From the demo Autumn Bites
Recipe Courtesy of Chef Meg Hall

Ingredients:
1 box                     Rustichella Corn Fusili, cooked al dente

Sauce:
2 lbs                       Butternut Squash Cubes, microwaved until fork tender (about 8-10 minutes)
2 ozs.                     Dried “California” mix Mushrooms, rehydrated in hot water, drained and rough chop.  (Reserve mushroom water)
1 large                   Shallot, minced
2 T                          Unsalted Butter
8 oz.                       Mascarpone
½ cup                    Heavy Cream
6 oz.                       Fresh Mozzarella
TT                           Kosher Salt
TT                           Freshly Cracked Pepper

1. Pre heat oven to 350 degrees Fahrenheit.
2. Use 1 Tablespoon of butter to grease 11 ¾ “ X 10” glass casserole or baking pan
3. Place softened butternut squash cubes in food processor and process until smooth.  Add some reserved mushroom hydrating liquid to help loosen squash, if needed.
4. In large skillet melt butter and cook minced shallot until slightly caramelized.   Turn off heat.
5. Add butternut squash mixture, mushrooms and mascarpone.  Blend until smooth
6. Add corn fusilli to mixture and season to taste. Add mushroom water or stock if too dry.
7. Pour pasta mixture into the casserole dish or baking pan and top with fresh sliced mozzarella slices and cover with foil.
8. Put casserole dish or baking pan into oven and cook for 10 minutes then remove foil.  Cook until mozzarella is golden brown.  Approximately 10 minutes.
9. Let rest for 10 minutes and then serve.

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Ingredients
1 small to medium loaf of bread (use a dense bread like sourdough, whole wheat, a really good baguette, or try olive bread) sliced 1 inch thick
½ to ¾ cup extra virgin olive oil
5-6 large ripe tomatoes (heirlooms are perfect for this) seed and chop into ¾ inch dice
2 sweet onions, red, Maui, Vidalia, sliced 1 inch thick
2 cucumbers, peeled seeded and sliced ½ inch thick
10-12 basil leaves, torn
10-15 mint leaves, torn
¼ cup good red wine vinegar
¼ cup balsamic vinegar
Coarse salt and freshly ground pepper

1. Preheat grill to medium-low heat. (If using a charcoal grill, use indirect heat method)
2. Place bread slices in a dish and drizzle with enough of the olive oil to soak. Let stand 20 minutes.
3. Grill bread slices, turning once, until crisp and golden. Let cool and cut into 1 inch cubes.
4. Lightly oil onion slices and season with salt and pepper. Grill onions until very soft and caramelized. Let cool and cut slices into quarters.
5. Transfer bread, tomatoes, cucumbers, onions, basil and mint to a large bowl. Drizzle with vinegars remaining olive oil. Season with salt and pepper to taste and toss together.
6. Let stand for at least 10-15 minutes and toss again just before serving.

Note: Day old bread is perfect for this recipe, also this salad gets better the longer it sits.
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Ingredients
1-1/2 pounds ripe red tomatoes (plum and cherry tomatoes work well) chopped
¼ cup toasted pine nuts or blanched slivered almonds
1-2 cloves of garlic, peeled
¼ cup Italian flat leaf parsley
¼ cup basil leaves
¼ tsp. red pepper flakes
⅓ cup extra virgin olive oil
salt to taste

1. Place all ingredients in a blender. Blend until well combined. Pesto should be ‘pink’ with green flecks.
2. To serve, combine with hot al dente cooked spaghetti and freshly grated cheese (if desired).

Makes 6-8 servings.

Note: Reserve a little of the pasta cooking water to mix in if the pesto is a little too thick.

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Ingredients
1 cucumber, peeled, seeded and coarsely chopped
1 green bell pepper, seeded and chopped
3 pounds ripe tomatoes, diced
1-2 cloves of garlic, peeled
¼ cup sherry vinegar
¾ cup extra virgin olive oil
salt to taste
2 cups water

Place all ingredients in a food processor or blender. Process or blend until all are well blended (puree). Pour through a fine-hole strainer. Refrigerate for at least 30 minutes.

