Recipes

Recipes A through Z
from Chef in the Classroom 

A - APPLE

INDIVIDUAL APPLE PIES

Dough:
1¼ cups all purpose flour

¼ tsp salt
½ cup butter, diced
¼ cup ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least 1 hour. Roll out dough to ¼" thickness and cut into 3” rounds.

Filling:
5-6 medium apples, peeled and sliced

Juice of half a lemon
½ cup sugar
1teaspoon cinnamon
3 tablespoons unsalted butter

Heat up a pan and melt the butter, add all the ingredients and cook until apples are soft, but not mushy, and all ingredients are incorporated. Let cool.

Preheat oven to 375º F.

Fill pie dough with one tablespoon of apples and pinch shut. You can make a decorative edge with a fork. Brush pies with egg wash (one whole egg whisked with a splash of milk) and cut a steam vent. Bake until golden brown, 10-15 minutes.

MAPLE CINNAMON APPLESAUCE

6 McIntosh or other tart apples, peeled and shredded

2 Golden Delicious or other sweet apple, peeled and shredded

¼ cup water

2 tablespoons pure maple syrup

½ teaspoon ground cinnamon

Combine apples and water in a large saucepan. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring once or twice, until the apples are very soft and falling apart, about 30 minutes. Mash the apples to the desired consistency and stir in maple syrup and cinnamon.

Makes 3 ½ cups

FARMER’S MARKET APPLE BARS

2 cups shredded peeled apples

3 tablespoons packed light brown sugar, plus ¾ cup, divided

1 teaspoon ground cinnamon, divided

⅓ cup canola oil

2 large eggs

1teaspoon vanilla extract

¾ cup whole-wheat pastry flour 

¾ cup cake flour

¾ teaspoon baking soda

¼ teaspoon salt

½ cup buttermilk

Preheat oven to 350° F. Grease a 9” square pan.

Combine shredded apples in a bowl with 3 tablespoons brown sugar and ¼ teaspoon cinnamon. Set aside. Beat oil and the remaining ¾ cup of brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute. Alternatively, mix by hand.

Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining ¾ teaspoon of cinnamon in a medium bowl.

With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Pour the batter in the greased pan.

Bake until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

A – ASPARGUS

ASPARAGUS AND CHEESE TART

1 pound asparagus, trimmed

1 sheet frozen puff pastry (about ½ pound), thawed

Flour for dusting

1 cup grated cheese of your liking

1 cup grated gruyere cheese

2 large egg yolks

3 tablespoons whole milk

⅛ teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

2 teaspoons extra virgin olive oil

Preheat the oven to 400º F.

Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry.

Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.

Meanwhile, mix the cheese, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, ¼ teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Serve warm or at room temperature. Serves 6

B - BEETS




BEETALICIOUS BEET SOUP

Olive oil

¾ cup onion, small dice

3 cloves garlic, minced

2 large beets, peeled and grated

2 sage leaves

2 sprigs thyme

2 tablespoons paprika

1 quart vegetable stock

1 cup heavy cream

Baguette, cut into 2" wide slices

1 lb. gruyere cheese, grated

Salt and pepper to taste

1. Sweat onions in olive oil over medium heat until translucent, 3 minutes.

2. Add garlic until aromatic, 30 seconds.

3. Add sage, thyme, and paprika and cook until very aromatic.

4. Add beets and cook until warmed through.

5. Add vegetable stock and bring soup to a simmer.

6. Cook until beets are tender, add cream and stir to incorporate.

7. Blend with immersion blender as needed to achieve desired consistency.

8. Toast bread on one side, flip and add cheese. Toast until melted.

9. Serve soup with a crouton, and a dash of paprika.

Enjoy!

SCANDINAVIAN PICKLED BEETS

1 lb. beets

1 tablespoon olive oil

2-3 sprigs thyme

1 garlic clove, smashed

Salt, and pepper to taste

Preheat oven to 350º F. Cut the tops off beets, and wash beets carefully. Place in large mixing bowl with olive oil, salt and pepper, thyme and garlic. Toss well, place on a baking sheet lined with aluminum foil .

if desired, beets can be wrapped in aluminum foil as well.  Place in oven on middle rack, roast for 1-1 ½ hours or until a skewer can be inserted in to beets without resistance.

Once beets are done, let cool. Remove skins with a pairing knife. Do not run under water. Cut beets into ¼ inch round slices.

Pickling liquid:

3 cups water

2 cups sugar

1 cup white wine vinegar

1 carrot, peeled and sliced

1 onion, sliced

5 black peppercorns

2 bay leaves

2 allspice berries




BEET CHOCOLATE CAKE

2 cups beets, boiled with a couple tablespoons of sugar and peeled

¾ cup vegetable oil
¼ cup apple sauce
2 teaspoons vanilla

2 cups sugar
2 eggs
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup unbleached all-purpose flour 1 cup whole wheat flour
½ cup cocoa powder

For icing:
1 cup powdered sugar

3 ounces cream cheese

1 tablespoon beet juice

Preheat oven to 350° F.

Prepare a 9 X 13 cake pan with butter and flour. Puree beets in a food processor, or using a hand blender with a little juice from cooking. Combine pureed beets, oil, applesauce, vanilla, sugar and eggs in a mixing bowl.
In a separate mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.

