 Makes 2 ½ cups
1 cup ruby Port 2 cinnamon sticks, broken in half 1 cup dried cranberries (about 6 ounces) 1 12-ounce bag fresh cranberries ¾ cup water ¼ cup sugar
ADVANCE PREP: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
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 Serves: 4
1 large whole cinnamon stick 2 bay leaves 2 whole star anise 4 whole allspice berries 5 whole black peppercorns 3 tablespoon butter, divided 2 tablespoons canola oil 4 to 4½ lbs. beef short ribs (8) 1 to 1½ large onions, sliced (about 3 cups) 1 tablespoon Worcestershire sauce 2 tablespoons all-purpose flour 2 12-ounce bottles brown ale 1 12-ounce bottle cream stout 2 cups beef broth 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 16 packaged pitted prunes ⅓ cup brown sugar, packed Salt and pepper to taste Chopped fresh Italian parsley 4 cups cooked wide egg noodles Cheesecloth, spice sock o bag
 Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces 8 to 10 cups chicken or vegetable broth 1 teaspoon 5 spice powder 1 teaspoon curry powder 2 tablespoons minced ginger 2 – 2½ cups unsweetened coconut milk ½ teaspoon sea salt ½ cup shredded cilantro, plus 16 whole leaves
 Serves: 8 to 10
6 – 10 parsley stems 3 thyme sprigs 2 bay leaves 3 cloves 2 tablespoons olive oil 3 medium – 5 small leeks, thinly sliced 4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes 1 qt chicken broth 3 heirloom carrots, quartered lengthwise and crosswise thickly 3 parsnips, quartered lengthwise and crosswise thickly ½ teaspoon salt Freshly ground pepper 3 tablespoons unsalted butter, softened 3 tablespoon all-purpose flour ½ cup heavy cream, room temperature ¼ cup shredded parsley
 Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher) 1 tablespoon dry yeast ¼ cup mixed dried cranberries ¼ cup dried figs, diced ¼ cup sultanas ¼ cup dried apricots, diced 4 tablespoons dark rum 2 tablespoons orange blossom water, or orange extract, or vanilla extract ¾ cup brown sugar 8 tablespoons butter, softened (1 stick) 3 eggs, slight beaten 3¼ cups flour ¼ teaspoon salt ½ teaspoon allspice 1 teaspoon cinnamon ½ teaspoon coriander 1 cup walnuts, chopped Bundt pan Butter & flour to prep pan 3 tablespoons butter, melted
RUM ICING ⅓ cup butter, softened ¼ cup milk 2 cups confectioner’s sugar 1½ teaspoon rum 1 tablespoon hot water, as needed
 Serves: 8-10
2 tablespoons butter 3 small to medium leeks, trimmed and thinly sliced ½ teaspoon salt ½ cup dry white wine 4 cups roasted pumpkin* (see recipe below) 6 cups chicken broth ¾ cup whole milk ½ cup cilantro, shredded Salt & freshly ground black pepper to taste Garnishes: 3 tablespoons pumpkin seeds 3 tablespoons dried cranberries ½ granny smith apple, diced 5-6 sprigs fresh cilantro
ROAST PUMPKIN Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin 1 4 to 5 lb. pumpkin Spray olive oil Salt Freshly ground pepper
 Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced 1 tablespoon fresh lemon juice 1 cup sugar ¾ cup plus 3 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of kosher salt 3 large eggs ¼ teaspoon pure almond extract Confectioners’ sugar & freshly grated nutmeg
 MARA’S GLUTEN-FREE POTATO PIZZA
Serves 4 Time: 1½ hours 1¼ to 1½ lbs. yellow potatoes (3 cups boiled & chopped) 7 oz. sliced smoked scamorza* cheese ½ cup gluten-free brown rice flour ¼ cup grated Parmesan cheese 1 extra large egg, lightly beaten 1½ cups cherry tomatoes, halved 1 tablespoon of salted capers, rinsed and dried ½ teaspoon of dried oregano 12 fresh basil leaves 12 pitted and sliced Taggiasche olives Extra virgin olive oil Salt
*Scamorza cheese is a smoked white semi-soft cheese. It is possible to substitute with a good, well-drained mozzarella. Variations:
 Serves 4
3 cups milk 2 to 2½ cups fresh corn kernels 1 medium onion, chopped 2 medium potatoes, cooked and cubed I teaspoon lemon juice ¼ teaspoon chili paste or Tabasco sauce 1 cup light cream, room temperature Salt & freshly ground pepper to taste Garnish options: ¼ cup crumbled bacon ¼ cup shredded basil ¼ cup shredded dill ¼ cup chervil ¼ cup marjoram
 Makes 2 cups
2 tablespoons unsalted butter 2 tablespoons light vegetable oil 1 teaspoon salt 2 teaspoons brown sugar 4 lbs. onions (Spanish are best if you can find them. Yellow are good.) 2 tablespoons water Freshly ground black pepper
 4 to 8 servings
