Roasted Chickpeas – I made these with the spice rub from my most recent Hatchery box. They’re pretty good, but mine didn’t turn out crispy. I guess I needed to bake them longer? This seems like it would be a great snack if I can figure out the trick to getting them crisp.
Chickpea and Spinach Salad – This is really just a very simple treatment of chickpeas with lemon juice and garlic. Warmed up, they’re quite delicious on a salad (I served them over arugula) or as a side in and of themselves.
Moroccan Spiced Spaghetti Squash – The extremely rare Smitten Kitchen recipe that I don’t care for. I felt that there was too much butter, and the whole thing was kind of blah.
Oven Roasted Butternut Squash and Cranberries (scroll down) – This was a super delicious and very easy Thanksgiving side dish. I made it with one acorn squash and probably about half of a butternut squash, as some parts of it just would not soften quite enough. I often find this to be true of butternut squash. Given that you puree this in the end, I would recommend chopping the pieces a bit smaller than the quarters called for, so that it cooks faster. Or just use acorn squash instead.
Bourbon Apple Cider – We brought the fixings for this to our Thanksgiving dinner, and it was quite tasty. I know bourbon and apple cider is not a new combination, but the orange was a really nice touch, and the cinnamon and rosemary made it a very fragrant and impressive looking cocktail. I would recommend cutting back the cinnamon and sugar to teaspoons, though. There’s really no need to make quite so much of it to just rim the glasses (or dust over the top if you’re feeling lazy).