Serves 4
 
8 ounces bittersweet chocolate (bar or chips)
½ cup heavy cream
1 cup whole milk
1 ½ teaspoons chopped rosemary
½ teaspoon vanilla extract
12 ounces frozen raspberries, thawed with juices
¼ cup granulated sugar
8 slices Pepperidge Farms white sandwich bread
8 ounces room temperature cream cheese
4 tablespoons honey or maple syrup
4 tablespoons melted unsalted butter

1. Combine heavy cream, milk, and rosemary in a saucepan and simmer over low heat for 5 minutes. While the cream mixture is simmering place the chocolate in a medium bowl and set a strainer over it. Pour the rosemary cream over the chocolate, pressing the rosemary to extract more flavor. Let sit without stirring for 5 minutes to melt the chocolate. Add the vanilla and stir until the chocolate is smooth. Keep warm.
   
   
2. Place thawed raspberries and sugar in a bowl and let sit until the sugar is dissolved. Stir to combine. Press the sweetened berries through a strainer over a small mixing bowl to remove the seeds. Set the sauce aside.
   
   
3. Combine cream cheese and honey in a bowl and blend until creamy. Spread the sweetened cream cheese onto four slices of bread and top with the remaining four slices. Brush both sides of the sandwiches with melted butter. Cook the sandwiches on a griddle until each side is golden brown. Remove and cut each sandwich diagonally into quarters and serve with small bowls of the warm chocolate soup and raspberry sauce for dipping. You can grill the sandwiches and refrigerate them whole for up to one day. Warm the sandwiches in a 300-degree oven, cut and serve with the warmed soup and sauce for dipping.

Chocolate ganache is the start of something special. You should always have ingredients on hand for this versatile confection. Truffles, chocolate glaze, whipped frosting, cookie filling, the possibilities are endless! Liz's truffles are a must.

Makes 2 cups of ganache
8 oz bittersweet chocolate bar or chips (60-70%)
1 cup of heavy cream or whipping cream
2 tablespoons unsalted butter
2 tsp vanilla

1. If using a bar chocolate, chop the chocolate using a serrated knife.
2. In a heavy bottomed saucepan heat the heavy cream over moderate heat until steaming.  Do not boil. If the cream is too hot when you add the chocolate it may seize (separate). Remove the pan from the heat.
3. Add the chopped chocolate and butter to the hot cream and stir until the chocolate is melted and the sauce is smooth. Stir in the vanilla.

 
 
Using your Ganache:
 
To frost as a glaze:
     Cool the ganache for 5 minutes (a few minutes longer if you want thicker glaze), then place your cake on a cooling rack over a cookie sheet. Slowly pour the ganache over the cake and spread with an off-set spatula to cover top. Let it drip down the sides. Cool in refrigerator for ½ hour and repeat with remaining ganache.
     If making cupcakes, cool the ganache for 5 minutes (a few minutes longer if you want t thicker glaze),dip the tops of the cupcakes into the ganache and refrigerate to allow ganache to set up. Repeat for thicker coating if desired.
 
Warm ganache is perfect for:
Glazes, filling tarts (then it cools for a thick, fudge-like filling), chocolate dip or fondue, topping for ice cream, cream puffs, and other desserts.
 
To make a spreadable or whipped frosting:
         Pour the ganache into a medium bowl, cover, and allow to cool to room temperature until set, about 1 hour. Gently whip until desired, spreadable consistency then spread with a knife or off-set spatula.
To whip your ganache into a piping frosting, use a handheld or standing mixer, whip room temperature ganache for 2-3 minutes until it is light and fluffy.
 
Perfect for fillings:
Layer cakes, tarts, profiteroles, macarons and sandwich cookies, truffles
  
Flavoring your ganache:
After the chocolate and cream is mixed but still warm, mix in your flavors. 
 
Extracts: 1/2 teaspoon of mint, 1 teaspoon orange, or 1 teaspoon of coconut. 
Liquors: 1 tablespoon of whiskey, brandy, Baileys, or Grand Marnier
You can also add a teaspoon of espresso powder, a pinch of salt.

Apples (from Liz): Choose a few types of apples, one that is sweet and one that is a bit tart, one soft, and one that holds its shape. Granny Smith or Honey Crisp are tart, crisp apples that combine well with Cortland. I throw in a Macintosh or two as well. Your local farm stand may have heritage apples you can choose from.

Makes one double crust apple pie using a 9 1/2 inch deep-dish pie pan
​1 recipe double crust pie dough-see recipe 
About 10 cups heritage apples (about 6 large apples)-(leave skin on) quartered and cored, sliced into 1/4-inch thick slices, or chunk them up into pieces you can comfortably eat. 
1/2 cup sugar or more to taste. 
1/2 tsp salt
1 tsp cinnamon
2 gratings of nutmeg
1/2 tsp allspice
1 tablespoon artisan apple cider vinegar or 1-2 tsp freshly squeezed lemon juice
1-2 tablespoons calvados or other apple liqueur (optional)
1/2 cup flour
1 recipe double-crust pie dough (ingredients above)
1 knob butter, the size of a small walnut, cut into small pieces for dotting the top of the filling
1-2 tsp sugar, for sprinkling on top of the pie

