Directions:

• Preheat the Oven to 400°F.
• Add all Root Vegetables and Kielbasa to a Dutch Oven, coat with the Olive Oil, Salt, and Pepper.
• Roast for 10 minutes, stir, and then another 10 minutes.
• Remove and scrap into a large Soup Pot.
• Add the Vegetable Stock and heat on high heat until it boils.
• Add the remaining Herbs and Spices, reduce heat to low heat. Simmer for 20 minutes, or until vegetables are fork tender.

Makes 4 Servings.

NOTES: This is a family recipe from my Slovakian side of the family, originating from Medzev, Slovakia (formerly Metzenseifen).

When chopping the vegetables, think of bite-size/spoon size pieces. You can substitute Mushroom Broth or Chicken Stock for the Vegetable Stock. You can also utilize any other cooked Sausage instead of Kielbasa if you like.

This simple, healthy dish will keep you warm on a blustery winter night.

Directions:

• Trim the Asparagus by removing the lower 1 to 2 inches of hard stem.
• Cut an X in the side of each Chestnut.
• Bring the water to a boil in a small pot, and then add the Chestnuts and boil for 7 minutes.
• Strain, and run under cool water.
• Preheat the oven to 400°F.
• Peel the hulls from the Chestnuts. Then coarsely chop the Chestnuts.
• Place aluminum foil on a baking sheet.
• Place the Asparagus on the baking sheet, spreading out as best possible to make an even layer.
• Sprinkle the Chestnuts, Garlic, Salt, and Pepper over the Asparagus.
• Drizzle with Olive Oil.
• Bake for 5-7 minutes, depending on the thickness of the stalks.

Makes 4 servings.

NOTES: So this was another whim that had a good payback. The pre-cooked Chestnuts, when chopped and roasted exhibit an outer crispness that gives way to a sweet creamy meat that complements the Asparagus. The Garlic adds a nice bite, but also a contrast to the sweetness of the Chestnuts and Asparagus–not to mention roasted Garlic smells AMAZING.

I also want to comment on boiling vs. roasting the Chestnuts. Boiling allows for a more even cooking, and it is easier to remove the meat from the shells. Whenever making Chestnuts, always make more than needed, in case one is bad, or ends up falling into your mouth. Additionally, if you’re just making Chestnuts for eating, after boiling, and shelling, you can still roast with a little salt. Believe it or not, most street vendors boil their chestnuts before roasting them in their cart…gives them a reliable easy to preserve and serve product.

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Ingredients:
2 1lb Duck Breasts, with Fat
Salt and Pepper to taste
8-12 fresh Sage Leaves
2 Tbsp Honey
2 Tbsp Balsamic Vinegar
1/4 cup Cherry Juice
3 oz Kirschwasser
1 tsp Ginger Powder
1 Tbsp Butter

Directions:

• Score the fat of each Duck Breast, crisscross.
• Sprinkle liberally with Salt and Pepper
• Heat a skillet on medium heat, and place the Breasts fat-side down in the Skillet.
• Cook for 7-8 minutes, rendering the fat.
• Flip the Breasts, reduce the heat to medium-low and cook for 10-12 minutes or until Medium Rare.
• Remove from the pan.
• In the hot duck fat, place the Sage leaves, and fry for 1-2 minutes, until crisp. Remove to papertowel.
• Remove the excess fat. You can save it for use in other dishes.
• On medium heat, deglaze the Skillet with the Kirschwasser and Balsamic Vinegar.
• Add the Honey, Cherry Juice, and Ginger.
• Cook for 2 minutes until bubbly, then melt the Butter into the Sauce.
• Take the Duck Breasts and return them to the Skillet, turning them over in the Sauce to coat.
• Plate the Duck.
• Slice the Duck then drizzle some Sauce over the Duck.
• Garnish with the fried Sage.

Makes 2-4 Servings…each breast is 16 oz, and would make each a very hearty portion. Depending on serving sizes, you could feed up to four people.

NOTES: Duck is a lost poultry to most people. This is probably one of the simplest meals for Duck and it packs an amazing flavorful taste. The Gingered Cherry Sauce compliments the bold flavor of the Duck Breast. The Sage gives an aromatic crispy edible garnish. I would recommend this dish during Christmas, especially a romantic Christmas dinner for two.

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Ingredients:
2 heads of Garlic
2 tsp Olive Oil (for roasting)
1 tsp Salt (for roasting)
4 Tilapia fillets
Salt and Pepper to Taste)
1 cup Pumpkin Seeds
1 Tbsp dried Sage
2 Tbsp Olive Oil

Directions:

• Preheat the Oven to 400°F.
• Take a 12″ x 12″ square of Aluminum foil and crinkle into a nest or bowl, big enough to support the heard of Garlic.
• Using a chopping knife, cut off the top of the Garlic head, exposing the tops of the cloves.
• Place the Head in the nest, and drizzle the Olive Oil over the exposed Garlic cloves.
• Sprinkle with Salt.
• Place nest on a baking sheet, and bake for 30 minutes or until the Garlic is tender to the touch. Remove when done and set aside.
• While the Garlic is roasting, place the Pumpkin Seeds and Sage in a food processor and pulse until mealy, like bread crumbs.
• Salt and Pepper both sides of the Fillets.
• Place the Pumpkin Seed crumbs in a bag, and dip the Tilapia filets one at a time, pressing the crumbs onto the fillets.
• Heat the Olive Oil in a large skillet on medium heat.
• Fry the Fillets for 3-5 minute on each side, until golden brown.
• Remove the fish and rest on a cooling rack or paper bag to remove excess Oil.
• Plate the Fillets.
• Using the Aluminum foil to hold the Garlic, squeeze the cloves out into a bowl, like a paste.
• Top the Filets with the Roasted Garlic paste.

