To create a deliciously creamy and luscious fall risotto, we finish the dish with pumpkin, butter, and parmesan cheese. Then we topped it with contrasting crunchy parmesan crumbs and fried baby sage leaves. Toasted Parmesan INGREDIENTS 2 tablespoon butter 1 cup panko breadcrumbs ¼ cup grated parmesan INSTRUCTIONS In a large sauté pan over medium heat, melt the butter. Add the bread crumbs, toss, and cook until the crumbs are toasted. Add the parmesan, remove from the heat and set aside. Fried Sage INGREDIENTS 12-18 small sage leaves Olive oil INSTRUCTIONS Wash and dry the sage leaves thoroughly. In a sauté pan, add 1/4” olive oil, and heat until simmering. Add the sage leaves and cook for about 1-2 minutes until just starting to turn brown. Remove and   set on paper towels until ready to serve. Pumpkin Risotto INGREDIENTS 4 cups no-salt-added chicken stock 2 teaspoon olive oil ½ large onion finely chopped 2 large clove garlic, ...

Perfect for Halloween, these skewers are scary delicious. The spicy, bright red sauce is served with “stake piercing” meat and potatoes to add an eerie quality to your Halloween Dinner or Party. Easy to make, the steak is tossed in spices, skewered with baby potatoes, and then seared in a sauté pan. Our Pipián Rojo sauce is made in a blender or food processor with ingredients such as garlic, roasted pepitas (pumpkin seeds), peanut butter, vinegar and dried ancho chiles. If you can’t find the Paddle style Bamboo Skewers, they can be purchased through Amazon. INGREDIENTS ½ cup pepitas (shelled pumpkin seeds) 10 small potatoes Kosher salt Fresh ground pepper ½ teaspoon garlic powder ½ teaspoon cumin ¼ teaspoon smoked paprika ¾ cup extra-virgin olive oil, plus 1/2 teaspoon, plus more for the sauté pan 1″ thick, 1.5 pounds of Sirloin Steak, cut into 20 large cubes 1 large or two small dried ancho chile(s), stemmed and seeded Boiling water 2 garlic cloves, fine...

Bean Bakes are the perfect dish for potluck dinners, tailgating, or any fall event. A crossover between spicy chili and savoy baked beans, it’s a great companion dish for any menu. A flavorful combination of beans, corn, ground sirloin, and bacon, it’s delicious and filling as a side or main dish. Toasting and grinding whole spices does add more flavor, however to save time you can use ground spices and skip the first step. INGREDIENTS 1 teaspoon cumin seeds, or ground cumin 1 teaspoon coriander seeds, or ground coriander ½ cup brown sugar ½ cup ketchup 1 tablespoon apple cider vinegar 1 tablespoon yellow mustard 8 ounces ground sirloin 4 slices thick cut bacon, cut into thin strips or chopped 1 medium onion, small dice ½ teaspoon kosher salt 2 – 15 ounce cans of cannelloni beans or white kidney beans, drained 2 ears of corn, removed from the cob 1 yellow or orange pepper, medium dice INSTRUCTIONS Preheat the oven to 350 degrees. If using whole s...

Our pot pies have a thick and rich filling – full of chicken, carrots, celery, onions, and seasoned with tarragon and parsley. To top it off in festive style, we used a buttery and crunchy puff pastry pumpkin face. INGREDIENTS 1 box puff pastry (Dufour or Pepperidge Farm) 2 cups of boxed unsalted chicken stock ½ cup carrots, peeled and diced ½ cup celery, diced 2 cups diced onion 6 tablespoons unsalted butter 6 tablespoons of all-purpose flour 1 clove of garlic, minced or pressed through a garlic press 2 tablespoons of white wine 2 cups of cooked, cubed chicken breasts ¾ cup of frozen peas 1 ½ tablespoons of fresh tarragon leaves 1 tablespoons of finely chopped, fresh flat-leaf parsley 1 teaspoon of salt ½ teaspoon of freshly ground pepper INSTRUCTIONS To make the pumpkin tops:   Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Lay the puff pastry out on a floured cutting board. Using a 5″ pumpkin cookie cu...

