Fall

Half-Moon Bay Pumpkin Pots de Crème with Bourbon Maple Cream Topping Ingredients: 1 3/4 cups whipping cream 1 1/2 cups whole milk 1/2 cup evaporated cane juice Pinch of Kosher salt Zest from one orange 1/2 teaspoon ground cinnamon 1/4 teaspoon fresh grated nutmeg 10 egg yolks 1 cup pumpkin puree For the topping 1 […]

Lost Coast Ranch Beef Cheeks Ingredients: 8 12-ounce beef cheeks, trimmed Kosher salt and fresh ground pepper 4 ounces extra virgin olive oil, divided 2 medium red onions, cut to 1-inch dice 2 medium celery roots, peeled and cut to 1-inch dice 4 parsnips, peeled and cut to 1-inch dice 4 cloves garlic, crushed and

Muzzi Farms Greens with Brussels Sprouts, Aged Balsamic Vinaigrette & Toasted Flax Seed Ingredients: 1/2 pound arugula 2 heads of radicchio, leaves washed, dried and torn into bite-size pieces 1 pound of Brussels sprouts, leaves separated, washed and drained 2 Hass avocados, deseeded and cut into strips 1/2 cup of golden flax seed, toasted For

Organic Cranberry Bean Soup with Saffron Ingredients: 4 cups dry organic cranberry beans, soaked overnight and drained* 8 cups vegetable stock 2 large ripe tomatoes, coarsely chopped 2 cloves garlic, crushed 1 small yellow onion, peeled and chopped coarsely 2 tablespoons extra virgin olive oil 1/2 teaspoon saffron threads, crushed 1 teaspoon ground cumin Kosher

Ingredients: For the Tart Shell 1 tart shell pan with removable bottom 1 3/4 cups all-purpose flour (plus more for flouring the rolling surface) 4 ounces butter 3 ounces evaporated cane juice 1 egg 1 egg yolk 1 teaspoon kosher salt 2 tablespoons whipping cream 1/2 tablespoon vanilla For the Filling 1 1/4 pound Fuyu

Guisti Farms Mini-Pumpkins Stuffed with Sausage and Sage​ 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

Jacob’s Farm Heirloom Tomato and Avocado Salad with Aged Balsamic Vinegar 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

Fried Capay Organics Eggplant “Sandwich” 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

Happy Boy Farms Arugula and Kale Salad with Pomegranate and Ginger Dressing Serves 8 Ingredients: 4 cups arugula, washed and dried 4 cups kale, washed, dried, ribs removed and cut chiffonade* 1 cup pure pomegranate juice 2 tablespoons fresh lemon juice Zest from 1/2 lemon 2 teaspoons freshly grated ginger 1 shallot, peeled and minced

Creamy Fitz Farm Mushroom Stew Serves 8 Ingredients: 2 tablespoons butter 2 tablespoons extra virgin olive oil 1 1/2 pounds button mushrooms, brushed*, trimmed and left whole 1/2 pound oyster mushrooms, brushed*, trimmed and cut in 1/4-inch slices 1/2 pound chanterelle mushrooms brushed trimmed and cut in 1/4-inch slices 1 large white onion, diced 4