Susan Alexander

Susan Alexander

Columnist

Susan Alexander is food columnist for the Duluth News Tribune. She loves gardening, farmers markets and creating delicious meals consisting of whole grains, fresh vegetables and fruits.

Squash, lentils, mushrooms, even apples star in filling main dishes.
Okra, Brussels sprouts, pearl onions and more add pizzazz to traditional fare.
Cauliflower Fondue, Roasted Shishito Peppers and Peanut Tofu in Cabbage Leaves offer vegan twist on popular appetizers.
Delight your ghouls with Batty Meatballs, Carrot Finger Dip and Meatloaf Foot.
Casseroles — or hot dishes — hit the spot.
A rule of thumb with Brussels sprouts is to not overcook them unless, of course, you like soggy Brussels sprouts.
Add greens to soup, scrambles, salads and pasta.
Tempeh is a soybean product made from whole, fermented soybeans. It is loaded with protein, dietary fiber and vitamins.
Why eat the same ol’ tacos when there are so many ways to enjoy them?
The legume can be used in soup, pot pie, tacos and more.