As a tasty side dish with meat, chicken, or burgers, our quick and easy roasted maple butternut squash pairs perfect with Israeli couscous, parsley, and pine nuts. Bring to your next seasonal get-together, tailgating, or as a side dish for any fall meal. INGREDIENTS: 2 cups small diced butternut squash 3-1/2 teaspoons, plus 1 tablespoon of olive oil, divided 1 tablespoon maple syrup Kosher salt 1 cup chopped onions 1 cup Israeli couscous 1¼ cups unsalted chicken stock ½ cup chopped parsley ½ cup toasted pine nuts ½ cup yellow raisins 1 ½ teaspoons of lemon juice INSTRUCTIONS: Preheat the oven to 350 degrees. Add the butternut squash, 1½ teaspoons of olive oil, 1 tablespoon of pure maple syrup and ½ teaspoon salt to a bowl. Stir until well combined and pour onto a parchment lined sheet tray. Bake for 30 minutes or until a small knife easily passes through the squash. Remove from the oven and set aside. While the butternut squash bakes, add 2 teaspoons of ...

This quick stove top entrée comes together fast and is beautiful enough for a dinner party or a special dinner at home. Fresh, sweet cherry tomatoes are pan-seared and caramelized, then mixed with squid ink pasta, deliciously flavored bread crumbs, Parmesan cheese, and topped with fresh basil. Pasta with squid ink tastes like pasta (no fishy flavor) but makes a stunning presentation with the colorful tomatoes and basil. You can purchase it at your local Williams-Sonoma store or on Amazon. INGREDIENTS Kosher salt ¼ loaf of ciabatta bread ¾ cup extra-virgin olive oil 1 pint cherry tomatoes Pinch crushed red pepper flakes 1 tablespoon anchovy paste 6 medium cloves garlic, finely chopped or pressed through a garlic press 8 ounces dried squid ink fettuccine ½ cup shredded Parmesan cheese, plus more for serving ¼ cup torn fresh basil leaves INSTRUCTIONS Start a large pot of water to boil; add a handful of salt. Cut the ciabatta bread into a few very thi...

When fall is in the air, the perfect dinner menu becomes chicken breasts stuffed with delicious apples and seasoned with cider and thyme. We added a creamy mustard and cider sauce to make this seasonal dinner complete. Perfect for a cool, cozy night at home or a dinner party with friends. If you have not butterflied chicken breasts before, most store butchers will be happy to either show you or do it for you. We offer two preparation methods for this recipe – oven or sous-vide. Boiled cider can be purchased from King Arthur Foods (kingarthurflour.com), or you can make your own by placing 3 cups of unfiltered apple cider into a saucepan. Cook over medium-high heat at a hard simmer reducing the cider to 1-1/2 cups. INGREDIENTS 2 tablespoons butter 1 cup finely diced onion 2 cups peeled, small diced Fuji apple 2 teaspoons fresh thyme leaves, divided 1 cup small dice cubed bread, dried overnight uncovered 1 ¼ cups unsalted chicken stock, divided 2 tablesp...

With all the flavor of the season, our farm-fresh dinner will soon be your fall favorite. Oven roasted, crispy skin chicken breasts are served with a cider lemon butter sauce alongside sweet sautéed apples, creamy cheddar polenta with fresh corn, and tangy mustard greens. With these easy to make recipes, you can pick your favorites or prepare them all. Pan Seared Chicken with Cider Lemon Sauce INGREDIENTS 4 boneless, with skin, chicken breast halves 2 tablespoons olive oil Kosher salt Freshly ground black pepper 5 tablespoons unsalted butter, divided ½ cup white wine 1 cup chicken sodium free chicken stock ½ cup boiled cider ½ cup fresh lemon juice INSTRUCTIONS Preheat the oven to 400˚F. Preheat a large cast iron skillet over medium-high heat, until the surface of the pan is very hot. With paper towels, dry the chicken breasts then season well with salt and pepper. Add the oil to the pan and heat until the oil is just moving in ripples. Place the ch...

