Sweet Potato Chips
Using a mandoline, slice sweet potatoes very thinly. Rinse and dry well with paper towels.
In a Dutch oven, heat 2 to 3 inches vegetable oil to 325°F. In batches, fry sweet potatoes until golden brown and crisp, about 2 minutes. Drain on a paper towel–lined baking sheet and sprinkle with kosher salt. Serve warm or at room temperature.
Sweet Potato Hummus
Prick whole sweet potatoes with a fork and roast at 400°F until tender. When cool enough to handle, peel. Let cool to room temperature.
In a food processor, puree sweet potatoes with tahini, lemon juice, minced garlic, salt and olive oil until smooth. Transfer to a serving bowl and serve with pita wedges.
Black Bean and Sweet Potato Chili
Sauté diced onions in oil. Add minced garlic, cumin, coriander, smoked paprika, chili powder, salt and pepper. Cook 1 minute.
Add 1 can rinsed and drained black beans, 2 diced sweet potatoes, 1 can diced tomatoes and 1 cup stock. Simmer until sweet potatoes are tender, about 1 hour. Top with shredded Monterey jack cheese, cilantro and sliced avocado.
Sweet Potato Hash with Fried Egg
Boil 2 cubed peeled sweet potatoes until just tender; drain.
Sauté 1 diced onion in a nonstick pan. Add sweet potatoes and sliced green onions; season with salt and pepper. Press in an even layer with a spatula.
Cook, stirring occasionally, until sweet potatoes are brown and crispy. Transfer to serving plates and top with a fried egg.
Sweet Potato Pie
Roast 2 sweet potatoes until tender. Let cool, peel and puree.
In a food processor, blend 2 cups puree, 3/4 cup packed brown sugar, cinnamon, nutmeg, a pinch salt, 3 eggs and 1 cup heavy cream until smooth.
Pour into a prebaked deep-dish piecrust. Bake at 325°F until the filling is set, about 1 hour. Let cool completely before serving.
Chile-Lime Roasted Sweet Potatoes
Cut unpeeled sweet potatoes into wedges. In a bowl, toss with oil, chili powder, cayenne and salt.
Roast at 400°F until tender, 20 to 25 minutes. Meanwhile, stir together Greek yogurt with harissa paste and salt to taste.
To serve, squeeze lime juice on warm potato wedges and drizzle with the yogurt sauce.
Pickled Chard stems
Cut stems from 2 bunches of rainbow chard into 3-inch batons and place in a glass bowl.
Combine 1 cup rice vinegar, 1/2 cup water, 2 Tbs. sugar, 1 Tbs. kosher salt and 1/2 tsp. each peppercorns, brown mustard seeds, coriander seeds and dill seeds. Bring to a boil, pour over chard stems and let cool, stirring occasionally.
Cover and refrigerate up to 2 weeks.
Sautéed Chard with Red Pepper Flakes
Remove stems from 1 bunch of chard and cut leaves into 1-inch strips.
Sauté minced garlic, grated lemon zest and red pepper flakes in olive oil over medium heat until fragrant. Increase heat to medium-high, add chard leaves and cook, tossing occasionally until wilted.
Season with salt and pepper and finish with a squeeze of lemon juice and a drizzle of olive oil.
Chard and Ricotta Pizza
Sauté chopped chard leaves from 1 bunch of chard in olive oil until wilted. Set aside.
Roll out prepared pizza dough and top with a thin layer of roasted garlic puree. Top with dollops of fresh ricotta and the chard.
Bake in a 500°F oven until dough is crisp. Finish with freshly grated Parmigiano-Reggiano.
Sauté chopped leaves from 1 bunch of chard leaves until wilted. Set aside. In same pan, sauté minced garlic and shallots and diced chard stems in butter until tender. Add 2 Tbs. flour and stir for 2 minutes. Whisk in heavy cream and cook until thickened.
Fold in chard leaves and grated Gruyère; season with salt and pepper. Transfer to a baking dish, sprinkle with bread crumbs and dot with butter. Bake at 400°F until bubbling.
Green Curry with Chickpeas and Chard
Sauté minced garlic and ginger, serrano chiles and thinly sliced onion in oil until softened. Add Thai green curry paste and stir until fragrant.
