Ingredients 1-6 are for the dressing. Ingredients 7-10 are for the salad.

Mix dressing ingredients in a jar and shake vigorously.

Lightly dress the kale leaves with the dressing. Then sprinkle on top Clementine or orange slices, nuts, and cheese. Serve immediately. 

Ingredients 1-6 are for the dressing. Ingredients 7-12 are for the salad.

Pour vinegar, mustard, and garlic into a food processor. Blend to mince garlic, then slowly add the olive oil while processing. The mixture will be, when it has sufficient olive oil, the color of milk chocolate and slightly thickened, like cream.

Lightly dress the greens with the vinaigrette and add beets, apples, walnuts, and dollops of goat cheese. Toss gently and serve immediately.

Mix dressing ingredients in a jar and shake vigorously. 

Lightly dress arugula and then sprinkle with nuts, fruit, and cheese.

Blend the first four ingredients in a food processor and pulse until the dough clumps. The dough will be crumbly; press into an 8″-9” spring form pan whose bottom (but not sides) has been lined with parchment paper. Press crumbs with your fingers to make a flat crust. Bake at 400ºF for just ten minutes and then remove from oven.

Beat ingredients 5 through 11 with beaters or in a food processor until the mixture is smooth. Using 4 ounces of cream cheese will result in a “skinny” cheesecake, so using 8 ounces will provide more cheese custard. If you like a lighter cheesecake, use a second egg, if you prefer a dense one, stick to one egg.

Pour into the pre-baked spring form pan. Bake at 400ºF for 20-30 minutes, until filling has puffed up slighted and is very slightly browned. The deeper the custard layer, the longer the baking time.

Immediately after removing the tart from the oven, sprinkle the cheesecake with the lemon/basil/sugar topping ingredients which have been chopped together.

To make the lemon basil topping, chop basil leaves and lemon zest with sugar to make a mixture that will sprinkle well. There is nothing magic about the proportions, so do this a bit according to your taste. The mixture, when sprinkled on the warm cheesecake, will turn slightly crusty.

Let the cheesecake cool completely before slicing and serving.

Preheat oven to 350°F. Mix all dry ingredients. Mix all wet ingredients into a separate bowl and stir well. Mix together the dry and wet ingredients and stir well until a dough forms. If the dough is dry or crumbly, add water, apple cider, or yogurt to provide additional moisture (about like a cookie dough). Let dough rest for five minutes, then form into two or three flat “logs” about 10-12” long and two inches wide – don’t worry too much if the dough is a little sticky.

Arrange at least 3 inches apart on a baking sheet lined with parchment paper. Bake for 20-25 minutes until pale golden. Let them cool on baking sheet or cooling rack.

Reduce oven to 300°F. When cool enough to handle, cut logs on the diagonal into 1⁄2 inch slices and bake on the same cooking sheet for additional 10 minutes until golden brown. For a crunchier biscotti, bake for an additional 5-10 minutes.

Mix cream and cream cheese in a blender or food processor until mixed thoroughly. Stir in the chopped scallion, lemon juice, and Tabasco Sauce. Stir in the white fish, mixing to distribute the fish, but not making it completely puréed. Small chunks of the fish are nice. 

Slice the baguette horizontally and hollow out each side slightly, to make room for the cream cheese/fish mixture. Spread the cream cheese/fish mixture on each side, until each half-log is “full”.  Stack the baguette fully and wipe excess filling off the sides. Wrap tightly in plastic wrap and chill thoroughly – about two hours – to permit easier slicing of the filled baguette.  When ready to serve, slice the baguette into 3/8″ slices and serve with your favorite Traminette.

Combine all stock ingredients in a large pot, bring to boil, and simmer, partially covered, for 2 to 3 hours (or longer). Strain and skim off the fat. If desired, remove all of the bones, reserving any turkey meat. Discard herbs and blend the mixture to use as flavoring in a stew or sauce.

To make your soup, start by Sautéing onion and garlic in oil until soft. Add carrots, celery, and mushrooms and cook the vegetables, stirring, 3 to 5 minutes longer. Add flour and while stirring, cook for another minute. Add the stock, herbs, and rice. Bring to a boil and then reduce heat to simmer for about 1 hour. Add meat and hot pepper sauce, adjust seasonings. Sprinkle with parsley before serving.

Place squash in a baking dish whole, taking a knife and puncturing it two or three times. Wrap sweet potato in tin foil. Bake both at 350ºF until tender (potato will likely be done in 1 hour, squash may take longer).

When cool, remove flesh from both and mash with a fork. Set aside. Sauté chopped onion and ginger until just translucent and then put this mixture in the soup pot with the mashed squash and chicken broth. Cook roughly an hour. Add more broth, water, or cream if you prefer to get the consistency you wish.

Can be puréed in a food processor or with a stick blender to get a smoother consistency. Add salt and pepper to taste and garnish with cilantro or sage butter. Serve immediately, but can be stored in refrigerator several days.

This is Chef and writer Peter Bierly’s recipe for Roasted Garlic Hummus. Great hors d’oeuvre that is gluten-free; serve with celery sticks, carrots, or even snap peas.

Preheat the oven to 350ºF. Toss the garlic with a teaspoon of the oil, wrap in a piece of foil, and roast for one hour.

While the garlic roasts, combine the remaining 1⁄4 cup oil with the onion in a small pan and cook over medium heat for 3 to 4 minutes, stirring until the onion softens. Reduce the heat to low and add the coriander, cumin, black pepper, turmeric, and cayenne. Cook gently for 3-4 minutes. Remove from heat.

When the garlic is done, remove it to a plate to cool. Squeeze the pulp from the skin directly into the onion mixture.

In the bowl of a food processor fitted with a metal blade, combine the onion mixture, chickpeas, lemon juice, and salt. Puree until smooth, adding a bit of the chickpea cooking liquid or water if necessary to achieve desired consistency.

Serve chilled or at room temperature with toasted pita, sliced cucumbers, and other vegetables. Makes a great spread for wraps. Sun-dried tomato oil or other flavored/herbed oil can be drizzled on top of this hummus to great effect.

Ingredients 1-6 are for the dressing. Ingredients 7-12 are for the salad.

1. Pour vinegar, mustard, and garlic into a food processor. Blend to mince garlic, then slowly add the olive oil while processing. The mixture will be, when it has sufficient olive oil, the color of milk chocolate and slightly thickened, like cream.
2. Lightly dress the greens with the vinaigrette and add beets, apples, walnuts, and dollops of goat cheese. Toss gently and serve immediately.