-Preheat your oven to 425 degrees.
-Separate 1 head of romanesco into florets.
-Spread Romanesco on a baking sheet and add the following:
1 TBS olive oil
A pinch of sea salt and black pepper
¼ tsp garlic powder
¼ tsp paprika
-Roast in the preheated oven until tender, about 20 minutes.
-Fill a large bowl with ice and cold water.
-Cut 1 head of romanesco into small florets, then submerge them in the ice water and set aside to soak for 10 minutes.
-Combine the following on a chopping board and then chop together until finely minced.
½ cup brine-cured green olives, pitted
1 TBS salt-packed capers, rinsed and drained
¼ cup finely chopped fresh Italian parsley
Grated zest of 1 lemon
-In a small pot, heat the following over medium-low heat:
1/3 cup olive oil
½ tsp red pepper flakes
-When hot, remove from the heat and stir in the minced olive mixture and:
½ teaspoon sea salt
The juice of 1 lemon
Set aside.
-Bring a large pot of water to a boil and add 1 TBS sea salt.
-Drain the romanesco from its icebath, drop it into the boiling water.
-Add 5 whole peeled garlic cloves.
Cook until the florets are just tender, 5 minutes.
-Drain well, and separate out the garlic cloves.
-Add the cooked garlic cloves to the olive-caper dressing.
-Mince up 3 cloves of garlic and 3 TBS fresh ginger.
-Cut 1 kabocha squash in half, then peel and de-seed it.
-Cut it into 1 inch chunks.
-Heat 3 TBS butter in a large Dutch oven over medium heat.
-Add the chopped garlic and ginger and cook, stirring, about 2 minutes.
-Add 4 bay leaves and ½ TBS crushed red pepper flakes; continue cooking for 1 minute more.
-Stir in the squash along with 1 tsp curry powder and ½ tsp sea salt, cook for 10 minutes.
-Raise the heat to medium-high, and add 2 cups low-salt chicken stock.
-Cover and bring to a boil. Immediately lower the heat, and simmer for 15 minutes, stirring and mashing every 5 minutes.
-Add a 1-inch chunk of palm sugar or a TBS of honey and cook for 5 minutes.
-Add 1 fifteen-ounce can coconut milk and continue cooking for 10 minutes.
-Remove bay leaves from soup.
-Using an immersion blender or in batches using a blender, puree until smooth.
-Preheat your oven to 425 degrees.
-Peel and seed 1 large kabocha squash.
-Cut the squash into 1 inch thick wedges.
-On a rimmed baking sheet, toss the squash with the following:
3 TBS maple syrup
3 TBS extra virgin olive oil
1 TBS finely grated fresh ginger
6 thyme sprigs
½ tsp sea salt
-Arrange the squash in a single layer on a large baking sheet and roast for 20 minutes.
-Flip and roast for 20-30 minutes longer, until golden and tender.
-Discard the thyme sprigs.
-Transfer the squash to a serving platter and garnish with thyme leaves.
-Preheat oven to 400 degrees.
-Cut 1 large delicata squash in half, then scoop the seeds out.
-Lay cut side down on a cutting board, then cut into ¼ inch thick half-moon shaped pieces.
-Toss squash slices in a large bowl with the following:
2 TBS extra virgin olive oil
¼ cup freshly grated Parmesan cheese
Some fresh or dried thyme
¼ tsp sea salt and fresh pepper to taste
-Spread the slices on a baking sheet.
-Roast until golden brown and tender, about 25 to 30 minutes.
-Preheat your oven to 375 degrees.
-Peel, seed and then cut 1 winter squash into 1-inch cubes.
-Place the squash cubes on a baking tray and coat with the following:
2 TBS olive oil
A sprinkle of sea salt and some pepper
-Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes.
-Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat.
-Add the following:
2 leeks, washed and cut into half moon shaped pieces
1 tsp dried sage
Sea salt and pepper
-Sauté until tender but not brown, about 7 minutes.
-Coat an 11x7-inch baking dish with 1 TBS butter.
-Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks.
-Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish.
-Repeat layering of leeks/squash/goat cheese.
-Pour 1 cup of heavy cream over the gratin.
-Sprinkle with ½ cup toasted chopped hazelnuts.
-Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.
You can freeze any remaining puree to use for later pies or make pumpkin muffins.
-Cut 1 pumpkin or 1 red kuri squash in half, scoop out the seeds and place cut-side down on a rimmed cookie sheet.
-Bake at 350 until pumpkin or squash is very soft, about 1 hour and 15 minutes.
-Let cool and then scoop out the inside.
-Puree in a blender until very smooth, adding the juice from the cookie sheet if necessary to make s smooth paste.
-Buy or make 1 pie crust.
For the pie: Preheat your oven to 350 degrees.
-Bring 1½ cups half-and-half to a boil and then remove from heat.
-Combine the following:
3 whole beaten eggs
¼ cup maple syrup
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
1½ cups pumpkin puree
-Add the half-and-half and then pour into the pie shell and bake for about 50 minutes until filling is set.
Let your pears ripen on the counter until slightly soft to the touch, about 3-5 days.
-For the syrup, in a small saucepan combine the following…
¼ cup brown sugar, 2 TBS white sugar, 1 TBS butter and 1 TBS water.
-Stir together over low heat until butter melts, then pour the syrup into a 8 x 8 glass baking dish.
-Peel, core and slice enough pears so that you have about 1 heaping cup.
-Arrange on top of the syrup.
-Stir together then set aside the following:
1 cup flour
½ cup whole wheat flour
1 tsp baking soda
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
A big pinch of sea salt
-In a mixing bowl beat together until light and fluffy:
1/3 cup softened butter
-Add in 2 eggs and beat another minute.
-Measure ½ cup molasses or honey and ½ cup buttermilk.
-Take turns adding the molasses/honey and buttermilk into the batter until all is incorporated.
-Spoon the batter over the pears in the baking dish.
-Bake 30-35 minutes until a toothpick inserted in the cake comes out clean.
-Let cool about 5 minutes then turn onto a platter.
-Serve warm or cold with whipped cream.
-Preheat your oven to 350 degrees.
-Scoop out and then rinse the seeds from a pumpkin or squash or two.
-Pat the seeds dry.
-Toss together with the following:
1 TBS brown sugar
½ tsp sea salt
1/8 tsp cayenne
1 TBS melted butter
-Toast in one layer in a shallow non-stick baking pan until golden, about 5 minutes, then stir and return to oven for another 5 minutes.
-Heat the oven to 450°F.
-Cut 1 pound of potatoes in quarters lengthwise, then in eights.
-Toss with 1 TBS extra virgin olive oil in a large bowl and a generous pinch of sea salt and pepper.
-Spread the potatoes on a large baking sheet and bake for 10-15 minutes or until barely tender.
-Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise.
-Peel 1 watermelon radish.
-Cut into slices, then large matchsticks.
-Trim off the top and bottom of 1 fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide.
-Toss the fennel pieces and radishes in the bowl with another TBS of olive oil and salt and pepper.
-When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine.
-Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.
-While they are roasting, heat ¼ cup unsalted butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns.
-Remove from the heat and carefully whisk in the following:
½ lemon juiced, about 1½ TBS
½ tsp Dijon mustard
½ tsp maple syrup
-When the vegetables are done, toss with the sauce and spread on a platter or in a bowl.
-Serve immediately.
Do ahead: In a medium bowl, combine the following:
½ cup white wine vinegar
½ cup sugar
1 tsp sea salt or kosher salt
-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.
-Add to the bowl and stir to combine, making sure the slices are well coated.
-Let stand at least 30 minutes or refrigerate up to a day before serving.
-Wash 1 bunch of kale and pat off excess water.
-Tear the leaves off of the stems.
-Slice the leaves crosswise into 1/4-inch-wide ribbons.
-In a large bowl, combine the following:
3 TBS extra virgin olive oil
1 tsp lemon juice
1 tsp fresh thyme leaves
Freshly ground black pepper
A pinch of sea salt
-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
-Drain the radishes.
