Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Ingredients:
5 cups shredded red or green cabbage, or a mix of both
1 cup sliced apples
2 tablespoons butter
¼ cup apple cider vinegar
3 tablespoons water
¼ cup sugar
2¼ teaspoons salt
¼ teaspoon ground pepper
¼ teaspoon ground cloves
Method:
1. Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper and the clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours. Serve at room temperature.
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Apple Cider French Toast with Honey & Meyer Lemon Glaze
The rosemary sea salt bread gives a subtle savory note that balances perfectly with the sweet-tart apple cider and honey glaze—don’t skip it!
Ingredients:
6 slices New Day Baking Rosemary Sea Salt Bread
3 large farm-fresh eggs
¾ cup Sauk Farm Honeycrisp apple cider
½ teaspoon pure vanilla extract
Pinch of salt
2 tablespoons unsalted butter, for the pan
2 tablespoons Bella Luna Wildflower Honey, plus more for drizzling
Juice of 1 Meyer lemon
Optional: toasted nuts or fresh fruit for topping
Method:
1. In a shallow bowl, whisk together the eggs, apple cider, vanilla, and a pinch of salt until well combined. Dip each slice of bread into the egg mixture, letting it soak for 20–30 seconds per side so it absorbs but doesn’t fall apart.
2. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Add the soaked bread slices and cook until golden brown on both sides, about 2–3 minutes per side. Repeat with remaining slices, adding more butter as needed.
3. In a small saucepan over low heat, combine the honey and Meyer lemon juice. Stir until smooth and slightly warmed.
4. Stack the French toast slices on plates, drizzle generously with the honey-lemon glaze, and top with toasted nuts or fresh fruit if desired.Â
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Salami, Apple & Endive Bites
Fresh, savory, and just a touch sweet—this simple, no-cook appetizer is perfect for grazing before the Thanksgiving meal.
Ingredients:
1 Belgian endive, leaves separated
1 crisp apple, cored and sliced into wedges
8–12 thin slices Norcino salami
Honey, for drizzling
Freshly cracked black pepper
Method:
1. Arrange endive leaves on a serving platter. Add an apple wedge to each leaf. Fold or cut salami slices into bite-size pieces and place one on top of each apple slice. Drizzle lightly with honey and finish with black pepper if desired.
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Warm Radicchio & Pear Salad with Honey Vinaigrette
This elegant warm salad celebrates fall’s sweetest contrasts: caramelized pears, toasty nuts, and the gentle bite of radicchio drizzled in honey.
Ingredients:
1 head radicchio, cut into 6 wedges through the core
2 ripe pears, cored and sliced into thick wedges
2 tablespoons olive oil
1 tablespoon Bella Luna wildflower honey
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar (or white wine vinegar)
¼ cup extra-virgin olive oil
¼ cup toasted walnuts or hazelnuts, roughly chopped
¼ cup shaved Gruyère (or blue cheese, if preferred)
Sea salt and freshly cracked pepper, to taste
Method:
1. Preheat the oven to 425°. Arrange radicchio and pear wedges on a parchment-lined baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 12–15 minutes, turning once, until the edges caramelize and the pears are tender.
2. In a small bowl, whisk together honey, Dijon, and vinegar. Slowly drizzle in olive oil, whisking until emulsified. Season with salt and pepper to taste.
3. Arrange the warm radicchio and pears on a serving platter. Drizzle generously with the honey vinaigrette, then top with toasted nuts and shaved Gruyère. Serve warm or at room temperature, with a hunk of Gruyère bread or alongside your favorite fall main.
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Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Ingredients:
1 winter squash of your choice, such as this week’s Black Futsu squash
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
Sea salt
Method:
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.
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Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
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Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.
Ingredients:
1 pint heirloom cherry tomatoes, washed and cut in half
2-3 spring onions, trimmed and finely diced
½-1 jalapeño pepper, depending on taste, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Juice of 1 lime
Sea salt
Method:
1. Combine tomatoes, onion, and jalapeno pepper in a medium bowl. Add herbs, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
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Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Ingredients:
3 cups freshly-shucked corn kernels
2 tablespoons chopped fresh herbs of your choice, such as parsley, basil and chives
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
2 large eggs, lightly beaten
¾ cup heavy cream
Vegetable oil, for frying
Sliced scallions, for serving
Crème fraîche, for serving
Method:
1. In a large bowl, stir together the corn kernels, flour, sugar, baking powder, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the eggs, herbs and heavy cream until the batter is well-combined.
2. Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
3. Garnish the corn fritters with scallions and a generous dollop of crème fraîche.
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Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast.
Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup
Method:
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.
2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.
Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.
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Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Ingredients:
2 pounds fingerling potatoes
2 cups water
6 tablespoons unsalted butter
3 tablespoons chopped parsley
¾ teaspoon salt
1 teaspoon ground black pepper
Method:
1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
2. Slice potatoes ⅛-inch thick with the slicing blade on a grater or with a mandoline. Arrange in layers in skillet. Add water, 1 teaspoon salt, and ½ teaspoon pepper. Dot top with the butter.
3. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
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