Use this dressing with Savoy Cabbage and Apple Slaw. It’s also great with Apple Arugula Salad or a fennel apple salad. INGREDIENTS: 1/4 cup cider vinegar 1 teaspoon Dijon-style mustard 1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener 1/2 tablespoon minced shallot 1/4 teaspoon fresh minced thyme or a pinch of dried...Read More

Cabbage and apples are frequently seen in each other’s company in recipes for a reason — they taste really good together. The crunch and sweetness of the apple complement the same qualities of the cabbage, and the earthiness of the cabbage plays up the floral aromas of apples. This slaw is quick, simple, and tastes...Read More

Celery root, also known as celeriac, has to be one of the gnarliest, ugliest, roots we eat. In spite of its lack of physical beauty, when it comes to flavor it can charm. A lighter flavor than branch celery, it still has that fresh green quality that branch celery brings to the table. This salad...Read More

This dish was inspired by a small plate that a chef sent out one hot night almost thirty years ago. It was one of those things where the chef was being thrifty, but I would have paid gladly for this great combination of cool crunch and silky, nutty-flavored sauce. As it was, the waitress brought...Read More

It wouldn’t be fall without the arrival of winter squash! And there are so many wonderful varieties grown on the Central Coast to enjoy. Tips for selecting winter squash: When choosing your squash, look for those that feel heavy for their size and rock hard. Look for squash with deep, lively color with a matte...Read More

This is a brightly colored and flavorful shrimp cocktail that uses an autumnal fruit salsa instead of standard cocktail sauce. The jewel-like colors make it perfect for holiday tables, and the bright flavors go well with celebratory champagne. If you want to really pull out the stops, substitute or add chunks of cooked and chilled...Read More

INGREDIENTS: 1 pumpkin, about 10 inches in diameter 1 onion, sliced fine 1 clove garlic, minced 4 cups chicken or vegetable stock Salt and pepper Olive Oil 1 tablespoon, butter METHOD: Cut pumpkin into quarters. Oil each piece and roast in a preheated 400°F oven until it softens and you can smell sugars. Cool the...Read More

INGREDIENTS: 1 medium size butternut squash, cut into cubes 1/4 cup olive oil 1 garlic clove, whole 2 cloves garlic, minced 1 tablespoon all-purpose flour Salt and pepper 1-2 tablespoons fresh herbs such as oregano or sage Optional: 1/2 cup minced flat leaf parsley; or 1/2 cup fresh bread crumbs lightly oiled; or 1/4 cup...Read More

INGREDIENTS: 1 pound Kabocha squash, seeded 2 cups dashi or water 1 tablespoon sake 1 tablespoon soy sauce 1 tablespoon sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish) METHOD Use a swivel peeler to remove the skin, but leave some stripes...Read More

INGREDIENTS: 1 winter squash 1 tablespoon olive oil 4 sage leaves Salt and pepper to taste METHOD: Preheat the oven to 425°F. Line a sturdy baking dish with foil (this will make cleanup much easier). Split the squash in half and remove the seeds and fibrous threads. Using an atomizer if you have one, coat...Read More