CHERRY BALSAMIC CORNMEAL SKILLET CAKE

Approximately 45 minutes prep time, 45 minutes cook time | serves 8-12

For the CHERRY BALSAMIC CORNMEAL SKILLET CAKE:

• 3/4 cup unsalted butter, room temperature, divided
• 1/4 cup (packed) dark brown sugar
• 2 teaspoons balsamic vinegar
• 3 cups whole fresh cherries
• 1 1/4 cups all purpose flour
• 1/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs, separated
• 3/4 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 teaspoon cream of tartar

For the YOGURT DRIZZLE:

• 1/3 cup plain Greek yogurt
• 1 tablespoon milk
• 1 tablespoon white sugar
• Few drops vanilla extract

LEMON MIXED GRILL

Approximately 15 minutes prep time, 40 minutes cook time | serves 4 to 6

For the LEMON MIXED GRILL:

• 6 ounces pork, cubed
• 6 ounces sirloin steak, cubed
• 1 large eggplant, diced
• 1 large zucchini, diced
• 1 green bell pepper, diced
• 8 ounces mushrooms, halved
• 10 small tomatoes, halved
• 1/2 cup artichoke hearts
• 1/4 cup chopped flat leaf parsley
• 1 teaspoon dried oregano
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• Juice of one lemon
• Salt and pepper, to taste
• Rice, to serve

DATE and ALMOND TART

approximately 20 minutes prep time, 30 minutes cook time

for the DATE and ALMOND TART:

• 1 pie crust dough for 8 inch tart pan (thawed, if frozen)
• 7 tablespoons butter
• 1/2 cup granulated sugar
• 1 egg, beaten
• 1 cup almonds
• 2 tablespoons all-purpose flour
• 2 tablespoons orange liqueur
• 15 fresh dates, halved and pitted
• 4 tablespoons apricot jam

DUTCH OVEN BREAD

Approximately 18 hours prep time (15 minutes active), 40 minutes cook time

for the DUTCH OVEN BREAD:

• 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 3 cups all-purpose flour, any combination of white or wheat (pictured: 2 white, 1 wheat)
• Flour for dusting
• 1 1/2 tsp salt

ROASTED VEGETABLES and WARM QUINOA SALAD

approximately 1 hour prep and cooking  time | serves 4

for the ROASTED VEGETABLES:

• 1/2 large eggplant
• 1 sweet potato or yam
• 2 potatoes
• 1 yellow onion
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• 1/2 cup goat cheese crumbles

for the WARM QUINOA SALAD:

• 1 cup quinoa
• 2 green onions, finely chopped
• 1/8 cup white balsamic vinegar
• juice of 1/2 lemon
• 1 tablespoon dijon mustard
• 1 tablespoon fresh rosemary
• 2 teaspoons honey
• 1 teaspoon paprika
• salt and pepper to taste

PUMPKIN BROWNIES

Approximately 30 minutes prep time, 45 minutes baking time | serves 16

for the PUMPKIN BROWNIES:

• 8 tablespoons unsalted butter
• 6 ounces semi-sweet chocolate chips
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3/4 cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups canned pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

FIG and GOAT CHEESE CREPES

Approximately 45 minutes prep and cooking time | serves 4

for the FIG and GOAT CHEESE CREPES:

• 1 cup milk
• 1 egg
• ½ cup plus 1 tablespoon all purpose flour
• 1 teaspoon minced fresh rosemary
• ½ teaspoon salt
• ½ teaspoon canola oil
• 8 teaspoons butter
• ½ cup crumbled goat cheese
• 6 tablespoons fig butter

VEGETABLE LASAGNA

Approximately 20 minutes prep time, 1 hour cook time | serves 4

for the VEGETABLE LASAGNA:

• 1 medium eggplant, thinly sliced
• 1 green pepper, thinly sliced into rings
• 6 no bake lasagna noodles
• 2 cups tomato sauce of your choice (I used an
  artichoke marinara)
• 1/2 cup water
• 1/2  cup chopped frozen spinach, thawed and strained
• 1/3 cup grated Parmesan cheese
• salt and pepper to taste

Turn oven on to 375 degrees.  Reserve 1 cup tomato sauce for use at the end of assembly.  In the bottom of the dish of your baking dish, spread 1/3 cup tomato sauce.  Make a layer of lasagna noodles, breaking into smaller pieces if necessary.

ORCHARD SOUP and CINNAMON POCKETS

Approximately 2 hours prep and cooking time | serves 6

for the ORCHARD SOUP:

•  1 pie pumpkin, seeded and chopped (Mine yielded about 5 cups.  Yams or winter squash would work nicely as well)
• 6 apples, peeled and chopped (I used Haralsons)
• 4-6 potatoes, peeled and chopped (I used red potatoes)
• 1 yellow onion, peeled and chopped
• 8 cups water
• 1 tablespoon chili powder
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon nutmeg
• salt, pepper, and honey to taste
• garnish with plain yogurt and toasted pumpkin seeds, if desired

for the CINNAMON POCKETS:

• 36 wonton wrappers
• ½ cup Toscana cheese, finely chopped
• 1 teaspoon cinnamon
• ¼ cup canola oil