Culinary Content is a regular feature in my column here at Hubpages where I share the delicious recipes and food related articles I have come across in my travels online. This time, we have a wonderful guide to making a vegetable broth, a beef and butternut squash stew, Baked Chicken Dijon, Chickpea Pumpkin Tajine, caramelized tofu, and a delicious looking beet salad. Enjoy!

A good vegetable broth is the base for any worthwhile soup or stew, and several other dishes as well! I was very, very impressed with the vegetable broth recipe (and, for that matter, the minestrone soup recipe that followed) given at La Tartine Gourmande. It uses fennel and leeks, thyme and coriander, among other things. How interesting! I will need to see if my vegetable broth can be improved with some of these ingredients. Bea says of it: "In a minestrone more than with any other soup, I believe that the broth is really the backbone that supports the entire soup. A good broth needs to have a clear fragrant flavor, not overwhelmingly so, but one that will bring the dish a step up. If it is poor in quality, then the soup will too. I realized this simple thing once I started to prepare my own vegetable stock."

The Beef and Butternut Squash Stew over at Erin Cooks looks like a perfect hearty meal to serve on a cold winter night. She says of it: "This simple recipe was a big hit when our friends joined us to watch the Patriots beat The Chargers. In fact, my anti-vegetable cousin was totally duped into eating squash. She was shocked when I told her it wasn't a potato that she was happily munching away on."

Doesn't this Oven Baked Chicken Dijon from Made Healthier look incredible? The pictures say it all.

This Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney from What's for Lunch, Honey? looked divine. Meeta says of it: "This creation gets its impulses from several different countries, like Morocco and India and offers a lovely international flair to the meal. Tom and Soeren loved the way the zesty chutney paired so well with the spicy tajine."

Heidi at 101 Cookbooks has a Caramelized Tofu dish with pecans over a bed of sautéed Brussels sprouts that sounds like heaven to me.

The beet salad with oranges, onions, and balsamic vinegar (at the bottom of the entry) over at Wine looks incredible. I have beets growing in my winter garden, and when they are ready I might try something like this!