We guarantee you won’t miss the meat in this menu, which showcases winter produce at its best. Our cassoulet combines chunks of tender pumpkin with caramelized onions and creamy white beans, all topped with crispy bread crumbs. On the side, serve an Italian-inspired salad of arugula, radicchio and escarole. Dessert features a compote of fresh and dried fruits paired with lemon-infused cream.
Recipes
Recipes by Course
- Appetizers
- Soups
- Salads
- Pasta, Rice & Grains
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Desserts
Chefs & Celebrities
- Williams Sonoma Test Kitchen
- Ina Garten
- Stanlel Tucci
- Trisha Yearwood
- Tyler Florence
- Chefs' Collective
Spicy Broccoli Rabe Bruschetta
Arugula, Radicchio and Escarole Salad
Pumpkin Cassoulet with Caramelized Onions and Roasted Garlic 
Winter Compote with Lemon Cream