The flavors of Thanksgiving are always something to celebrate, even if the holiday looks a little different this year. Family recipes can carry stories from Thanksgivings past, which is especially important this year. If this year is time to make some new memories, gather up your household and try recreating some of these dishes!

These dishes take holiday classics and make simple adjustments to accommodate smaller groups!

These snacks are spooky… but their ingredients aren’t! Six healthy, easy to make treats that both kids and grownups can enjoy. These creepy-crawly creations may not bite... but you certainly will!

October is the perfect time for all things that wriggle, slither and crawl. Whether it be a fun addition to your kid’s lunch box, or a frightening prank on your family and friends, these snacks are a great way to celebrate the spooky season.

It is harvest time in the garden. Berries and tomatoes are bursting and ready for plucking. The squash have exploded with growth. Lettuce has bolted and is showing its yellow flowers. Have you considered what could replace those plants? It is time to pull out those half-full seed packets. Get ready for a second harvest!

The Menomonee Valley is a special place. I could write endlessly about all the cool stuff we do at our branch and in the surrounding neighborhoods. I have had rich personal experiences as I dove into this south side community.

Some of the most fun adventures involved … food!

We talk a lot at the Urban Ecology Center about “So much life!” In our south side community you could also say “So much food!” We provide community gardens for our neighbors, enjoy guest teachers who share their cooking knowledge, and share meals with colleagues from others organizations to build community.

When I was a freshman in college, my Saturday running path led me right past a farmer’s market. Each week I observed patrons in the market, coffee cups in hand, canvas bags hanging on their shoulders, conversing with friends, neighbors or farmers, seemingly having a pleasant time.

This was my first impression of the connection people could have to really fresh food. At that time in my gustatory path, I ate uninspired dorm food – cereal at least two meals a day, some over-steamed vegetables and iceberg lettuce salads.

When my dorm time ended I had to make culinary choices for the first time in my life.

Every spring I get excited about the start of the growing season. You may think that my name being Matt Flower drives this next statement, but really, I treat it as a family reunion. Each week old friends come back to visit — either nesting in the same woods, growing in the same spot, slithering by the same log or fluttering in the same area. One of my favorites friends of spring are the common violets — a small purple flower of the forest, field and lawn. Despite its common appearance and stature, the common violets is a giant among edibles. Packing as much vitamin C as a whole orange and the leaves are one of two wild plants topping the vitamin A charts, this flower makes a great edible.

Connecting people with both their community and their environment is at the heart of what we do. One of the ways we accomplish this is through sustainable food programs like these!

Looking for an economical way to stretch your dinner dollar and be more frugal with food? If you’re partial to poultry consider getting the whole chicken! This recipe for baked chicken meatballs is just one way to move beyond the breast and take advantage of the multiple meals you can get out of a whole bird. Want to get more creative? Then check out our hands-on Cooking Circle: Using the Whole Chicken class Monday, December 9th and learn how make chicken salad, curry, stock, and more!

Indian Mac' and Cheese, Corn Poha, Masala Chai. Are these delicious treats making your mouth water and your stomach grumble? If so, come check out this amazing cooking class offered at the Urban Ecology Center's Riverside Park branch next Monday, November 4th! You'll learn how to make and taste-test FIVE quick and delectable Indian vegetarian dishes from accomplished cook, Susan Pack.

Every fall, I see dozens of pumpkins put out as Halloween decorations, and I wonder if people realize the nutritional benefits from this wonderful squash cultivar. Saving the seeds for roasting and using the pumpkin "meat" for making pumpkin butter are my favorite uses - and as a bonus make wonderful gifts during this season of family get-togethers. How nice would it be to receive a small jar of pumpkin butter and nice loaf of home baked bread? I know I'd be jazzed! Each batch of treats comes out a little different every time I cook, but this tests my creative culinary skills. Here are two of my favorite recipes for you all to enjoy!