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.
Baked Potato Soup
Sauté diced onions, leeks and celery. Add chopped thyme, diced russet potatoes and equal parts milk and stock; simmer until potatoes are tender. Season with salt and pepper.
Puree soup, if desired, or serve as is, topped with shredded cheddar, browned bacon and sliced green onions.
Cook whole baby potatoes in boiling salted water until tender; drain and let cool, then halve.
In a fry pan, brown potatoes in olive oil. Stir in caramelized red onions, diced ham and coarsely torn kale and warm through. Top with a poached or fried egg.
Cut russet, Yukon Gold or other potatoes into wedges 1/2 inch thick. Toss with olive oil, salt, pepper and spices or chopped fresh herbs. Spread on a baking sheet.
Roast at 425°F, turning once, until tender, 35 to 40 minutes.
Smashed Potatoes with Crème Fraîche
Cook peeled and diced russet potatoes in boiling salted water until tender; drain.
Return potatoes to pan; mash with crème fraîche, warm milk and butter. Season generously with salt and pepper; fold in minced chives.
In a nonstick pan, fry 2 lb. sliced, peeled baking potatoes in 1/2 cup olive oil until tender; reserve oil in pan.
In another pan, fry 2 thinly sliced onions in 2 Tbs. olive oil until soft. Whisk 6 eggs; fold in potatoes, onions, salt and pepper. Heat reserved oil; cook egg mixture until bottom is set. Invert tortilla onto plate; return to pan and cook until set.
Rainbow Potato Salad with Kale
Cook peeled and diced purple, fingerling and sweet potatoes in boiling salted water until tender; drain and let cool.
Whisk together red wine vinegar, coarse mustard, olive oil, salt and pepper.
Toss potatoes with vinaigrette. Fold in crisp chopped bacon and finely chopped raw kale.
Fennel Fritto Misto
Season flour with salt, pepper, cayenne and a large pinch of cornstarch.
Toss thinly sliced fennel and lemon wheels in the flour and fry until golden. Top with fennel fronds and serve with lemon wedges and aioli.
Shaved Fennel Salad
Whisk together orange juice, orange zest, lemon juice, a pinch of sugar, extra-virgin olive oil, salt and pepper.
Toss shaved fennel with segmented oranges, parsley leaves and vinaigrette. Top with shaved parmesan.
Sear quartered fennel until well browned. Set aside.
Sauté garlic and thinly sliced leeks with a pinch of saffron until tender. Return fennel to pan and add drained white beans, drained canned tomatoes, stock and simmer until fennel is tender.
Finish with lemon juice, chopped herbs and shaved parmesan.
Place quartered and cored fennel in a buttered baking dish. Season with salt and pepper, and top with sautéed leeks, cream and grated parmesan.
Bake in a 375°F oven until fennel is tender and top is golden and bubbly.
Whisk together apple cider vinegar, lemon juice, sugar, chopped fennel fronds, chopped parsley, olive oil, salt and pepper.
In a large bowl, toss together shaved fennel, shredded purple cabbage and julienned carrots, apples and radishes. Add vinaigrette and toss until well combined.
Flatbread with Caramelized Fennel
Roll out pizza dough and top with a thin layer of pureed roasted garlic. Top with caramelized fennel and grated pecorino romano.
Bake in a 500°F oven until dough is crisp. Garnish with fennel fronds.
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.
Polenta with Sautéed Mushrooms
Whisk 1 cup polenta into 4 cups boiling water. Simmer until tender, then stir in butter, mascarpone, grated parmesan, salt and pepper.
Sear mushrooms until tender. Add minced garlic, shallot, thyme, oregano, salt and peppers and sauté until fragrant. Stir in a knob of butter.
Top polenta with mushrooms and shaved parmesan.
Creamy Mushroom Soup
Sear mushrooms until well browned. In a large saucepan, sauté garlic, shallots and thyme until fragrant. Add stock and seared mushrooms, and simmer until flavors are melded; season with salt and pepper.
Puree soup and finish, if desired, with a splash of cream. Top with a dollop of crème fraîche and chives.
Wild Mushroom Tart with Roasted Garlic Cream
Combine cream and roasted garlic puree and simmer until thickened.
Sear wild mushrooms and place in a prebaked tart shell. Pour cream mixture over mushrooms and top with grated fontina and thyme leaves. Bake at 375°F until bubbling. Let cool slightly before serving.
Remove stems from portobellos and finely chop. Sauté minced garlic, shallots and stems until tender. Let cool, and mix with cooked and drained chopped spinach, cream cheese, grated parmesan, salt and pepper.
Stuff mushroom caps with mixture and top with breadcrumbs tossed with melted butter. Bake at 400°F until mushrooms are cooked through.
Whisk eggs with salt and pepper. Melt butter in a nonstick pan. Add eggs and cook, stirring, until small curds form. Swirl pan to distribute remaining uncooked egg.
Place sliced Brie, sautéed mushrooms and chopped tarragon and chives on half of omelet. Fold over remaining half and cook until eggs are just set.
Shiitake & Snow Pea Stir-Fry
Stir-fry thinly sliced shiitake mushrooms in canola and sesame oil until tender. Add trimmed snow peas, minced ginger, chile-garlic sauce and a splash of Shaoxing wine, if desired. Cook until snow peas are crisp-tender.
Finish with toasted sesame seeds and thinly sliced green onions.