Loaded with oven roasted Brussels sprout leaves, applewood smoked bacon, and Parmesan cheese over an onion jam base – it’s the perfect fall Friday night pizza or the perfect food to warm up on the cooler nights. INGREDIENTS 6 slices thick cut applewood smoked bacon, we prefer Neiman Ranch 2 tablespoons Maple Sugar or Cane Sugar 3 cups Brussels sprouts Olive oil Kosher Salt ½ pound Pizza Dough, store bought, at room temperature 3 tablespoons Onion Jam, high-quality store-bought or homemade ½ cup finely shredded low moisture mozzarella cheese ¼ cup finely shredded parmesan cheese INSTRUCTIONS To prepare the bacon, preheat the oven 450˚ F. Place the bacon on a cooling rack set over a foil-lined sheet tray. Sprinkle with the sugar, then bake for 15 minutes. Remove from the oven, cool slightly, and then cut each strip into 10 pieces. Leave the oven on. While the bacon cooks, using a small paring knife, continue slicing off small pieces of the stem of a...

Made with corn stock, this chowder has a clean, fresh picked corn flavor.  Spiced with thinly sliced chorizo pieces , it’s the perfect dish to say good-bye to summer and hello to fall. INGREDIENTS Corn Stock Pale Green Inner Leaves of Corn Cobs 6 corncobs, kernels removed and reserved for the soup 2 peppercorns 5 stems fresh parsley 5 stems fresh thyme 1 bay leaf INSTRUCTIONS Shuck the corn, saving the inner light green leaves. Discard the silks and outer leaves. Remove the corn kernels from the cobs and set aside to save for the chowder.  Break the cobs in half and add the cobs, 1/2 the inner corn leaves, peppercorns, parsley, thyme, bay leaf, and 10 cups water to a large pot. Add the remaining corn leaves on top and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1/2 hours. Strain, discard solids, and measure the remaining stock. If you have more than 4 cups, return to a clean stock pot and reduce to 4 cups. Use immed...

Nothing beats a grilled cheese sandwich except this skewered, deconstructed sandwich, cooked on a bbq grill. Tossed in olive oil and Za’atar spices, it’s a grilled baguette, halloumi cheese, and cherry tomato delight finished with a sprinkle of olive oil, more Za’atar, and fresh basil leaves. Great as an appetizer for six or dinner for three. INGREDIENTS 2 tablespoons olive oil, plus more for drizzling 1 tablespoon Za’atar spice plus more for sprinkling 1 teaspoon garlic powder 1 teaspoon salt 18 cherry tomatoes 12 two-inch cubes of baguette 8 ounces of Halloumi Cheese, cut into 12 cubes ¼ cup fresh basil leaves, small leaves or larger torn into smaller pieces Equipment 6 metal skewers INSTRUCTIONS Heat a grill or grill pan to medium high. Add the olive oil, 1 tablespoon of Za’atar spice, garlic powder and the salt to a large bowl. Whisk the spices and oil together. Add the cherry tomatoes and baguette cubes to the bowl; toss to coat. Make each skewer...

Create these tasty nachos using up any shredded leftover BBQ meat – chicken, pork, or beef. Just toss the meat with your favorite sweet BBQ sauce and top over tortilla chips. Add lots of cheese, green onions, jalapenos, cherry tomatoes, and fresh grilled or roasted corn off the cob. INGREDIENTS 1 cup grilled chicken, pork or beef ½ cup sweet BBQ sauce (we like Williams Sonoma Sweet Onion Applewood) ½ cup green onions, thinly sliced white and green parts 1 jalapeno, very thinly sliced ½ cup quartered cherry tomatoes ½ cup roasted corn on the cob, removed from cob 4 cups tortilla chips, we like the homemade version at Lucky’s 1 8-ounce package of Mexican Mix shredded cheddar cheese ½ cup sour cream Juice of ½ lime Zest of one lime ¼ cup chopped cilantro leaves INSTRUCTIONS Shred the meat with two forks, add the BBQ sauce and mix thoroughly. Thinly slice the green onions and jalapeno, cut the cherry tomatoes into quarters, and removed the grilled corn...