Combine the wet and dry ingredients, then pour the batter into the prepared baking pan.

Bake for 30-35 minutes. Let cool.

Blend ingredients for icing. Pour on top of cake and serve.

B - BROCCOLI

BROCCOLICIOUS STIR FRY

3 tablesoons vegetable oil
1 cup carrots, diced
1⁄2 “ long piece of ginger, minced
1⁄2 cup onions, diced
1 cup broccoli, cut into small pieces 2 cloves garlic, minced
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup water

2 tablespoons corn starch and 2 tablespoons of water for corn starch slurry 1/4 cup of sugar
1/4 cup of lime juice
1 bunch scallions, sliced thinly

1 cup brown rice

1. Boil rice in 2.5 cups of water until the water is completed absorbed and rice is soft and thoroughly cooked: about 30 minutes.
2. To make the slurry: In a small bowl, mix cornstarch with water until all the cornstarch is dissolved. Set aside.

3. In a sauté pan, heat oil on medium high. Sauté carrots. Cook until slightly tender. Add ginger, cook 30 seconds. Add onions and sweat for 1 minute. Add broccoli and cook for 1 minute. Add garlic and cook to aroma. Set aside in a large bowl.
4. Deglaze the pan with vinegar. Reduce by half, add soy sauce, water and cornstarch slurry, stirring frequently until you see it begin to thicken. Add sugar.

5. Add cooked rice to the sauté pan. The rice will absorb the liquid. Cook the rice until hot. Combine with vegetable mixture.
6. Finish with fresh lime juice and sliced scallions.

BROCCOLI SURPRISE

1 lb broccoli

1 carrot, peeled and grated on a box grater

1 tablespoon cilantro, chopped

3 tablespoon vegetable oil

1 tablespoon dark sesame oil

1 tablespoon soy sauce

1 orange, zested and juiced

¼ teaspoon each of ground cumin and ground coriander, toasted

Combine orange juice, zest, soy sauce and spices together in a blender. Slowly add oils to emulsify mixture. 

Rinse broccoli and trim if needed.  Place a pot filled with salted water over high heat, bring to a boil, add broccoli and boil gently for 3-4 minutes or until vibrant green. 

Drain broccoli, toss with grated carrots and chopped cilantro. Add sesame-orange dressing to taste. Season with salt and pepper. Serves 4.

B – BRUSSELS SPROUTS

MASHED BRUSSELS WITH PARMESAN AND CREAM

1 ¼ lbs. Brussels sprouts

A little grated nutmeg

½ cup heavy cream

1 cup grated Parmesan

Preheat the oven to 325F. Remove any outer leaves from the sprouts. Divide them in half.  Cook the sprouts in rapidly boiling unsalted water for four minutes. Drain, then put them in a food processor, along with some salt and pepper. Process briefly till no more than coarsely chopped, then season with a small pinch of nutmeg. Stir in the cream and most of the cheese. Scoop into a baking dish. Scatter with the reserved Parmesan and bake for 25 minutes or so until golden. Serves 4

                                ****

MASTER RECIPE FOR BRAISED BRUSSELS SPROUTS

1 lb small Brussels Sprouts stem end trimmed with a knife and discolored leaves removed by hand

½ teaspoon salt

Bring the sprouts, ½ cup of water, and salt to boil in a 2-quart sauce pan over medium-high heat. Cover and simmer (shaking the pan once or twice to redistribute the sprouts) until a knife tip inserted into the center of a sprout meets no resistance, 8-10 minutes. Drain well and season (with ground black pepper and either olive oil or butter) and use in the below recipe. Serves 4

BRUSSELS SPROUTS WITH BACON and CIDER

3 oz (about 3 slices) bacon, cut into ½-inch pieces

2 medium cloves garlic minced or pressed

½ teaspoon minced fresh thyme leaves

¾ cup cider or apple juice

⅛ teaspoon ground black pepper

Master Recipe Brussels Sprouts (see above)

1. Cook the bacon in a large skillet over medium-high heat until crisp about 5 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels; set aside.

2. Add the garlic and thyme to the rendered bacon fat in the skillet (there should be 2-3 tbsp of fat) and cook until fragrant about 1 minute. Add the cider and pepper and cook until the liquid is reduced by half – about 4 minutes. Add the sprouts and cook until heated through, about 1 minute longer. Sprinkle with the reserved bacon and serve immediately.

*Note: Do not use maple-flavored bacon, it will give an unpleasant flavor to this dish. To keep the bacon crisp, add the cooked bacon to the Brussels sprouts immediately before serving.

C - CARROTS

EXTRA DELICIOUS, SUPER NUTRICIOUS CARROT BROWNIES

  

4 eggs

2 cups light brown sugar

2 cups unbleached all-purpose flour

1 teaspoon salt

2 teaspoon baking powder

2 teaspoon baking soda

1½ teaspoon cinnamon

⅛ teaspoon cloves

½ teaspoon freshly grated nutmeg

2 cups vegetable oil

5-6 cups shredded carrots, or 6-7 large carrots, shredded

Preheat your oven to 350º F.

