Foothills Recipe Scrapbook!

Adapted from a recipe in the New York Times cooking app.

The Samuel Wait family of Schenectady, NY

Originally called Harvest Stew from an international cookbook, specifically Chile. I renamed it after reading Braiding Sweetgrass and learning about the Three Sisters - squash, corn and beans.

We love baked egg dishes and spinach saag and when you love two things you, can love putting them together,

Brian’s Uncle Charlie - a good ole soul! We miss you Charlie!

From my mother via her dear friend Lynn. This is a traditional Thanksgiving side dish in my family for as long as I can remember. My kids would rebel if I did not make it every year.

I found it on Pinterest not then modified it.

This version comes from the cookbook Latin American Cooking Across the U.S.A. by Himilee Novas and Rosemary Silva.

This recipe is from Oak Ridge Cooks Again, 1972, compiled by the Oak Ridge, TN ,Section of the National Council of Jewish Women.

Modified from recipe by Kelli Dunn, https://greatist.com/eat/recipes/spicy-rustic-tomato-sauce#1

From My Mom - These Cookie cutters were called Aunt Chick cutters in the 50s - there is a huge story around Aunt Chick and how through selling her cutters through just starting a column in Oklahoma newspapers, the love for the cutters spread far and wide. Many families have great memories of making these as a family tradition.

https://chocolatecoveredkatie.com/

https://pinchofyum.com/

Moosewood Cookbook

Moosewood Cookbook

This is my dad’s recipe for Thanksgiving

My grandma always made this for Thanksgiving

Chris’ family recipe

Our Thai au pair, Tal taught us how to make these

My sister.

Ina Garten, the Barefoot Contessa