Serves 8 to 10
INGREDIENTS

BROTH
Leftover beef bones
10 – 12 cups water, previously made beef broth, or store bought beef broth
2 large carrots, cut in quarters
1 large onions, sliced
2 or 3 small potatoes, unpeeled and quartered
3 or 4 sprigs of whole Italian parsley
1 whole bay leaf
8 to 10 peppercorns
2 to 3 thyme sprigs
Salt & pepper to taste
 
SOUP
10 – 12 cups broth (see above)
1 cup diced carrots
½ cup diced celery
3 medium leeks, cleaned and thinly sliced
½ lb. shitake mushrooms, chopped
½ lb. cooked beef, chopped
10 oz. Udon or other flat long noodles, cooked, rinsed in cold water.
1 cup snowpeas sliced on the diagonal

PREPARATION

BROTH:

1. Combine broth ingredients and bring to a simmer.
2. Cover and simmer, stirring occasionally, for 3 to 4 hours.
3. First remove the larger cooked vegetables and bones with a large slotted spoon.  Then strain the remaining broth through cheesecloth into a large soup pot.
4. Degrease the broth by either setting the pan in the freezer for a ½ hour then skimming the solidified fat off the top, or if you have one of the newer devices you can do it within minutes.  Let cool before sealing and use as needed.

 
SOUP:

1. Pour 10 to 12 cups of beef broth into a soup pot.
2. Add carrots, celery, leeks and mushrooms and bring to a simmer over a medium heat.  Simmer for about 15 to 20 minutes.  The vegetables should be cooked through but not mushy
3. Add the beef and cook until well heated throughout.
4. Add the cooked udon and continue to cook until warmed through.
5. Ladle the soup into serving bowls and garnish each serving with sliced snowpeas.  Serve immediately.

 
​

​Makes 1+ quart
 
2 tablespoons good green olive oil
1 tablespoon butter
2 medium onions, sliced
4 medium or 2 lbs turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth
 
Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions.  Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper.  Stir to combine.  Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth.  Increase the heat to high until the mixture comes to a boil then reduce to a simmer.  Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.
 
VARIATIONS:
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.
Slice and sauté a ½ lb. of shitake mushrooms in olive oil.  Add to the turnip soup after it has been puréed.  Mix well and let it sit for at least an hour and best overnight.

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

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

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

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

4 small pork shanks ½ to 1 pound each
3 tablespoons unsalted butter
1 clove of garlic, pressed
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery rib, diced
1 cup dry white wine, divided
½ cup beef or chicken broth
1 6-inch sprig of fresh rosemary
1 sprig fresh sage
1 sprig of fresh thyme
Salt and pepper to taste
A few sprigs parsley, plus 2 tablespoons minced for garnish

1. Preheat your oven to 375◦.
2. Trim any extra fat or skin from the shanks. Season them generously with salt and fresh pepper.
3. On the stovetop, melt the butter in an ovenproof casserole or Dutch oven and brown the shanks on all sides. Remove shanks to a plate and cover with foil.
4. Add the onions, garlic, carrots and celery to the casserole and sauté until the onions are translucent. 
5. Return the shanks to the casserole. Add half of the wine and all of the broth to the shanks.
6. Using a length of unflavored dental floss, tie the rosemary, sage, thyme and parsley sprigs together tightly. Add the herb bundle to the casserole and cover it.
7. Roast in the oven for 1 hour. Test the shanks, if they are not yet tender, return them to the oven for another 15 to 30 minutes.
8. Remove the casserole from the oven and the shanks from the casserole to a serving dish. Cover the shanks with foil and keep warm.
9. Remove the herb bundle and dispose of it. Add the remaining wine to the casserole, degrease the pan drippings over a medium heat until they begin to thicken.
10. Carefully place the drippings, vegetables and broth in a blender or processor and puree.
11. Spoon the gravy over the shanks and serve.

