Savory Apple & Leek Pumpernickel Stuffing
Earthy pumpernickel bread, sweet apples, and mellow leeks come together for a deeply flavorful stuffing that feels both rustic and refined. Perfect alongside this week’s bratwurst or a roasted chicken!
Ingredients:
6 cups pumpernickel bread, cut into 1-inch cubes
3 tablespoons butter
2 medium leeks, white and light green parts only, cleaned and sliced
2 apples, cored and diced
2 teaspoons fresh thyme leaves
½ teaspoon salt
Freshly ground black pepper
1½ cups vegetable or chicken broth
1 egg, lightly beaten
Method:
1. Preheat the oven to 350°. Spread the bread cubes on a baking sheet and toast until slightly crisp, about 10 minutes. Set aside.
2. In a large skillet, melt the butter over medium heat. Add the leeks and cook until soft and fragrant, about 5 minutes. Stir in the apples and thyme, and cook for another 5 minutes until the apples are tender but not mushy. Season with salt and pepper.
3. In a large bowl, combine the toasted bread cubes with the leek–apple mixture. Pour in the broth and toss gently to coat. Let sit a few minutes to absorb. Stir in the beaten egg, then transfer the mixture to a buttered baking dish. Bake, uncovered, for 25–30 minutes, until the top is golden and crisp. Serve warm.
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Crushed Tangerine & Rosemary Mocktail
Featuring Kosterina Crushed Tangerine Vinegar & fresh rosemary this mocktail is crisp and refreshing.
For the Mocktail:
2 ounces of Kosterina Tangerine Crushed Fruit Vinegar
1 ounce of Fresh Lemon Juice
1 ounce of Rosemary Simple Syrup
Seltzer
Rosemary Sprig for garnish
Orange Slice for garnish
For the Rosemary Simple Syrup:
â…“ Cup Water
½ Cup Sugar
2 Rosemary Sprigs
- Make Rosemary simple syrup but adding water, sugar, and rosemary to a sauce pan on medium heat. Bring to a boil and stir until sugar is melted. Simmer for about 5 minutes. Remove from heat and move to the fridge to chill.
- In a glass filled with ice, combine Kosterina Tangerine Crushed Fruit Vinegar, Rosemary Simple Syrup, and Lemon Juice. Top with Seltzer and stir. Garnish with Orange Slice and Rosemary Sprig.
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Roasted Onion Butter
This deeply-caramelized, deeply-flavorful butter from The Original Dish will be a new standby in your kitchen; try tossing it with roasted winter squash, Romanesco, or even with pasta!
Ingredients:
2 pounds sweet onions, cut into 1-inch wedges
4 large garlic cloves
¼ cup olive oil
1 small bunch fresh thyme sprigs
1 small bunch fresh sage sprigs
Kosher salt
Freshly cracked black pepper
2 sticks (½ pound) salted butter, softened
¼ cup roughly chopped fresh sage
Method:
1. Preheat the oven to 400°. Add the onions to a 12-inch cast-iron skillet. Lightly smash the garlic cloves with the flat side of a knife and add them to the onions. Drizzle in the olive oil and toss to coat. Nestle the thyme and sage sprigs between the onions. Season with a good pinch of salt and freshly cracked black pepper.
2. Roast for 1 hour. Lower the oven temperature to 350°F. Roast for another 30 minutes, or until the onions are tender and slightly charred. Allow to cool at room temperature for about 30 minutes (the onions should still be slightly warm).
3. Remove the herb sprigs. Add the onions and garlic to a food processor, along with all of the olive oil from the skillet. Process until smooth.
4. Add the softened butter and chopped sage. Process until combined. Use the butter immediately or store in the fridge for up to a week.
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Crispy Potlatch Pilaf Grain Cakes with Chèvre & Thyme
Hearty, crisp-edged, and beautifully savory, these grain cakes turn Bluebird Grain Farms’ Potlatch Pilaf into a satisfying brunch centerpiece.Â
Ingredients:
1 cup Bluebird Grain Farms Organic Potlatch Pilaf (uncooked)
2 cups water or stock
2 farm-fresh eggs, lightly beaten
½ cup Bellsong Creamery chèvre, crumbled
¼ cup finely chopped red or yellow onion
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
Freshly cracked black pepper
Olive oil or butter, for cooking
Optional for serving: Jammy or poached eggs; radicchio with tossed dressing; wildflower honey
Method:
1. In a saucepan, bring pilaf and water or stock to a boil. Reduce heat, cover, and simmer until tender and liquid is absorbed (about 30–40 minutes). Let cool slightly.
