cake. I was inspired and needed to explore this combination more. Also on her…	1 vote 406 views
	Sweet (potato) Milkshakes & Creamsicles by Deirdre Holmes Big thanks go out to Red Wagon Plants and Family Cow Farmstand, neighbor farms in Hinesburg, Vermont for sponsoring a recipe contest which sucked me right in. Last weekend, Red Wagon Plants was offering sweet potato slips (or sprouts) for sale while Family Cow Farmstand held an “Open Farm” day inviting all to see their raw milk…	1 vote 343 views
	Making Apple Butter by Deirdre Holmes Apple season is inescapable in Vermont. The apple orchards are buzzing with pickers, weekends are booked with apple or cider festivals of one sort or another and we munch on the sweetest, freshest, crunchiest apples several times a day.I have filled many bags, the most aesthetically pleasing ones have been eaten and the rest are…	1 vote 1596 views
	Green Tomato, Apple, Custard Pie by Deirdre Holmes Not a tomato quiche, not a dessert apple pie either, but a perfectly balanced, sweet-savory dinner pie which helps you use up those green tomatoes on your counter in the fall.Green Tomato, Apple, Custard PieMethod:Preheat oven to 375º.In a medium-sized bowl, beat eggs and add milk, salt, maple syrup and cinnamon.Arrange green tomato…	1 vote 723 views
	Apple-Cheddar Muffins by Deirdre Holmes As a child, I used to love a Dutch apple pie made with cheese. It was the perfect blend of sweet and savory baked up in a slice of warm deliciousness. These muffins offer that same nourishing combination, but are easier to make and take along. They are perfect for picnics, a quick breakfast and school lunches.Inspired by a Cabot…	1 vote 399 views