Flavors of Fall

NAPA CAFÉ

AutumnSalad with Roasted Butternut Squash, Apples and Warm Goat Cheese

NAPA CAFÉ

APLE DIJON DRESSING
1 cup maple syrup
6 tablespoons minced shallots
8 tablespoons red wine vinegar
4 tablespoon canola oil
4 tablespoon country-style Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, minced

Whisk together and then blend in a vitamix blender

SALAD
Olive Oil
Nonstick vegetable oil spray
1/4 cup balsamic vinegar
2 teaspoons (packed) dark brown sugar
2 2-pound butternut squash, peeled, halved lengthwise,seeded
coarse kosher salt
baby greens, washed
2 unpeeled Fuji apples, halved, cored, cut
into matchstick-size strips or cubes
8 ounces goat cheese, rolled into balls and then rolled in crushed walnuts. Fry in vegetable oil until a warm center
1/2 cup dried cherries
½ cup walnut halves

Preheat oven to 400 degrees. Brush 2 large rimmed baking sheets with oil; spray with nonstick spray. Whisk vinegar and sugar in small bowl; set aside. Cut squash into 1/4-inch-thick cubes. Arrange squash in single layer on prepared sheets; brush with oil and sprinkle with coarse salt and pepper. Roast 5 minutes; brush with sugar-vinegar mixture. Turn squash over and brush with sugar-vinegar mixture; roast 5 minutes. Roast until squash is tender when pierced with small knife, about 15 minutes longer. Cool on sheets. Let stand at room temperature. Separate baby greens into individual leaves and arrange on plate. Toss butternut squash, apples, walnuts and cherries in Maple Dijon Dressing; top with extra apples, goat cheese balls, and cherries. Drizzle a little extra dressing over entire plate if desired and serve.
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BLEU RESTAURANT & LOUNGE

Grilled Pork Chop with Butternut Puree and Cherry Port Demi-Glaze

BLEU RESTAURANT & LOUNGE

4 pork chops
salt and pepper
Select large pork chops and seasoned with salt and pepper.
BUTTERNUT SQUASH PUREE
1 large butternut squash
cinnamon to taste
anise star puree to taste
2 ounces butter
2 ounces heavy cream
CHERRY PORT DEMI-GLAZE
4 ounces demi
1 ounce port wine
2 ounces dry cherries
1 ounce cold butter

Select large pork chops and seasoned with salt and pepper. Grill mark chops evenly on both sides and finish cooking in the oven until the inside temperature reaches 135 degrees F. Let rest for 3-5 minutes or until ready to eat.
Cut the butternut squash in half lengthwise. Remove seeds; wrap butternut squash in aluminum foil and cook in the oven at 350F for 30 minutes or until soft. Place the pulp in a mixing bowl, then add butter, heavy cream, cinnamon, anise and mix to a mashed potato consistency.
In a sauce pan, place the port wine and cherries and cook for 2 minutes then add the demy, reduce the heat to low. Let it simmer for 10 minutes, adjust the seasoning with salt and pepper. Turn the heat off, add the butter, and stir until the butter is dissolved. Serve with baby carrots, green beans or asparagus

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SALUD! AT WHOLE FOODS, POPLAR AVENUE

Autumnal Turkey Meatloaves with Honey Spiced Sweet Potatoes

SALUD! AT WHOLE FOODS, POPLAR AVENUE

MEATLOAVES
1 ½ tablespoons olive oil
2 shallots, halved and sliced thin
8 ounces 365 Frozen Leafy Greens Blend
1 crisp apple (honeycrisp, fuji, granny smith), small diced
1 teaspoon dried sage or 1 tablespoon fresh sage, minced
2 cloves garlic, minced
3-4 teaspoons apple cider vinegar salt and pepper, to taste
2 slices white bread, stale
1/3 cup milk
1 pound ground turkey
1 tablespoon stone ground or Dijon mustard
arugula and crispy apple chips for garnish

SWEET POTATOES
2 large sweet potatoes, scrubbed and sliced into ¼ inch thick discs
1 ½ tablespoons olive oil
2 tablespoons honey cayenne pepper and salt, to taste

