Recipe by Anna Gill

Serves: 6

1 -2 lb. cantaloupe, seeded and sliced into 2 to 2½ inch wedges
4 oz. Feta cheese (or a fresh Farmers’ cheese) at room temperature
½ cup good green olive oil
Salt & freshly ground black pepper
¼ cup finely shredded mint, plus a few whole leaves for garnish

1. Preheat grill on high.
2. Brush both sides of the melon wedges with oil and sprinkle with salt and freshly ground black pepper.
3. Grill the melon wedges, about 5 minutes per side until they are singed. Transfer the slices to a serving platter.
4. Brush or drizzle each wedge lightly with a tiny bit more oil.
5. Crumble the Feta cheese atop the melon.
6. Sprinkle with shredded mint and garnish with the whole leaves.

Recipe by Anna Gill

Serves 6

1½ lb. green beans, trimmed and cut diagonally into 2 to 3 -inch pieces
3 slices bacon
3 tablespoons shallots, minced

1. Set a large pot of salted water on medium high heat to bring to a boil.
2. Meanwhile cook the bacon slices in a sauté pan (not the microwave) until crisp. Place bacon on paper towels to drain. Set aside.
3. Drain all but 1 tablespoon of the bacon fat out of the pan.
4. Add the shallots to the sauté pan with the remaining bacon fat and sauté until translucent.
5. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 to 7 minutes. The exact timing depends on the size of the beans, so test them. You want them to still be firm to the bite with a bit of crunch.
6. Drain well in a colander.
7. Crumble the bacon into bits
8. Transfer to a serving bowl. Add the shallots and the bacon. Toss gently and serve.

Recipe by Anna Gill

Makes 1 cup

2 cups thinly slices shallots (about 4 large shallots)
1½ cups neutral oil, such as saffron or canola

1. Place the oil in a flat wide sauté pan and heat over medium level until the oil is shimmering.
2. Add the shallots in a single layer and cook, stirring constantly, until a light golden brown, approximately 10 to 15 minutes. Using a slotted spoon, transfer the shallots in a single layer to a paper towel lined plate. Drain and blot thoroughly.
3. Place the plate, paper towel and shallots together in the microwave on high for 1 full minute.
4. Let the plate stand for an hour in the air, then transfer to a storage container.

NOTE: For best results use within a couple of days.

Recipe by Anna Gill

Serves: 2 as a main course

4 to 6 small zucchini (not more than 2 inches in diameter)
¾ to 1 cup partially skim ricotta (room temperature)
¼ cup minced herbs, chives, basil, dill or mint will all work well.
1 cup freshly grated Parmesan cheese*
Freshly ground black pepper* and salt to taste

1. Wash the zucchini and slice it vertically into ribbons approximately 1/8 to ¼ of an inch thick. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work.
2. Line a large plate with paper towels or with a dish towel. Layer the slices of zucchini and salt each layer lightly. Place another towel on the top and had a flat heavy weight, or a roasting pan with full cans or bags of grain. This will press out the excess moisture.
3. Steam the squash in a steamer basket or blanch it gently in boiling water until just cooked through. It should still be firm to the bite or al dente. Drain it thoroughly and place in a serving bowl.
4. Add the ricotta and toss the mixture so as not to tear the ribbons.
5. Add the chives, the pepper and the salt and toss a second time.
6. Sprinkle with the grated Parmesan and serve.

Variation: Once the ribbons are cut, slice them into narrower strip the width of fettuccini.

* Don’t cheat yourself with prepackaged grated Parmesan or ground pepper. Freshness counts here as well as in the veggies. The extra seconds in the preparation will reward you.

Recipe by Anna Gill

Serves: 4

2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
1 cup light cream, ricotta or plain Greek yogurt (non-fat is okay)
2-3 small firm zucchini, ends trimmed and julienned*
1 teaspoon fine kosher salt
½ cup freshly shredded basil leaves

1. Combine the first three ingredients in a small jar with a tight fitting lid. Shake well and set aside.
2. Place the julienned zucchini in a colander over the sink or a mixing bowl. Toss with the kosher salt.
3. Place a paper towel over the zucchini. Place a plate or wide bowl on top of the paper towel and weight the plate or bowl with your pie weights or a pound of dried beans or rice. Let the weighted zucchini stand for 20 to 30 minutes, until the majority of moisture has been pressed from the vegetable strips.
4. Pat the zucchini with a dry paper towel. Transfer the zucchini to a serving bowl. Pour the lemon basil sauce over the zucchini, toss and serve.

