Fall is my favorite time to cook. I really enjoy the hearty flavors and textures of the season. As well as the colors and festive holidays coming. This month I am sharing a new take on an old idea. Hash is something Americans understand right away. Our fall version with pumpkin and brussels sprouts is both yummy and healthy. Surprisingly I hear a lot of folks say they can’t quite get their roasted potatoes to taste like they do at a restaurant so we’re also sharing our simple rosemary and garlic roasted potatoes. The real trick is to plan ahead.
