We contrasted our brilliant purple cauliflower mash with bright orange roasted sweet potatoes, coated with buttery maple and pecan syrup. We topped it off with a “seared to perfection” extra thick cut pork chop. Fall never looked or tasted so good. Ask your butcher to remove the meat from the bone and “French” the pork chops for you. Purple cauliflower is in season; you can find it at Whole Foods. To make the Pork Chops INGREDIENTS 1 teaspoon of cumin seeds, or toasted and ground cumin Kosher salt Fresh ground pepper 2 extra thick bone-in pork chops, about 1 pound per chop 2 tablespoons olive oil 1 teaspoon fresh thyme leaves INSTRUCTIONS Heat oven to 400 degrees. If using cumin seeds, in a small skillet over medium heat, toast the cumin seeds. Add to a spice grinder with ½ teaspoon salt, ½ teaspoon pepper and grind to a fine powder. If using ground, toasted cumin, combine in a bowl with ½ teaspoon salt, ½ teaspoon pepper. With paper towels, dry off the pork...

Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping.   To make the pumpkin: INGREDIENTS ½ cup of butter or ghee 1 teaspoon of fresh sage 2 teaspoons of fresh rosemary 3 tablespoons of chopped fresh parsley 2 garlic cloves, minced 1 medium pie or sweet pumpkin cut into 16 wedges ¼ cup olive oil ¼ cup grated parmesan cheese 1 teaspoon salt ¼ teaspoons fresh cracked black pepper INSTRUCTIONS Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside. Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin i...

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...

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...

Warm vanilla with deep notes of maple, our pudding-like créme has all the nuances of fall. The crispy, sweet and salty bacon adds a perfect contrast with its candied perfection. Top it off with sweetened whipped cream and crushed Nilla wafers. We like using ball jars to show off the layers and candied bacon. INGREDIENTS: 6 pieces of thick cut applewood smoked bacon ¼ cup maple syrup plus 2 tablespoons, divided ½ cup plus 2 tablespoons maple sugar or light brown sugar, divided 2 cups whole milk 1 vanilla bean, split, pulp removed 6 large egg yolks ⅓ cup cornstarch, sifted 4 tablespoons unsalted butter ½ cup mini Nilla wafers, crumbled into small pieces, plus more for topping Whipped cream INSTRUCTIONS: Preheat the oven to 375 degrees. Line a baking sheet with foil. Place a cooling rack on the baking sheet. Lay the bacon on the rack. Using ¼ cup of maple syrup, baste one side with the maple syrup and sprinkle with 1 tablespoon maple or brown sugar. B...

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...

Fresh off the grill, this delicious dish is spicy and cheesy. Seasonal Anaheim peppers are stuffed full of corn, chorizo, and cream cheese, then topped with crispy panko bread crumbs and Mexican cheese before grilling. INGREDIENTS 6 large Anaheim Green Chiles 2 tablespoons olive oil 1 garlic clove, minced ¼ cup panko breadcrumbs 6 ounces Mexican cheese mix, finely shredded ½ pound fresh chorizo  1 tablespoon chopped fresh cilantro 1 green onion, thinly sliced 4 ounces cream cheese, room temperature  ¼ cup fresh corn 1 tablespoons lime juice freshly ground black pepper kosher salt INSTRUCTIONS Prepare an outdoor grill or stove top grill for direct grilling over medium-high heat.  Slice the top ⅓ off the  Anaheim green chiles, remove the seeds and white membrane inside the chilies; set aside. Chop the chili tops into small pieces and set aside. In a large sauté pan, heat 1 tablespoon oil over medium-high heat; add the gar...

A delicious combination of blackberries, blueberries, and ginger create a sweet and tart BBQ sauce. When brushed over pork ribs, and then roasted to crispy perfection, it is an irresistible combination. We served it with farmer’s market fresh green beans and grilled baby sweet potatoes. INGREDIENTS For the sauce: 1 ½  cups fresh blackberries or frozen, thawed ½  cup fresh blueberries, or frozen, thawed ½  cup sugar 2 tablespoons chopped peeled fresh ginger 2 tablespoons balsamic vinegar Pinch of kosher salt For the ribs: 8 country-style boneless pork ribs ¼  teaspoon garlic powder ½  teaspoon onion powder ½ teaspoon kosher salt 1 cup blueberry and blackberry BBQ sauce INSTRUCTIONS Make the sauce: Add the berries and sugar to a sauce pan. Cook until the berries have completely collapsed and formed a thick sauce. Strain, through a fine mesh strainer and add the sauce to a blender with the remaining ingredients. Blend unti...