Recipe by Kay Carroll

Yield: 8 cups (12 Servings)

• 1/2 pound sausage (this used mild Italian chicken sausage)
• 2 celery ribs, chopped
• 1 large onion, chopped
• 7 cups seasoned stuffing cubes*
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium tart apple, chopped
• 1/3 cup chopped pecans
• 2 tablespoons butter, melted (reduced fat version works fine)
• Additional ground sage to taste
• Additional pepper to taste

*This recipe used homemade stuffing made with Wave Hill Bread.

1. In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. 
2. Transfer to a large bowl; stir in the remaining ingredients.
3. Place in a 5-qt. slow cooker coated lightly with oil. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. 

Recipe by Anna Gill

Makes about 1½ cups

¾ cup dry red wine 
¾ cup red wine vinegar
¾ cup honey 
2 bay leaves
1½ teaspoons fennel seeds 
1 teaspoon yellow mustard seeds 
¼ teaspoon crushed red pepper 
2 tablespoons extra-virgin olive oil 
2 small to medium red onions, thinly sliced 
Salt 

1. In a small saucepan, combine the red wine with the vinegar, honey, bay leaves, fennel seeds, mustard seeds and crushed red pepper and bring to a boil over moderately high heat. Cover the saucepan and remove from the heat. Let the brine stand for 10 minutes. 
2. In a medium skillet, heat the olive oil. Add the red onion slices, season with salt and sauté over moderate heat, stirring the onion occasionally, until the onions are softened and vaguely translucent, about 6 minutes. 
3. Scrape the onions into a large sealable jar. Strain the brine over the onion and let cool to room temperature. Cover and refrigerate overnight.
4. Bring to room temperature and serve in the brine.

NOTE: The pickled onion can be refrigerated for up to 1 week. 

Recipe by Anna Gill

Serves: 4 as a main course

2 tablespoons extra lite olive oil
2 cloves of garlic, pressed
1 large leek, cleaned, trimmed and thinly slices
6 to 8 leaves of sage, minced, plus another 5 for garnish
½ teaspoon fresh thyme leaves
2 tablespoons tomato paste
1 to 2 cups of vegetable broth
10 to 12 small red cipollini onions, paper and ends removed and kept whole
1 -14.8 oz. jar roasted, peeled whole chestnuts
2 cups butternut squash in 2 inch cubes
5 to 7 fingerling potatoes, washed and chunked, (approximately 2 inch pieces)
2 carrots, washed and chunked, (approximately 2 inch pieces)
2½ cups oyster mushroom, torn into 1½ inch florets
2 cups baby Portobello or white button mushrooms, sliced thickly
Salt & freshly ground pepper

1. Preheat oven to 375o.
2. Heat the olive oil in a medium sized saucepan.
3. Add the garlic and leeks and sauté until the leeks are wilted and slightly translucent. 
4. Add the minced sage, thyme leaves and the tomato paste. Stir and cook gently for about 2 minutes.
5. Remove the vegetables and herbs with a slotted spoon to a bowl, leaving as much of the cooking fluid as possible. Set the vegetables aside.
6. Coat the bottom of a 14 inch baking pan with the reserved liquid and add ¼ cup of the vegetable broth. Add the cipollini, squash and the chestnuts to the baking dish and place in the oven for about 15 minutes.
7. Add the potatoes, carrots and both types of mushrooms to the baking dish and sprinkle the reserved sautéed vegetables over them. Add a ¼ cup of vegetable broth as needed. (While this dish needs the broth, like risotto, it should added in small quantities, a little at a time.) Toss all the vegetables together and return the baking dish in the oven.
8. Lower the temperature to 350o and cook for approximately 20 to 30 minutes, adding broth as it is absorbed. When ready, the vegetables should be easily pierced but should not crumble.
9. Remove the baking dish, season with salt and pepper, garnish with the remaining sage leaves and serve.