Egg Wash
​1 egg white plus 1 tablespoon water, fork beaten

1. Slice the apples in 1/2-inch-thick slices, or chunk them up into pieces you can comfortably get into your mouth. 
2. In a large mixing bowl put the apples, sugar, salt, cinnamon, nutmeg, all spice, vinegar, calvados, and flour, and mix lightly until most of the surfaces are covered with what looks like wet sand.
3. Pour into an unbaked pie crust, mounding high and dot with butter.
4. Roll out second crust and place on top; crimp edges with a fork.
5. Cut 5 vent holes.
6. Paint with egg white wash.
7. Sprinkle some extra sugar evenly on top.
8. Cover the pie and chill in the refrigerator while you preheat your oven to 425F.
   
9. Place the pie into your preheated oven and bake for 20 minutes.
10. Reduce heat to 375F and bake for 40 minutes longer. Check to see that the filling is bubbling beneath the vent holes. If you don't see the filling bubble, bake 5-10 minutes longer or until the filling bubbles.
11. Remove from the oven and cool for at least 1 hour.

"The Quintessential Apple Pie" from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott, copyright © 2016. Reproduced with permission of The Countryman Press/W.W. Norton.

Notes:
Freeze your raw pie and cook another time. Wrap the raw pie in plastic wrap. Freeze. To bake, place the frozen pie on the counter while you preheat your oven. Place in the oven and cook as directed. Add 15-20 minutes to your baking time. Check to see if the filling is bubbling out of the vent wholes. If not, add 5-10 minutes and check again. If the filling is bubbling, remove the pie from the oven and cool as directed.

Liz's Pie Variations:
Pear Cranberry Pie-6 cups pears, 4 cups fresh cranberries (1 bag), 3/4 cup sugar, 1 teaspoon cinnamon, 1 teaspoon ground ginger. Follow the recipe as written.

Apple Blueberry-Substitute some apple for fresh or frozen blueberries. If using frozen, do not thaw before making your filling. ​

​Meat: The charcuterie part of the board. Estimate serving 4-6 slices of meat per person.

• Pate-Country (hard) or mousse (creamy)
• Cured salami
• Prosciutto
• Pre-sliced salami
• Always slice thinly

 
Spreadables:

• Herb cheese spreads
• Grainy mustards
• Spiced jams
• Pesto
• Vegetable spreads
• Hummus

 
Cheese: With a variety of flavors, textures, and colors. Plan to serve 1-2 ounces of cheese per person.

• Goat cheese
• Cheddar
• Smoked cheese
• Yellow or orange cheeses
• Wine-soaked cheese
• Herb flavored cheeses
• Cheese spreads

 
Produce: A mix of fruits and/or veggies. These can be fresh or dried.

• Raspberries, black berries, strawberries
• Dried apricots, pitted dates
• Sliced apples or pears dipped in lemon water
• Star fruit
• Slice cucumber, carrots, celery, fennel

 
Dippers: Variety of crackers, bread sticks, sliced baguette, or mini pita.
 
Savory: This can be nuts, olives, pickles, etc.
 
Garnish: Anything from fresh herbs, edible flowers, chunks of chocolate, colorful vegetable chips

This recipe is delicious and very easy to make. The larger loaf pan is great for serving a crowd on a charcuterie board or as a sliced appetizer plate with the garnishes listed below. I prefer to prepare the pate in smaller pans. When sliced, the smaller size is lovely on a charcuterie board. The cooked pate freezes well for later use. I have also prepared this without lining the pan with bacon slices and it has turned out beautifully.
 
Serves 10-12
Makes one 9x5x3-inch loaf pan Or three 3½X 6” loaf pan Or two 11.75” by 2.25” terrine pans
 
1 cup brandy, Madeira, or sherry
3 tablespoons unsalted butter
1 cup minced onion
2 1/2 pounds ground pork
12 ounces bacon (8 to 10 slices), finely chopped
14 bacon slices (for lining pan)
3 garlic cloves, pressed
2 1/2 teaspoons salt
2 1/2 teaspoons dried thyme
1/2 teaspoon allspice
1 tablespoon orange zest, chopped
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup whipping cream
1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
Coarse sea salt
Garnishes for serving: Cornichons, grainy or Dijon mustard, pickled onion slices, sliced baguette
 

1. Preheat oven to 350°F.
   
2. In a small sauce pan, bring the brandy to a boil and cook until reduced to 1/2 cup, about 1 1/2 minutes. Cool the reduced brandy.
3. Melt the butter in a small sauté pan over low heat. Add onion and cook until soft and translucent, about 5 minutes.
4. In a large bowl combine the ground pork and chopped bacon. Mix until well combined.
5. Add the cooked and cooled onion, pressed garlic, salt, thyme, allspice, orange zest, and pepper to the pork mixture and mix gently to combine. Add the beaten eggs, cream, and reduced brandy. Stir until well blended.
6. Line 9x5x3-inch loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips in single layer. Top with remaining meat mixture.
7. Fold bacon slices over, covering pâté. Tap the mold on the counter to “settle “ the mixture. Cover pan tightly with foil. Place pan in 13x9x2-inch baking pan an pour boiling water into baking pan to come halfway up sides of loaf pan. Carefully place the pan in the oven. Cook the pâté until a thermometer inserted through foil into center registers 155 degrees, about 2 hours and 15 minutes.
8. Remove loaf pan from baking pan and transfer to rimmed baking sheet. Cool for 30 minutes at room temperature. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. Can be made 4 days ahead.
9. To remove the pate from the pan, place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices and serve with garnishes.

