Chicken parts take an overnight bath in buttermilk, dijon mustard, salt, paprika & fresh sage, then roast at 450. Top w/ fried sage leaves.

This recipe features ground beef, ground pork, red wine, lots of garlic, onion, tomatoes and fresh herbs. It feeds a crowd and is great!

White sweet potato, fresh orange juice and zest and cardamom combine to make this wonderful dense yet crumbly bundt cake.

Tastes almost like the pork version of green chile, but it’s vegan! The secret ingredient is miso and it is served w/ easy baked tofu.

Maple & white balsamic are the base; some gets tossed with the raw sprouts, the rest is reduced to drizzle over the crispy roasted sprouts.

Browned sausage, fennel, onions, kale, garlic, Parmesan rind and tomatoes melt together in this delicious soup. Optional heavy cream.

Brats nestled in a bed of sautéed mushrooms with thyme, dijon, lemon juice, broth, pre-cooked rice and lentils, baked and topped w/ cheddar.

An easy weeknight version of posole with poblano and jalapeño peppers, miso, cider vinegar, chicken, and ground pork. Very comforting!

Arugula, balsamic poached pears, brie or blue cheese, crispy pepita breadcrumb topping, crispy fried onions, balsamic reduction vinaigrette.

Roasted butternut squash with fresh sage, & roasted Italian sausage on creamy Parmesan polenta with a balsamic reduction and fresh basil.

A gluten free cake with lemon juice and zest, sliced and chopped fresh figs and honey. Perfect with whipped cream and a cup of tea.

A roasted beet is a sneaky, healthy ingredient in an otherwise lemony, moist cake. Whipped cream and fresh strawberries seal the deal. Easy.

Mushrooms, chard, thyme, garlic & anchovies in vinegar and broth, heaped on sour dough or rye toast over mustard and broiled w/ Gruyere.