 Enjoyed by Anna at lunch in Bologna. Thick slices of pumpkin roasted in a bit of olive oil and sprigs of rosemary. Then it was served with a small ball of Burrata, an extra creamy mozzarella that makes a sack of itself to hold the creamiest part. Try it yourself and let us know your results.
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 Serves: 4
Cream 1 cup whipping cream 1 whole vanilla bean ½ cup Mascarpone 1 tablespoon confectioner’s sugar Roasted Pears 8 Seckel pears, halved and cored 2-3 tablespoons fresh lemon juice 2 tablespoons sweet butter, diced 1 tablespoon granulated sugar ½ cup dry red wine 16 small sprigs of fresh thyme, divided
 Serves 4
2 medium eggplant 12 oz. chopped pancetta 1 small clove of garlic, pressed or minced 1 leek, white part only, halved and thinly sliced ½ cup bell peppers, diced 1 cup tomatoes, diced ½ cup dry white wine 1 cup shredded cheddar cheese 3 tablespoons shredded parsley
 This soup is literally left over panzanella salad. Add all the salad ingredients to a pot. Add sufficient liquid to be able to cook/simmer the soup for 20 minutes. Puree in batches. Eat room temperature or hot. Freezes well.
There are a variety of recipes for panzanella salad, with the basic ingredients being tomatoes and slightly stale bread cubes. The recipe tasting version included summer vegetables and was dressed with a balsamic vinaigrette. Vegetable broth was used for the broth. Ingredients for salad Zucchini cut into 1 inch pieces Tomatoes cut into 1 inch pieces Thinly sliced red onion Fresh corn kernels French bread baguettes, slightly stale, cubed Fresh mozzarella cheese pearls Dressing: Olive oil Balsamic vinegar Minced garlic Italian seasoning Salt and coarsely ground pepper  Serves: 4 – 5
3 small cloves of garlic, peeled and pressed or minced 8 small to medium stalks of celery, trimmed and sliced, a few leaves reserved 3 small leeks, sliced 2 potatoes, peeled and diced 7 cups of water 1¼ cup hot milk 2 tablespoons butter 2 tablespoons cake flour (all-purpose is fine) 1 whole clove 1 teaspoon sea salt 1 teaspoon white pepper
 Serves:4
8 chicken thighs Salt and freshly ground black pepper 5 tablespoons butter, divided 2 tablespoons olive oil 1 large onions, diced 2 carrots, diced 3 sprigs thyme 1 bay leaf ½ cup Calvados or Applejack 2 cup cloudy apple cider 4 large shallots, peeled and halved, but left connected at the root 3 medium apples, peeled, cored and cut into wedges 1 cup crème fraîche
 Serves 6-7
4-5 cups cleaned and diced parsnips 5 medium shallots, chopped 1 clove garlic, pressed or minced 4 tablespoons butter 1 tablespoon olive oil 2 teaspoons curry 1 teaspoon powdered ginger 6 cups chicken broth ½ cup half & half Salt and pepper to taste 3 tablespoons minced parsley for garnish
 Serves 4
1 tablespoon butter 1 tablespoon olive oil 1 clove garlic, minced or pressed 1 medium shallot, minced 1 lb. shitake mushrooms, sliced to ½ inch 1 cup dry white wine 1 cup chicken broth Salt & pepper to taste ¾ cup heavy cream, room temperature 1 ½ teaspoons fresh parsley, minced 1½ teaspoons fresh chives, minced 1 lbs. fettuccini Freshly grated Parmigiano for serving
⅓ cup olive oil ¼ cup kosher salt 3 tablespoons fresh lemon juice 2 tablespoons unsalted butter 1 tablespoon crushed red pepper flakes 1 tablespoon sugar 1 bay leaf 1 head cauliflower, leaves removed
 -Adapted from Bon Appetit Serves 4
Dressing ¼ cup creamy peanut butter 2 tablespoons plain rice vinegar 1 tablespoon soy sauce ½ teaspoon sugar 1 tablespoon sesame oil 2 tablespoons water 2 tablespoons minced ginger ½ teaspoon salt Salad 2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced 1 small cucumber, thinly sliced 4 radishes, thinly sliced 3 tablespoons good green olive oil 2 tablespoons plain rice vinegar 2 tablespoons dried cranberries 3 tablespoons roasted pumpkin seeds Cilantro sprigs for garnish
 Serves: 6
6 tablespoons butter, softened 1 teaspoon cumin ½ teaspoon cayenne pepper ½ teaspoon salt ½ teaspoon freshly ground pepper 1 tablespoon fresh lime juice ¾ cup shredded cilantro 6 ears corn, shucked and de-silked 6 pieces of foil
