Meyer Lemon & Cara Cara Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Ingredients:
¼ cup Meyer lemon juice
2-3 tablespoon fresh Cara Cara orange juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.
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Persimmon Salad with Greens & Goat Cheese
This salad is a lovely balance of sweet, tart, and creamy, with a pop of crunch from the nuts.Â
Ingredients:
4 ripe persimmons, thinly sliced (leave skin on)
5 cups arugula, spinach, radicchio or any combination of mixed greens
¼ cup pomegranate seeds
â…“ cup crumbled goat cheese
¼ cup toasted pecans or walnuts
½ small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt and freshly cracked black pepper, to taste
Method:
1. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
2. Place the greens on a large serving platter or bowl. Layer the persimmon slices evenly over the greens. Sprinkle the pomegranate seeds, crumbled goat cheese, toasted pecans, and red onion slices on top.
3. Drizzle the dressing over the salad just before serving. Toss lightly to combine or leave as is for a beautiful presentation.
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Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 blood orange
1 Navel orange
½ pound fava shoots
½ red onion, thinly sliced
2 fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 shallot, peeled and minced
â…“ cup freshly squeezed juice from an orange
â…“ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
- Spread the salad greens out on a large, round serving platter to make a bed.
- Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
- Arrange the orange on top of the salad greens, overlapping the slices slightly. Then layer on the fennel slices. Scatter the onion slices on top of the salad.
- Drizzle vinaigrette over the salad and then season with ground pepper if desired.
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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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Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Ingredients:
1 pound mushrooms, such as Chanterelles or Black Trumpets, halved lengthwise if large
1 tablespoon capers, rinsed and chopped
2 large garlic cloves, minced
1 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450° with rack placed in middle.
2. Toss mushrooms with capers, garlic, salt and several grinds of black pepper in a small 1½- to 2-quart shallow baking dish.
3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.
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Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Ingredients:
2 medium cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe summer melon, seeded and cut into 1-inch chunks
1 garlic clove, peeled and crushed
¼ cup mint leaves, torn
1 heaping tablespoon finely-chopped scallion tops
1 tablespoon white wine vinegar
1 tablespoon high-quality olive oil
¼ cup crumbled feta cheese
Sea salt and fresh ground pepper
Method:
1. Sprinkle the cucumber with salt, roll up the pieces in a double thickness of paper towel and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.
2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, scallions, vinegar and 1 tablespoon of oil. Gently combine. Season to taste with more oil or vinegar, salt and pepper.
3. Top with the crumbled cheese and eat immediately.
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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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Guajillo Chile Sauce
Smoky, silky, and full of depth—this foundational sauce brings rich Southwestern flavor to everything from eggs to enchiladas.
Ingredients:
6–8 dried guajillo chiles, stems and seeds removed
2 cups hot water
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried Oaxacan oregano (or Mexican oregano if you have it)
1 tablespoon apple cider vinegar or white vinegar
½ teaspoon sea salt (plus more to taste)
Fresh cracked black pepper
Method:
1. To prep the chiles: Heat a dry skillet over medium heat. Add the guajillo chiles and toast for 20–30 seconds per side, just until fragrant and slightly softened—be careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 10–15 minutes, until softened.
2. Add the softened chiles, garlic, oregano, vinegar, salt, and about 1 cup of the soaking liquid to a blender. Blend until smooth, adding more soaking liquid as needed to reach a pourable, sauce-like consistency.
3. Heat olive oil in a small saucepan over medium heat. Pour in the sauce (it may sputter a bit) and simmer for 5–10 minutes, stirring occasionally, until slightly thickened and the flavors have mellowed. Taste and adjust seasoning with additional salt and pepper as needed.
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Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side also from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Ingredients:
2 Delicata squash, halved, seeded and cut in half crosswise to yield 4 total pieces
¼ cup heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Pinch grated nutmeg
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Arrange the pieces of squash, cut-side up, on a large rimmed baking sheet. Drizzle cream over squash pieces and use a pastry brush to spread evenly around. Season with salt and pepper, then sprinkle each piece with a little nutmeg and then a sprinkle of the Parmigiano.
3. Bake squash for 30-40 minutes, basting once or twice during cooking. The squash is done when cream is thickened and lightly browned, and flesh is tender. Transfer to platter and serve immediately.
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Grilled Pluots with Honey & Mint
This elegant, low-effort dish highlights the natural juiciness of ripe pluots, caramelized ever so slightly by the grill. A drizzle of honey and a handful of torn mint leaves are all you need to finish things off.
Ingredients:
4 ripe but firm pluots, halved and pitted
1 tablespoon olive oil
2–3 tablespoons good-quality honey
A few sprigs of fresh mint, torn or chiffonade
Optional: flaky sea salt, vanilla ice cream, or Greek yogurt for serving
Method:
1. Preheat the grill to medium-high heat. Clean and oil the grates. Lightly brush the cut sides of the pluots with olive oil.
2. Place pluots cut-side down on the grill. Grill for 2–3 minutes, or until they have defined grill marks and begin to soften slightly. Flip and grill for an additional 1–2 minutes on the skin side, just until warmed through but still holding their shape.
3. Remove from grill and arrange on a serving platter or individual plates. Drizzle with honey while still warm, and scatter the fresh mint over top. Optional: Sprinkle with flaky sea salt to balance the sweetness, or serve with a dollop of Greek yogurt or a scoop of vanilla ice cream for a more indulgent finish.
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