Makes enough for a double crust pie 
​
2 1/2 cups (363g) all-purpose flour
1 cup (224 g) chilled fat of your choice, cut into tablespoon-size pieces (butter, lard, leaf lard)
1 tablespoon granulated sugar (optional)
1/2 teaspoon salt
1/2 cup (120ml) ice water plus 1-2 tablespoons (15-30 ml) more as needed.

1. Make sure all the ingredients are chilled.
2. Put all ingredients but the ice water in a large bowl.
3. With clean hands, quickly smoosh the mixture together, or use a single blade mezzaluna or pastry blender with an up and down motion, until the ingredients look like cracker crumbs with lumps the size of peas an almonds. These lumps will make your curst flaky. Don't coat all the flour with fat. You should still see some white floury places in the bowl when you are finished. Work quickly so that the dough still feels chilly when you are done. 
4. Sprinkle 5 to 6 tablespoons of the ice water over the mixture, fluffing and tossing lightly with a fork as you do.
5. Sprinkle over more water as needed, a tablespoon at a time, and fluff with a fork after each addition until it holds together. When the dough looks shaggy in the bowl, you are getting close. give some of your dough a firm handshake and see if it holds together. If it does, go on to step 6. If it doesn't, add a bit more water if needed for the dough to come together. the dough should feel moist without feeling tacky. 
6. Form and pat the dough into a big ball. If it feels a little dry on the outside, dip your fingers into some ice water and pat them on the outside of the dough in a few places. Don't get it so we that it is sticky. The dough should feel like cool clay and firm yet pliable as when patting a baby's bottom. 
7. Divide the dough in half and make two chubby disks about 5 inches across.
8. Wrap the  discs separately in plastic wrap and chill for a minimum of 20 minutes and up to three days.

 
“Master Recipe Roll-Out Dough" from Pie Camp: The Skills You Need to Make Any Pie You Want by Kate McDermott, copyright © 2020. Reproduced with permission of The Countryman Press/W.W. Norton.

Liz's notes:
You can freeze your dough for up to 6 months. Thaw in the refrigerator before using. I have thawed on the counter as well-just be sure the dough is well chilled before rolling out.

1. Bring out your refrigerated dough disks and let them sit until they feel slightly soft to touch.
2. Place a rolling mat or piece of parchment paper on your counter, or use a light dusting of flour on the area you will be rolling out your dough. Keep more flour handy for dusting while you roll out your dough.
3. Always roll the dough out from the center of the disk. Lift and turn your disc as you work and lightly flour if you need. Roll out your disk until the circle of dough is 2-inches larger than the diameter of the top of your pie pan. Turn your pan over onto the rolled out dough and measure to be certain.
4. To place the dough into your pie pan, drape the dough over your rolling pin and gently lift and place the pin at the half-way mark of the pie pan. Gently unroll and carefully settle the dough into the pan. Trim to leave 1-inch overhang of dough. Fill  and bake according to your recipe.

Liz's notes:
Save all of your dough scraps to make some sweet or savory dough treats. I freeze all my dough trimmings and bake these yummy treats for my family. Go here for some ideas: Food52

Makes 1 Bundt cake or two 8 1/2 -by-4 ½-inch loaf pans
 
2/3 cup warm water
2 packages (4 ½ teaspoons) active dry yeast
3 2/3 cups plus 1 tablespoon all-purpose flour
1 cup (2 sticks) unsalted butter, softened, plus more for greasing pan
2 large eggs, beaten
2 cups brown sugar (light or dark), firmly packed
1 cup buttermilk or 1 cup whole milk w/1 tablespoon vinegar or lemon juice
1 tablespoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon salt
1 1/3 cups raisins or chopped dried dates (dried cranberries, cherries, apricot, or figs, or combination)
1 cup pecans, chopped or walnuts or almonds

1. Pour the warm water into a large bowl and sprinkle the yeast on top. Stir, then let stand for 5 minutes to dissolve. You should see some bubbles on top.
2. Add 1 cup of the flour to the yeast and mix until blended. You can use a mixer if you like. If so, use the paddle attachment.
3. Add the butter and mix until smooth. Add the remaining flour (except 1 tablespoon), eggs, brown sugar, butter milk, vanilla extract, baking soda, spices, and salt. Beat for 3 minutes.
4. In a small bowl, toss the raisins and pecans with the remaining 1 tablespoon flour until coated, then stir them into the batter until evenly distributed.
5. Using pastry brush, evenly coat the Bundt pan with 2 tablespoons melted butter. Pour the batter into the pan. Cover with a towel and let rest for 1 ½ hours. The batter will rise slightly
6. Heat the oven to 350 degrees. Place the pan in the middle of the oven and bake the until a toothpick inserted into the cake comes out clean, about 1 hour and up to 1 hour 15 minutes.
7. Remove the cake from the oven and let cool in the pan for 5 minutes. Turn the cake out onto a wire rack and let cool completely before serving.