Preheat oven to 400 degrees. Line 2 sheet pans with parchment paper.In a large saute pan, heat the oil over medium-high heat. Add the shallots and cook for 1 minute; add the frozen leafy greens and continue to cook until the greens are thawed, about 1-2 minutes more. Stir in the apple and sage, continuing to cook until the greens and apple are cooked through and lightly caramelized. Add in the garlic and cook until fragrant, about 30-45 seconds, and cider vinegar. Season to taste with salt and pepper and set aside to cool.
In a food processor, grind the bread slices until finely chopped. Mix together with the milk in a large bowl until moistened. Add the ground turkey, mustard and cooled vegetable mixture. With your hands, thoroughly mix together the meat. Pinch off a small amount and quickly fry up in a fry pan. Once cooked, taste and adjust seasoning as necessary with salt and pepper. Form the meat into 6 equal size loaves on one of the sheet pans. Place in the oven to bake for 25-30 minutes or until a meat thermometer registers 165 degrees.
In a separate bowl, mix together the olive oil and honey with cayenne. Toss the potato slices in the honey-oil and arrange in a layer on the second sheet pan. Season to taste with salt. Place in the oven and roast until cooked through and lightly browned, about 20 minutes. When ready to serve, toss the arugula with a teaspoon each apple cider vinegar and olive oil. Layer the potatoes on your serving plate and top with a meatloaf. Garnish with the arugula salad and crispy apple chips. Serve immediately.

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ERLING JENSEN

Herb Crusted Rack of Season’s Lamb Moussaka Merguez, Heirloom Pumpkin Risotto

ERLING JENSEN


1 rack of lamb, frenched
Dijon mustard, to coat
Uncle Merritt’s herb blend, to cover
3 pound lamb Merguez
2 onions, minced
2 medium eggplant, uniformly sliced
5 zucchini, sliced
5 yellow squash, sliced
10 roma tomatoes, sliced


1 pound butter
10 ounces flour
3 quarts milk or half and half
2 sprigs rosemary
1 onion, minced
8 ounces arborio rice
4 ounces white wine water, as needed
1 heirloom pumpkin, seeded and diced with pulp reserved
3 ounces parmesan cheese, shredded

RACK: Trim away fatty meat from between rib bones. Season cleaned meat with salt and white pepper, and sear evenly on all sides for roughly 1 minute each. Remove from heat and coat the rack with a thin layer of Dijon mustard. Dredge lamb in Uncle Merritt’s herb blend and return to a 500 degree oven until desired doneness is achieved, roughly 2 minutes for medium rare.
MOUSSAKA MERGUEZ: Render lamb Merguez over medium-high heat until cooked halfway through. Add onion and sweat until onions begin to caramelize, roughly 5 minutes. Season eggplant, zucchini, squash, and tomatoes with salt, white pepper, minced garlic, and herbs d’Provencal. Starting with the tomatoes, create a thin layer of each vegetable inside of a buttered roasting
dish. Meanwhile, melt butter in a heavy-bottomed pot and add flour, stirring to avoid lumps. Cook for roughly 2 minutes, long enough to remove the raw flour taste, but not long enough to darken. Add milk or half and half while whisking constantly, and cook until sauce coats the back of a spoon. Steep with rosemary for 10 minutes and season with salt and pepper. Pour rosemary
bechamel over the top of the casserole, and bake, covered, in a 350 degree oven for 25 minutes, or set. Chill before cutting, the finished product will be much cleaner.
RISOTTO: Sweat onion in butter until translucent, roughly 5 minutes. Add rice. Deglaze with white wine and reduce au sec. Deglaze with water or stock and cook out, stirring constantly, until rice is al dente. Finish with roasted pumpkin, pumpkin puree, butter, and parmesan cheese.

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OWEN BRENNAN’S

Ratatouille w/Pesto

OWEN BRENNAN’S

Ratatouille
1 acorn squash
1 squash, sliced
1 zucchini, sliced
1 red onion, julienne
1 tomato, sliced half moon

Par bake acorn squash for 20 minutes at 350 degrees; season with salt to taste.Salt and pepper remaining veggies and place into the acorn squash. Return filled acorn squash to the oven and bake for 15 minutes more.

PESTO
½ pound basil
1 large shallot
8 garlic cloves
¼ pound chives
1 bunch parsley
1 cup olive oil
½ cup red vinegar

Puree all ingredients in a blender until smooth. Serve on cooked vegetables.

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