In a medium bowl, mix together the flour, baking powder, baking soda, salt and spices. 

Mix eggs and light brown sugar in a stand mixer until light and fluffy, about 30 seconds. While machine is still running, slowly pour in the oil, mix until combined.

Fold in the dry ingredients until incorporated. Fold in the shredded carrots at the end. Pour batter into a greased 13 X 9 inch baking pan and place in oven on middle rack. Bake for 35-40 minutes or until a toothpick or cake tester comes out clean.

MAKE YOUR OWN: CARROT SALAD!

½ cup shredded  carrots

¼ cup diced apples

¼ cup sliced and chopped cabbage

1 tablespoon shredded beet

Add ins:

A sprinkle of raw or roasted sunflower seeds, pumpkin seeds, raisins, dried cranberries, almonds, chives, etc.

To make your own one serving salad, choose any combination of the ingredients above and mix together in a bowl. 

Choose one of the salad dressings below, and add 2-3 tablespoons to the bowl.  Toss together. Taste and season with salt and pepper if needed.

Orange Vinaigrette

¼ cup of orange juice

Zest from 1 orange

1 tablespoon apple cider vinegar

1 tablespoon honey

1 teaspoon of finely grated ginger

4 tablespoons extra virgin olive oil

¼ teaspoon sea salt

Combine orange juice and zest, apple cider vinegar, honey, ginger and sea salt in a small mixing bowl. While whisking, pour in olive oil to emulsify (blend until well mixed and slightly thick).

Yogurt-Dill Dressing

½ cup plain yogurt

1 tablespoon honey

1 tablespoon lemon juice

1 clove garlic, minced

1-2 tablespoons chopped fresh dill

¼ teaspoon sea salt

2 tablespoons extra virgin olive oil

Combine the yogurt, honey, lemon juice, garlic, dill, and sea salt in a mixing bowl. Whisk until creamy and well mixed.  Pour in the olive oil while continuing to whisk until well combined.

C – CAULIFLOWER

CAULIFLOWER MASH

1 large head of cauliflower

½ cup milk or half and half

1 cup of cheese of your choice (such as cheddar, mozzarella, parmegiano, etc.)

Salt and pepper to taste

Pinch of freshly grated nutmeg

Bring a large pot of water to a boil, season water with salt. Tear cauliflower into florets and place in the pot of boiling water. Turn heat down to simmer on stove for about 20-25 minutes or until cauliflower florets are soft and easily pierced with a fork. Drain water off. To the drained cauliflowers, add milk or half and half, salt, pepper and nutmeg and mash with a masher until a consistent paste forms. Fold in cheese in the end and mix until well combined. Serves 4.

C – CORN

TRADITIONAL NATIVE AMERICAN CORN SUCCOTASH

2 tablespoons olive oil

1 medium onion, cut into ¼-inch dice

2 cloves garlic, finely chopped

3 plum tomatoes, seeded, cut into ¼-inch dice

1 medium zucchini, cut into ¼-inch dice

1 ten-ounce package frozen lima beans, rinsed under warm running water and drained

2 cups fresh or frozen corn kernels (3-4 ears)

1 tablespoon coarsely chopped fresh sage

1 tablespoon fresh thyme leaves

Coarse sea salt and freshly ground pepper

2 scallions, finely chopped, for garnish

Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender, about 10 minutes. Stir in zucchini, tomatoes and fresh herbs, and continue to cook for another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Garnish with scallions.  Serves 6.

*Interesting to note: “Succotash” comes from the Narragansett Indian word “msíckquatash,” meaning boiled corn kernels.  The native Americans in the eastern woodlands were the first to prepare this dish and taught it to the early settlers. Today, succotash is a traditional dish in many New England Thanksgiving celebrations.

C – CUCUMBERS

REFRIGERATOR DILL PICKLES

1 pint jar with a metal (or plastic) lid

2 pickling cucumbers

2 sprigs of fresh dill

1 clove of garlic crushed and minced

2 tablepoons white vinegar

1 teaspoon kosher salt

1 teaspoon of sugar

½ teaspoon mustard seed, and/or celery seed

distilled or spring water (enough to top off jar)

Cut the pickles into quarters lengthwise and put in a mason jar with all ingredients except the water. Once everything is in the jar, fill to the very top with distilled or spring water and put the lid on very tightly.  Now shake the jar up and place on top of the refrigerator for 24 hours.  After 24 hours shake again and turn upside down for another 24 hours (make sure the lid is on very tight to avoid leaking.) After the 2nd 24 hours you can taste your creation and simply place them in the fridge and enjoy!

E - EGGS

FABULOUS, AMAZING, DELICIOUS, SCRUMPTIOUS, FANTASTIC, WONDERFUL FRITTATA!

1 tablespoon extra virgin olive oil or unsalted butter

2 tablespoon minced fresh herb leaves (parsley, rosemary, basil, thyme, etc.)

1 cup sungold tomatoes, sliced in half

2 tablespoon to 1/3 cup grated cheese of your choice

½ teaspoon salt

¼ teaspoon ground pepper

6 large eggs, lightly beaten

Preheat oven to 350º F.