Optional Glaze: 
1 1/2 cups confectioner's sugar
3 tablespoons lemon juice (or bourbon if you like that!)
Lemon zest
Chopped nuts

1. Whisk together the confectioner's sugar and lemon juice in a bowl until smooth.
2. Let your cake cool completely then drizzle on your glaze. Let sit for 5 minutes then top with zest and chopped nuts. ​

Optional Sweetened Sour Cream Topping
16 oz Sour Cream (full fat)
2-3 tablespoons sugar
1 teaspoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)

1. Combine the sour cream, sugar to taste, and vanilla in a bowl and stir to blend. Keep refrigerated until ready to serve.

Notes:
Dried fruit: use any dried fruit you like. Dried cranberries, blueberries, cherries, dates, figs, apricot. If using dried cherries, dates, figs, or apricots, chop to the size of raisins. 
Nuts: use pecans, walnuts, almonds, or pistachios. Chop before adding.
Zest: add 1-2 teaspoons lemon or orange zest to the batter.

Makes one 9X13  or 9X9 pan to serve 8

*8 large assorted apples (see apple note below) cored and cut into slices-yes, leave the peels on!1 large, sweet potato, peeled and cut into 1-inch cubes1/3 cup sugar2 tablespoons all-purpose flour2 tablespoons apple cider vinegar or lemon juice

Crisp Topping1 ½ cups oats (old fashioned)
1/3 cup all-purpose flour or ground flaxseed
1 teaspoon cinnamon
3/4 cup brown sugar-light or dark
¼ cup sugar
½ cup (1 stick) unsalted butter, cut into small cubes
 
Sweetened Sour Cream Topping
16 oz Sour Cream (full fat)
2-3 tablespoons sugar
1 teaspoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)
 

1. Preheat the oven to 375˚.
2. Place the cubed sweet potato into a saucepan of water. Bring to a simmer and cook potatoes until just tender, about 5-8 minutes. Drain the sweet potatoes.
3. Toss the sliced apples with the sugar, flour, and apple cider vinegar or lemon juice. Place half of the sliced apples into your pan then place the cooked sweet potatoes to cover evenly. Place the remaining apples over the sweet potatoes.
4. In a bowl, combine the oats, flour or flaxseed, cinnamon, and sugars and toss until combined. Using your hands, work in the butter until the mixture comes together in moist crumbs. Spread oat topping evenly over the apples and sweet potatoes. 
5. Bake in the oven for 45 minutes or until the crumb mixture is golden brown and the filling is bubbling. Let cool for 15 minutes before serving.
6. To make the sour cream topping, combine the sour cream, sugar to taste, and vanilla in a bowl and stir to blend. Keep refrigerated until ready to serve.

* Apple combinations:  Texture is an important part of a tasty apple crisp experience.  Combine apples that are both crisp and soft when cooked.  Honey Crisp/Cortland, Granny Smith/Macintosh, Spartan/Cortland. You can add or substitute other like fresh or frozen blueberries, cranberries, and rhubarb.

Here is my version of apple crisp. I hope you love it!
A few notes about my recipe:

• I do not peel my apples. I know this sounds crazy, but it saves lots of time and effort and the skins soften during the baking. Give it a try and see what you think. 
• Spreading your apples over a larger surface creates a greater topping-to-apple ratio. I use a 9x13-inch baking pan. If you prefer a more apples-to-topping apple crisp, bake your crisp in a 9x9-inch pan.
• When its apple baking time, I choose a variety of different apples to combine in my recipes. I combine varieties that are firm, soft, tart, and sweet all baked together under a pie crust or crisp topping. 
• Did you know that apple crisp can be baked and then frozen? You can also prepare several batches of the topping and freeze them to use any time you feel like making an apple crisp or other fruit crisp. 
• Change up your crisp! Take out 2 apples and replace with cubed and steamed sweet potato. Or, replace 2 apples with 2 cup frozen or fresh blueberries.
  
• One last tip, traditionally apple crisp is served plain but I love to serve it with a dollop of sweetened sour cream. However you prepare or serve your apple crisp remember to visit Hollis’ farmstands for the best apples in New Hampshire!  

Makes one 9x9-inch or one 9x13-inch crisp
½ cup dark brown sugar
1 ½ cups quick oats
1/3 cup flour
1 teaspoon cinnamon
1 teaspoon salt
4 ounces (1 stick) unsalted butter, cold
8 large apples-assorted types of apples. Combine varieties that are firm, soft, tart, and sweet.
1/3 cup sugar
1 tablespoon apple cider vinegar or lemon juice

Sour cream topping:
16 oz sour cream (whole fat-no skimping here!)
2-3 tablespoons sugar-more if you like
1 1/2  teaspoons vanilla extract (I love Everland vanilla-I buy it at HomeGoods but you can also buy online)

