Crispy Brussels Sprouts with Balsamic & Honey

2 lbs Brussels sprouts
1/4 cup olive oil
1 teas kosher salt
3 tab balsamic vinegar
2 teas honey

Arrange a rack in the middle of the oven and heat to 425 degrees F.
Meanwhile, trim the bottoms from the sprouts and peel away the loose outer leaves.  Cut each Brussels sprout in half through the stem.
Place the Brussels sprouts on a rimmed baking sheet.  Add the oil and toss to coat,  Season with salt & pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25-30 minutes total.  Drizzle with the balsamic vinegar and honey and toss to coat.  Serve immediately.

Serves 6-8
 

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Ingredients:
2-3 pints brussel sprouts
1 handful of cilantro, finely chopped
1/4 cup grated Shepherd's Delight cheese

For the Croutons:
1/2 baguette
1/3 cup olive oil
1/4 tsp of garlic powder
1/4 tsp of sea salt

For the Dressing:
1 bulb roasted garlic
Juice and zest of 1 large lemon
3 Tbsp dill pickle, chopped
1  Tbsp pickle juice
2 Tbsp dijon mustard
1/4 cup of olive oil
1/2 cup greek yogurt
1/3 cup cheese (Parmesan or Shepherd's Delight)
salt and pepper


Directions:
1. For the croutons: Preheat oven to 375 degrees. Chop the baguette into 1 inch cubes. Add the bread, garlic powder and salt into a large mixing bowl. Pour the olive oil over top and stir. Once all the bread is well-coasted, place the cubes on a baking sheet. Bake for 10-12 minutes, or until the cubes are golden brown.
2. Prepare the brussel sprouts

• There are several ways to shred the brussel sprouts: 
  • food processor: use the slicing attachment and pulse until shredded evenly
  • mandolin: use the thinnest setting and carefully slice until you reach the base of the sprout
  • knife: make sure your knife is sharp and slice as thin as you can

3. In a blender, combine all of the dressing ingredients. Blend until smooth. 
4. In a serving dish, add the shaved brussel sprouts and cilantro and top with the croutons. Salt and pepper to taste. Next add the dressing. Grate more cheese on top and serve. Enjoy!

Recipe from Food Network Magazine

Ingredients:
2 Tbsp unsalted butter
2 Tbsp olive oil
1 oz fresh Sage leaves
1 lb mixed mushrooms, thinly sliced (shiitake and crimini are great choices!)
2 cloves garlic, minced
1/2 cup heavy cream
8 Tbsp ricotta
4 thick slices of sourdough (or 8 smaller slices of baguette)

Directions:
1. In a large skillet over medium-high heat, melt butter in oil. Fry sage leaves until crisp (about 30 seconds). Remove the leaves from the pan and set aside.
2. Add mushrooms and garlic to skillet. Cook until tender and browned, stirring occasionally (about 10 minutes). Season with salt and pepper. Add cream. Stir for for 2 minutes.
3. Toast the bread.
4. Spread ricotta on toasted bread. Top with mushroom mixture and sage leaves. 

Recipe adapted from the Food Network Magazine. Makes 8 servings.

Ingredients:
1/2 cup sugar
1/4 cup fresh ginger, peeled and chopped
5 fresh sage leaves
cinnamon stick
1 (750ml) bottle of Prosecco, chilled
Apple Cider
apple slices and sage leaves (for garnish)

Directions:
1. In a saucepan bring 1/2 cup water, sugar, ginger, sage and cinnamon stick to a boil. Remove from heat and let steep for 20 minutes. Strain the syrup and let cool.
2. To assemble the cocktail, pour in 1 tablespoon of syrup into a glass. Pour in about 4oz of apple cider. Stir. Top with Prosecco. Garnish with sliced apples and sage leaves. Enjoy!

Recipe from Food Network Magazine

Ingredients:
3/4 cup walnut halves
1 pound of cranberries
1 medium red beet, peeled and chopped
1/2 cup sugar
1 teaspoon finely grated lemon zest
1 Fuji or gala apple, finely chopped
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
salt and pepper

Directions:
1. Preheat oven to 350 degrees. Spread the walnuts on a baking sheet and bake until toasted, about 12 minutes. Let cool, then chop finely.
2. While the nuts are in the oven, combine the cranberries, beet, sugar, lemon zest, salt and pepper in a food processor. Pulse until finely chopped.
3. Scrape he cranberry relish into a bowl. Stir in the walnuts, apple, parsley and dill. Refrigerate at least 2 hours before serving. 