Heat oil or butter in 10-inch nonstick, ovenproof skillet over medium heat. Meanwhile, stir cheese, tomatoes, salt, pepper and herbs into eggs. Pour mixture into skillet, stir lightly with fork until eggs start to set.

Once bottom is firm, use thin, heat resistant plastic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked eggs run underneath. Return skillet to level position and swirl gently to evenly distribute eggs. Continue cooking until egg on top is no longer runny. Transfer skillet to oven; bake until frittata top is set and dry to the touch, 2-4 minutes. Serve warm, at room temperature or chilled. Serves 4

K - KALE

KALE-A-LICIOUS COUNTRY SOUP

2 tablespoons extra-virgin olive oil

1 onion, diced

¾ cup diced carrot

4 cloves garlic, minced

1 quart vegetable broth

2 cups water

3 potatoes, halved and sliced

2 teaspoons fresh herbs from the garden (thyme, rosemary, sage or parsley)

1 (16 ounce) can cannellini beans, rinsed and drained

2 cups finely chopped kale leaves

1 cup of crushed tomatoes

Salt and black pepper to taste

Fresh grated Parmesan cheese

Heat the olive oil over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.

Pour in the vegetable broth and water; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannellini beans, kale, and tomatoes. Simmer, covered, for 15 more minutes.

Fresh Pesto Garnish

1 bunch basil

½ cup olive oil

2-3 cloves garlic

Salt and pepper to taste

Place basil, garlic, salt and pepper in a bowl. Using a stick blender, puree until smooth. Add olive oil until a thick sauce consistency forms.

Pour soup into individual bowls, and serve with a teaspoon of pesto on top. Finish with fresh grated Parmesan cheese if desired.

L – LETTUCE

SPRING SALAD WITH CHOICE OF DRESSINGS

Spring greens such as lettuce, spinach, arugula

Radishes and scallions, thinly sliced

Tear the greens into bite size pieces and put in a large bowl. Toss in radishes and scallions.

Apple Cider Vinaigrette

1tablespoon apple cider vinegar

⅓ teaspoon Dijon Mustard

⅓ cup olive oil

Sugar to taste (½- 1 teaspoon)  

Salt and pepper to taste

1 teaspoon fresh parsley, chopped

Whisk the vinegar and Dijon mustard together in a bowl until smooth. Slowly stream in the oil while whisking quickly until the mixture is fully emulsified. Add sugar to cover the acidity of the vinegar. Add Salt and Pepper to taste. Garnish with fresh chopped parsley.

Lemon Thyme Vinaigrette

2-3 lemons, juiced

1teaspoon lemon zest

⅓ cup olive oil

1 teaspoon honey

Salt and pepper to taste

1 Tablespoon fresh thyme

Whisk the lemon juice and zest together in a bowl. To the mixture, stream in the oil while whisking until fully emulsified. Add honey to cover the acidity of the vinegar. Add salt and pepper to taste. Garnish with fresh thyme leaves.

Honey Mustard Vinaigrette

1 garlic clove

¼ teaspoon salt

½ teaspoon of dijon mustard

1 tablespoon of honey

1 tablespoon white balsamic vinegar

2 tablespoons extra virgin olive oil

Mash the garlic and salt with a mortar and pestle. If you don’t have one, crush the garlic well and mix it with the salt. Add the mustard and the honey and mix. Add the vinegar. Whisk in the olive oil then pour the dressing over the salad. Toss and serve.

Strawberry Vinaigrette

8 large strawberries

½ cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon of fresh orange juice

Honey as desired

Salt and pepper to taste

Local spinach, lettuce, arugula (whatever is available from the farmers’ market)

One orange, peeled and cut into bite-size pieces

1. Cut up strawberries as small as possible; then mash.

2. Mix together apple cider vinegar, orange juice and honey.

3. Slowly whisk the olive oil into the vinegar mixture.                       

4. Add the strawberries and whisk until well combined.

5. Add salt and pepper to taste.           

6. Add cut up orange pieces to the salad greens.

7. Toss salad with dressing and serve.

P - PARSNIPS

PARSNIPS AND WHITE POTATO MASH

1 ½ pounds potatoes, peeled and quartered

1 pound parsnips peeled, cut into 2-inch lengths, large ends cut again in half to cook evenly

½ cup of milk

3 tablespoons butter, or more to taste

1 cup of shredded white Cheddar cheese

Kosher salt and freshly ground black pepper to taste

Fresh cut chives for garnish

Place potatoes and parsnips in a large pot. Cover with salted water and cook until fork tender. Drain in a colander in the sink and return pot to the burner. Add milk and butter to the hot pot and stir until butter is melted. Return hot drained potatoes and parsnips to the pot and mash.

Stir in Cheddar cheese until thoroughly combined.

Taste and season with salt and pepper. Sprinkle some freshly chopped chives on top for a pretty garnish.