Makes 2-4 servings, depending on the size of the fillets.

NOTES: Pumpkin Seeds are an almost forgotten ingredient, but used as a breading they add a healthy nutty crust. I love this dish also because it smells so good while its being prepared–tips hat to roasted Garlic. Though there are a lot of “steps” to the roasting of the Garlic, this is actually a rather simple yet flavorful meal–the best kind.

Mushrooms in a Balsamic Cream Sauce

Ingredients:
1 lb Table Mushrooms, cleaned
4 cloves Garlic, cut in slivers
1 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Chicken Stock
1/2 cup Heavy Cream
1 tsp Herbes de Provence
Salt and Pepper to Taste

Directions:

• Add the Mushrooms, Garlic, Olive Oil, and liberal Salt to a medium sized skillet on medium heat.
• Slowly heat the Mushrooms stirring constantly and flipping every few minutes.
• After 5 minutes, drizzle in the Balsamic Vinegar. Keep stirring.
• After 2 minutes, add the remaining ingredients.
• Cook for an additional 5 minutes, being sure to scrape the sides.

Makes 4 servings.

NOTES:

This is a very simple side dish with tons of flavor. The Heavy Cream and Balsamic Vinegar add an almost caramel quality sauce. I am sure there is some sort French name for this type of sauce, but I have no clue what it is.  If you want, you can half or quarter the mushrooms.

Directions:

• Preheat the Oven to 350°F.
• Pour the Olive Oil in a Dutch Oven, and coat the bottom well.
• Place the Turkey Breasts in a Dutch Oven.
• Sprinkle with Salt and Pepper.
• Cover with Sage, Apples, Garlic, and Onions.
• Pour the Apple Cider over everything.
• Sprinkle with remaining Spices.
• Bake for 45 minutes, covered.

Makes 4 servings.

NOTES: This dish could not be simpler or more healthy. The turkey breast marinates in the onions, apples, and cider making it moist and flavorful. This is one of my favorite one-pot dishes for Autumn.

Directions:

• Preheat Oven to 350°F.
• Place the Corn Starch in a quart-size plastic bag with the Mushrooms and shake to coat them.
• Place all ingredients into a Dutch Oven with a lid.
• Bake for 30 minutes, stirring mid way

Makes about 4-6 Servings.

NOTES: So I love these…I love mushrooms in general, but roasted is my favorite. And these are very simple and have a nice Autumnal flare to them. They make a great side item maybe with some crusty bread to sop up the broth–Great with roasts or steak too!

Cipollini onions are like mini sweet onions and have a buttery sweet taste to them. If you cannot find them, use a sweet yellow onion diced.

Ingredients:

Directions:

• Preheat Oven to 350°F.
• Cut a 1 1/2″ long piece of Aluminum Foil.
• Clean the carrots, removing tips, greens, and dirt. No need to skin them, but if there is a knick cut it out. If the carrots are longer than 8 inches, cut them in half.
• Place them on the center of the Aluminum foil, length-wise.
• In a bowl, combine the Butter, Honey, Mustard, and Sage
• Brush the sauce over the Carrots evenly.
• Sprinkle with Salt and Pepper to taste.
• Pull the ends of the Aluminum Foil together and form a pocket. Fold the edges in so that the Carrots are sealed into the packet.
• Place on a cookie sheet, folded edges up, and bake for 20 minutes.

Makes 4 Servings.

NOTES: I had not really tried rainbow carrots in the past, opting for the more common orange variety, but there they sat at the local market staring at me and telling me that they would be the best new thing of the fall for me to eat. I will admit, that though I am not a fan of cooked carrots, these are actually pretty tasty. There indeed is a slight difference in taste between the purple, red, orange, and yellow carrots. The Mustard and Sage add a nice autumn flavor to the mix, and the honey retains the sweetness. If you cannot find rainbow carrots, the orange kind work just as well.

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

• Preheat the Oven to 375°F
• Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
• Remove the top of the Peppers and all the inside seeds.
• Combine all other ingredients in a large bowl and mix well by hand.
• Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
• Bake for 30 minutes.
• Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Directions:

• Melt the butter in a skillet on medium heat.
• Add the Garlic and let it brown about 1-2 minutes.
• Add the Stock and Mutard, and stir well to combine.
• Add the Brussels Sprouts, and cook for 5 minutes, or until tender.
• Sprinkle with Salt and Pepper to taste.

Makes 4-6 servings (depending on how much you love Brussels Sprouts)

NOTES: This is another super easy, super flavorful recipe to share my love of Brussels Sprouts. The creamy Dijon and Butter play off the Sprouts in an amazing comfort-food way. I recommend only Dijon mustard–no American Yellow, and nothing too spicy brown–takes away from the comfort-food nature of the dish.