Thanksgiving Recipe Autumn Au Gratin Potatoes By: justin brierton, general manager “A culinary classic dish is infused with the aromas of the season. Rustic and comfortable flavors will be sure to make you say, thanks!” – Justin Brierton Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple […]
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Thanksgiving Recipe Cranberry Gelatin Salad By: Tyler Warner, Executive Chef “This is a dish we make every year for Thanksgiving and Christmas time. It is special to me because my Grandma always made it taste just right and had the family tell me it was made with strawberries and topped with whipped cream just to
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Chocolate Cream Puffs Ingredients: For the pastry cream 2 large egg yolks 3 tablespoons sugar 1 1/2 tablespoons sifted cornstarch Pinch of salt 1 cup whole milk 3 1/2 ounces bittersweet chocolate, melted 1 1/2 tablespoons unsalted butter, cut into small pieces For the puffs 1/2 cup all-purpose flour 2/3 cup + 2 tablespoons cocoa
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Brussels Sprouts with Pine Nuts Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple Soup Half Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Roasted Butternut Squash with Sage Curried Pumpkin Soup Chocolate Cream Puffs Brussels Sprouts with Pine Nuts Polenta with Mushrooms and
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Polenta with Mushrooms and Rosemary Check out other FALL recipes! Autumn Au Gratin Potatoes Cranberry Gelatin Salad Capay Organic Parsnip and Apple Soup Half Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Roasted Butternut Squash with Sage Curried Pumpkin Soup Chocolate Cream Puffs Brussels Sprouts with Pine Nuts Polenta with Mushrooms and
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Natural Pork Tenderloins with Pork and Fig Sauce Ingredients: For the tenderloin 2 teaspoons ground fennel Kosher salt and pepper 4 pork tenderloins, silver skin removed, washed and towel dried 2 tablespoons olive oil For the sauce 6 tablespoons butter 2 pints fresh figs, halved length-wise 2 cups port wine 1/2 teaspoon sugar 6 sprigs
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Frisée and Cabbage Salad with Ginger and Grapefruit Ingredients: 6 cups frisée, torn into bite-sized pieces 3 cups cabbage, thinly sliced 2 red grapefruit, supremed 1 white grapefruit, supremed 2 teaspoons fresh ginger juice, from 2 pieces of ginger 1/4 cup extra-virgin olive oil Kosher salt and fresh ground pepper Getting it done: Place frisée
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Organic Potato and Leek Soup with Truffles Ingredients: 2 tablespoons extra-virgin olive oil 3 large leeks, white and pale green parts only, sliced in rounds 2 pounds Yukon Gold potatoes, peeled and diced small 3 cups chicken stock 1 1/2 cup heavy cream 1 ounce black truffle, thinly sliced Getting it done: In a soup
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Deep Dish Fruit “Pizza” Check out other Summer recipes! Watermelon BBQ Sauce Stone Fruit with Toasted Almonds and Red Oak Leaf Lettuce Bacon and Watercress Pesto Sandwich Deep Dish Fruit “Pizza” with Vanilla Pineapple and Raspberry Puree Organic Baby Vegetables with Roasted Peppers, Wild Rice Pilaf with Almonds Balsamic Charred Grass-Fed Beef Tenderloin Organic Heirloom
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Organic Baby Vegetables with Roasted Peppers Check out other Summer recipes! Watermelon BBQ Sauce Stone Fruit with Toasted Almonds and Red Oak Leaf Lettuce Bacon and Watercress Pesto Sandwich Deep Dish Fruit “Pizza” with Vanilla Pineapple and Raspberry Puree Organic Baby Vegetables with Roasted Peppers, Wild Rice Pilaf with Almonds Balsamic Charred Grass-Fed Beef Tenderloin
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