Serves 8-10

WHITE SNIP SOUP

1 pound of parsnips, peeled and thinly sliced
½ tablespoon Szechuan Peppercorns, toasted and coarsely ground
1 Quart of milk
Salt and Pepper to taste

In a medium saucepot over medium heat, lightly toast peppercorns till fragrant. Transfer to a coffee grinder or mortar and pestle and coarsely grind. Add back to pot with milk over low heat and season lightly with salt, careful not to boil the milk ( we’re slowly infusing the milk with the peppercorns). Meanwhile, peel and thinly slice parsnips (keep in mind the thinner the parsnips are sliced, the faster they will cook). Add sliced parsnips to a saucepot and strain infused milk over parsnips. Bring pot to a low simmer and cook till parsnips are soft, about 20-30 minutes. Strain parsnips, reserving milk. Working in batches, add parsnips to blender and blend till smooth and creamy. Season with salt to taste. Once parsnips are smooth and creamy, slowly add milk and blend till desired soup consistency.

P – POTATOES

POTATO SALAD W/RANCH DRESSING

1 lb. small potatoes

½ cup buttermilk

¼ cup Greek yogurt

2 tablespoons mayonnaise

1 to 2 tablespoons finely chopped fresh herbs, such as parsley, chives, or basil

¾ teaspoon fresh thyme leaves

Coarse salt and ground pepper

In a medium pot, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile, in a large bowl, whisk together buttermilk, Greek yogurt, and mayonnaise. Stir in fresh thyme (and any other herbs of your liking), season with salt and pepper. Drain potatoes and let cool. Toss to combine and serve immediately.

GARRISON POTATO SALAD

½ pound red skinned potatoes, cut into ¾ -inch pieces

½ pound fingering potatoes, cut into ¾ -inch pieces

2 tablespoons mayonnaise
½ tablespoons Dijon mustard
1 teaspoon apple cider vinegar
½ cup celery chopped celery
½ cup chopped bacon (optional)
1 apple, cored & cut into ¾ inch pieces
½ cup chopped walnuts
Salt and pepper

Place the potatoes in a pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil and cook potatoes until just tender, about 10 minutes. Drain; transfer to a baking sheet and allow to cool.

Meanwhile, cook bacon in a medium sized skillet until crisp. Drain on a paper towel and let cool.

Whisk together mayonnaise, Dijon, and apple cider vinegar. Set aside.

When potatoes are cool transfer to a medium bowl.

Add the rest of the ingredients and dressing. Mix well. Season with salt & pepper.

P - PUMPKIN

“SCRUMPKIN” PUMPKIN BREAD

1 ¼ cup brown sugar           

¼ cup granulated sugar

1 ¾ cup pumpkin puree

3 eggs

¾ cup vegetable oil

3 cup whole wheat flour (organic)

2 teaspoon baking powder (aluminum free)

1teaspoon baking soda

¼ teaspoon salt

1tablespoon pumpkin pie spices

½ cup water

⅓ cup milk

Preheat oven to 350º F.

Cut pumpkin stem off, then cut in half. Scoop out and discard pulp. Face pumpkin cut side down on a lined baking sheet. Roast for 45 minutes or until fork tender. Set aside to cool. Once the baked pumpkin has cooled, scoop out the flesh and mash it.

Combine sugar, pumpkin puree, eggs, and oil in the bowl of an electric mixer using a paddle attachment and mix until homogenous

In a separate bowl, combine dry ingredients. Add to wet ingredients and mix until a rough batter is formed. Slowly add water & milk.

Fill greased bread pans and bake at 325º for 45 minutes to 1hr or until toothpick comes out clean.

SPICED PUMPKIN SOUP

1 3 lb. cooking pumpkin
1tablespoon of ground cinnamon
1tablespoon of ground ginger

1 teaspoon of ground allspice
1teaspoon of curry powder
olive oil
salt and pepper to taste
½ gallon milk
¼ cup brown sugar

Preheat oven to 400º F.

Combine all spices and add into a dry sauté pan and toast over medium heat till fragrant. Remove from heat and let cool.
Place pumpkin on foil lined cookie sheet cut side up and rub cavity with olive oil, salt and pepper and toasted spices (you will not use all of the spice mix). Place in oven and roast for 45 min to an hour or until pumpkin is soft to touch.

While pumpkin is roasting, place milk in saucepot along with 1 teaspoon of spice mix and bring to just under a boil. Remove from heat.

Once pumpkin is done, remove from oven and allow to cool for 15 min. using a kitchen spoon scoop the cooked pumpkin flesh into the cup of a blender and add warm milk to blend until smooth and until you reach the consistency and thickness you want.  Repeat process until all pumpkin is pureed. Add sugar and season with salt & pepper. Serves 6

R - RHUBARB

RHUBARB JUMBLE CRUMBLE

1 ½ lbs rhubarb, cut into 1” slices

2 large oranges

¾  cup light brown sugar

1 teaspoon grated fresh ginger

Zest of 2 oranges

For the crumble topping:

1 cup granola

A pinch of salt

1 cup all purpose flour

1 stick unsalted butter, chilled and cubed

1 cup almonds, chopped

Preheat oven to 400º F and put a baking sheet in middle of oven.

Add the chopped rhubarb to a saute pan. Stir in the grated fresh ginger, sugar and orange zest, and cook over medium-low heat for a few minutes, stirring occasionally until rhubarb begins to release its juices. Cut off peel on oranges with a knife and with a small sharp knife, cut segments between the membrane to create nice slices. Add orange slices to the rhubarb mixture and pour rhubarb mix into a baking dish.

