I love to take things from the sweet side of the kitchen and use them as a savory dish and the following recipe is an example. INGREDIENTS: 1 medium-small pumpkin, about 3 pounds, split and seeded 1-2 heads of garlic, broken up into individual cloves* 4 large eggs 2 cups heavy whipping cream 1-2 teaspoons...Read More

INGREDIENTS: 12 cups, cut into 1/2-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple of loaves of dense, crusty Italian or French bread 2 tablespoons Italian seasoning 1 teaspoon poultry seasoning (ground) 1 tablespoon sage 1 teaspoon thyme 1 tablespoon salt 2½ tsp. freshly ground black...Read More

This mashed medley of fall vegetables is a flavorful change from “plain” mashed potatoes. INGREDIENTS: 3 pounds baking potatoes, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 7 cups chicken stock 8 whole cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened...Read More

This dish is easy to throw together and has a big impact in the flavor department. Given that vegetable sizes are not exact, the measurements for the oil, butter, and salt are more of a guideline and should be adjusted as needed. Be sure not to have too much liquid in the pan bottom or...Read More

This dish is an amalgamation of what many consider to be rustic flavors that combine to make a very elegant dish that has big, deep flavors. This dish was inspired by porcini I found growing outside my cabin door one Thanksgiving at Lake Tahoe. This dish is flexible in that you can substitute or omit...Read More

For this dish, you want to look for uniform-sized sunchokes. If you can find the ones that don’t have knobs, so much the better. I like to use the ones that are around an inch in diameter and 1 1/2 to 2 1/2 inches long. A note about the peeling sunchokes – don’t bother. They...Read More

Here’s a side dish that will make everyone want to eat their vegetables. We also love the depth of flavor that Corralitos applewood smoked bacon adds to this casserole. INGREDIENTS: 6 slices bacon (we use Corralitos applewood smoked bacon) 1 large head cauliflower (about 2 pounds), cut into bite-size pieces 1/2 teaspoon ground pepper 1/2...Read More

This is a riff on a dish I found in Vegetables A to Z by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as...Read More

INGREDIENTS: 2 tablespoons olive oil 3 cloves garlic, sliced 1 medium red onion, halved and thinly sliced 2 bunches (1 lb.) curly kale, washed, de-stemmed and dried 2 tablespoons white balsamic vinegar 1 cup chicken or vegetable broth 1/8 teaspoon kosher salt 2 pippin apples, peeled, cored, and sliced 1/8″ thick METHOD: In a braising...Read More

Forget any past bad experiences with collard greens — this version will change your mind! All too many times, collard greens are overcooked. Collard greens do require more cooking than other green leafy vegetables, but it’s important to not cook them to an unappetizing and tasteless mush! Garlic-infused olive oil, a pop of red vinegar,...Read More