1. Preheat the oven to 375 degrees. 
2. In a large bowl, combine the brown sugar, oats, flour, cinnamon, and salt. Stir to combine. Cut the butter into 8 pieces. Using your fingertips rub the butter and the dry ingredients together until all the ingredients are no longer dry.
3. To prepare the apples, quarter, core, and slice the apples into 1-inch-thick slices. I like to use a 12-blade apple slicer to do all the work. I do not peel the apples. Leaving the peels on saves      time and the skin of the apples will soften when cooked. You can peel your apples if you prefer.
4. Combine the apples, sugar, and apple cider vinegar in a large bowl and toss. Place the apples into a 9 X 13-pan or 9 x 9-inch pan. I prefer to use an au gratin or rectangular dish that provides more surface area. This gives more topping-to-fruit ratio. 
5. Cover the apples with the crisp topping.
6. Bake for 40-50 minutes or until the apples are cooked and soft and bubbling. Let cool for 10 minutes before serving.
7. Combine the sour cream topping ingredients in a bowl. Taste for sweetness as you like. 

Adapted from www.twosleevers.com
I highly recommend that you check out Urvashi Pitre's website and cookbooks. She taught me how to use an Instant Pot.

Makes one 6-inch frittata
​
1 cup roasted peppers or sweet red peppers sliced thinly
2 cups frozen broccoli, thawed and roughly chopped
4 large eggs
1 cup half and half or heavy cream
1 cup shredded cheddar cheese (or Swiss, mozzarella or other)
1 tsp Kosher salt
1 tsp ground pepper

1. Grease a 6 x 3 pan extremely well with butter or olive oil.
2. Arrange the roasted peppers in the bottom of the pan and cover with the thawed and chopped broccoli.
3. In a large bowl whisk together the eggs, half and half, salt, and pepper. Stir In the shredded cheese.
4. Pour the egg mixture on top of your vegetables and cover with foil.
5. In the inner liner of your instant pot, place 2 cups of water. Place a steamer rack on top of this. Place the covered pan on the steamer rack. Cook on high pressure for 20 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
6. Let it sit for 5-10 minutes. Using a knife, gently loosen the sides of the frittata. Place a plate on top of the pan, and turn out the frittata onto the plate. If you want the pepper side up, you’re done. If you want the cheese side up, flip it on a plate once more. You can broil for 3-4 minutes to get the cheese to melt or serve as is.

Notes:

• You can use any color sweet peppers. Slice thinly to help them cook softer.
• Any type of cheese that will melt can be used. You can also combine cheeses.
• Add ½ cup diced ham or seafood if you like.
• Serve with a salad and a glass of white wine….

This recipe is from one of my favorite recipe authors Deb Perelman. Smitten Kitchen is her website and Instagram page. I suggest you follow both and buy every one of her cookbooks. This recipe popped up in my Instagram feed and because I had all of the ingredients on hand, I went right into the kitchen and got busy. I hope you enjoy! Here is the link to her recipe page.
I taught this recipe in a recent class and used only 4 oz of Rotini and 1 1/4 cups water. I really liked it. I think the pasta and the squash were softer and creamier. 

This is Deb's recipe with her notes. I did make one change and noted it below.

​Serves 8

​1 large egg
1 cup (250 grams) ricotta
1 cup (100 grams) finely grated parmesan, divided
1 cup (85 grams) coarsely grated fontina cheese
1 1/4 cups (300 grams) water
3 tablespoons (45 ml) olive oil, divided
1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other brands)
Freshly grated nutmeg (optional)
Freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, to taste
3 garlic cloves, thinly sliced
5 ounces (140 grams) baby spinach, roughly chopped
2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)
1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
**8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long
​

1. Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.
2. Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.
3. Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.
4. Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Do ahead: This keeps in the fridge for up to 1 week. Rewarm uncovered in a 350-degree oven. I haven’t frozen it, but would expect it to freeze well, tightly wrapped.


Notes:
***Liz's Note: I used 4 ounces of pasta (Rotini) and 1 1/4 cups water. I thought the pasta and the squash cooked up a little creamier than with 8 oz of pasta. I liked the texture better with less pasta.
* Structural note: Like a lasagna, this is more wet and messy when it first comes out of the oven. I recommend a 30-minute rest at minimum (what you see here in the loose slices) but it will be cleaner to cut and more set the longer it hangs out. It reheats fantastically and keeps up to a week in the fridge. Last night, we reheated wedges from 6 days ago and they were (still) perfection.
* Pan size: I only tested this in a 9-inch springform but would expect it to also fit in a 11 to 12-inch ovenproof skillet and also, less glamorously, a 9×13-inch baking dish. No need to line with parchment if you’re serving it from the pan or not worried about leakage.
* Pasta shape: I am using a ribbon-shaped pasta called mafaldine or reginette. You can find it from many brands with slight variations such as: Anna (what I used), Sfoglini, Garofalo, Eataly. Classic ruffle-edged lasagna noodles broken into pieces will work too.
* Adaptation notes: I used Ottolenghi’s recipe as general inspiration, but not a literal guide. I skipped the tomatoes, pine nuts, feta, basil, parsley, and even the fresh noodles, instead using dried ones and adding more liquid so they could fully cook. I add some fontina for richness, a bit more parmesan, more salt, and sage.
* Salt [an update]: There have been so many comments about the salt level, I’m adding the weight of the salt and more guidance. As originally noted, Diamond brand kosher salt is much lighter than other brands of kosher salt so if you’re not using it, it’s a good practice to use half of any other brand when reading a recipe. More about salts here.