* - A kitchen mandolin is worth ten times its weight in vegetables for this purpose alone.

Recipe by Anna Gill

Serves 2-3 as a main course or 4 to 6 as a side dish

2 large zucchini
1 large yellow summer squash
1 cup sugar snap peas diced on a diagonal
10 - 12 large basil leaves
10 - 12 stems of Italian parsley
½ cup whole milk ricotta
1½ cups shredded mozzarella
½ cup shredded Parmesan cheese

1. Heat the oven to 350º.
2. Wash and slice all three squashes lengthwise in ¼ inch slices. Place the slices, one up, on a few paper towels. Sprinkle the slices with a little salt and let sit for about 5 to 10 minutes.
3. Place one layer of slices in a 9” X 9” square baking dish. There is no need to grease the bottom of the dish.
4. Shred the herb leaves together.
5. Sprinkle the first layer with mozzarella. Dot the first layer with ½ teaspoons of ricotta. Distribute a handful of the sugar snap pieces across the first layer and dust with a little bit of the shredded herbs.
6. Repeat steps until you have at least four layers.
7. Sprinkle the top layer with a goodly amount of shredded Parmesan cheese.
8. Bake for about 15 to 20 minutes. The Parmesan cheese should have bubbled and begun to turn a golden brown.
9. If there is an excess of moisture in the bottom of the pan, use a baster to remove as much as possible.
10. Place the pan under the broiler for a minute or two to complete the browning.

Recipe by Anna Gill

Serves 6 as a side dish

3 to 4 medium zucchini
½ tablespoon butter
10 ounces Fontina cheese, grated
¼ cup shredded mint leaves (if cut with kitchen shears, color and texture is retained)

1. Preheat oven to 350 degrees.
2. Cut zucchini vertically into ¼ inch slices. If you have a mandolin, it is a perfect way to cut the zucchini evenly. If not a sharp chef’s knife will work.
3. Butter the bottom of a glass loaf pan.
4. Place a slightly overlapping layer of zucchini slices in the buttered pan.
5. Sprinkle with grated Fontina.
6. Repeat steps 4 and 5 until pan is about a ½ inch from the top.
7. Sprinkle ½ the mint on top.
8. Bake for 20 minutes, until zucchini is tender and cheese is melted.
9. Top with the remaining mint and serve in glass loaf pan.

Recipe by Anna Gill

Serves 4

3 small or 2 medium zucchini, sliced first lengthwise and then diagonally
3 small or 2 medium yellow squash, sliced first lengthwise and then diagonally
¼ cup kosher salt
2 tablespoons unsalted butter
¼ to ⅓ cup minced chives

1. Drain the prepared zucchini and yellow squash in a colander sprinkled with the kosher salt.
2. Heat 1 tablespoon of butter in a large skillet over high heat.
3. Put the squashes into the skillet and toss gently for approximately 2 to 3 minutes, so that there is still a minor firmness to the tooth.
4. Place the squashes in a serving bowl, top with the chives and add the remaining pat of butter. Season with salt and pepper as desired and serve.

Recipe by Anna Gill

Serves 2 or 3 as lunch

2 pieces Naan flatbread (or the variety of your choice)
2 small yellow squashes, sliced into ¼ inch thick rounds
1 cup grated Monterey Jack Cheese 
2 large ripe tomatoes, sliced into ½ inch thick rounds
¼ cup shredded cilantro leaves
Salt & freshly ground pepper

1. Preheat oven to 350o
2. Place squash rounds on a roasting rack and season with salt & pepper.
3. Roast for approximately 5 minutes.
4. Turn off the oven and turn on the broiler. Place the roasting rack under the broiler for a minute or two, just long enough to lightly brown the top of the squash. Remove squash from the oven and set aside.
5. Return the oven to baking mode and set at 350o.
6. Place the 2 Naans on a non-stick baking sheet. Spinkle ¼ of the cheese on each one.
7. Arrange the tomato slices on top of the cheese on each Naan.
8. Arrange the squash rounds on top of the whole and sprinkle each Naan with ¼ of the cilantro.
9. Sprinkle the entire arrangement with the remaining cheese and finally the remaining cilantro.
10. Place the baking sheet in the oven for approximately 5 minutes, until the cheese has melted. Serve hot or at room temperature.