VARIATIONS:
Depending on the season there are an infinite number of alternative vegetables that can be used here. The trick is to give the denser veggies, like the whole cipollini and the chestnuts a longer cooking time than those that cook more quickly.

Recipe by Anna Gill

Serves: 6

2 tablespoons vegetable oil
8 cups sliced yellow onions
6 medium garlic cloves, minced or pressed
6 cups low-salt chicken broth
15 sprigs thyme, tied into a bundle
1½ cups cubed crust-less day-old bread
3 slices thick-cut bacon, cooked crisp, chopped or crumbled
½ cup minced chives

1. Pour the oil in a large wide pot or a Dutch oven and heat over a medium high burner.
2. Add the onions and cook, stirring frequently, about 20 minutes until transparent.
3. Add the garlic and continue to cook and stir until the onions are golden brown and caramelized.
4. Add the chicken broth and the thyme bundle. Bring the whole to a boil; reduce the heat and simmer for 20 minutes.
5. Remove from the heat and add the bread cubes. Allow the bread to be saturated with the soup and let stand for about 10 additional minutes.
6. Remove the thyme bundle and discard. Let the soup cool to room temperature.
7. Working in batches, puree the soup in a blender. Return the soup to the pot and bring to a low steady simmer. If it is too thick, you can add additional chicken broth.
8. Ladle into serving bowls. Top each bowl with bacon pieces and chives and serve.

In looking for a recipe to use all those hardboiled eggs from the weekend, we came across this, an old Pennsylvania Dutch recipe. Even though it's a cold soup, the weather forecast is for warm weather Saturday so we thought we'd give it a try. Let us know how you like it!

Makes 5 quarts (can be halved)

16 oz. pickled beets in strips, including the juice
1 large chopped onion
2 large diced cucumbers
10 cups of water
10 hard boiled eggs, chopped
3 bunches fresh dill, or equivalent dry
3 cups sour cream

Mix all ingredients together and chill for at least an hour. The flavors blend even better if left overnight. Serve chilled or at room temperature.

Recipe by Kay Carroll's Nana

3 lbs. of chicken bone in, skin on – whole or parts of your choice
1 Tablespoon olive oil
1 large onion, chopped
1 cup sliced carrots
1 cup chopped celery
2 Tablespoons minced garlic
Peppercorns
Salt
Chicken broth/bouillon (optional)

1. Place the chicken in 12 cups of water and bring to a boil over medium high heat. Let chicken boil for 10-15 minutes, periodically skimming the foam and particles that rise to the surface until most of the foam is gone.
2. While the chicken is boiling, in a Dutch oven (or similar heavy pan) heat the olive oil to medium high and add the onion, carrot and celery. Saute until the vegetables are tender – about 10 minutes. 
3. Add the garlic to the vegetables, stir and sauté an additional 3 minutes. Turn the heat off.
4. Once the foam is gone in the boiling chicken pot, turn the heat off and remove the chicken from the pot. Remove the skin from the chicken and return the chicken to the pot.
5. Add the vegetables to the chicken pot.
6. Add peppercorns and salt (to taste).
7. Simmer covered over low heat until vegetables and chicken are done – about 60 minutes.
8. Taste the broth, and if not sufficient flavor add some chicken broth or a chicken boullion cube.
9. Remove the chicken and remove the meat from the bones, cutting into bite size pieces. Add the cubed chicken back to the soup.

NOTE: Add cooked noodles, rice, cubed potatoes or cannellini beans to this recipe if you want a heartier soup.