-Toss with the kale or arrange the slices on individual plates and place the kale on top.
-Garnish with ¼ cup pumpkin seeds and serve.
-Preheat oven to 425 degrees.
-Peel 1 pound of parsnips, then chop into thin slices
-Drizzle parsnips with olive oil and season with sea salt and pepper.
-Arrange on a rimmed baking sheet.
-Roast, shaking occasionally, until caramelized and tender, about 25 minutes.
-Reduce oven heat to 375.
-Cut 2 leeks in half the long way, then wash between the layers.
-Chop into thin half-moon shaped pieces.
-Heat 2 TBS unsalted butter over medium heat in a medium saute pan until melted.
-Add leeks and cook, stirring occasionally until tender, about 5 minutes.
-Remove from heat; add ½ cup white wine and return to heat.
-Let simmer until reduced, about 1 minute.
-Take the leaves off of 5-6 thyme branches until you have 2 TBS.
-Add thyme and remove from heat.
-Stir in roasted parsnips.
-Whisk together the following in a large bowl:
1½ ounces unsalted butter
2 cups heavy cream
5 large eggs
3/4 cup Parmesan
-Season with sea salt and freshly ground black pepper.
-Add leek-parsnip mixture.
-Cut 1 loaf of brioche bread into 1 inch cubes.
-Mix into the large bowl with the other ingredients.
-Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish.
-Cover loosely with parchment, then foil and bake until golden brown and puffed, 50 minutes.
-Remove parchment and foil.
-Sprinkle with another ¼ cup Parmesan and return to oven.
-Bake for 10 minutes more.
-Let stand for 5 minutes before serving.
-Preheat your oven to 425.
-Cut a spaghetti squash in half and scrape the seeds and fiber out of each half.
-Rub olive oil over the cut sides of the squash and on a baking tray.
-Bake the squash for about 30-40 minutes.
-Remove it from the oven when it's cooked through and soft and let it cool.
-After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
-Wring out 3 cups of the spaghetti squash by wrapping it in a clean kitchen towel and squeezing hard with your hands over the sink.
-Fry 5 pieces of bacon, then when cool chop them.
-In a large bowl beat 2 eggs.
-Add 1/3 cup flour and continue beating for about 30 seconds to combine.
-To the same bowl, add spaghetti squash along with the following:
½ a cup finely grated Parmesan
1 finely chopped leek or 3 green onions
½ tsp sea salt
-Mix very well until all the mixture has uniform consistency.
-Add chopped bacon and mix.
-Heat a large skillet on high-medium heat until very hot.
-Add 2 TBS olive oil, it should sizzle and smoke right away.
-Scoop[ a tablespoon-ful of the batter for each fritter and drop on the skillet.
-Using a spatula, make each fritter flatter and rounder.
-Cook until the bottom side of each fritter is golden brown, about 2-3 minutes.
-Reduce heat to medium.
-Using a spatula, flip fritters to the opposite side, and cook 2-3 more minutes.
-Serve as is, or top with a dollop of Greek yogurt or sour cream.
-Heat your oven to 375 degrees and butter a 2.5-quart oval gratin dish or 9-by-13-inch baking dish.
In a small sauce pan add the following:
1.5 cups heavy cream
3 sprigs thyme or sage
-Bring to just under a boil over medium low heat.
-Remove from heat and let stand 30 minutes.
-Strain through a fine sieve and discard solids.
-Peel 1 pound of potatoes and 1 rutabaga.
-Slice both as thinly as possible.
-Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with sea salt and freshly ground pepper as you go.
-Dot with 3 TBS butter.
-Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.
-Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more.
-Chop up 1 fennel bulb into 1/8 inch slices.
-Put the fennel slices in a 1-quart canning jar.