1 lb. sweet Italian sausage, casings removed 1½ cups shredded mozzarella cheese 2 to 3 shallots, minced 2 medium cloves garlic, minced or pressed ½ bell pepper, diced 15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts ½ cup chicken broth or dry white wine 6 small sprigs of basil or a few sprouts for garnish
 Serves: 4
2 tablespoons good green olive oil 20-24 extra-large shrimp, shelled 3 cloves garlic, minced or pressed 4 tablespoons diced peppers, use the most colorful ones you can find ¼ cup white wine or chicken broth 2 tablespoons lime juice 4 small to medium zucchini, spiralized into zoodles 1 teaspoon lime zest 4 tablespoons shredded cilantro, divided Salt and pepper to taste
 Serves 2
2 heaping cups frozen blueberries 1 cup vanilla Greek yogurt 2 tablespoons lime juice 1 cup milk ¼ teaspoon salt 1½ tablespoon maple syrup 6 ice cubes Possible garnishes: Fresh blueberries Sprig of mint Slice of peach Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.  Serves 6
3 tablespoons olive oil 2½ tablespoons cider vinegar 2 teaspoons lemon juice ¼ teaspoon sugar 1½ tablespoons fresh mint leaves, shredded 6 stalks celery, shaved or julienned 2 medium fennel bulbs, julienned 1 large Granny Smith apple, cored and thinly sliced with peel intact 4 medium radishes, halved and thinly sliced 2 tablespoons fennel fronds, chopped
 Serves: 8
2 cups + 2 tablespoons plain Greek yogurt 12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces 5 tablespoons unsalted butter, melted 1½ tablespoons fresh thyme leaves 14 ounces whipped cream cheese, room temperature ¼ cup + 1 tablespoon confectioners’ sugar 1 full teaspoon fine lemon zest 5½ ounces white chocolate, broken into pieces 3 tablespoons honey Parchment paper 9-inch springform pan
 Serves: 4
Time: 15 minutes, plus 3 to 4 hours freezing 3 cups freshly brewed strong coffee or espresso ½ cup brown sugar 1 teaspoon chocolate syrup 2 teaspoons vanilla extract Chocolate covered coffee beans Lightly sweetened freshly whipped cream
NOTE: Recipe can be doubled.  Makes: 1¾ cups
3-5 slices bacon 2 cups chopped fresh rhubarb 2 cups finely chopped red onion ⅓ cup pure Connecticut maple syrup 3 tablespoons apple cider vinegar 1 lemon (1 teaspoon zest; 1 tablespoon juice)
NOTE: Recipe can readily be doubled.  Serves 4 to 5 as a side dish
2½ to 3 lbs. mixed mushrooms, Portabello, Shitake, Maitake, any combination ½ cup good green olive oil 1 clove of garlic, pressed or minced ⅓ cup savory leaves, minced ¼ cup minced chives Salt and freshly ground pepper to taste 1 cup dry white wine, divided
 Serves 2
1 medium bunch of bok choy cleaned and separated 2 tablespoons lite soy sauce or Tamari 1/2 tablespoon fresh ginger, minced 2 tablespoons sesame oil 1 tablespoon white sesame seeds, toasted 1. Preheat oven to 350 degrees 2. In a sealable jar, mix the soy sauce, ginger and the sesame oil. Shake vigorously. 3. Place the whole stems of the bok choy outside up in a roasting dish. 4. Sprinkle half the contents of the shaken jar over the bok choy. 5. Place it in the oven for about 8 minutes. 6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up. 7. Sprinkle the remaining half of the shaken jar over the stems and leaves. Return to the oven for another 4 to 5 minutes. 8. Serve hot or at room temperature.  Serves 4
8 to 10 ounces orzo pasta ¼ cup pine nuts 6 ounces feta cheese, roughly crumbled 10 pitted Kalamata Greek olives, roughly chopped 6 ounces baby spinach, thoroughly washed ½ cup red onion, minced 3 tablespoons olive oil, divided 1 tablespoon balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 to 3 fresh basil leaves, shredded Salt and freshly ground black pepper to taste
NOTE: This dish may be served hot or room temperature.  Serves 1
2 large eggs Salt & freshly ground pepper Splash of milk 2 tablespoons sweet butter 2 tablespoons fresh chives, minced
VARIATIONS: 3 tablespoons of shredded cheddar can be added at the same time as the chives.  Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
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