1 lb Brussels sprouts, shaved thinly
3 tablespoons butter
1 cup heavy cream
salt and pepper to taste
zest of 1/2 lemon
½ cup parsley, chopped
 
Serves 2-4

1. Heat a large sauté pan over medium heat with the butter. When butter has melted add the shaved Brussels sprouts. Stir occasionally for a few minutes, until the brussels sprouts are wilted but still bright green, about 3 minutes. 
2. Add the heavy whipping cream, increase the heat, and bring to a simmer. Reduce heat back to medium, and let simmer for 4 minutes.
3. Season with salt and pepper to taste. Add lemon zest and chopped parsley. Serve immediately.

Additions:

• Shaved cabbage can be used as an alternative to the Brussels sprouts.
• Chopped fresh arugula or spinach can be added.
• 1/4 cup grated parmesan can be folded in before serving.

Recipe by: Sally Fallon   Her Book: Nourishing Traditions 

​1 medium cabbage, cored and shredded
1 tablespoon carraway seeds-this can be omitted if you prefer
1 tablespoon sea salt
4 tablespoon whey (if not available, use an additional 1 tablespoon salt)
 
Makes 1 quart

1. In a bowl, mix cabbage with caraway seeds, sea salt and whey. 
2. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. 
3. Place in a quart-sized wide-mouth mason jar and press down firmly with a pounder until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. 
4. Cover tightly and keep at room temperature for about 3 days before transferring into cold storage. The sauerkraut may be eaten immediately, but it improves with age. 

By Joshua McFadden “Six Seasons”
 
Serves 4
½ cup raisins
Red wine vinegar
Kosher salt and freshly ground black pepper
8 ounces spaghetti
Extra-virgin olive oil
2 garlic cloves, thinly sliced
½ cup pine nuts           
½ teaspoon dried chile flakes
1 bunch Swiss chard, dried ends trimmed, stems thinly sliced, leaves torn into strips
3 tablespoons unsalted butter
Parmigiano-Reggiano cheese, for grating
 

1. Combine the raisins, a splash of vinegar, and warm water just to cover in a bole and plump for 20 minutes. Drain.
2. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the spaghetti and cook according to the package directions. Start tasting a minute or so ahead of time so you don’t overcook it. With a ladle or a measuring cup, scoop out about ½ cup of the cooking water, and drain the pasta well.
3. Meanwhile, pour a healthy glug of olive oil into a large skillet over medium-low heat. Add the garlic and pine nuts and let them toast very slowly until lightly browned, about 5 minutes. Add the chili flakes and cook for another 10 seconds so they can bloom, then add the drained raisins. 
4. Increase the heat to medium, add the chard stems, season with a bit of salt and black pepper, and cook slowly until the stems are slightly tender, 3-4 minutes. Add the torn chard leaves and splash of water (use the pasta water, needed), cover the pan, and cook until the leaves are wilted, 2-3 minutes. 
5. Add the drained pasta the butter to the chard and toss well. Taste and adjust the seasoning with more salt, black pepper, or chile flakes. Grate a bit of Parmigiano over everything, drizzle with more olive oil and pile into bowls. Serve with more cheese.

​Serves 2-4

2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, halved
1 large red onion cut into ¼ inch thick wedges
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1-2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, rosemary, or mint

1. Heat the oven to 425 degrees. 
2. Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, garlic, lemon, herbs and swordfish all in a single layer onto the pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Roast in the oven for 15 minutes.
3. Remove the pan from the oven. Drizzle with extra virgin olive oil and sprinkle with crumbled feta and additional fresh chopped herbs. Serve right from the pan!

Variations: Adjust your protein cooking time as needed. Thin pork chops-boneless or bone-in, sirloin tips, salmon fillets, chicken breads, boneless chicken thighs. Fennel bulb, red peppers, green beans, broccoli, or cauliflower florets. 

Serves 4
4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
              Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
2 teaspoons kosher salt
1 stick butter, melted for serving

1. To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
2. Put the lobsters into the pot and cover. Steam for 20 minutes. 
3. When the lobster has steamed for 20 minutes, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. 

Variations:

• Lobster roll with butter: Here is a classic New England lobster roll recipe. Note that the lobster meat should be cooked before sautéing in the butter.
• Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, or steamed spinach. Drizzle with melted butter and fresh lemon wedges.

Makes 4 appetizer servings
 
2 pounds mussels
½ cup onion, finely chopped
4 cloves of garlic, chopped
1/4 tsp red pepper flakes
1-cup dry white wine, Muscat or chardonnay 
1 Tbs Dijon mustard
 1/2-cup heavy whipping cream
2 Tbs fresh dill, chopped
salt and pepper to taste
Artisan bread, sliced and toasted
 

1. Scrub and debeard mussels; throw out any that are not closed.  
2. In a large sauté pan, add the onions, garlic, pepper, wine, and mussels.  Cover and bring to a boil over medium-high heat.  
3. Reduce heat to medium and steam, covered, for 3 to 5 minutes (until mussels open). Transfer mussels to a large bowl with a slotted spoon. Discard any unopened mussels. Cover to keep warm. 
4. Bring the broth to a simmer.  Add the Dijon mustard and cream to the broth and simmer for 3 minutes. 
5. Finish by adding the dill and salt and pepper to taste. 
6. Divide mussels between four heated bowls, ladle on the broth. Serve immediately with toasted bread.