Makes 6-8 servings.

To serve, use any of the following garnishes: finely chopped tomato, green pepper and cucumber, Iberico or Serrano ham, olive oil, dry sherry (Oloroso), coarse sea salt, tomato hearts, cucumber middles, or olive oil toasts.

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Rise guests clamor for this healthy and low-calorie soup. The chipotle paste gives this simple recipe a little heat.

Yields 4-6 servings

1 pound roma tomatoes, quartered and cored
1 pound cucumber, peeled and diced
1 red bell pepper, chopped
2 cups tomato or vegetable juice
1 cup chopped yellow onion
4 tablespoons apple cider vinegar
1 tablespoon olive oil
1⁄2 teaspoon harissa paste
Salt to taste
Pepper to taste
1 bunch chives, chopped (optional)
Cucumbers and tomatoes, diced (optional)

1. Place tomatoes, cucumber, bell pepper, vegetable juice, onion, vinegar, olive oil, harissa paste, salt, and pepper in a food processor.

2. Blend until smooth.

3. Serve chilled. Garnish with chives, cucumbers, and tomatoes if desired.

Tip: Gazpacho tastes best when made the same day as serving.

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Ingredients:

2-4 oz. good quality French or Italian style bread (2 -4”x 5” slices or the equivalent)
¼ cup extra virgin olive oil
½ cup toasted hazelnuts (you can also use almonds or pinenuts)
2-4 cloves of roughly chopped garlic
a pinch of red pepper flakes (optional)

Instructions:

1. Heat live oil in a saute pan over medium heat.
2. Fry bread in oil until lightly golden brown and all the oil is absorbed. Set aside to cool.
3. Combine cooled bread and other ingredients in a food processor.
4. Pulse until it mixture resembles coarse crumbs.
5. Check for salt. Add a little sea salt if needed.
6. Will keep in the refrigerator for up to a week.
7. Serve on roast vegetables or sprinkle on salads and pasta as a cheese substitute.

Serving Size: 4 to 6

Ingredients:

1/3 cup extra virgin olive oil
2 tbsp walnut oil
1 tbsp dijon mustard
1 tbsp shallots chopped very fine
1 tbsp rice wine vinegar
1 tbsp apple cider vinegar
2 tbsp lemon
1/2 tsp table salt
1 lb french green beans, cut or pinch off the ends
1/2 cup crumbled greek feta cheese
1/2 cup toasted chopped walnuts
1/2 cup pomegranates, in season

Directions:

Make the vinaigrette:

In a medium bowl whisk together the olive oil, walnut oil, dijon mustard, shallots, rice wine vinegar, apple cider vinegar and lemon juice. Whisk until smooth and homogenized, set aside.

Fill a bowl with cold water, add 3 cups of ice, set aside.

In a 10″ frying pan bring 3/4 cups of water to a boil. Add 1/2 tsp of salt, stir. Add half of the green beans cover and boil for 2 minutes. Turn beans with tongs, cover and boil for 1 more minute.

Lift the green beans out of pan with tongs and immediately place in ice water to stop cooking. The beans will be a little crunchy in the middle.

Do the same with the remainder of the green beans. Toss them in the cold water bath then lift them out into a colander to drain roll in paper towels to dry.

In salad bowl add the green beans, 3 tbsp of the dressing and toss. Add feta, walnuts and pomegranates seeds, toss gently.

If you are not serving the green beans right away cover and refrigerate without the dressing until ready to use. Just before serving add dressing to green beans and gently toss.  Correct seasoning by adding kosher salt and pepper to taste.