2. In a large bowl, combine the warm (not hot) cooked grains with eggs, chèvre, onion, thyme, salt, and pepper. Stir until evenly incorporated. The mixture should hold together when pressed — if too loose, let cool a bit more. Using your hands, shape into small patties, about 2–3 inches wide and ½-inch thick.
3. Heat a generous drizzle of olive oil or butter in a skillet over medium heat. Cook cakes 3–4 minutes per side, until golden brown and crisp on the outside. Top with a soft egg and a sprinkle of fresh thyme, or pair with dressed radicchio for contrast. For a sweet-savory twist, drizzle lightly with wildflower honey.
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Radicchio Gratin with Cream & Parmesan
A comforting twist on this often-overlooked winter green, this gratin transforms radicchio’s natural bitterness into a tender, savory-sweet bake.Â
Ingredients:
2 medium heads radicchio (Treviso or Verona varieties work best here), quartered lengthwise
2 tablespoons butter
1 clove garlic, minced
¾ cup heavy cream
¼ cup vegetable or chicken broth
½ tsp salt
Freshly ground black pepper
½ cup grated Parmesan cheese
¼ cup breadcrumbs (preferably fresh)
1 Tbsp olive oil
Optional: a few thyme sprigs or a pinch of nutmeg for garnish
Method:
1. Preheat the oven to 375°. Lightly butter a small baking dish.
2. Melt the butter in a large skillet over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Arrange the radicchio quarters in the skillet, cut side down, and cook for 2–3 minutes until lightly seared. Flip and cook another 2 minutes, allowing the edges to soften and color slightly.
3. Pour in the cream and broth, season with salt and pepper, and bring just to a simmer. Spoon the mixture into the prepared baking dish, making sure the radicchio is coated in sauce.
4. In a small bowl, mix the Parmesan and breadcrumbs with the olive oil until evenly moistened, then sprinkle over the top.
5. Bake uncovered for 20–25 minutes, until the top is golden and bubbling and the radicchio is tender when pierced with a knife. Let rest for 5 minutes before serving. Garnish with fresh thyme or a light dusting of nutmeg, if desired.
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Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Ingredients:
1 large bunch Lacinato kale, greens removed from thick stems, washed and patted dry
1 cup slivered almonds
â…“ cup lemon juice
1½ cups olive oil
4 garlic cloves, peeled and left whole
Sea salt
Method:
1. In a small skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine the lemon juice and 1 heaping teaspoon salt. Slowly whisk in the olive oil. Using the flat side of a knife, crush the garlic cloves and add to the dressing, setting aside to steep.
3. Working in batches, cut the kale into thin ribbons and place in a large bowl. Sprinkle with the almonds. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for both dressing and salt, adding more as needed. Serve within 1 hour.
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Winter Citrus & Chicory Slaw
A bright, crunchy tangle of chicories and Cara Cara oranges that brings fresh, zippy balance to any taco or game‑day plate.
Ingredients:
1 small head Rosalba or Chioggia radicchio, thinly sliced
1–2 heads red or green endive, thinly sliced
2 Cara Cara oranges, segmented (save any juice)
¼ cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon honey or sugar
¼ teaspoon salt, plus more to taste
Optional: a pinch of chili flake
Method:
1. Slice radicchio and endive into thin ribbons and place in a large bowl. Segment the oranges over the bowl to catch the juice. Add segments to the greens.
2. Whisk together lime juice, olive oil, honey, salt, and any reserved orange juice.
3. Pour dressing over the slaw and toss gently. Add cilantro and chili flakes if using. Taste and adjust salt or lime.
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Pink Peppercorn Dressing
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
Ingredients:
2 teaspoons pink peppercorns, ground
4 sprigs parsley, stems removed and lightly chopped
1 garlic clove
1 orange, zested
1 lemon, zested and juiced
2 teaspoons Dijon or whole grain mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tangerine vinegar*
1 cup olive oil
Method:
1. Using an immersion blender, blend all the ingredients except for the olive oil. Slowly drizzle in the olive oil to create a thickened dressing, blend on medium speed once combined, and taste for salt and acid! The dressing will keep in the refrigerator for up to a month.Â
*You can substitute apple cider vinegar, Champagne vinegar, or white wine vinegar, as needed.
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Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, or ½ each of different varieties mixed together
2 fennel bulbs
1 large sweet-tart apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of dressing over radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
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Pickled Red Onions
Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!
Ingredients:
1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano
Method:
1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.
2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.
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