Fig Flatbread with Blue Cheese & Prosciutto
Roll out pizza dough and brush with olive oil. Top with sliced fresh figs and dot with blue cheese.
Bake in a 500°F oven until dough is crisp and cheese is melted. Top with thinly sliced prosciutto and arugula lightly dressed with olive oil, lemon juice, salt and pepper.
Grilled Fig & Ricotta Bruschetta
Stir together ricotta, honey and orange and lemon zest.
Skewer halved figs and brush with warmed honey. Grill until well marked all over.
Spread ricotta mixture on thick slices of grilled country bread. Top with grilled figs, drizzle with honey and garnish with slivered fresh mint.
Quinoa Salad with Figs & Goat Cheese
Whisk together honey, white balsamic vinegar, minced shallot, olive oil, salt and pepper.
Toss cooked and cooled quinoa with quartered fresh figs, dried cherries, sliced green onions, parsley, mint,
and vinaigrette. Finish with crumbled goat cheese.
Fresh Figs with Blue Cheese & Walnuts
Using a paring knife, cut a small slit in the side of fresh figs and stuff with crumbled blue cheese.
Arrange the figs on a bed of greens, drizzle with aged balsamic vinegar and sprinkle with toasted walnuts.
Fig & Green Bean Salad
Whisk together minced shallot, balsamic vinegar, lemon juice and Dijon mustard. Slowly whisk in olive oil and season with salt and pepper.
Toss blanched green beans or haricots verts with quartered figs and vinaigrette. Transfer to a serving dish and top with chopped candied pecans.
Fresh Fig Tart
Whisk together mascarpone, powdered sugar, lemon zest and juice, vanilla and a pinch of salt. Pour into a baked tart shell and spread evenly.
Arrange overlapping slices of
thinly sliced fresh figs on top. Finish with a drizzle of reduced port or wildflower honey.
Shaved apple & Fennel salad
Whisk together apple cider vinegar, lemon juice, chopped fennel fronds, canola oil, salt and pepper.
Using a mandoline, thinly shave peeled Granny Smith apples and fennel. Toss with vinaigrette and garnish with fennel fronds.
Pork Chops with Apple-Calvados Sauce
Sear bone-in pork chops in sauté pan until browned; transfer to a baking sheet and finish in oven.
In same pan, sauté thinly sliced shallots and Gala apples until golden. Deglaze pan with Calvados. Add chicken stock and simmer until apples are tender. Whisk in butter, chives, salt and pepper. Serve over pork chops.
Smoked Trout & Apple Salad
Whisk together white wine vinegar, Dijon mustard, olive oil, salt and pepper.
Toss mixed greens with vinaigrette and thin slices of Fuji apple.
Top with pieces of smoked trout and a dollop of crème fraîche.
Cabbage & Apple Coleslaw
Combine thinly sliced cabbage with coarsely grated Granny Smith apples and thinly sliced green onions.
Whisk together mayonnaise, cider vinegar, sugar, salt and pepper.
Drizzle dressing over cabbage mixture; toss to combine.
Baked Apples with Walnuts & Raisins
Toss chopped walnuts and raisins with brown sugar, melted butter, cinnamon and nutmeg.
Fill 8 cored apples with walnut mixture; place in a buttered
Bake at 350°F until apples are tender and filling is bubbly, 40 to 50 minutes.
Savory Apple Tart with Gruyère
Placed chilled puff pastry on a parchment-lined baking sheet; brush pastry with olive oil.
Sprinkle with thyme leaves, salt and pepper; top with grated Gruyère and tart apple slices.
Bake at 400°F until golden brown, about 20 minutes.
Using a mandoline, thinly slice peeled multicolored beets and arrange overlapping slices on chilled plates. Top with microgreens.
Drizzle with aged balsamic vinegar and extra-virgin olive oil. Finish with flaky sea salt and shaved pecorino romano.
Beet Tartare Crostini
Peel and finely dice roasted beets. Toss with olive oil, minced shallots, minced parsley, lemon juice, orange juice, grated orange zest, salt and pepper.
Spoon the beet mixture on top of crostini and top with a dollop of crème fraîche and snipped fresh chives.
Peel beets and, using a mandoline, very thinly slice. In a large bowl, rinse beet slices until the water runs clear. Drain and dry well.
In batches, fry beets in oil at 325°F until crispy, about 2 minutes. Drain on paper towels and season with salt.
Chilled Beet Soup
Sauté 1 chopped shallot and 1 clove minced garlic in olive oil. Transfer to blender with 2 large peeled roasted beets, ½ cup Greek yogurt, lemon juice and fresh dill.
With blender running, add vegetable stock until the puree reaches the consistency of soup. Season with salt and serve garnished with yogurt and a dill sprig.
Sauté small chopped onion in olive oil. Add Arborio rice and cook until lightly toasted. Add white wine and cook until evaporated. Add warm vegetable stock ½ cup at a time, stirring frequently, until rice is tender.
Add diced roasted beets, butter and grated parmesan and stir vigorously until risotto turns pink. Finish with salt, pepper and shaved parmesan.
Roasted Beet Salad with Arugula, Walnuts & Goat Cheese
Whisk together chopped shallots, fresh orange juice, balsamic vinegar, olive oil, salt and pepper.
Cut peeled roasted beets into wedges and marinate in vinaigrette for 15 minutes. Add arugula to beets and toss to combine. Top with toasted walnuts and crumbled goat cheese.
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.
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.