Makes 6 servings
 
1 head cauliflower, broken into florets
1/4 cup butter (no substitutes)
2 Tbsp.  fresh minced parsley
 
1.  Steam cauliflower until just tender, about 6 minutes.  Drain and keep hot.
2.  Melt butter in small saucepan over medium heat.  Cook and swirl butter until it foams and then turns a pale brown.  Don't let the butter burn!  If it does, start over.
3.  Pour hot butter over cauliflower and sprinkle with parsley.  Serve at once.

Makes 6 servings
 
3 cups Brussels sprouts
3 Tbsp.  red wine vinegar
3 Tbsp. honey
1 Tbsp. minced shallot
2 tsp. Dijon mustard
1/3 cup walnut or olive oil
salt and pepper, to taste
3/4 cup chopped walnuts or pecans
 
1.  After cleaning sprouts, cut an X with a paring knife through the stem end to assure even cooking.  Steam in a vegetable steamer until just barely tender, about 6 minutes.

Makes 6 servings
 
2 Tbsp.  sesame oil
1/2 cup chopped walnuts
1/4 cup chopped onion, shallot, or leek
4 cups broccoli florets
1/4 cup sweet pepper strips
2 Tbsp. soy sauce
 
1.  Heat oil in skillet until hot.  Add walnuts and onion;  stir-fry for 1 minute.
2.  Add broccoli;  continue to toss for 3-4 minutes.
3.  Add pepper and soy sauce;  cook 1 minute longer.  Serve immediately.
 

Makes 6 servings
 
4 large tomatoes
1 1/2 tsp. salt
1 9-inch pie shell, baked
1 cup fresh basil leaves
2/3 cup ricotta cheese
2 large eggs
1/4 lb. mozzarella, grated
1/2 cup grated parmesan
 
1. Slice tomatoes.  Place on sturdy paper towels, sprinkle with salt, and let sit for 1/2 hour.
2.  Layer half the tomatoes inside the pie shell.
3.  Puree basil and ricotta in food processor or blender.  Add the eggs, mozzarella and parmesan.  Blend.

Makes 4 servings
 
1 lb. fresh asparagus
1 qt. water
1 Tbsp. salt
1/4 lb. sun dried tomatoes (non-marinated)
2 chipotle peppers (dried)
1/2 to 1 cup olive oil
 
1.  Bring water to boil with salt.  Add asparagus, and boil for 2 minutes to blanch.
2.  Drain and plunge into cold water to stop cooking.  Drain.
3.  Cover tomatoes and peppers with an inch of boiling water; let soak until soft, about 20 minutes.

Makes 12 servings
 
1/2 cup chopped walnuts (or other nuts)
1/2 cup honey
6 large apples
butter
1/2 tsp. cinnamon (optional)
boiling water
 
1.  Mix nuts with honey.  Core apples to within 1/2 inch of bottom, being careful not to pierce the bottom of the apples.
2.  Fill the cavity with walnut-honey mixture.  Dot the top of each apple with butter and, if desired, sprinkle the cinnamon.
3.  Place the apples in an ovenproof dish just big enough to hold them.  Pour boiling water to 1 inch level; cover with foil.

Makes 4 servings
 
4-5 apples, peeled and sliced
1 tsp. cinnamon
1/2 cup water
3/4 cup flour
1/4 lb. butter, softened
1 cup sugar
 
1.  Place apple slices in buttered 9 by 5 by 4 inch loaf pan.
2. Combine water and cinnamon.  Pour over apples.
3.  In food processor or with pastry blender, blend flour, butter and sugar until crumbly.  Pour mixture on top of apples and pack down, making sure all apples are covered.  Bake 1 to 1 1/2 hours at 350 degrees, until browned and bubbly.  Best served warm with vanilla ice cream.

Serves 8-10
This recipe might even convert the Brussels sprouts haters of the world...(ahem, Roger.....)

• 6 tablespoons (3/4 stick) butter, divided
• 1/2 pound shallots, thinly sliced
• Coarse kosher salt
• 2 tablespoons apple cider vinegar
• 4 teaspoons sugar
• 1 1/2 pounds brussels sprouts, trimmed
• 3 tablespoons extra-virgin olive oil
• 1 cup water
• optional: 6 slices of crispy cooked bacon

Serves 10.
Roasted carrots, parsnips, and celeriac add great depth of flavor to this unique stuffing. Recipes for the homemade cornbread and the stuffing are included here:

CORNBREAD FOR DRESSING
Makes 12 cups of 1/2 inch cubed cornbread.

Ingredients:
        8-12 latkes

A squeeze of citrus and some crunchy nuts take this simple preparation into the "super-yum" category.
 

• 2 kohlrabi, bulbs peeled
• 1/2 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup extra-virgin olive oil, divided
• 1 big bunch kale or chard, chopped
• 5 garlic cloves, finely chopped
• 1/3 cup salted roasted pistachios, chopped

Helps to have a mandolin for this recipe (the kitchen slicing gadget, not the musical instrument....though that, too, could help:).
Serves 6.
 

I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
 
I buttercup winter squash, peeled and cut into 1" cubes
any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

 
Serves 4 to 6.   Published September 1, 2007. Cooks Illustrated.
The quickest way to slice the vegetables is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and toss with a couple tablespoons of the cream and chicken broth. If you like, use Parmesan instead of cheddar.
 
INGREDIENTS
2 TB butter

Serves 6. Rich and creamy without much fat....
 

Ingredients