Pumpkin Pie
2 cups of pumpkin purée 1 1/2 cup heavy cream 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 eggs plus the yolk of a third egg 2 teaspoons of cinnamon 1 teaspoon ground ginger … Continued
Sautéed Kale with Sweet Potatoes
1 large sweet potato (about 12-ounces) boiled or baked until just done, then cooled 1 bunch of kale (curly, Lacinato, or Russian) Sea salt, to taste 1-2 cloves of garlic, thinly sliced 1 sprig of fresh thyme, leaves stripped from the stem and chopped … Continued
Butternut Squash and Leek Soup
4 1/2 pounds butternut squash, halved lengthwise 5 tablespoons unsalted butter 4 large leeks, white and tender green parts, coarsely chopped 7 fresh thyme sprigs or 1 teaspoon dried 5 cups chicken stock or unsalted canned broth 1 1/4 teaspoons … Continued
Chile Garlic Edamame
Cook edamame in the pods in salted boiling water until tender and bright green, 3-5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to … Continued
Stewed Okra and Tomatoes
2 tablespoons vegetable oil 2 garlic cloves, minced 1 small red onion, thinly sliced 1 teaspoon pure chile powder, such as ancho Pinch of cayenne pepper 1 teaspoon cumin seeds 1 teaspoon turmeric 1 pound okra, stemmed and sliced 1/2 … Continued
Provencal Summer Vegetables
4 tablespoons extra-virgin olive oil, divided 2 cups thinly sliced leeks, rinsed and well drained 5 cloves garlic, thinly sliced 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1/2 cup dry white wine 3 large tomatoes (about 1 … Continued
Pasta with tomatoes and mozzarella
1 garlic clove, halved 2 pounds tomatoes, chopped 8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces 1/2 cup coarsely chopped fresh basil 1/2 cup extra-virgin olive oil Kosher salt, freshly ground pepper 1 pound medium shell-shaped or other short pasta Rub the inside of a medium bowl with garlic; … Continued
Cream of Sorrel Soup
INGREDIENTS: (Serves 4 or 6 as small starter soup) 1/3 Cup Minced Green or Yellow Onions 4 T Unsalted Butter – divided 3 to 4 Cups Packed Fresh Sorrel Leaves -washed, dried, and cut into thin strips 1/2 t Salt 3 T flour 5 … Continued
Green beans with pecans and maple vinaigrette
3/4 cup pecans kosher salt and black pepper 2 pounds green beans, trimmed 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon pure maple syrup Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to … Continued
Cucumber salad with sour cream and dill dressing
1/2 cup sour cream 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons chopped fresh dill, plus more for garnish (optional) Coarse salt and ground pepper 4 to 6 cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise … Continued