4 small Honey Bear squash 2 tablespoons extra-virgin olive oil 2 tablespoons melted butter 2 tablespoons honey ¼ teaspoon grated fresh nutmeg 10 small to medium sage leaves, shredded Salt and freshly ground black pepper
 Serves 4
Crust:* 1¼ cups all-purpose flour, plus more for dusting and rolling out ¼ teaspoon salt 8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces 2 to 4 tablespoons ice water Caramelized Onions: large Spanish or yellow onions, sliced stem to root in ¼ inch thick 3 tablespoons butter 1 tablespoon good green olive oil 1 tablespoon brown sugar ½ teaspoon salt 1 tablespoon of water Tart: 1 egg, beaten with 1 teaspoon cold water ½ to ¾ cup soft goat cheese, room temperature 2½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve. 12 large and 24 small fresh basil leaves, whole 9 inch tart pan with removable rim Caramelized Onions:
 Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced 2½ teaspoons smoked paprika ½ teaspoon sea salt Scant ½ teaspoon baking soda 1¼ cups sugar 3 tablespoons maple syrup ¼ cup unsalted butter (½ stick) ⅓ cup cold water, plus a small jar full Candy thermometer 13”X 18” baking pan with lip Parchment paper or silicone baking mat
 16 servings
Ingredients 5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups) 3 tablespoons olive oil, or just enough to sauté 6 large garlic cloves, minced ½ cup dry white wine (careful of choice of sweetness depending on peppers and onions) 9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups) 4 cups chicken broth or water Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb Directions
 adapted by Kay Carroll Makes approximately 3 cups
2 cups fresh blueberries, washed ½ to ¾ yellow bell pepper, diced ¼ red onion, diced 1 medium jalapeno, diced ¼ cup freshly shredded cilantro 1 tablespoon good green olive oil Sea salt to taste Juice of 2 medium limes
 Serves 10
10 whole medium beets, scrubbed but untrimmed* (do not pat dry) 1½ tablespoon sea salt, scattered on a paper towel 5 teaspoons olive oil, divided Ten square sheets of foil, approximately 8” X 8”
*Leave about an inch of the stem attached to the root.  Serves: 8
8 ounces plain whole milk Greek yogurt, room temperature ¾ cup confectioner’s sugar 2 tablespoons finely grated lemon zest 2½ cups heavy cream, chilled 1 cup lemon curd, divided 16 graham crackers, divided 1½ cups blueberry jam or all fruit spread ½ cup fresh blueberries, plus 1 cup for serving
ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving. 
1 pint strawberries, washed, hulled and halved 1 cup granulated sugar, divided 1 large egg 1 cup half and half 1 teaspoon vanilla extract 3 cups heavy cream Cheesecloth, optional Additional strawberries for garnish, optional
 Serves 2
2 firm navel oranges 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise ½ cup very thinly sliced red onion 10 large whole lettuce leaves 8-10 large black olives 3 tablespoons extra-virgin olive oil 3 tablespoons fresh orange juice 2 tablespoons minced fennel fronds
 Ardian Gill Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
 Serves: 4
⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, pan-toasted if desired
 Kay Carroll adapted from Allrecipes Serves 6
1 lb. Asian noodles or linguini 4 tablespoons soften butter ½ cup low-sodium teriyaki sauce ½ teaspoon fresh ginger, minced 1 bunch fresh scallions, diced 9 to 10 oz, cashew nuts
 Serves: 4
1 lb. fettucine pasta 1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces ¼ cup olive oil or less depending on the moisture needed 1 tablespoon finely grated lemon peel 1 - 5-to 5½ -ounce log soft fresh goat cheese ¼ teaspoon red pepper flakes Salt and pepper to taste
 Serves 4
1 pound dried capellini ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon
Serves 6
STEW 3 tablespoons green olive oil, divided 2 cups sliced shallots 2 large cloves garlic, slightly crushed 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together) 2 cups diced & drained tomatoes, fresh, frozen or canned 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, shredded ¼ teaspoon red pepper flakes 2 cups vegetable or chicken broth 2 tablespoons tomato paste, plus more if required Salt & pepper to taste ¼ cup shredded parsley POLENTA 1 cup instant polenta 4 cups vegetable or chicken broth (see brand instructions) Salt to taste
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