Recipe by Alicia Ghio of "Natural Princess"

1 yellow squash
1 zucchini
2 scallions
1/4 cup fresh mint
2 tablespoons lemon infused olive oil
2 tablespoon olive oil
2 tablespoons white balsamic vinegar
salt and pepper (to taste)
crumbled goat cheese (optional)

1. Using a mandoline, slice the squash and zucchini paper thin.
2. Arrange the slices on a platter. Overlap the slices and alternate between the squash and zucchini.
3. Thinly sliced the scallions on an angle and scatter over the squash and zucchini slices.
4. Cut the fresh mint leaves into thin ribbons (chiffonade). Scatter the strips over the platter.
5. Season with salt and pepper (to taste).
6. Whisk together lemon olive oil, olive oil, white balsamic vinegar, a pinch of salt and pepper.
7. Pour over the platter.
8. For a finishing touch, crumble some goat cheese and scatter over the platter.
Serve it up.

Recipe by Anna Gill

Serves: 8

1 doubled recipe “All Butter Pie Crust” (see below)

⅔ cup, plus 2 teaspoons, granulated sugar
½ to ¾ vanilla bean, sliced halfway through lengthwise
3 tablespoons unbleached all-purpose flour
1 teaspoon (scant) ground cardamom
3 ¾ pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
2 tablespoons (¼ stick) unsalted butter, cut into ½ inch cubes and kept cold
Whipping cream (for glaze)
Vanilla ice cream

ALL-BUTTER PIE CRUST
Yield: 1, 9 inch pie crust (can be doubled)

1¼cups all-purpose flour
¼ teaspoon salt
10 tablespoons unsalted butter, preferably a European-style butter
like Plugra, cut into ½-inch pieces and re-chilled
2 to 5 tablespoons ice cold vodka (it evaporates and makes crust flakier)

PIE CRUST
1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses).
2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 
3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. If doubling the recipe for two crusts, be sure to divide dough into two balls and form two disks before chilling.
4. Roll out the two discs on a floured surface as needed for your recipe.

FILLING
1. Position rack in bottom third of oven and preheat to 400°F.
2. Place the ⅔ cup sugar into a processor, then scrape the vanilla seeds from the pod into the sugar in the processor. Pulse a few times to mix well.
3. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer.
4. Add flour and cardamom to vanilla sugar mix and pulse until well blended. Place the floury mix into a large mixing bowl.
5. Add prepared peaches to flour-sugar mixture and toss gently to coat. Set aside.
6. Roll out first pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to ½ inch.
7. Spoon peach mixture into crust; dot with butter.
8. Roll out second pie crust disk on lightly floured surface to 12-inch round.
9. Drape dough over peach filling; trim overhang to 1 ½ inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape.
10. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
11. Place pie on rimmed baking sheet.
12. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes.
13. Transfer pie to rack and cool until lukewarm, about 2 hours.
14. Serve pie lukewarm or at room temperature with vanilla ice cream.

NOTE: The European butter has a much higher fat content and is much better for pie crust.

Recipe by Anna Gill

Serves 6 to 8

4 pounds medium sweet potatoes 
1 cup heavy cream 
4 tablespoons unsalted butter 
½ vanilla bean, slit lengthwise, seeds scraped 
(add ½ teaspoon salt while mixing)
Kosher salt and freshly ground pepper 

1. Preheat the oven to 400°.
2. Poke the sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let cool to the touch.
3. Peel and transfer to a food processor. Puree until fairly smooth. 
4. In a small saucepan, combine the cream with the butter and the vanilla bean and seeds. Bring to a simmer. Remove the vanilla bean. With the processor on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve. 

