Roasted Root Vegetable Soup

Serves 4
1 large beet (1/2 pound)—peeled, halved and sliced 1/3 inch thick
1 medium turnip (1/2 pound)—peeled, halved and sliced 1/3 inch thick
1 medium parsnip (1/2 pound)—peeled and sliced on the diagonal 1/3 inch thick
½ medium rutabaga ¼ pound)—peeled, halved and sliced 1/3 inch thick
1 medium onion, thickly sliced
2 tbs extra-virgin olive oil
4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
½ cup Crème fraîche or sour cream
1 tbs fresh tarragon
1 firm but ripe red pear
1 tsp pumpkin spice blend

• Use mandolin slicer or very sharp knife to cut the pear into very thin slices. 
• In deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F. 
• Fry pear slices in hot oil in at least 2 batches 5 to 8 minutes or until bubbles have almost completely stopped forming. The pear slices will be deep golden brown. 
• Drain on paper towels, season with pumpkin spice and reserve.
• Preheat the oven to 475°. 
• On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.
• Transfer the vegetables to a large saucepan. Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes.
• Meanwhile fine chop the tarragon and mix with the crème fraiche or sour cream. Chill in the refrigerator 
• Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) 
• Return the soup to the saucepan and reheat gently. Season with salt and pepper and serve with a dollop of the tarragon crème and a pear chip.

Pumpkin Chocolate Chip Cookie

Makes:  5.5 dozen (red scoop = #24 scoop)
1 lbs Brown Sugar
1/2 lbs Granulated Sugar
1 1/4 lbs Pumpkin Puree
3/4 lbs Butter
1 1/8 cups Whole eggs
1 1/2 lbs All Purpose Flour
1 tsp Ground Nutmeg
1 1/4 Tbs Cinnamon
1 1/4 Tbs Baking Powder
2 tsp Salt
1 tsp Baking Soda
1 lbs Dark Chocolate Chips

• Sift the dry ingredients and add the chocolate chips - set aside
• Cream together the butter with the sugars, scrape bowl and paddle, mix again until smooth with no lumps
• Add the pumpkin puree and the eggs slowly with the machine working, scrape again and mix a little longer 
• Add the dry ingredients and mix well
• Spray the paper on sheet pans, scoop the cookies onto pans, refrigerate overnight.
• Bake at 350 F for about 11 minutes

Roasted Pumpkin Spice Soup

Yield 1.5 quarts
5 lbs. Cooked Pumpkin Meat from the pumpkin
3 Tb. Olive Oil
1 c Diced Onion
2 c Carrot Diced
3 Tb.  Minced Ginger
30 oz. Chicken Broth
5 Tb. Apple Juice Concentrate
1 Dice Tart Apple
5 Tb.  Pure Maple Syrup
2 Bay Leaves
1 tsp Ground Thyme
1 Tb Ground Cinnamon
2 tsp Black Pepper
1 tsp Pure Vanilla
1/2 tsp Ground Clove
1/2 tsp Ground Nutmeg
1 c Cream

• Cut up pumpkin and wrap pieces in foil
• Cook in 350 Degree oven until meat is able to be scooped away from skin
• In a soup pot, add olive oil, onion, carrots, ginger. Sauté until onions are translucent
• Add remaining ingredients with chicken broth, excluding cream, and bring to a simmer
• Simmer the soup for approximately 1 hour
• Add soup to a blender and puree with cream, adjust the seasoning as needed.

Spinach and Honey Crisp Salad with Warm Maple Bacon Dressing

Serves 6
6 c Baby spinach, washed, drained
1 Honey Crisp Apples
1 oz. Buttermilk Bleu Cheese (Beehive Cheese)
5 slices bacon, chopped
1/4 Red Onion, Julienne
1 Tb. Dijon Mustard
4 Tb. Sherry vinegar
2 Tb. Olive Oil
4 Tb. Pure Maple Syrup
To taste salt
To taste pepper

• Combine spinach, green apples in a large salad bowl.
• Cook bacon in skillet until crispy; remove bacon and drain on paper towels.
• Add red onions to hot skillet and cook until caramelized and reserve for salad.
• Pour off all but 2 tablespoons of bacon drippings and add the olive oil.
• Add vinegar, Dijon Mustard, Maple Syrup, salt and pepper to bacon drippings, heat to boiling, stirring to blend.
• Pour over spinach mixture; toss gently.
• Sprinkle with bacon, red onions, and blue cheese

Romesco Sauce

¼ Cp. Hazelnut (Toasted)
¼ Cp. Almonds (Toasted)
½ Cp. Parmesan Cheese
1 ½ Cp. Red Bell Pepper (Fire Roasted Skins Removed)
3 Tb. Harissa Sauce
½ Cp. Oven Roasted tomatoes
4 Tb. Olive oil
2 Tb. Sherry Vinegar
1 Tb. Smoked Paprika
4 Tb. Parsley
1 tsp. Garlic
To Taste Salt, Pepper

• Add Ingredients into a blender or food processor and mix well until a nice sauce consistency.

