delicious

Puglian Chickpea Soup -serves 4- Adapted from 101 Cookbooks Ingredients 4 cups chicken stock, ideally homemade 2 15-ounce cans chickpeas 6 ounces dried pasta with a broad surface for drying, such as pappardelle 1/3 cup extra virgin olive oil Sea salt Small pinch of saffron threads (optional)

Butternut Squash with Browned Butter and Thyme Recipe Print Options * Print (no photos) * Print (with photos) Ingredients * 1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups) * 3 Tbsp butter * 1 Tbsp chopped fresh thyme (or 1 teaspoon of dried) * Salt and freshly ground black pepper

2 tablespoons neutral vegetable oil 2 tablespoons olive oil 2 medium onions, chopped 3 cloves of garlic, minced ½ cup beer (or dry white wine) ¼ cup jellied cranberry Chili powder, to taste—anywhere from 2 tablespoons to 1/3 cup Ground cumin, to taste Cayenne pepper, to taste Ground coriander, to taste 3 cups chicken broth (or turkey broth, if you have any) 1 tablespoon dried oregano (crush in your hand to release the oils) 1 tablespoon poultry seasoning, or to taste Salt and freshly ground black pepper, to taste 1 pound leftover shredded turkey 6 oz. crumbled leftover cornbread stuffing Juice of 2 limes Fresh sage, chiffonade, for garnish

10 No-Cook Things To Serve For Dessert Adapted from Barefoot Contessa Back to Basics by Ina Garten 1. Vanilla ice cream drizzled with saba (substitute a good balsamic vinegar, lightly reduced) 2. Fresh pears, English Stilton, and aged port wine 3. Vanilla ice cream mixed with chopped crystallized ginger and store-bought almond biscotti 4. Store-bought brownies, coffee ice cream, and chocolate sauce 5. Store-bought pound cake toasted and drizzled with honey and fresh raspberries 6. Clementines, dates, good chocolates, and demi-sec champagne 7. Passion fruit sorbet and vanilla ice cream with Grey Goose vodka poured on top 8. Strawberries macerated with sugar and good balsamic vinegar 9. Store-bought chocolate cake with melted vanilla ice cream as a sauce and fresh raspberries 10. Macoun apples, English cheddar, and store-bought ginger cookies

Brussels Sprouts with Pancetta and Pine Nuts Brussels Sprouts 2 pints Onion, medium size 1 each, medium diced Pancetta, small dice ½ lb Garlic, minced 3 cloves Pinenuts, toasted ¼ cup Salt and pepper to taste Olive Oil as needed

1 1/2 cups water 1 1/2 cups sugar, plus extra sugar for coating 1 cup peeled and sliced ginger

Ingredients: 3 large russet potatoes 1 teaspoon salt 4 tablespoons butter 1 clove garlic, minced 1 medium yellow onion, small dice 1-1/2 pounds lean ground beef Salt and fresh cracked pepper Beef broth 1-1/2 cups canned shoe peg corn, drained 1 cup frozen peas ½ cup heavy cream, warmed 2 tablespoons butter 1 egg yolk, slightly beaten Fresh grated Parmesan cheese (optional)

1 (5 - 6) pound bone-in Pork Boston Butt (have your butcher trim excess fat) 2 tablespoons virgin olive oil 2 cups pearl onions (we used frozen but I’m sure peeled fresh would have been better) 1 cup finely chopped leeks (remember to only use the white part of the leek) ½ cup finely chopped carrots 1-cup port wine ½ cup beef stock 1 cup of pitted prunes ¼ cup brandy (I didn’t use) 2 bay leaves Salt and pepper, to taste

2 12–ounce bags of fresh cranberries 1 cup water 2/3 cup granulated sugar or agave 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2-inch piece of ginger, thinly sliced 2 oranges, zest and juiced

Cranberry Relish with Grapefruit and Mint Makes about 2-2/3 cups (or 8 1/3 cup servings) 2 large pink grapefruits 1 cup sugar 2 1/2 cups cranberries (about 10 ounces) 2 tablespoons chopped fresh mint 1) Using vegetable peeler, remove peel (pink-yellow outer layer only) from 1 grapefruit in strips. Cut peel into 2-inch-long, 1/8-inch-wide strips (about 1/2 cup). Squeeze 1 cup juice from grapefruits.