Baby Pumpkins with Maple and Spices

Yield: As many as you want
These fun and festive pumpkins are not just for show, their sweet and tender taste make them a perfect accompaniment for all of your favorite holiday foods. Look for these little pumpkins at the farmers’ market; if you can’t find them, larger pie pumpkins or acorn squash can be substituted.
Baby [...]

Warming Winter Fruit Salad – Bauman College

Yield: 4-6 servings
6 pitted prunes
4 dried apricots
1/2 cup fresh cranberries
1/2 cup apple juice
1/2 cup flaxseeds
3 mandarin oranges, peeled
2 very ripe persimmons
4 small pineapple guavas (optional)
1/2 cup pomegranate seeds
Pinch each: cinnamon, cardamom, ginger, nutmeg, allspice and orange peel
Soak the prunes and apricots in water to cover for at least 1 hour. Drain and slice the fruits [...]

Roasted Roots

Yield: 6-8 servings
2 fennel bulbs, quartered
2 medium potatoes (any kind) large diced
2-3 carrots, diagonally sliced into 1-inch pieces
1 yellow onion, halved (leave skin on)
1 leek, sliced thin up to the greens and washed well
6 cloves garlic, peeld and crushed with the back of a knife
2-3 tablespoons olive oil or ghee
salt and pepper
Preheat the oven to [...]

Sesame Halvah

Yield: 8-12 bars
In the Middle-East, halvah is really just another word for candy. But in the west, we expect halvah to be a dense candy-cake made from ground sesame seeds. In many traditional recipes, halvah is made with honey. This recipe calls for unrefined sugar to replace the honey, since from a nutritional perpective, honey [...]

Poached Pears with Maple Mousse

Yield: 4 servings
Tender cooked pears in a rich wine marinade meld with warming spices and a silky, sweet mousse to top it off. A light and elegant dessert that couldn’t be easier to make.
POACHED PEARS
12 ounces dessert wine, such as port, barsac or marsala
1/2 cup agave nectar
zest of 1 lemon, plus 1 teaspoon of the [...]

Grilled Pears with Lemon Syrup

Yield: 8 servings
Simple elegance. Sweet, ripe pears are grilled on the stovetop grill or barbeque and drizzled with a sweet lemony maple syrup.
4 soft, ripe Bartlett or Comice Pears
6 tablespoons maple syrup
3 tablespoons fresh lemon juice
1/4 teaspoon cinnamon, plus a little more for garnish
1 tablespoon lemon zest (for garnish)
Heat the stovetop or gas grill to [...]

Raw Sprouted Zucchini-Raisin Bread

Makes 4 small loaves
Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re [...]

Chive Garnishing Oil

1-2 bunches fresh chives
Olive oil
Place the chives in a food processor or blender and purée. While the machine is running, add a little olive oil through the feed tube to form a desired consistency for drizzling. Drizzle over soups, entrées, or around plate edges for a bright green splash of color.

Corn Arepas

Yield: 14 small pancakes
Corn flour, as well as all gluten-free flours, take much longer to cook than wheat flour. If you have a small griddle or are using a skillet, this can mean a long wait for each batch of cakes. In this recipe, I brown them 6-8 minutes on each side, then transfer them [...]

Traditional Cranberry Orange Sauce

Yield: 6-8 side servings
You’ll never consider buying canned cranberry sauce again after trying this easy recipe for a sweet and punchy topping for potatoes, poultry or tempeh. For a nice garnish, grate a little of the orange peel and sprinkle it over the sauce just before ready to serve. The orange can also be replaced [...]

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