Recipe by Kay Carroll

2 Tablespoons extra virgin olive oil
1/4 pound sliced pancetta, sausage, or smoked sausage (optional)
2 carrots, peeled and chopped 
3 celery stalks, chopped
1/2 red pepper, seeded and chopped
2 bay leaves
4 garlic cloves, finely chopped
1 large red or yellow onion, chopped
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/4 teaspoon marjoram
Salt and pepper to taste
1/2 cup soft sun-dried or oven roasted tomatoes, thinly sliced
1 quart chicken or vegetable stock
2 cups water
1 small bunch of kale or spinach, washed, dried, stgems removed and chopped
1 cup uncooked pasta - short cut
1 (15-ounce) can chickpeas
Grated or shredded cheese - Pecorino Romano, Parmesan or a combination (optional)
Croutons (optional)

1. Place a heavy-bottomed soup pot over medium-high heat with the olive oil. Add the pancetta (if using) and cook until 
crispy, 3-4 minutes.
2. Add the carrots, celery, pepper, bay leaves, garlic, onions and seasonings to the pot. Stir occasionally, cooking until the 
vegetables are tender, 7-8 minutes.
3. Add the sun-dried tomatoes, stock and water to the pot and bring to a boil.
4. Add the kale, pasta and chickpeas to the soup pot and cook until the pasta is al dente. 
5. Discard bay leaves. Add more salt and/or pepper to taste.
6. Ladle into shallow soup boles and top with cheese and/or croutons.

Recipe by Anna Gill

Serves: 8

Brine: 
2 cups water 
⅓ cup coarse kosher salt 
¼ cup pure maple syrup 
4 unpeeled garlic cloves, smashed 
3 large fresh sage sprigs 
2 bay leaves (preferably fresh) 
1 teaspoon whole black peppercorns 
2 cups ice water 
1 -5 to 5½ pound bone-in pork loin rib roast, chine bone removed 

Vegetables and breadcrumbs: 
1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges 
3 cups coarsely chopped onions 
¾ cup chopped celery 
1 tablespoon finely chopped fresh sage 
4 tablespoons extra-virgin olive oil, divided 
Coarse kosher salt 
2¼ cups apple cider 
1½ tablespoons pure maple syrup 
2½ tablespoons Dijon mustard, divided 
3 tablespoons unsalted butter, melted 
1½ cups fresh breadcrumbs

Special equipment: 2 - 2-gallon re-sealable plastic bag


For brine: 
1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves.
2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns.
3. Add 2 cups ice water; cool brine to room temperature.
4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight. 
5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature. 

For vegetables and breadcrumbs:
1. Preheat oven to 325°.
2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning. 
3. Move the mixture to the sides to make room for the roast in the middle.
4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes.
5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture. 
6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes.
7. Pour reduced cider over apple-onion mixture.
8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork. 
9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total.
10. Transfer pork to carving board and let rest 15 minutes. 
11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper.
12. Spread out on small rimmed baking sheet. 
13. Increase oven temperature to 375°. 
14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes.
15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates. 
16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher.
17. Sprinkle mustard breadcrumbs over pork and serve with the juices. 

Recipe by Anna Gill

Serves 6

1 cup dried black-eyed peas
4 cups water
1 small ham hock or 3 strips smoked bacon or ¼ pound salt pork
3 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
½ cup finely chopped green pepper
¾ cup long grain Carolina rice
Salt and freshly ground pepper
1 cup cooked ham cut into ½ inch cubes

1. Put the peas in a saucepan and add water to cover. Let stand overnight.
2. Drain and return the peas to the saucepan. Add the four cups of water and bring peas to a boil.
3. Add ham hock, (or bacon, or salt pork) and bring to a boil. Reduce heat, cover and let simmer 45 minutes or until peas are tender but not mushy. The peas must retain their shape.
4. Reserve one and a half cups of cooking liquid. Drain the peas. Set the peas and the liquid aside.
5. Heat two tablespoons of the butter in a saucepan. Add the onion, celery and green pepper. Cook, stirring, until vegetables are wilted. Add the rice and stir.
6. Add the reserved cooking liquid and bring to a boil. Cover closely and cook 18 minutes.
7. Add the remaining butter and the peas.
8. Add salt and a generous grinding of black pepper. Stir. Add the ham and fold it in gently. Discard the ham hock (bacon or pork) and serve.