-Add the following to a medium sized saucepan:
A ½-inch piece ginger, peeled, thinly sliced
1 garlic clove, thinly sliced
½ cup white vinegar
1 tsp kosher or sea salt
2 TBS granulated sugar
2 TBS light brown sugar
2 tsp yellow mustard seeds
½ tsp coriander seeds
1 tsp cumin seeds
¼ teaspoon ground turmeric
1 star anise pod
1 cup of water
-Bring to a boil, stirring to dissolve salt and sugar.
-Pour hot brine into jar and cover.
-Let cool, then chill.
-Store in the fridge for up to 2 months.
-Preheat your oven to 400 degrees.
-Place 1 pound of sweet peppers on a rimmed baking sheet; rub with 1 TBS olive oil.
-Roast until peppers are soft and skins have split, 35 to 40 minutes.
-Transfer peppers to a medium bowl.
-Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
-Peel peppers, slice in half lengthwise and remove seeds.
-Cut into 1-inch-wide strips and return to bowl.
-Add the following:
2 wide strips lemon zest
2 TBS fresh lemon juice
2 garlic cloves, smashed
3 sprigs fresh oregano
3 TBS olive oil
¼ tsp sea salt
-Toss well and then let marinate for 3-4 hours before serving.
-Heat the oven to 375 degrees.
-Slice 3-4 peppers in half lengthwise then scoop out any seeds and membrane.
For the filling:
-Cut 4 slices of thick cut bacon crosswise into 1/4-inch-thick strips.
-Add to a pan over medium heat.
-Cook, stirring often, until crisp.
-Transfer cooked bacon to a paper towel to drain.
-Dice half an onion.
-Add the onion to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil.
-Cook for 2-3 minutes.
-Add 1 clove of minced garlic and cook for about 30 seconds.
-Remove from the heat.
-Add the following to a bowl:
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
Juice of half a lemon
1/8 tsp red pepper flakes
1/4 tsp dried oregano
1/4 teaspoon sea salt
-Mix until well blended.
-In another bowl, combine the following:
3 TBS melted butter
3/4 cup panko breadcrumbs
The bacon
-Spoon the cheese mixture into each pepper half then place the pepper, filling side down, into the buttery breadcrumbs.
-Arrange pepper halves, filling side up on the baking sheet.
-Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.
-Puree the following together:
2 cups chopped cantaloupe
3 TBS apple cider vinegar
3 TBS honey
-Strain into a measuring cup or bowl, pressing on solids; discard solids.
-Divide among 4 Collins glasses filled with ice.
-Add 2-3 ounces sparkling water to each.
-Garnish with cantaloupe wedges.
-Cut a cantaloupe or watermelon into 1 inch chunks.
-Place the cantaloupe pieces on a lined baking tray (use parchment, plastic wrap, or wax paper).
-Place the tray into the freezer to quick freeze the cantaloupe.
-After pieces freeze solid, pack them into freezer bags or containers.
-To remove air from bags, try using a straw or vacuum sealer.
-Frozen cantaloupe is a terrific addition to iced teas or mineral water and creates flavorful smoothies and sorbet. You can also blend it to create traditional or virgin daiquiris or margaritas.
-For best quality, eat frozen cantaloupe and watermelon within 9 to 12 months.
-Peel 1 cantaloupe.
-Cut into 1-inch chunks.
-In a large bowl, combine the cantaloupe with 1/3 cup of sugar.
-Cover and allow to marinate for at least 6 hours in the refrigerator.
-In a saucepan, simmer the marinated cantaloupe pieces in the juices of the marinade over medium-low heat.
-Cook for 5 minutes, stirring occasionally, then remove and cool.
-Puree the cantaloupe mixture in a blender or food processor.
-Add 1½ TBS lime juice and process again.
-Cover and chill for an hour.
-In a large bowl, combine the following:
1¾ cups half-and-half
1¼ cup coconut milk
½ cup sugar
-Stir in pureed cantaloupe, stirring gently to mix.
-Freeze mixture for about 2 hours, then transfer to an ice cream maker and proceed with the manufacturer’s instructions for making ice cream.
-Place cantaloupe ice cream into an air-tight container and return to freezer for 2 hours before serving.