To make the crumble: Put flour, salt, granola, almonds and butter into a foot processor and process until it looks like coarse bread crumbs. Add chopped almonds.

Sprinkle the crumble mixture evenly over the surface of the rhubarb mix. Place baking dish on the hot baking sheet and bake in oven for about 30-35 minutes, until crisp and golden.

Serve with your favorite vanilla ice cream or whipped cream! Serves 4

S - SPINACH

SPINACH FRITTATA

2 tablespoons extra virgin olive oil
1 onion, finely minced
2 big handfuls of fresh spinach, torn into small, bite size pieces

1 cup sungold or cherry tomatoes, sliced in half
1 teaspoon salt
¼ teaspoon ground pepper
8 large eggs, lightly beaten
½ cup grated cheese of your choice
2 tablespoons minced fresh herb leaves (parsley, basil, thyme, etc.)

Preheat oven to 350º F.

1. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Sautee onions stirring occasionally with a spatula or big spoon, until golden and softened, about 7 minutes.

2. Turn the heat down to low, add the spinach and tomatoes, and cook until tender, 5–10 minutes.

3. Put the eggs, salt, and pepper in a mixing bowl and using the whisk or fork, mix well. Pour egg mixture into skillet.

4. Add fresh herbs and cheese in the pan, stirring lightly with fork until eggs start to set. Once bottom is firm, use a thin, plastic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked eggs run underneath. Return skillet to level position and swirl gently to evenly distribute the eggs. Continue cooking until egg on top is no longer runny.

5. Transfer skillet to oven; bake until frittata top is set and dry to the touch, about 5 minutes. Serve warm, at room temperature or chilled. Serves 6.

SPINACH SUPREME

2 tablespoons of olive oil
1 large onion, chopped fine
4 handfuls of spinach
8 eggs, beaten
1 handful cheese, grated (mozzarella and cheddar) Salt and pepper to taste

Sweat onions in 1 Tablespoon of olive oil until translucent. Add spinach and wilt. Remove veggies from the pan, set aside on a plate. Add 1 Tablespoon of olive oil. Add eggs to pan. Stir until the eggs begin to set (not liquid anymore). Add onions, spinach and cheese. Salt and pepper to taste. Serves 4.

S - SQUASH

BUTTERNUT SQUASH-A-LICHIOUS

1 tablespoon olive oil

1 butternut squash, peeled, halved, seeded, and thinly sliced

1 onion, medium diced

3 cloves garlic, minced

8 leaves sage, minced

1 cup heavy cream

½ cup each Gouda and sharp cheddar, grated, plus more for topping

Kosher salt and fresh ground black pepper, to taste

1 pinch nutmeg

Preheat oven to 400º F.

Heat a medium sauté pan over medium-high heat. Add oil. Sauté squash until caramelized on both sides, 4-5 minutes.

Lower the heat to medium-low and add the onions and cook until translucent, 3-4 minutes. Add the garlic and sage and sauté until aromatic, 30 seconds. Season with salt, pepper, and nutmeg.

Meanwhile heat the cream in a saucepan until boiling. Lower the heat to a simmer. Add the squash mixture to the cream, add the cheese, and adjust seasoning.

Pour into casserole dish and top with additional cheese. Bake on top shelf of oven until a fork comes out clean when inserted.

Let rest and serve. Serves 8.

BUTTERNUT SQUASH MAC AND CHEESE

½ medium butternut squash

1 tablespoon olive oil

½ pound elbow macaroni

2 ½ cups milk, divided

2 tablespoons butter

3 tablespoons flour

⅛ teaspoon ground nutmeg

1 tablespoon fresh chopped rosemary

2 cups cheddar cheese, shredded

¾ cup whole wheat breadcrumbs

½ cup parmesan cheese, grated

Salt and pepper

Heat oven to 400° F.

Cut off top stem of squash and cut lengthwise.  Remove all seeds and pulp. Coat squash with olive oil, salt and pepper. Lay squash flat side down on a baking pan. Roast until soft when pierced with a knife, approximately 20-30 minutes.  Set aside and allow to cool. 

Once squash is cool, scoop out flesh from skin and place in a bowl. Discard skin. Mash squash with a fork or hand potato masher.  Add in ½ cup of milk and puree. 

Cook macaroni according to package directions, drain well. Set aside.

In a large pot over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.

Grease a 2-quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the cheese over the noodles. Add the remaining noodles and then top with the rest of the cheese. Mix breadcrumbs with grated parmesan cheese and sprinkle mixture on top of the noodles.

Place the casserole dish in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm. Serves 6-8

ROAST BUTTERNUT SQUASH PUREE 

1 Butternut Squash

Extra Virgin Olive Oil

Salt and pepper to taste

2 sprigs of rosemary

4 leaves of sage

Maple syrup to taste

Dash of cinnamon 

Preheat oven to 350º F. 

Cut butternut squash lengthwise in half.  Clean out the seeds using a large kitchen spoon. Take each half and lay them on a baking sheet, cut side up.  Sprinkle olive oil salt and pepper on the squash, stuff cavity with the fresh herbs.  Turn Squash cut side down and place into oven. Roast for 45 minutes to an hour, until Squash is soft to the touch.