Add unsweetened coconut milk, chicken or vegetable stock, and 1 can drained and rinsed chickpeas. Simmer until flavors are melded, about 20 minutes. Stir in 1-inch strips of chard until slightly wilted. Serve over steamed rice sprinkled with fresh cilantro.
Pasta with Sausage and Chard
Sauté diced onion, minced garlic and diced chard stems in olive oil. Stir in torn chard leaves, slices of browned sausage and red pepper flakes. Sauté until the chard is wilted. Season with salt and pepper.
Meanwhile, cook orecchiette pasta until al dente and drain.
Add chard mixture to pasta and toss until warmed through. Sprinkle with grated Parmigiano-Reggiano before serving.
Spaghetti Squash "Pasta"
Drizzle halved, seeded spaghetti squash with olive oil and season with salt and pepper. Roast until tender.
Scrape squash with a fork to form "noodles." Toss with melted butter, chopped parsley and grated parmesan.
Stuffed Acorn Squash
Combine sautéed diced onions and celery with cooked wild rice and brown rice, dried cranberries and chopped pecans and parsley.
Halve and seed acorn squash. Drizzle with olive oil and sprinkle with brown sugar, salt and pepper. Roast at 450°F until tender, stuffing with rice mixture halfway through roasting time, about 45 minutes total.
Butternut Squash Soup with Brown Butter
In a Dutch oven, sauté diced onion, celery and carrot with minced garlic. Add diced butternut squash, stock and chopped thyme and sage. Simmer until squash is tender.
Puree soup until smooth and season with salt and pepper. Drizzle with brown butter and garnish with fried sage leaves.
Kabocha Squash Stuffed with Lamb & Currants
Halve kabocha squash and scoop out seeds.
Sauté diced onion in olive oil; add ground lamb, cumin and cardamom and sauté until browned. Fold in cooked rice, currants and pine nuts.
Fill squash with lamb mixture and roast at 375°F in an oiled dish until squash is tender, 40 to 50 minutes.
Roasted Acorn Squash with Chipotle
Cut acorn squash into 1-inch wedges; toss with olive oil, minced chipotles, a touch of maple syrup, salt and pepper.
Place squash on a nonstick baking sheet; roast at 400°F, turning wedges over once, until tender, 45 to 60 minutes.
Butternut Squash & Sage Risotto
Sauté a chopped onion in 3 Tbs. olive oil until softened. Add 1 cup Arborio rice; stir 3 minutes. Add 1/2 cup white wine; stir until absorbed. Add warm chicken broth 1/2 cup at a time, stirring frequently, waiting until liquid is absorbed before adding more.
When rice is tender, fold in 2 cups cooked, diced butternut squash. Sprinkle with parmesan and top with fried sage.
Pear & Prosciutto Tartine
Arrange thin slices of Camembert on thick slices of country bread and place under a broiler until the cheese is melted.
Top with pear slices and thinly sliced prosciutto. Cut chives into 1-inch pieces and sprinkle on top.
Halve and core Bosc pears. Warm equal parts butter and honey and drizzle over pears. Top with thyme sprigs and a sprinkle of flake salt.
Roast at 450°F until tender. Serve with lightly sweetened ricotta or crème fraîche.
Flatbread with Pears & Prosciutto
Brush pizza dough with olive oil. Top with pear slices, caramelized onions and crumbled goat cheese.
Bake on a pizza stone at 500°F until crust is crisp, 6 to 8 minutes.
Top with thinly sliced prosciutto and arugula and drizzle with olive oil.
Pears Poached in Riesling
Combine 1 bottle Riesling and 1 cup sugar in a saucepan. Add 4 peeled, cored pears and water to cover. Top pears with a parchment paper round and weigh down with a plate.
Simmer until pears are tender, 15 to 20 minutes. Serve with Greek yogurt drizzled with honey.
Sautéed Pear Salad with Blue Cheese
Whisk together sherry vinegar, olive oil, salt and pepper.
Sauté pear slices in melted butter until just tender.
Toss frisée, endive or mixed greens with vinaigrette, toasted pecans and crumbled blue cheese; top with sautéed pears.
In a sauté pan, melt 1 part butter with 2 parts brown sugar.
Add peeled, sliced pears and cook until soft. If desired, add a splash of rum and ignite.
Serve pears and sauce on their own or with vanilla ice cream.
In a Dutch oven, sauté diced onions, red bell pepper and carrots with minced garlic, ginger, seeded Thai chiles and madras curry powder.