Oven Roasted Cauliflower with Brown Butter Hollandaise Candied Bacon

Serves 6

Brown Butter Hollandaise

5 Egg Yolks
1 Tb Dijon Mustard
2 Tb Lemon Juice
2 tsp Tabasco
1 tsp Salt
1 tsp Pepper
5 Sticks Butter (preferably salt free)

• In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco sauce. Cover, and blend for about 10 seconds.
• Melt the butter over low heat in a small saucepan until completely melted. Let the milk solids (the white color in the butter that tends to sink to the bottom) cook until they have turned a dark tan color. Stir gently from time to time but try not to incorporate much of the brown and the golden colors of the butter together.  
• When the milk solids have reached the right shade (think the color of a fruit stem, like a pear or an apple) remove from the heat.  
• Carefully skim off any browned bits from the top, then carefully pour out the rest of the butter, making sure to leave any of the browned milk solids at the bottom of the pan.
• While the butter is still hot from the stove, place the butter in a glass measuring cup. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. 
• Keep the sauce warm until serving.

Candied Bacon

6 strips Bacon of your preference
3 Tb. Brown Sugar

• Lay bacon on a parchment lined sheet pan and place in a 400 degree oven, cook until semi crispy.  
• Take bacon off of the pan and allow to cool until you are able to crumble or cut into smaller pieces.  
• Toss the chopped bacon with brown sugar and place back in the oven at 400 degrees on a parchment lined sheet pan.  
• Cook until dark brown and the sugar has caramelized, stirring occasionally. 
• Allow the bacon to cool and chop again into small bits.

Oven Roasted Cauliflower

1 Head Cauliflower
4 Tb Olive Oil
1 Tb Salt
2 tsp Pepper
1 Green onion spear (Cut Thin)
½ c Hollandaise
2 oz Candied Bacon
Juice of 1 Lemon

• Preheat oven to 425°F. 
• Trim tough stem and core from cauliflower and discard core. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. 
• Add olive oil, salt and pepper; toss to combine. 
• Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 30 minutes, stirring halfway through. Remove cauliflower from oven and place on serving platter. 
• Top with brown butter hollandaise, fresh lemon and bacon.

Muffaletta

Serves 6

Giardiniera

(Prepare this two days in advance)

1 ea. Bay leaves
5 tsp. Black peppercorns
1 Cp. White Balsamic and White Wine vinegar
¼ Cp. Olive oil
2 TB. Salt
2 TB. Sugar
1 tsp Red pepper flakes
1 tsp Oregano
1½ c Cauliflower florets
1½ c Carrots, Diced
½ Onion, Diced
2 Garlic cloves, smashed
2 Celery stalks, Diced
1 Red Pepper, Diced
¼ c Capers
½ c Pimento-stuffed green olives, roughly chopped
¼ c Pepperoncini

• Toast bay leaves and peppercorns. 
• Combine vinegar, olive oil, salt, sugar, pepper flake, oregano in a pot and simmer. Add bay leaves and peppercorns. 
• Steep 5 minutes. Strain bay leaves and peppercorns. 
• Place vegetables in a 1-gallon container. Pour liquid over vegetables and let sit for 2 days before using. 
• Strain liquid and chop vegetables in food processor.

Muffaleta

1  Focaccia bread
1 oz Extra-virgin olive oil
2 oz giardiniera
2 oz Provolone
4 oz Smoked Ham thin sliced
2 oz Capoccollo thin sliced
1 oz Genoa salami thin sliced

• Slice bread in half and moisten it with marinade from giardiniera. 
• Spread 1 ounce giardiniera on each side of bread, edge to edge. 
• Lay provolone on top part of bun. On bottom half, lay 2 ounces Smoked Ham. Shingle Capoccollo next, then salami.