Remove from oven, let cool enough to handle. Scoop flesh out of skins into a big bowl, season with salt, pepper, cinnamon and maple syrup to taste. You can either use a potato masher or a blender to turn squash into a smooth puree. Taste for seasoning and adjust accordingly. Serves 4.

SPAGHETTI SQUASH W/TOMATO SAUCE

1 medium spaghetti squash (about 4 pounds)

1 cup sliced fresh mushrooms

½ cup diced celery

½ cup shredded carrot

¼ cup diced onion

2 teaspoons fresh herbs (oregano, thyme basil)

⅛ teaspoon pepper

1 tablespoon olive oil

2 garlic cloves, minced

1 can (15 ounces) tomato sauce

Grated Parmesan cheese, optional

Preheat oven to 400º F.

Cut squash in half lengthwise; discard seeds. Brush with a little olive oil, season with salt and pepper.  You can also stuff the cavities with some fresh herbs like thyme, rosemary, oregano, etc. Place squash, cut side down, on a lined sheet tray. Place in oven for about 45 minutes or until tender.

Meanwhile, in a large skillet, sauté the onion, mushrooms, celery, carrot, onion, fresh herbs and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through.

When squash is cool enough to handle, use a fork to separate strands like spaghetti. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired. Serves 6

DESSERT SPAGHETTI SQUASH

1 medium spaghetti squash

6 tablespoons butter, melted

¼ cup brown sugar

1 tablespoon ground cinnamon

Salt

Preheat oven to 400º F.

Cut squash in half lengthwise; discard seeds. Brush with a little olive oil, season with salt and pepper.  You can also stuff the cavities with some fresh herbs like thyme, rosemary, oregano, etc. Place squash, cut side down, on a lined sheet tray. Place in oven for about 45 minutes or until tender. Let cool slightly so you can handle the squash. 

Using a fork, pull the squash strands from the shell onto a serving plate or bowl.

Toss with butter, brown sugar, cinnamon, and salt to taste. 

DELICATA SQUASH SALAD

1 lb. delicata squash (about one large)

6 cups baby spinach

½ cup dried cranberries

2 tablespoon Olive oil

1 tablespoon Red wine vinegar

Salt and pepper

Preheat oven to 400º F.

Cut squash in half lengthwise; scoop out the seeds. Very thinly slice crosswise into "half moons". Place slices on lined sheet tray, brush with olive oil, season with salt and pepper. Place in oven for about 20 minutes or until tender. Let cool.

In a big bowl, toss delicata squash slices, baby spinach and dried cranberries with 2 tbsp olive oil and 1 tbsp red wine vinegar, season with salt and pepper. Serves 4.

S – STRAWBERRY

RHUBARB-STRAWBERRY COMPOTE AND YOGURT PARFAIT

Compote:

1 pound of rhubarb, leaves removed, and stalks cut into ½” pieces (6-8 stalks)

2 pints of strawberries, plus one cup strawberries for garnish - halved lengthwise, and stems removed (organic or locally grown if possible).

½ cup pure maple syrup or ¼ cup whole cane sugar

Zest and juice from 2 oranges

3 tablespoons arrowroot or organic cornstarch

Mint for garnish at top of parfait, optional

1. Place the rhubarb and strawberries in a saucepan. Pour in the maple syrup or sugar and mix together.

2. Cook over a medium-low heat, cover and simmer until soft.

3. Add the orange juice and zest and stir.

4. Mix the arrowroot or cornstarch with 2 tablespoons water in a small bowl and add to the saucepan. Stir until thickened. Remove from heat and transfer to a bowl.

5. Once cool, cover and refrigerate to chill.

Yogurt:

1 quart plain greek yogurt

3 tablespoons honey

Combine the honey into the yogurt by stirring gently, until well mixed. Return to refrigerator until ready to use for parfait assembly.

Assembly:

1. Place a dollop of yogurt in a glass or cup. Follow with a dollop of compote, then another dollop of yogurt, then one more dollop of compote. 2. Garnish with fresh strawberries, and optional fresh mint. Serves 6

STRAWBERRY SHORTCAKE WITH BUTTERMILK SCONES

3 cups flour

⅓ cup sugar

1 teaspoon salt

2 ½ teaspoons baking powder

½ teaspoon baking soda

¾ cup (1 ½ sticks) unsalted butter

1 cup buttermilk

1 teaspoon almond extract

1 tablespoon heavy cream, for brushing

1 quart of strawberries

1 cup of whipping cream

Preheat oven to 400º F.

Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and almond extract and mix just until combined.

Transfer dough to a floured board roll out until ¾ inch thick. Cut with a round cookie cuter and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned.

Whip the cream in a mixer or hand blender. Slice the strawberries.

Split the biscuits in half and put a spoonful of the sliced strawberries on the bottom half. Put a dollop of whipped cream on top of the strawberries and put the other half of the biscuit on top like a sandwich. Put another dollop of whipped cream on the very top, then decorate with more sliced strawberries. Sprinkle powdered sugar on top if you like. Serve warm.