Recipe by Anna Gill

Makes 3 cups

2 seedless cucumbers, peeled and cut into ¼ inch pieces 
Salt 
1¾ cups yogurt (whole milk is best)
⅔ cup sour cream 
¾ teaspoon sugar 
3 tablespoons red wine vinegar 
1 large garlic clove, mashed to a paste 
3 tablespoons extra-virgin olive oil 
Freshly ground white pepper 
3 tablespoons minced fresh dill

Garnish optional: black olives, a sprig of mint or dill

1. In a colander set over a bowl, toss the cucumber with ½ teaspoon of salt. Set a plate directly on the cucumber and weigh it down with a heavy can. Let the cucumber drain for at least 4 hours at room temperature or overnight in the refrigerator. 
2. Meanwhile, put the yogurt in a strainer lined with a coffee filter. Set the strainer over a large bowl and let the yogurt drain in the refrigerator until very thick, at least 4 hours or overnight. 
3. In a medium bowl, combine the cucumbers, thickened yogurt and sour cream.
4. Put sugar and vinegar in a small jar, tighten the lid and shake well.
5. Add the sweetened vinegar to the cucumbers
6. Add the garlic and olive oil. Season with salt and white pepper and refrigerate until chilled, about 2 hours.
7. Stir in the dill
8. Garnish if you wish with an herb sprig and/or a couple of black olives.

Recipe by Anna Gill

Makes 8 servings

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (¼ stick) butter
1 tablespoon chopped fresh rosemary
1 ½ tablespoons honey (such as heather, chestnut, or wildflower)

1. Heat oil in large skillet over medium-high heat.
2. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
3. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
4. Season to taste with more salt and pepper, if desired.

ADVANCE PREP: Can be made through step 2 one day ahead. Cover and chill.

NOTE: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.

Recipe by Kay Carroll

5 medium turnips (about 2 lbs)
1.5 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 large onion, sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground white pepper (or to taste)
4 cups vegetable or chicken broth

Optional topping:
1 Tablespoon extra virgin olive oil
1/4 cup shredded carrot
2 Tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar

Soup:
1. Peel and thinly slice turnips. 
2. Heat 1 Tablespoon olive oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until 
beginning to brown, about 5 minutes.
3. Add the turnips, rosemary, salt and white pepper. Stir to combine. Cover and cook, stirring once or twice, for 10 
minutes. 
4. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until turnips are 
tender, 10-12 minutes more.
5. Meanwhile, if using topping, in a medium bowl toss the car5rot, scallion greens and vinegar with 1 Tablespoon olive oil.
6. Once turnips are tender, puree the soup until smooth in the pan with an immersion blender or transfer to a regular 
blender. 
7. Ladle soup into bowls. Top with salad, if using.

Recipe by Anna Gill

Serves: 8 to 10

1 lb. Tricolor Rotini
1¼ cup low fat mayonnaise
⅓ cup red wine vinegar
1 cup celery, diced 
½ cup red & green bell pepper, diced
½ cup shallots, finely minced
4 strips turkey bacon, cooked crisp and crumbled
Freshly ground pepper and salt to taste

1. Cook the rotini according to the package directions, drain and set aside to cool a bit.
2. In a large bowl, mix the mayonnaise and the vinegar together, blending them well.
3. Add all the remaining ingredients to the bowl and mix well.
4. Finally add the cooked macaroni and gently fold it into the mayonnaise mixture until all the macaroni is coated with mixture.
5. Let the salad sit for at least a few hours before serving for the flavors to meld.

Recipe by Anna Gill

Makes enough to stuff a 20-22 pound bird and a full extra baking dish

1½ pounds sweet Italian sausage or ground venison
1½ to 2 baguettes French bread, cubed and left open for 4 or more hours, turned occasionally
2½ cups onion, finely chopped
1¼ cup celery, finely chopped
1 to 1½ cup peeled chestnuts, crumbled
12- to 20 fresh sage leaves
1/8 cup fresh thyme
1/8 cup fresh parsley
½ cup tart apple,
salt 
freshly ground black pepper
¼ teaspoon paprika
1 stick light butter, melted
2 eggs, beaten
1 cup hot chicken broth

A pair of thermal kitchen gloves, like Bluettes

1. In a large skillet, squeeze the sausage meat from its casings. Sauté over medium heat until the meat is browned. Set aside.
2. In a very large bowl, mix sausage or venison (and a little of its pan juices) bread cubes, onions, celery, chestnuts, herbs, paprika, apples, salt and pepper well.
3. In a separate bowl, combine the melted butter and the beaten eggs. Add the mixture slowly to the bread cubes and other ingredients. Toss gently until all bread cubes are moistened. If necessary, add chicken broth a little at a time to increase the amount of moisture in the stuffing.
4. Place half the stuffing in a buttered baking dish, dot the surface with butter and cover with foil and refrigerate until ready to bake.
5. Microwave the remaining stuffing on full power, stirring two or three times, until very hot (120o to 130 o), 6 to 8 minutes. If you can handle the stuffing with your hands, it is not hot enough. 
6. Using your thermal kitchen gloves, stuff your turkey or chicken with the micro-waved stuffing and cook according to recipe.

