Pumpkin Risotto

Ingredients: 1 cup pumpkin puree 4 cups vegetable broth 1 large onion, finely chopped 2 garlic cloves, minced 1 cup arborio rice 1/4 cup grated parmesan cheese 1/2 cup dry white wine Olive oil Salt and pepper Nutmeg To Make:  Bring, and keep at a simmer, the broth. In a large pot, saute the onion […]

Roasted Apples and Brussels Sprouts

Ingredients: 1 pound Brussels sprouts 2 apples 1 large onion 1 lemon Olive oil Salt and pepper To Make:  Preheat oven to 425. Extract the zest and juice from the lemon, set aside. Peel, core, and cut the apple into chunks. Cut the onion into similar size chunks. In a large bowl, mix stir the […]

Mango Shrimp Summer Rolls

Ingredients: 1/2 pound medium shrimp, peeled and deveined 8 rice paper rounds 3 ounces rice noodles 1 bunch fresh cilantro 1 seedless cucumber 2 scallions 1 mango 3 tablespoons rice vinegar 2 tablespoons sugar To Make:  Poach shrimp in simmering, lightly salted water for about 3 minutes. Drain and rinse with cold water. Set aside. […]

Corn Cakes

Ingredients: 1 cup fresh corn kernels 1/2 cup cornmeal 3/4 cup flour 1/2 teaspoon baking powder 1 egg 1 cup milk Salt and pepper To Make:  Mix together the cornmeal, flour, and baking powder. Make a well in the center and add the egg and milk, then stir to combine with a little salt and […]

Do-It-Yourself Green Bean Casserole

Ingredients: 2 onions, thinly sliced 1/4 cup + 2 tablespoons flour 2 tablespoons bread crumbs 1 pound green beans 2 tablespoons butter 12 ounces mushrooms, sliced 4 garlic cloves, finely minced 1 cup vegetable broth 1 cup half and half To Make:  Preheat oven to 475. Mix the onions with 1/4 cup of flour and […]

Sweet Potato Ginger Soup

Ingredients: 3 cups sweet potato, peeled and diced 1/4 cup fresh ginger, peeled and thinly sliced 2 tablespoons sugar 3 cups water Salt and pepper To Make:  In a large pot, bring the water to a boil. Add in the sweet potato, ginger, and sugar. Cover and reduce heat, let summer for about 30 minutes. […]

Bourbon Wild Rice

Ingredients: 1 cup wild rice 1/2 pound mushrooms, thinly sliced 1 small yellow onion, finely chopped 1 10 ounce can chestnuts 1/2 cups raisins 1/2 cup bourbon 2 1/2 cups chicken or vegetable stock Olive oil To Make: Preheat oven to 350. Rinse and drain the rice, set aside. In a heavy oven-safe pot/large pan, […]

Roasted Zucchini Relish

Ingredients: 2 cups zucchini, diced 1 small red onion, diced 2 jalapenos, seeded and minced 1/2 cup fresh cilantro, chopped 2 tablespoons olive oil 2 tablespoons fresh lime juice Salt and pepper To Make: Preheat oven to 400. Toss the zucchini, onion, and jalapenos with olive oil until well coated. Spread out on a large […]

Ginger Orange Couscous

Ingredients: 1 1/2 cups couscous 1/2 cup yellow onion, finely chopped 2 tablespoons fresh ginger, finely minced 2 cloves garlic, finely minced 1 cup orange juice 1/2 cup slivered almonds, toasted 1/4 cup fresh parsley, finely chopped 1/4 cup fresh cilantro, finely chopped To Make: In a medium saucepan saute the onion in olive oil […]

Portobello Mushroom Gratin

Ingredients: 3 Portobello mushrooms, thinly sliced 5 yukon gold potatoes, thinly sliced 3/4 cup heavy cream 1 cup Parmesan cheese, grated Salt and pepper To Make: Preheat oven to 400. Butter a 13×9 baking dish. Layer the potatoes in overlapping rows across the bottom of the baking dish. Season with salt and pepper, top with […]