Abigail Marie the Chef with IBD
Professional Chef with IBD helping you navigate food, lifestyle, new IBD research, and patient advocacy.
This acorn squash and apple soup with warm baking spices and crispy bacon is the perfect way to celebrate fall. It’s officially soup season, and I couldn’t be more excited to share this recipe with you! Buttery acorn squash makes the base, accompanied by sweet apples and onion. Warming fall spices harmonize in the background … Read more
This salad is sharp and sophisticated while using flavors of the season, and is certainly one of my favorites for entertaining in the fall and winter months. The almond ‘brittle’ in this salad is always a guest favorite, and an easy way to impress! (Just don’t tell them how easy it was to make!) If … Read more
Traditionally mushroom duxelle is used in the making of beef wellington. It can also be used to thicken soups, as a spread on crostini, or filling for pastas. All it really refers to is a mix of shallots, thyme, mushrooms, very finely diced and cooked with butter. I have adapted this classic filling for a … Read more