STRAWBERRY SHORT CAKE

1 ⅓ cup unbleached all-purpose flour

⅔ cup whole wheat flour

1 teaspoon aluminum-free baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon fine sea salt

⅔ cup water

⅓ cup canola oil

1 cup pure local maple syrup or local honey

2 teaspoons cider vinegar

1 tablespoon vanilla extract

Fresh strawberries cut into quarters

Whole strawberries to decorate the top

Fresh whipped cream

Pre-heat oven to 350º F.

Mix the dry ingredients together in one bowl. In a separate bowl, whisk together all of the wet ingredients.

Mix the wet and dry ingredients until just combined. Take care not to over mix. Pour batter into lined cupcake tins and bake for 20-25 minutes or when it springs back to the touch or when a toothpick inserted in the center comes out clean.

When cool to touch, slice the top of the cake off and put a spoonful of fresh strawberries on. Put the top back on then add a spoonful of fresh whipped cream on top. Decorate the top of the cake with a large strawberry fanned out.

YO BERRY!

1 quart Greek yogurt

¼ cup honey

1 pint chopped strawberries

2 tablespoons fresh orange juice

1 teaspoon orange zest

1. Mix honey, strawberries, orange juice and zest together and mash to a syrupy consistency.

2. Fill clear cups half full of yogurt.

3. Pour strawberry syrup on top and serve.

S – SWEET POTATOES

SWEET POTATO MUFFINS

1 cup canola or safflower oil

1 cup sugar

1 cup brown sugar or maple syrup

4 eggs, beaten

2½ cups mashed sweet potato

¼ cup milk

3 cups whole wheat pastry flour

½ tsp. salt

1 tablespoon and 1 teaspoon baking powder

2 teaspoon. cinnamon

½ teaspoon. nutmeg

½ teaspoon. allspice

Preheat oven to 400º F.

Pierce 4 medium sweet potatoes several times with a fork and place on a baking sheet. Bake until tender, about 40 minutes. Set aside and let cool completely. When cool, scoop sweet potatoes out of the skin and measure 2½ cups in a bowl. Mash with a fork.

Preheat oven to 375º F.

1. In a large bowl, combine oil with both sugars and beat well.

Add eggs a little at a time, beating thoroughly after each addition. Stir in mashed sweet potatoes and milk, blending well.

2. In a large bowl combine the flour, baking powder, salt, and spices. Add the dry ingredients carefully to the wet ingredients, stirring until just combined. Do not over mix.

3. Spoon batter into oiled muffin tins.

4. Bake for 15 minutes or until tops spring back when pressed down.

Makes about 30 muffins

SWEET POTATO SOUP (w/dairy)

3-4 medium sweet potatoes

2-2 ½ cups milk

2 tablespoons local maple syrup

1-2 fresh rosemary sprigs (or thyme)

Salt and pepper to taste

Wash and peel sweet potatoes, cut into quarters.  Drop in boiling water and cook until soft when pierced with a fork. Drain potatoes, and let sit to partly cool/dry.  While cooking sweet potatoes, heat up the milk in a smaller pot, once almost simmering, turn off, add the fresh herbs /rosemary/thyme and let steep for about 10-15 minutes. Remove rosemary.

Using a blender or stick blender, add the cooked sweet potato with some of the milk and puree until desired consistency. Add the maple syrup and salt and pepper to taste. Serves 4

SWEET POTATO SOUP (vegan)

3-4 medium sweet potatoes

2-3 medium to large apples for apple broth

2 tablespoons local maple syrup

1-2 fresh rosemary sprigs (or you can use thyme or eliminate herbs all together)

Salt, pepper to taste

** To make apple broth - wash, peel and core the apples, cut into chunks. Add to a pot with 2-3 cups of water. Cook until apples are soft - then puree in blender to an even consistency. Set aside.

Wash and peel sweet potatoes, cut into quarters.  Drop in boiling water and cook until soft when pierced with a fork. Drain potatoes, and set aside to cool and dry.  

While cooking sweet potatoes, heat up the already made apple broth) in a smaller pot, once almost simmering, turn off, add the fresh herbs /rosemary/thyme and let steep for about 10-15 minutes. Remove rosemary.

Using a blender or stick blender, add the cooked sweet potato with some of the apple broth (2 cups) and puree until desired consistency. Add the maple syrup and salt and pepper to taste. Serves 4

T - TOMATO

CHEF’S CLASSIC TOMATO SAUCE

1 large onion, minced                       

5 garlic cloves, minced

1 tablespoon olive oil                       

10-15 large tomatoes, pureed           

1 tablespoon fresh oregano, chopped                       

2-3 tablespoons Fresh Basil, chopped                                   

1 tablespoon Fresh Thyme, chopped                       

1 teaspoon Sea Salt or Kosher Salt                                               

Pepper to taste

Pasta of your choice

                                   

Method:

Finely mince onion and add to medium-sized stock pot with olive oil. Sweat onions until translucent.  Add garlic and cook for another 30 seconds, stirring constantly. Be careful not to burn the garlic.

After pureeing tomatoes in blender, add them to the stockpot. Simmer for 20 minutes, until sauce begins to thicken.

Add herbs. Season with salt and pepper to taste.

Serve over pasta of your choice. Top with grated parmegiano cheese if desired.