Recipe by Anna Gill

Serves: 4 

For the dressing:
⅓ cup mayonnaise
⅓ cup buttermilk
2 tablespoons minced basil
2 tablespoons minced chives
Juice of ½ lemon
Salt 
Freshly ground pepper

For the salad:
8 slices of thick bacon
2 tablespoons light brown sugar
⅛ teaspoon cayenne pepper
1½ lbs. Vidalia onions, cut into wedge shaped pieces and skewered on grilling skewers
2 large ripe peaches, cut into eighths and skinned
Crisp lettuce leaves
Good green olive oil for basting

1. Preheat the oven to 325°.
2. Prepare a grill.
3. In a small bowl, whisk the mayonnaise with the, buttermilk, basil, chives and lemon juice. Season with salt and pepper and refrigerate.
4. Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet and sprinkle with the brown sugar and cayenne.
5. Bake for about 20 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 
6. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and charred, 10 minutes.
7. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes.
8. In a medium bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat.
9. Arrange the lettuce leaves on four plates. Top with the peach onion mixture and serve

Recipe by Lisa Fielding

Adapted from October 2013 Food & Wine

Yield: 4-6 servings

2 Cups dried cannellini beans (3/4 lb., soaked overnight and drained)
1 head Swiss Chard chiffonade (stalks discarded)
1 small onion halved
1 large onion finely chopped
Sea Salt
2 tablespoons olive oil
½ lb. pancetta cut into small cubes (lardon in French)
4 garlic cloves slivered
6 hot dried red chiles
1 tsp. finely chopped rosemary
1 tsp. finely chopped sage
1 tsp. dried thyme
1/2 C. Marsala Wine
1 28 oz. canned Italian tomatoes chopped
Grated Parmesan cheese, extra olive oil and fresh cracked pepper to finish. 

1. In a large Dutch Oven (enamel Le Creuset for example) cover the beans and halved onion with water. Salt generously. 
Bring to a boil. Turn down the heat and simmer over low heat until tender. About an hour. Taste. Continue cooking if 
they are too al dente. When finished, drain the beans, set aside and reserve the cooking broth. You will need it later to 
thin the stew. 
2. In the same pot, add the pancetta and cook over moderate heat stirring occasionally until a nice crisp cube has formed. 
Set the lardon aside but leave the fat in the pot. 
3. Add the olive oil to the pot Heat and add the onions. Saute until translucent. 
4. Add the garlic. Cook for two minutes. 
5. Add the rosemary and sage and cook until fragrant, one minute.
6. Toss in the thyme, a teaspoon of sea salt and the pancetta. Stir to combine. Toss in the Swiss Chard. Allow to wilt with 
a couple of turns of the spoon. 
7. Add the Marsala. Allow it to bubble to cook off the alcohol, three minutes. 
8. Add the tomatoes. Cook for a few minutes to incorporate. And then add the beans and the dried chiles. Salt to taste. 
9. Now add enough reserved cooking liquid so sauce just covers beans. Cover and reduce heat to low. Cook for 30 
minutes until a rich and thick stew has formed. If the beans are too thick simply add a little more of the cooking liquid. 
10. Taste and adjust seasoning. 
11. Serve in low, wide bowls. Dust with freshly grated parmesan, pour a tablespoon of olive oil in the center and pass the 
pepper grinder. 

Recipe by Anna Gill

Serves: 8

2½ cups diced onions (about 2 medium to large onions
1 lb. mushrooms, cleaned and chopped
1 cup celery, diced
1 tablespoon butter
1 tablespoon light oil
3 cups hot chicken or vegetable broth or stock (or water)
1½ cups uncooked farro 
1 teaspoon kosher salt, divided 
½ cup dry white wine 
1 ½ cup roast chestnuts, peeled and chopped
2 cups roasted squash, cubed in about 2 inch pieces (any kind, pumpkin, acorn, butternut)
1 cup dried cranberries
½ cup sunflower seeds
1 tablespoon chopped fresh thyme 
½ teaspoon freshly ground black pepper 