Greek Peach Cake

Set oven to 375 F

8 oz. Butter
2 cups Granulated sugar
3 Eggs
2 Tbl Lemon juice
1 Tbl Lemon zest
2½ cups All purpose flour
½ tsp Baking soda
½ tsp Salt
8 oz. Vanilla greek yogurt
12 oz. Fresh peaches sliced

• Sift together 2 ¼ cups of the flour, baking soda and salt.  Set aside
• Mix the sugar with the zest rubbing with your hands
• Cream together the butter and the sugar until light and fluffy
• Beat in the eggs, one at a time
• Stir in the lemon juice
• Alternate the flour mixture and the yogurt, mixing until just incorporated, don’t overmix
• Toss the sliced peach with the remaining ¼ cup of flour; gently mix them into the batter
• Spread the batter into a sprayed half sheet pan
• Place the cake in the oven set at 375 F, then reduce the temperature to 325 F and bake for 30 minutes or until done

Vegetable Spring Rolls with Spicy Citrus Sauce and Peanut Dipping Sauce

Spring Roll

2 ounces rice vermicelli
8 ea.  Rice wrappers (8.5 inch diameter)
3 ea.  Aburaage  (Fried tofu sushi wrappers) Cut into Strips
1 ea. Cucumber cut into 4 inch strips
8 ea. Fresh Mint Leaves
3 Tb.  Fresh Cilantro Leaves Chopped
2 Tb. Minced Chives
½ Cp. Shredded Carrot
1 ea. Red pepper (julienne)
4 Leafs Greenleaf lettuce

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a pan with hot water. 
• Dip one wrapper into the hot water for a few seconds to soften. 
• Lay wrapper flat. In a row across the center, place green leaf, cucumber, carrot, red pepper, vermicelli, mint, cilantro and Tofu, leaving about 2 inches uncovered on each side. 
• Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. 
• Repeat with remaining ingredients.

Spicy Citrus Sauce

3 Tb. Fish Sauce
¼ Cp.  Water
½ Cp. Sugar
2 Tb.  Fresh lime juice
1 Tb. Lime Zest minced
1 Tb.  Red chili pepper flakes

• In a small pan, mix the fish sauce, water, sugar, lime juice, zest, red peppers heat and reserve for service

Peanut Sauce

6 Tb. Hoisin Sauce
2 Tb. Peanut Butter
¼ Cp Vegetable Broth
2 tsp. Minced Ginger

• In a small pan, mix the hoisin sauce, broth, ginger, and peanut butter and heat reserve for service

Ribbon Zucchini Salad

2 lbs. Zucchini, trimmed
1 tsp. Kosher salt
4 Tb. Extra-virgin olive oil
2 Tb. Freshly squeezed lemon juice
1 Tb. Honey vinegar Slide Ridge
¼ cup Chopped Cashews
1/3 cup Licorice lettuce greens
¼ cup Roasted Diced Beets
1/8 cup Crème Fraiche
1 oz.  Shaved parmesan Gold Creek Farms

• With a mandolin or a vegetable peeler cut zucchini into thin strips and place in to a bowl.  
• Drizzle with olive oil, lemon juice, vinegar, salt and pepper.  
• Toss until evenly coated, set aside and allow to marinate for a few minutes.
• Serve with toasted chopped cashews, diced beets, greens, parmesan and crème fraiche.

Watermelon Limeade Cooler

Serves 15

1 Medium Chilled Seedless Watermelon, peeled.
1 Cup Lime Juice
1 cup sugar
5 Cups Water
Mint leaves to garnish

Option 1

• Bring sugar and 5 cups of water to a simmer until the sugar is dissolved and then chill. 
• Process the watermelon in batches with the fresh lime. 
• Sweeten to taste with the simple syrup (sugar water solution), and garnish with fresh mint.

Option 2

• If you like the mint flavor, try blending about 6 mint leaves with the watermelon for a Minty-Watermelon Limeade.

Option 3

• Try freezing the watermelon before blending for a delicious summer slushy

Pineapple Coconut Upside Down Cake

Fluffy, Moist Homemade Yellow Cake Recipe

2 cup unsalted butter, softened, room temperature
4 cups white sugar
4 eggs, separated, room temperature
6 teaspoons pure vanilla extract
4 cups cake flour
2 tablespoon baking powder
2 teaspoon salt
2 cup buttermilk, room temperature

• In a large bowl, cream together butter and sugar.
• Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
• In a separate bowl combine flour, baking powder and salt.
• Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
• Mix until batter is fluffy but be careful not to over mix.
• Beat egg whites until foamy and thick.
• Very gently fold egg whites into batter and mix JUST until incorporated. Set aside

Pineapple Coconut Filling:

4 lbs Fresh pineapple chunks
½ lbs Coconut
4 tbl Butter = 2.3 ounces
1½ cup packed Brown Sugar
3 lbs Vanilla Cake Batter (you can use the recipe above or your preferred cake mix)

• Melt Butter and brown sugar together in a saucepan, 
• Remove from heat and spread on ½ sheet pan, already sprayed
• Spread the pineapple chunks and the coconut on top 
• Add the 3lbs yellow cake batter
• Bake at 350 F for 20-25 minutes
• Remove from pan when still warm

Yield = ½ sheet pan