Serving suggestions  

• Add ¼ tsp of saffron to the broth with the cream and mustard.
• Add 1 cup of fresh cherry tomatoes, cut in half, to the broth and simmer.
• Serve over pasta

Serves 8-10 for appetizers
​
1 pound fresh tuna 
1 teaspoon grated fresh ginger 
2 tsp soy sauce
2 tsp sesame oil
1/4 cup finely chopped cilantro 
1 teaspoon minced jalapeño 
½ to 1 teaspoon wasabi (1 ½ tsp horseradish can be substituted if you do not have wasabi) 
1 teaspoon sesame seeds 
1 tablespoon finely chopped scallion 
1 1/2 tablespoons lemon juice, plus half a lemon 
Sea salt and freshly ground pepper 

1. With a very sharp knife, cut the tuna into 1/8-inch dice. 
2. In a large bowl, combine the tuna with the ginger, soy sauce, sesame oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.  Serve immediately. If making ahead, do not add seasoning to tuna until just before serving. 
   
   
   Wonton Crisps 

15 square wonton wrappers, thawed if frozen
2 tablespoons sesame seeds, toasted
1 teaspoon kosher salt
preparation

1. Preheat oven to 375°F.
2. Stack wonton wrappers and in half diagonally. Arrange in 1 layer on a large baking sheet and brush tops with sesame oil. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool.

Recipe By Serious Eats
https://www.seriouseats.com/spaghetti-pasta-alle-vongole-clams-recipe
 
Kosher salt
3 pounds fresh small clams, such as littlenecks, Manilas, or cockles (about 3 dozen littlenecks or 4 dozen Manilas or cockles)
3 tablespoons extra-virgin olive oil, plus more as needed
3 medium cloves garlic, very thinly sliced
Pinch red pepper flakes
1/2 cup dry white wine
1 pound dried spaghetti
1 tablespoon unsalted butter (optional)
Small handful minced fresh parsley leaves
​

1. Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
2. In a large skillet, combine oil with garlic and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
3. Add white wine and clams, cover, and increase heat to high. Cook, checking every 30 seconds or so and transferring clams as they open to a large heatproof bowl, until all clams have opened, about 5 minutes. Remove skillet from heat.
4. Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.
5. In a pot or large skillet of lightly salted water, cook pasta until just shy of al dente (about 1 minute less than cooking time on package). Transfer pasta to skillet with white-wine sauce, add a few tablespoons of pasta cooking water, and cook over high heat, stirring and tossing rapidly, until sauce has reduced and is beginning to form a creamy, emulsified coating on the noodles. Add butter, if using, and both clam meat and shell-on clams. Cook, stirring, until butter is melted and clams are heated through, about 1 minute; add more pasta water, 1 tablespoon at a time, if sauce over-reduces and becomes dry or greasy. Season with salt if necessary. Remove from heat.
6. Stir in parsley and a drizzle of fresh olive oil. Transfer to bowls and serve right away.

Serves 6
   
½ cup unbleached all-purpose flour
6 sole fillets of tilapia, sole, or halibut each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
Salt and ground black pepper
3 Tbs olive oil
3 Tbs unsalted butter 
4 Tbs unsalted butter , cut into pieces
¼ cup chopped fresh parsley leaves
2 Tbs capers 
4 Tbs lemon juice (1-2 Lemons) 
2 lemons , cut in wedges for serving

1. Preheat the oven to 200˚.  You will need to work in batches.  Season the fish fillet with salt and pepper.
2. Dredge the 2 pieces of fish in flour and shake off any excess. You will dredge fish just before cooking to keep it from getting gummy.
3. Heat a large sauté pan over medium-high heat with 1 Tbs olive oil and cook until the oil is shimmering. 
4. Add 1 Tbs butter and swirl until the foaming subsides.
5. Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until this side is golden-brown, too. I cooked my tilapia fillets for 3 minutes on each side.
6. Remove fish from pan and place it on a baking pan and place into the warmed oven.  Wipe out the pan, and continue to cook the remaining fish in the same way.
7. When all the fish are cooked, add the remaining 4 Tbs of butter to the pan and swirl it around. Cook until it turns slightly brown.
8. Add the parsley, capers, and lemon juice to the hot browned butter. Cook for just a few seconds, letting it bubble.  Remove the pan from the heat.
9. Place the cooked fillets onto plates, then pour the browned butter onto the fish and serve right away. Garnish with lemon wedges.