1. Preheat oven to 350°.
2. Butter an 11 X 7 inch glass or ceramic baking dish and set aside.
3. Heat 1 tablespoon oil and 1 tablespoon of butter in a large saucepan over medium-high heat and blend when the butter has melted.
4. Add onion; sauté 2 minutes, stirring frequently. Reduce heat to low; cook until onion is translucent, stirring occasionally.
5. Add mushrooms and celery, cook briefly for a few minutes while stirring.
6. Add hot broth, farro and ½ teaspoon of salt. Bring to a boil, reduce heat and simmer for approximately 30 minutes, until the liquid is reduced to about ⅓ cup and the farro is tender but still firm to the bite. Add the wine and stir. Turn up the heat briefly, until the wine has reduced to the previous ⅓ cup level. Remove from heat.
7. Add the squash, cranberries, chestnuts, sunflower seeds, thyme, the remaining ½ teaspoon of salt and the pepper. Mix well.
8. Spoon the mixture into the prepared baking dish and bake for 20 to 30 minutes.

ADVANCE PREPARATION: This dish can be prepared up to two days in advance and gently warmed 20 minutes before serving.

Recipe by Anna Gill

Serves: 4

1 cup cooked wild rice
2 ears of sweet corn, cooked in boiling water for 8 minutes, and cut from the cob
½ cup finely diced celery
¼ cup finely minced red onions
¼ cup diced dried fruit such as cranberries, mangos or sultanas
¼ cup sunflower seeds or shelled pumpkin seed kernels

2 tablespoons raspberry vinegar
¼ cup tablespoon olive oil
1 tablespoon low-sodium soy sauce
½ teaspoon salt
½ teaspoon freshly ground pepper

1. Combine cooked rice and corn in a serving bowl.
2. Add celery, onions, dried fruit, sunflower or pumpkin seeds, toss well and set aside.
3. Combine the remaining ingredients in a small jar and shake well.
4. Lightly coat the rice mixture with the dressing (you may have extra). Toss again and serve.

Recipe by Anna Gill

Serves: 6

6 ears of corn, shucked, reserve 1 cup of kernels
1 medium onion, chopped
1 garlic clove, finely chopped or pressed
2 tablespoons unsalted butter
4 ½ cups skim milk
Garnish: sour cream and chopped chives

1. Cut kernels from cobs with a sharp knife*, then cut cobs into thirds.
2. Cook onion and garlic in butter with ¼ teaspoon salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
3. Add all the corn except for the reserved cup, the cobs, milk, 1 teaspoon salt, and ½ teaspoon pepper and simmer, uncovered, 20 minutes.
4. Discard cobs, then purée corn mixture in batches in a blender until very smooth (use caution when blending hot liquids). Force soup through a fine-mesh sieve into a bowl, discarding solids.
5. Chill until cold, at least 1 hour. 
6. Add the reserved cup of kernels. Season as necessary with salt and serve with a dollop of sour cream and a sprinkle of chives.

*Don’t cut the kernels too close to the ear or your soup will be too fibrous.

NOTE: Soup can be chilled up to 3 days.

Recipe by Anna Gill

Serves: 4

8 skin-on, bone-in chicken thighs 
Salt and freshly ground black pepper 
1 tablespoon ground cardamom
½ teaspoon ground cloves 
1 teaspoon ground cinnamon
1 long cinnamon stick, broken into pieces
6 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, thinly sliced (2 cups)
2 tablespoons brown sugar
1 teaspoon of salt
¾ cup basmati rice
3 to 4 cups boiling chicken broth
3 tablespoons sultanas
1½ tablespoons flat-leaf parsley leaves, chopped 
¼ cup cilantro leaves, chopped 

