 Serves: 4-6
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces ¼ to ⅓ cup extra-virgin olive oil ¼ cup pure maple syrup ⅛ teaspoon freshly grated nutmeg 1 tablespoon minced fresh ginger Salt and freshly ground black pepper
Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving. NOTE: This recipe works beautifully with parsnips too.
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 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
 Serves 2
1 medium acorn squash 2 tablespoons softened sweet butter ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ teaspoon nutmeg
NOTE: This recipe can readily be doubled. Roasted squash freezes well.  Serves: 2
2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces 2 tablespoons minced shallots 1 tablespoon olive oil ¼ cup chicken broth ¼ to ½ cup dry white wine Minced parsley, cilantro or basil
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