Add drained canned diced tomatoes, diced pumpkin, small cauliflower florets and stock. Simmer until pumpkin and cauliflower are tender. Stir in frozen peas until heated through.
Top with chopped cilantro and serve. with Greek yogurt.
Roasted Pumpkin & Candied Pepita Salad
Toss pepitas with oil, sugar, cinnamon and salt. Bake at 350°F until lightly browned.
Whisk together apple cider vinegar, Dijon mustard, light brown sugar, olive oil, salt and pepper.
In a large bowl, toss hearty greens with roasted diced pumpkin, dried cranberries and vinaigrette. Top with crumbled goat cheese, if desired, and sprinkle with candied pepitas.
Pumpkin Ice Cream
Make your favorite vanilla ice cream base. For every 3 cups base, whisk in 1 cup pumpkin puree, 2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg and 1/8 tsp. ground cloves.
Freeze in an ice cream maker according to the manufacturer's directions.
Beat 4 egg whites to stiff peaks. In another bowl, mix 4 egg yolks, 3/4 cup pumpkin puree, 1 1/2 cups milk, 4 Tbs. melted butter and 1 tsp. vanilla.
In a large bowl, mix 1 1/2 cups flour, 1/4 cup sugar, 3/4 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 2 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp. allspice. Stir in pumpkin mixture, then fold in egg whites.
Drop 1/3 cupfuls onto a skillet, cooking each side until golden.
Puree roasted pumpkin with an egg yolk, grated parmesan, grated nutmeg, salt and pepper. Roll out sheets of fresh egg pasta and fill with pumpkin mixture to form ravioli.
Brown butter in a sauté pan and stir in slivered sage leaves. Keep warm.
Gently simmer ravioli until al dente. Pour brown butter over ravioli and garnish with coarsely chopped toasted hazelnuts and shaved parmesan.
Cut the top off a pumpkin and scoop out the seeds. Drizzle the inside with oil, and season with salt and pepper. Alternate layers of toasted French bread with grated Gruyère until about 1 inch from the top.
Combine equal parts chicken stock and cream. Season with salt, pepper and nutmeg. Pour into pumpkin until it reaches the top layer of bread. Replace top and bake at 350°F for about 2 hours.
In a small bowl, stir together peeled, diced Fuyu persimmons with finely diced jalapeños, diced red onion, minced fresh ginger and thinly sliced mint. Stir in a splash of olive oil, lime juice and salt to taste.
Serve the salsa with tortilla chips or spoon on top of grilled fish or chicken.
Combine equal parts apple cider vinegar and brown sugar with minced shallot and ginger, raisins, grated lemon zest, cinnamon and salt. Simmer over medium-high heat until reduced by half. Stir in peeled and diced Fuyu persimmons and cook until tender.
To serve, spread crostini with goat cheese, top with baby arugula, and dollop with chutney.
Persimmon Salad with Bitter Greens
Whisk together honey, sherry vinegar, Dijon mustard and olive oil. Season with salt and pepper.
In a large bowl, combine coarsely torn escarole, frisée and radicchio with thinly sliced red onion and thinly sliced Fuyu persimmons. Toss with vinaigrette to taste. Season with salt and pepper and top with crumbled goat cheese and pepitas.
Persimmons with Prosciutto
Slice Fuyu persimmons into 6 wedges each. Wrap each wedge with a thin slice of prosciutto and secure with a toothpick.
Arrange the persimmons on a parchment-lined baking sheet and roast at 400°F until the persimmons have softened and the prosciutto is crispy. Serve warm.
Kale and Quinoa Salad with Persimmons
Whisk together olive oil, minced shallot, Dijon mustard and sherry vinegar. Season with salt and pepper.
In a large bowl, combine 1 bunch thinly sliced kale leaves, 1/2 cup cooked quinoa, 1 peeled and sliced avocado and sliced Fuyu persimmons. Toss with vinaigrette to taste and sprinkle with 1/4 cup toasted pine nuts.
Roasted Persimmons with Greek Yogurt
Cut ripe Hachiya persimmons in half crosswise. Arrange cut side up on a parchment-lined baking sheet.
Roast the persimmons at 400°F until tender, about 20 minutes. Divide among individual bowls and top with a dollop of Greek yogurt. Drizzle with honey and sprinkle with chopped toasted pistachios.