Maine Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Veggie Casserole
Anyone have a great recipe for a veggie casserole that I could bring to Thanksgiving dinner? Preferably something that uses fresh veggies rather than canned or frozen. And not a sweet potato casserole. Please and thank you!
Love is like pi - natural, irrational, and very important. ~ Lisa Hoffman
Re: Veggie Casserole
not sure this is casserole-y enough, but we just hosted a cooking class at work and this was one of the recipes we featured...it is delicious and simple...the only way to eat Brussels sprouts for me
Roasted Brussels Spouts with Cherrywood Bacon & Honey Crisp Apple
4 pints Brussels sprouts, ends trimmed and halved
olive oil
coarse salt and ground pepper
1 honey crisp apple, cored and cut into 1/4-inch slices, each slice halved crosswise
3 cooked slices thick-cut cherrywood bacon, cut into 1/2-inch pieces
2 teaspoons red-wine vinegar
Preheat oven to 425 degrees. Spread Brussels sprouts in a single layer; toss with olive oil, salt, and pepper. Roast until they begin to brown, about 15-20 minutes.
Remove from oven, and toss in apple and bacon. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
Toss with vinegar, and serve immediately.
I have a spinach & artichoke stuffing in my blog that is absolutely delicious- it uses canned artichokes but fresh spinach.