1. In an extra-large re-sealable plastic bag, mix the salt, pepper, cardamom, cloves and ground cinnamon. Add 1 tablespoon of the olive oil and massage the bag until it is well blended.
2. Add the chicken pieces to the bag, shake it well to coat the pieces and set aside for 20 minutes.
3. Heat 2 tablespoons of the oil in a large sauté pan with a tight fitting cover.
4. Brown both sides of the chicken pieces in the hot oil, adding any spices that remain in the plastic bag.
5. Add 1 to 1½ cups chicken broth and reduce the heat. When the liquids have come to a simmer, cover and continue to cook for about 20 minutes, turning at least once.
6. Remove the chicken pieces to a dish and cover with foil.
7. Pour the remaining liquid into a large measuring cup and set aside.
8. Wipe the bottom of the sauté pan with a paper towel to absorb any residual moisture; don’t worry about the brown bits.
9. Heat another 2 tablespoons of oil and the butter in the pan. When the foam subsides, add the brown sugar and the teaspoon of salt. Stir to blend.
10 Add the onions and sauté, stirring constantly, until the onions are a rich brown, about 30 to 40 minutes. Take care not to scorch the onions.
11. Remove the pan from the heat. Remove the onions from the pan and set aside in a suitable bowl or container. Do not wipe the pan.
12. Return the pan to a medium high heat and add the rice. Stir coating the rice with the residue of the onions. Add the liquid previous set aside from the chicken. Add 2 cups of the hot chicken broth, the cinnamon stick pieces and the sultanas. Stirring, bring all to a boil. Reduce heat to a simmer and cover tightly for about 15 minutes.
13. Add the chicken and the caramelized onions to the pan. Cover and cook over low heat for 5 to 7 minutes, until the rice is cooked but remains firm to the tooth.
14. Sprinkle with the herbs and serve.

Recipe by Lisa Fielding

Serves Four

10 medium eggs
½ cup heavy cream or milk 
3 tablespoons olive oil
1 large onion
1 lb. mushrooms
2 tsp. fresh tarragon
1 ½ teaspoons sea salt
½ teaspoon freshly ground black pepper
¾ cup grated Gruyere or Swiss Cheese

1. Preheat oven to 375 degrees. 
2. Thinly slice onions and set aside. 
3. Clean and quarter mushrooms, set aside. 
4. Separate tarragon leaves from their stems and discard the latter. Finely mince leaves, set aside. 
5. Crack eggs into a large bowl. Whisk vigorously. Add 1 teaspoon salt, pepper, tarragon and cream. Whisk to combine. Set aside. 
6. Heat two tablespoons olive oil in large skillet over medium heat. Add onions. Saute and stir frequently so they brown evenly. The process should take around ten minutes for the onions to adequately caramelize. Scatter the onions in a two-inch deep medium casserole. 
7. Heat the remaining tablespoon of olive oil over medium heat and add mushrooms. Season with remaining salt. Saute for three to five minutes until softened and liquid is reduced. Scatter mushrooms over onions. 
8. Pour egg mixture over all. Sprinkle grated cheese on top. 
9. Bake frittata for 30 minutes or until set in the center and browned on top. Cool slightly. 
10. Serve with a tossed green salad and crusty French bread for a simple and delicious dinner.

Recipe by Anna Gill

Serves: 4

½ small red onion, very thinly sliced 
¼ cup cider vinegar 
Sea salt and freshly ground white pepper 
1 small bulb of fennel
4 blood oranges
8 to 12 fat Gaeta olives
2 tablespoons extra-virgin olive oil 
2 tablespoons shredded basil leaves 

1. In a bowl, toss the red onion with the vinegar and season with sea salt and white pepper. Let stand at room temperature until softened, 15 minutes. Drain. 
2. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits.
3. Clean and thinly slice the fennel in circular pieces where possible. 
4. Arrange the fennel and oranges slices on a platter and scatter the red onions and the olives on top.
5. Drizzle with the olive oil and season with sea salt and white pepper. Garnish with the basil and serve.