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Ingredients
4 to 4 1/2 cups cubed bread* 4 large eggs 1 1/4 cups milk 1 cup heavy cream 1/2 cup maple syrup 1/4 cup brown sugar 1 teaspoon vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor 1/2 teaspoon nutmeg 1/4 teaspoon salt 1/4 cup diced pecans or walnuts, optional* *Cranberry walnut bread is a great choice for this recipe, but any artisanal bread works well. Instructions
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Serves 6
Ingredients 1 large onion, sliced 1 cup chopped carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive or grapeseed oil 6 medium to large potatoes, peeled and cut into 1 inch cubes 6 cups vegetable broth 2 cans cannellini beans, rinsed and drained (optional) 1 cup kale 3 Tablespoons lemon juice Salt and pepper to taste Preparation
*This soup is great as prepared or with additions such as ham, chicken or sausage. Ingredients
1 tablespoon butter 6 eggs ½ cup heavy cream (or ½ and ½) 1/4 cup grated Parmesan cheese 1/2 teaspoon prepared mustard ½ teaspoon salt ¼ teaspoon pepper ½ lb. sharp cheddar cheese or other cheese of your choice) 11 ounces cream cheese (or reduced calorie Neufchatel) Instructions
MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time. SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.  Serves 8 to 10 For the Crust 32 chocolate wafer cookies, coarsely broken 5 tablespoons sweet butter, melted and cooled For the Filling 3 large egg yolks ⅓ cup sugar ¼ teaspoon salt 1¾ cups heavy cream, divided 1 .25 oz envelope unflavored gelatin ¼ cup Crème de menthe, plus 2 tablespoons 1 drop green food coloring (optional) ½ cup semisweet chocolate chips 1 small green and white candy cane, broken into small pieces Sprig of fresh mint 1 11” tart pan with removable sides Crust 1. Preheat oven to 350°. 2. Place the broken wafers in a food processor and process to fine crumbs. Add the cooled melted butter and pulse to blend. 3. Press the moist crumb mixture into the bottom and sides of the tart pan. Bake the crust until it is set, about 10 minutes. Remove crust to a cooling rack. Filling
 Serves: 4
2 tablespoons olive oil 1 tablespoon butter 8 bone-in chicken thighs ½ teaspoon salt ½ teaspoon freshly ground pepper 2 medium leeks, white & pale green sliced 10 to 12 oz. shitake mushrooms, sliced 2 large carrots, diced 2 stalks celery, diced 4 cups chicken broth 1 cup whole milk, room temperature 4 sprigs Italian parsley 4 sprigs thyme 1 tablespoon flour ¼ cup parsley, shredded 4 cups cooked black barley
 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.  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.  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
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