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Butternut squash, kale, and crunchy pepitas taco from Tacolicious

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EatingWell

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November/December, 2010

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Whole-Grain Roasted-Garlic Mustard

(EatingWell, November/December, 2010)

This spicy whole-grain mustard has a touch of roasted garlic and maple syrup. When you see how easy it is to make, you may give up store-bought mustard.
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Winter Salad With Roasted Squash & Pomegranate Vinaigrette

(EatingWell, November/December, 2010)

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