Today's Brussels sprouts recipe: my fresh adaptation of a finalist in the 1966 Pillsbury Bakeoff. Start with fresh Brussels sprouts, cook gently and then glaze with a fruity jam and mix with water chestnuts and toasted nuts. Sound strange? Agreed -- but the Brussels sprouts are just delicious! Brussels sprouts with apricot glaze, what a winner, literally! This recipe was a finalist in the 1996 Pillsbury Bake-Off . [Small world: The recipe's originator is Judy Kroll, sister of our family friend JoAnn Jensen! Plus, new bloggers, do you know that one of our very own food bloggers won the Pillsbury Bake-Off in 2005? And that a St. Louis food blogger was a finalist?] I adapted the recipe for fresh Brussels sprouts but was completely amazed at how good the glaze-lemon-water chestnuts were. This is a keeper, great for Thanksgiving but a year-round choice as well. RECIPE for BRUSSELS SPROUTS with APRICOT GLAZE Hands-on time: 15 minutes to trim, 10 minutes for everything else Time to

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A celebration of fall on a plate, a medley of root vegetables (you know, like potatoes, sweet potatoes, carrots and turnips plus more unusual vegetables like celeriac, rutabaga, parsnips and kohlrabi) diced and roasted in the oven, then tossed with a mustard-y vinaigrette with a small spike of horseradish. The combination makes a great base for a supper salad or a even breakfast eggs. Fresh & Seasonal. A Fall Classic. Great for Meal Prep. Scales from Small Plates to Large Platters. Easily Made Vegan. Naturally Gluten Free. Whole30 Friendly.

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Do you ever get a good laugh from food follies? Read this week's Kitchen Parade column for my biggest laugh of the year ... plus a great fall vegetable, acorn squash roasted and stuffed with nutty quinoa and dried tart cherries , perfect for a fall supper or even, yes, Thanksgiving ... (c) Copyright 2006 Kitchen Parade

There are piles of arthritic-looking knobs of sunchokes (also called Jerusalem artichokes) at the farmers market right now. Like mums and falling leaves, they shout 'fall'. So for a simple fall side dish, I paired the thin-cut slices with other fall favorites, apples and pancetta (some times called Italian bacon). Lovely! How do you recognize sunchokes? They look like knobs of ginger, about the same size, too. SUNCHOKE TIPS ... Do sunchokes need to be peeled? No, and a good thing since all the knobs would make that a fussy endeavor. Do sunchokes need to be washed? Yes, carefully, for between the knobs are pockets of collected earth. Just break off the knobs to wash. Must sunchokes be cooked? No, I like them raw, either grated (my favorite way, so far) or in chunks like a carrot. NEXT TIME ... I'll cook the sunchokes for awhile before adding the apples. These were a mite on the 'raw' side while the apples were quite soft. SAUTEED SUNCHOKES with APPLE

What a great way to use the last bits of fresh herbs ~ rosemary, sage, thyme , chive and parsley ~ harvested (snipped, in fact) from the garden! This was just delicious! The potatoes were heirloom German Butterballs (the November issue of Food & Wine says, "If you like Yukon Gold potatoes, try German Butterballs. Their luscious yellow flesh and adorable name might make them the next hot potato. Chefs from Rick Bayless to Loretta Kelloer are featuring these little heirlooms, which range from golf ball- to fist-size") from the wonderful St Paul Farmers Market so it's only right that the inspiration came from its recipe section . My new foodie friends tried other varieties, Kate in the Kitchen tried the Rose Finn fingerlings (in soup ) and Laura from My Sister's Kitchen tried the Peruvian Purple Potatoes ( roasted with other root vegetables ). We all loved them! My now-second visit to the St Paul Farmers Market makes me realize how little variety, really, we