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Ingredients:

6 lbs sweet potatoes (skins on)
1/2 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
4 tbsp unsalted butter
2 cups whole milk
2 tsp kosher salt
1-16 oz bag of marshmallows
fresh cracked pepper (to taste)

Directions:

Slice the potatoes in 2 inch pieces and place in a large stock pot.   Fill with cold water until all the potatoes are covered by 2 inches. Place lid and bring to a gentle boil for 30 minutes. Test to see if the potatoes are soft by running a sharp knife through the middle of one slice of potato. The potato should be firm and not mushy.

Remove from heat and immediately drain off as much of the boiling water as you can. With the cold water running peel off the skin and place hot potatoes in a bowl.

Using a potato ricer or potato masher mash the potatoes. Put the potatoes in a mixer with paddle attachment. Add cloves, cinnamon, nutmeg, butter and kosher salt. With mixer running add heated milk 1/2 cup at a time. Mix until all ingredients are well incorporated.

Spray a 10×14 in. Baking dish with vegetable spray.

Fill the baking dish with potatoes and distribute evenly leaving 2 inches from the top to place the marshmallows in even row when you are ready to bake.*

*the marshmallows are the last to go on before baking! If you don’t leave room on the top of the potatoes for the marshmallows they will overflow as they expand when heated!

Do not make the potatoes and store or freeze with the marshmallows on top!!
___

Notes:
Recipe can be made up to three days ahead. Store in refrigerator tightly wrapped in foil WITHOUT the marshmallow topping.

When ready to serve:
Remove from refrigerator and bring to room temperature. Pre-heat oven 325 F.

Just before placing in oven place the marshmallows on top in even rows bake for 30 minutes or until the marshmallows are golden and crusty. Serve immediately!

If you froze this dish (again, WITHOUT the marshmallows) be sure to take it out in the morning and leave on your counter to thaw. Bring to room temperature before baking.

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• 1 cup Pure Black Barley
• 3 tablespoons olive oil or clarified butter
• 1 cup finely chopped onion
• 2 teaspoon finely chopped garlic
• 1/2 cup finely diced carrots
• 1/2 cup chopped leeks or green onions
• 1/2 teaspoon minced, seeded serrano chile
• 2 large bay leaves
• 1/2 teaspoon cinnamon
• 1 teaspoon crushed whole coriander seed
• 1/2 cup dry white wine
• 3 cups rich chicken or vegetable stock
• salt and freshly ground pepper
• 2 large firm-ripe bananas
• 1 large orange; peeled, seeded and chopped
• 1/4 cup chopped cilantro leaves

Directions

Rinse the black barley in a strainer under cold water until water runs clear. Add oil to a deep saucepan along with onions, garlic, carrots, leeks and chiles and sauté until just beginning to color. Add rinsed barley and sauté for 2 minutes longer. Add the bay leaves, cinnamon and coriander along with the wine and stock and bring to a boil. Reduce heat to a simmer, cover and gently cook for 50-55 minutes or until barley is just tender. Off heat, let sit covered for 10 minutes.

Season to taste with salt and pepper. Peel the bananas and cut into moderate size dice. Gently stir bananas, oranges and cilantro into barley. Serve immediately.

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(Makes 6-8 balls)

Ingredients

• 4 ounces tempeh, steamed
• ⅛ cup oats, ground
• 1 teaspoon sesame tahini
• 1 teaspoon dried oregano
• 2 teaspoons minced dried onion
• 1 teaspoon garlic powder
• 1 bunch fresh italian flat leaf parsley
• 2 teaspoons nutritional yeast flakes
• 1 teaspoon tamari/soy sauce
• taste salt
• taste pepper

Directions
Steam your tempeh with a basket steamer for 25-30 minutes. Let tempeh cool enough so you can handle it. In a bowl, add tempeh with all the other ingredients, then with a fork, potato masher or a very clean hand mash it all together until you get a ground-meat like consistency. Now form little balls coat them with a little olive oil then place them on a baking sheet lined with parchment paper. Bake them in a pre heated oven at 375 for about 20 minutes (flipping them over once) until browned all around.

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