NOTE: All sorts of vegetables, like zucchini, corn and even squash can be added to the ingredients list. Adjust the amount of bread accordingly.

Recipe by Anna Gill

Serves 8 as appetizer

2 tablespoons balsamic vinegar
¼ cup olive oil
6 large tomatoes, cut into small wedges
6 figs, cut into quarters
3 ounces fresh goat cheese, crumbled
1/3 cup calamata olives, pitted and sliced
Handful of basil, torn
4 cups fresh lettuce greens, torn into pieces
2 cups young tender arugula, stems removed
Salt and pepper to taste.

1. Put balsamic vinegar in a salad bowl, and whisk oil into it.
2. Toss remaining ingredients with dressing. Adjust seasoning and serve.

Recipe by Anna Gill

Serves: 6 to 8

¼ cup plus 1 tablespoon extra-virgin olive oil 
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice 
1 large garlic clove, finely chopped
Salt 
½ cup coarsely chopped mint, plus mint leaves for garnish 
2 ½ pounds ripe tomatoes, cut into thick slices or wedges

1. In a small bowl, whisk the olive oil with the vinegar, lemon juice and garlic and season with salt. Stir in the chopped mint.
2. Arrange the tomatoes in a bowl or on a platter.
3. Drizzle with the dressing, garnish with mint leaves and serve. 

Recipe by Anna Gill

Serves: 5

20-25 fat ripe plum tomatoes (plums are best for this because they are meatier)
½ to 1 cup good green olive oil
2 large cloves crushed garlic
1 fully packed cup shredded basil
3 tablespoons fresh ginger, minced
½ cup pignoli nuts, optional
salt & pepper
freshly grated cheese
1 lb linguini
1 large lemon

1. Boil 8 - 10 quarts of salted water in a large pasta pot. Blanch the tomatoes for 1 to 3 minutes to loosen the skin. Remove the tomatoes from water, place under cool running water. Reduce the level of heat under the water and cover temporarily.
2. Peel and core the tomatoes, chop them very coarsely and place in large mixing bowl. (I place the whole peeled tomatoes in a bowl and cut with a pair of kitchen shears.)
3. Add oil, basil, garlic, ginger, and pignoli nuts if desired to tomatoes. Mix.
4. Season with salt and pepper to taste. Squeeze fresh lemon into mixture. Mix well.
5. Turn up the heat under the water until it reaches a good rolling boil a second time. When boiling, place linguini into water and separate. Cook according to pasta used. Drain the pasta.
6. Mix a medium amount of the sauce with the pasta. Let sit minute. Add enough sauce to cover and flavor the pasta. Taste. If not moist enough, add more olive oil.
7. Serve with additional sauce and freshly grated cheese.

Recipe by Anna Gill

Serves: 6

1 large sweet onion, coarsely chopped
1 tablespoon olive oil
3 cups tomato juice
2½ cups chicken stock or broth
1½ cups Aborio rice
2 medium shallots, minced
1 cup dry white wine
1 lb. assorted Sungold and read pear tomatoes halved or quartered if large
Salt and freshly ground pepper
1/3 cup shredded basil
2 tablespoons freshly grated Romano cheese

1. Preheat the oven to 375o.
2. On a baking sheet, toss the onion with 1 teaspoon of the oil; spread out on the sheet. Roast for about 20 minutes, stirring until lightly browned.
3. In a medium non reactive saucepan, bring the tomato juice and the chicken broth to a boil over moderately high heat; keep warm.
4. Heat the remaining olive oil in a large non reactive saucepan.
5. Add the shallots and cook over moderate heat, stirring until translucent, about 2 minutes.
6. Add the rice and cook, stirring , for 1 minute.
7. Add the wine and cook, stirring, constantly, until almost all of the broth s absorbed, about 7 minutes.
8. Add 1 cup of the hot tomato broth to the rice and simmer over moderate heat, stirring constantly, until most of the broth is absorbed.
9. Add 1 more cup of broth and stir until it is absorbed, stirring constantly.
10. Continue adding 1 cup at a time and stirring constantly, until all the broth has been added and absorbed. The rice is done when it is chewy and lightly bound with creamy cooking liquid, about 25 minutes.
11. Stir in tomatoes and roasted onions until heated through. Season the risotto with salt and pepper, garnish with basil and cheese. Serve at once.

