Boneless turkey breast pounded thin and stuffed with breadcrumbs, mushrooms, dried cranberries and sage, rolled and tied and roasted.
Green beans, lightly boiled, then tossed with sautéed mushrooms and onions, held together with sour cream sauce.
Walnut pie, similar to pecan pie, with fresh chopped walnuts, in a custardy base, sweetened with maple syrup.
Classic gravy made with the giblets (neck, liver, heart, gizzard) from a turkey or chicken.
Classic Duchess potatoes, mashed with butter, nutmeg and cream, then baked until the tops are golden brown.
Chopped kale sautéed with onions and garlic, mixed with a sauce of sesame tahini, sesame oil, lemon juice, and salt.
Whole roast chicken, stuffed with grapes and seasoned with rosemary, thyme, onions, and lemon.
A spicy, hearty stew with pork shoulder, sausage, chickpeas and onions, garlic and paprika.
Perfect for the holidays, richly flavored pumpkin gingerbread made with pumpkin purée, flour, butter, ginger, molasses, brown sugar, and lots of spices.
Pasta tossed with fried slivered ancho chiles, garlic, and shrimp, olive oil, and Parmesan.
Quinoa served with sauce of fresh tomatoes, onions, garlic, and queso fresco, or fresh farmer's cheese.
Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.
Broccoli rabe, blanched then sautéed in olive oil with garlic and chili pepper flakes. Tossed with sun dried tomatoes, pasta, and Parmesan.
Simple and easy curry made with Granny Smith green apples.
The English classic Toad-in-the-Hole—sausage links baked in a Yorkshire pudding like flour egg batter.
Heavenly spread for crackers, made with canned sardines, cream cheese, shallots, green onions, and lime juice.