​Cabbage & Apple Slaw w/Ginger Vinaigrette​
 Ingredients:
4 cups shredded red or green cabbage
2 cups thinly sliced apples (I chose a tart apple)
2 cups finely chopped green kale
1/4 cup sunflower seeds
1/2 red onion, diced
4 Tablespoons of Tait Farm's Ginger Vinagrette

Directions:
Shred the cabbage and mix with the diced onion, apple, kale and sunflower seeds. For the dressing I used Tait Farm's Ginger Vinaigrette. If you'd like to make your own dressing, then add the following ingredients into a mason jar (or any jar with a lid) and shake until emulsified: 2 Teaspoons fresh ginger (finely chopped), 3 Tablespoons Apple Cider Vinegar, 3 Tablespoons Olive Oil, 1/2 teaspoon fresh ginger (minced), 1 teaspoon raw honey, 1 teaspoon Dijon mustard, salt and pepper to taste

Ingredients:
1 large head of Romanesco Cauliflower, separated into florets 
4 Tablespoons Olive Oil
1 large leek or white onion, thinly sliced
2 medium sized celeriac, peeled and diced
2 medium gold potatoes, peeled and diced into 1 inch cubes
4 cups of vegetable or chicken stock
3 Tablespoons butter
1/2 cup parmesan cheese (or shepherd's delight!!)
1/4 cup whole milk
1 cup pea shoots (optional)
salt and pepper, to taste

Directions:
Add 2 tablespoons of olive oil to a large pot over medium heat. Once hot, add the diced leek (or onion if that's what you are using). Saute until soft, about 2 minutes. Add 2 more tablespoons of olive oil as well as the potatoes and celeriac. Cook for about 3 minutes, or until the potatoes start to stick to the bottom. Next, add the stock and the romanesco. Lower the heat and cook for about 20-25 minutes or until the potatoes and celeriac are tender. Remove the soup from the stove and blend. You can use an immersion or standard blender. Pulse until there are no large chunks remaining. Add the butter, milk and cheese. Blend again until creamy. Add salt and pepper to taste. Garnish with pea shoots and enjoy!

Ingredients:
4 cups shredded red or green cabbage
2 cups thinly sliced apples (I chose a tart apple)
2 cups finely chopped green kale
1/4 cup sunflower seeds
1/2 red onion, diced
4 Tablespoons of Tait Farm's Ginger Vinagrette

Directions:
Shred the cabbage and mix with the diced onion, apple, kale and sunflower seeds. For the dressing I used Tait Farm's Ginger Vinagrette. If you'd like to make your own dressing, then add the following ingredients into a mason jar (or any jar with a lid) and shake until emulsified: 2 Teaspoons fresh ginger (finely chopped), 3 Tablespoons Apple Cider Vinegar, 3 Tablespoons Olive Oil, 1/2 teaspoon fresh ginger (minced), 1 teaspoon raw honey, 1 teaspoon dijon mustard, salt and pepper to taste.

Shuck all the corn. Boil ears for 5 minutes. Drop in large bowl of ice water for 5 minutes. Remove kernels from the cob. (A small paring knife works well). Place the kernels into a plastic zip freezer bag and place in the freezer. When you are ready to use the corn - just heat and eat!!

​Kohlrabi and Apple Quick Pickles
Active time - 15 mins *Total time 5 hrs 15 mins * Yields 2 quarts​

2 cups rice vinegar
2 cups water
1/3 cup granulated sugar
1 tablespoon kosher salt
3 medium kohlrabi, peeled & thinly sliced (15 oz)
1 small Honeycrisp apples, cored & thinly sliced (7 oz_
1 small cucumber, thinly sliced (6 oz)
4 garlic cloves
4 dill sprigs
2 tablespoons pickling spice
1 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper

Combine vinegar, water sugar and salt in a medium saucepan.  Bring to a boil over medium high, stirring occasionally, until sugar is dissolved.
Place kohlrabi, apple, cucumber, garlic, dill sprigs, pickling spice, black pepper and crushed red pepper in a large bowl. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour.
Transfer mixture evenly into 2 (1-quart) glass jars, covering kohlrabi mixture with vinegar mixture.  Seal each jar with lid and completely cool in refrigerator, about 4 hours.  Store in refrigerator up to 2 weeks.