 
Tips
Use fillet of white fish like tilapia, sole, haddock or other lean, firm fish
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly.
​A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.” Cook’s Illustrated

​Servings 4
1 ½ cups panko breadcrumbs-for low-carb option replace breadcrumbs with pork rind crumbs
Salt and ground black pepper 
2 tablespoons fresh parsley, minced 
¼ cup plus 5 tablespoons flour 
2 large eggs 
3 tablespoons mayonnaise 
½ teaspoon paprika 
¼ teaspoon cayenne pepper (optional)
1 ¼ pounds tilapia, or skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces 
Lemon wedges
Tartar Sauce - recipe below 

1. Preheat oven to 450˚
2. Transfer crumbs to pie plate; toss with parsley. 
3. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
4. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
5. Bake fish until firm, with a little “give”, about 18 to 25 minutes depending how thick the fillets are. Using a spatula, transfer fillets to individual plates and serve immediately with lemon wedges and tartar sauce.

TARTAR SAUCE
 
1 cup mayonnaise
2 tablespoons finely chopped sweet pickles, plus 2 teaspoons juice
1 tablespoon drained capers, minced
2 teaspoons lemon juice
1 teaspoon minced shallot or red onion
1/2 teaspoon Worcestershire sauce
Salt and pepper
 
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in bowl. Season with salt and pepper. Refrigerate until ready to use.

Six Seasons-A New Way with Vegetables
​This is a salad for all seasons, but it is featured as an Early Summer recipe in Joshua McFadden's cookbook "Six Seasons". The Pistachio Butter is a condiment you can use in other recipes, so keep this on hand. I love to serve it along with a charcuterie board. BUY THIS BOOK! That is the best cooking advice I can give you. You will absolutely love every recipe. 

​Serves 4
2 cloves garlic, smashed and peeled
½ cup golden raisins
2 tablespoons white wine vinegar
1¼ pounds beets, peeled; use a mix of colors if you can
2 tablespoons fresh lemon juice
½ cup lightly packed flat-leaf parsley leaves
¼ cup lightly packed mint leaves
½ teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Pistachio Butter
Pistachio Butter
1 cup pistachios, lightly toasted
⅓ cup water
1 tablespoon red wine vinegar
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
 

1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
2. Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.
3. Remove the garlic from the raisins and discard. Add the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chile flakes.
4. Season with 1½ teaspoons salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet.
5. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.
6. Spread a layer of pistachio butter onto each plate and top with the slaw.
7. Finish with the reserved fresh herbs and a drizzle of olive oil.

 
Pistachio Butter

1. Process the pistachios in a food processor to get them as fine as possible.
2. Pour in the water, vinegar, and salt with the motor still running and process until smooth, scraping down the sides as needed.
3. Drizzle in the olive oil with the motor still running.
4. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.

 

Lilac Syrup
Makes 1 cup
​
1 cup lilac flowers-newly opened for best fragrance
½ cup sugar
½  cup water
2 blue berries-added for color

1. Place the sugar and water in a small saucepan.  Bring to a simmer over medium heat and cook until the sugar melts.  Remove the pan from the heat and add the flowers and blueberries, gently stirring to immerse the flowers. Allow the syrup to cool to room temperature. 
2. Strain the syrup, pressing on the flowers to extract as much liquid as possible. The syrup can be refrigerated 2-3 weeks or frozen for later use.

 
Uses:
Lemonade, iced tea, cocktails, drizzle over yogurt, ice cream, and cake.

Lilac Bees Knees
Makes 1 cocktail

2 ounces gin-Beefeater's or other non-botanical gin. Too much flavor in the gin will overpower the lilac
3/4 ounces lemon juice
3/4 ounce lilac syrup
5 ice cubes

Place all the ingredients into a cocktail shaker. Shake until the shaker is frosted, about 20 seconds. 
Strain into a coupe glass and serve with a lemon wheel or a few lilac flowers as garnish. Or, pour the cocktail and ice into a rocks glass. Garnish and serve. 

This is so simple and delicious. Using the store bought, vacuum-sealed gnocchi is a game changer in this recipe. No need to boil it, you’ll be baking it instead. When I am feeling like a low-carb alternative, I replace the gnocchi with cauliflower florets. They are a lovely alternative. 
 
Serves 4-6
 
2 ¼ cups grated Parmesan cheese
¾ cup water
2 packages fresh or vacuum-sealed gnocchi or 1 small head cauliflower cut into florets
6 ounces diced pancetta
2 onions, thinly sliced
3 tablespoons olive oil
1 ½ cups frozen green peas, thawed
4 egg yolks
 

1. Preheat oven to 425 degrees. Place oven rack in the middle position.
2. In a small bowl, combine the grated Parmesan and water.
3. Combine the gnocchi, pancetta, onions, and oil on the sheet pan. Bake for 20 minutes, stirring after 10 minutes. Cook until the pancetta and gnocchi are golden and crispy.
4. Remove the pan from the oven and add the cheese mixture and the peas to the pan ingredients. Stir to combine well. 
5. Bake for another 2 minutes or until the cheese has melted.
6. Remove the pan from the oven and season with freshly ground pepper. 
7. Divide evenly on plates or shallow bowls. Place an egg yolk on the center of each gnocchi dish and season the egg with pepper and a pinch of salt.  Serve immediately and tell everyone to stir the lovely yolk into the dish to create a creamy sauce.