Serves 6

 Ingredients

½ butternut squash, cored and cubed 

2 tbsp. butter 

1 tsp. cinnamon 

2 tsp. light brown sugar 

8 cups Spring Mix Lettuce 

1 apple, cut into matchsticks 

¼ cup pecans 

¼ cup dried cranberries, 

½ cup blue cheese 

¼ cup apple cider vinegar 

1 shallot, minced 

10 leaves sage, minced 

1 tsp. Dijon 

½ cup + extra virgin olive oil 

Salt & Pepper to taste 

Directions

Heat oven to 450°F. Line a baking sheet with tin foil and spray with baking spray. Slice, core, and cube the butternut squash. Toss salt, pepper, melted butter, cinnamon, and brown sugar. Roast for 15-20 minutes until tender. 

Remove and let cool completely. 

Soak the apple for 4+ hours in lemon juice to preserve. 

In a bowl combine apple cider vinegar, shallot, sage, and Dijon, with lots of salt and pepper. Add in the olive oil until a thick vinaigrette is formed. 

Add spring mix and apple slices to a bowl. Toss well with dressing. Top with the cooled butternut squash, pecans, cranberries, and blue cheese. 

Serves 4

Ingredients: 

For the Soup: 

3 Roma tomatoes 

½ butternut squash, cored 

4 tbsp. extra virgin olive oil +

1 large onion, sliced 

1 large shallot, sliced

1 garlic clove, smashed 

½ tsp. hot pepper flakes 

2 tbsp. smoked paprika

½ cup good bourbon  

4 cups water +

1 Parmigiano Reggiano rind 

½ cup Parmigiano Reggiano, grated 

1 cup fresh basil, chopped 

1 ½ cups heavy cream

Salt & Pepper to taste 

4 + tbsp. crème fraîche

For the Croutons:

½ loaf Ciabatta bread 

¼ cup extra virgin olive oil 

2 tsp. dried thyme 

2 tsp. dried oregano 

2 tsp. dried basil 

Salt & Pepper to taste 

Directions: 

For the Soup: Set oven to 450°F. Place the tomatoes on a baking sheet lined with tin foil. Allow the tomatoes to roast and achieve a deep black/brown color and the skins to blister. Remove and set aside. 

At the same time you are roasting the tomatoes, put the butternut squash with a bit of olive oil, salt, and pepper. Roast until for tender, about 25-30 minutes. 

In a deep pot add the extra virgin olive oil and onions. Add a bit of salt and pepper to the onions, put the heat on low, cover the pot, and allow to caramelize for 25-30 minutes until the onions achieve a very deep golden color. Add the shallot and garlic clove to the onion mixture and let shallot soften for 1-2 minutes. Add the hot pepper flakes and paprika and combine. Add the bourbon and allow to cook for 1-2

Serves 4

Ingredients: 

4 garlic cloves, smashed 

2 sprigs fresh thyme 

1 tsp. black peppercorns

3 tbsp. unsalted butter

1 cup + whole milk 

4 Russet potatoes, peeled and chopped

Salt & Pepper to taste 

Directions: 

Smash garlic cloves and place in a medium saucepan with thyme, peppercorns, butter, milk, and 1 tbsp. salt. 

Bring mixture to a simmer over medium-high heat, stirring occasionally. Immediately remove from heat, cover, and let sit for at least 30 minutes. 

Boil potatoes until soft. Drain and work fast while they are warm. 

Return garlic mixture to a simmer, then pour through a fine mesh sieve to remove solids. Add potatoes and milk mixture to a stand mixer with the whisk attachment or alternately, smash with a potato masher. Mash potatoes to desired consistency while adding the milk mixture a little bit at a time. Taste and season with more salt as needed. 

Cover and keep warm until ready to serve.

Makes 15 cookies 

Ingredients: 

6 oz. unsalted butter, melted 

1 tbsp. vanilla extract 

1 egg, cold 

¾ cup packed light brown sugar 

1 cup white sugar 

2 tsp. kosher salt 

1 tsp. cinnamon 

½ tsp. baking soda 

Zest of 1 orange 

2 cups old fashioned rolled oats 

1 ¼ cup all-purpose flour, sifted 

1 ¼ cup dried cranberries 

Directions: 

Preheat an oven to 350ºF. Line your pans with parchment paper. Set aside. 

Combine butter, vanilla, egg, brown sugar, white sugar, salt, cinnamon, baking soda, and orange zest in a medium bowl. Stir until no lumps remain. 

Fold in the rolled oats, followed by the flour, and dried cranberries. 

Divide into 15 two-ounce portion cookies. Let stand at room temperature for 30 minutes. 

Bake until pale gold around the edges, around 15 minutes. Cool directly on the sheet pans until firm, around 10 minutes. Serve warm or store in an airtight container.

Serves 4

 Ingredients: 

For the Chicken: 

4-6 chicken thighs

4 tbsp. extra virgin olive oil 

2 carrots, chopped 

2 celery stalks, chopped 

1 onion, chopped 

5 cloves garlic, smashed

1 tsp. hot pepper flakes

1 tsp. paprika 

1 tsp. cumin 

¼ tsp. cayenne pepper

½ tsp. ginger 

½ tsp. coriander

¼ tsp. cinnamon 

1 ½ + cups chicken stock 

4 oz. crushed tomatoes

2 tbsp. honey 

½ cup dried apricots, sliced 

Juice of 1 lemon 

Cilantro, chopped

Directions: 

Salt and pepper the chicken breast on both sides and set aside to absorb. 

Heat a large sauté pan, add the chicken, and sear on both sides. Remove the chicken and set aside. Add the olive oil, carrot, onion, celery, smashed garlic, and hot pepper flakes with salt and pepper. Sauté until soft. Add all the spices and toast for about a minute. Add stock and deglaze. Add the crushed tomatoes, honey, and dried apricots. Let come to a simmer and stir and deglaze until honey is dissolved. Add back in the chicken thighs. Cover the pan with tinfoil and cook chicken for 30 + minutes until very tender. Remove from heat and taste to add lemon juice and cilantro.

Serves 4-6

Ingredients:

1 – 14oz can beans of choice, rinse & drained

½ bunch flat leaf Italian parsley, rough chopped

3-4 large cloves garlic, sliced

1 lemon, juiced

¼ cup + extra virgin olive oil

Salt & Pepper to taste

Directions:

In a food processor, add chick peas, parsley, garlic, lemon, olive oil, and salt and pepper. Pulse/turn on until desired consistency is achieved (can be course or smooth depending on olive oil). Taste for salt.