Flavors of Fall

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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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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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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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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