Italian Meatballs with Kabocha Squash Sauce

Serves 2-4 (8-12 meatballs) This is a terrific rendition of basic Italian-style “red sauce” replacing the tomatoes with roasted winter squash. Herbed meatballs are the highlight. The meatballs in sauce can be served alone or atop fresh or cooked vegetables. Feel free to make a double or triple batch. Cooking Tip: To mimic the binding [...]

How to Make Homemade Turkey Stock

Makes at least 1/2 gallon In my opinion, turkey broth is far superior to chicken, so take advantage of the ONLY time of  year where you’ll actually have a turkey carcass on hand. Don’t let that powerful flavor (and nutrition) go to waste. Use it for soups, sauces, risotto, or braising meats. Cooking Tip: No [...]

Red Leaf with Shaved Persimmon and Pomegranate-Balsamic Vinaigrette and Glaze

Serves 4 A festive salad highlighting seasonal Fuyu persimmons for a showy presentation and a taste of sweetness. Add richness and elegance with the optional pomegranate-balsamic glaze. Cooking Tip: There are two basic types of persimmons. One is the hayicha (almond shaped) which needs to be very soft and ripe in order to enjoy. Hayichas [...]

Carrot, Parsnip and Cranberry Salad with Tahini-Ginger Sauce

Serves 4-6 A colorful salad for any autumn or holiday spread. Ginger and tahini add depth of flavor to an otherwise simple salad. SAUCE 1/4 cup tahini (sesame butter) 3 tablespoons water 2 tablespoons rice vinegar 1/2-inch piece peeled fresh ginger, minced 1-3 drops liquid stevia extract or 1 teaspoon honey Pinch salt SALAD 3 [...]

Braised Lamb Shoulder with Whole Shallots

Serves 2 Slow cooked, tender and flavorful meat falls off the bone with this simple technique to cook tough shoulder meat. Served with a reduced wine sauce and whole shallots for presentation. Cooking Tip: Shoulder meat is an over-used muscle and can be very tough. The upside to tougher cuts is that they tend to [...]

Heirloom Gazpacho with Cumin-Scented Pine Nut Cream

Serves 4-6 Heirloom tomatoes mixed with all the right ingredients make a refreshingly vibrant raw soup for Indian summer. This is a traditional Spanish soup served chilled or room temperature; my addition of creamy pine nut sauce adds body and richness. Cooking Technique: Heirlooms make this soup extra flavorful, but can be expensive. To offset [...]

Seared Prawns Simmered in Coconut Gravy

Serves 4 This is a mild Indian-fusion curry with roasted sweet potatoes and onions as a base for the sauce. Prawns are seared before simmering to bring out their “umami” – the savory taste. Spinach adds a pretty contrast in color. The roasted vegetables can be made 1-2 days in advance. Cooking Tip: If you’re [...]

Marinated Tempeh with Roasted Shitake-Tomato Sauce

Serves 4 This vegetarian dish boasts “umami” – a succulent, savory taste that any meat-eater will enjoy. Thick tempeh slices are marinated in a flavorful, herbed sauce with pomegranate juice as the base. Topped with roasted tomatoes and shitake mushrooms. Cooking Technique: Steaming tempeh first before marinating ensures the marinade will seep into the flesh, [...]

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