Favorite Fall Recipes
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White Bean Soup with Ham, Pumpkin, and Chard
Hearty fall and winter soup with pumpkin, white beans, a ham hock, tomato, and chard. -
Beef Brisket Pot Roast
Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too! -
Cranberry Glazed Meatballs
Cranberry glazed meatballs with lean ground turkey, thyme, fennel seeds, ricotta, glazed with a spicy-sweet ruby red cranberry sauce. -
Duchess Potatoes
Classic Duchess potatoes, mashed with butter, nutmeg and cream, then baked until the tops are golden brown. -
Wild Rice Stuffing
A wild rice dressing with croutons, walnuts dried cranberries and mushrooms. -
Roasted Parsnips
Parsnips roasted in butter and stock with parsley, chives, garlic, and a touch of horseradish. -
Mom’s Turkey Stuffing
BEST Turkey Stuffing EVER! Classic Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter, walnuts, onion, celery, apple, green olives, and stock made from turkey giblets. -
Persimmon Pomegranate Fruit Salad
Persimmon salad with fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey, and mint. -
Apple Cranberry Currant Crumble Pie
Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping. -
Persimmon Pudding Cake
Rich and wonderful persimmon pudding cake, made with hachiya persimmon pulp, eggs, butter, milk, vanilla, flour, sugar, spices, and chopped nuts. -
Spicy Cranberry Sauce with Pinot Noir
A delightful spin on classic cranberry sauce. Spicy cranberry sauce with ginger, Pinot Noir red wine, curry powder, and Chinese five-spice. -
Apple Butter
Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. Great on toast! -
Chiles en Nogada (Chilies in Walnut Sauce)
Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.