Recipe by Anna Gill

Makes 2 ¼ cups

2 tablespoon olive oil
1½ cup (scant) finely chopped onion
2 small garlic clove, minced
2¼ to 2½ lbs. of ripe firm tomatoes
2 tablespoon sugar
½ - ¾ teaspoon dried thyme
½ - ¾ teaspoon coarse kosher salt
¼ to ½ teaspoon black pepper

1. Bring a large saucepan of water to a boil.
2. Using a paring knife, score the base of each tomato with an X.
3. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins and stem ends. Discard the water but the same saucepan can be used for the jam.
4. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into a rough dice, about ½ -inch pieces. Set aside.
5. Heat oil in the saucepan over medium heat.
6. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes.
7. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 ¼ cups, stirring occasionally, about 10 minutes. Cool.

NOTE: Refrigerated, this jam will keep for about 6 months.

Recipe by Anna Gill

2 pounds marble or fingerling blue potatoes, washed but unpeeled
1 medium shallot, thinly sliced
¼ cup extra-virgin olive oil
¼ cup dry white wine
4 sprigs thyme
1 large garlic cloves, pressed through a garlic press
Kosher or sea salt

1. Preheat the oven to 350°.
2. In a small roasting pan, toss the potatoes with the shallot, olive oil, wine, thyme sprigs and garlic and season with salt.
3. Cover with foil and bake for about 15 to 20 minutes, or until just tender.
4. Uncover, stir well and bake for 5 to 10 minutes longer, or until the potatoes are very tender and lightly glazed.
5. Season with salt and serve.

Recipe by Anna Gill

Serves 8

1 4-pound rack of venison, trimmed
Salt and freshly ground black pepper
Olive oil
1 1/2 cups maple syrup
2 1/2 cups veal stock (see note)
6 to 10 sprigs thyme
1 bay leaf
8 peppercorns
2 cloves garlic, peeled
2 tablespoons butter
5 large carrots, peeled and chopped
20 small boiler onions, peeled

1. Preheat the oven to 400 degrees.
2. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature.
3. Meanwhile, in a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercorns and garlic. Gently boil until reduced by half.
4. Set a roasting pan over medium-high heat and add the butter. When hot, brown the venison rack on all sides, transfer to a plate.
5. Pour the maple-stock reduction into the roasting pan, scraping the brown bits on the bottom of the pan with a wooden spoon. Return the rack to the pan, meat-side up.
6. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes.
7. Continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
8. Transfer rack to a cutting board and let rest for 10 minutes.
9. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan.
10. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season the sauce to taste with salt and pepper.
11. Slice the venison and serve with vegetables and sauce.

Recipe by Anna Gill

Serves: 4

1 lb. tagliatelle
2½ tablespoons sweet butter 
1 small shallot, finely minced
1 tender small head Bibb or Cos lettuce, cut into ribbons
1¼ cup tender shelled peas
½ cup pea shoots
Salt
Freshly ground black pepper

½ cup freshly grated Parmesan cheese (optional)

1. Bring a large pot of salted water to a boil.
2. Melt butter in a saucepan and then add the shallots. When the shallots are soft, add the lettuce and the peas. Cover and cook very gently until the peas are soft. Be careful not to overcook the peas or they will lose their bright color. Season with salt and pepper.
3. Cook the tagliatelle in the boiling water. Reserve a ½ cup of the pasta water before draining the pasta thoroughly.
4. Place the tagliatelle in a serving bowl. Add the pea sauce. If necessary, add a little of the reserved pasta water if the pea sauce seems too dry.
5. Toss the pasta and sauce well. Sprinkle the pea shoots on top.
6. Serve with or without the grated cheese as desired.

Variations: Steam a stalk or two of asparagus or broccoli and toss it into the pea sauce