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Wild Rice and Butternut Squash Salad

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  Wild Rice and Butternut Squash Salad 1 package of long grain wild rice mix (4.3 oz.) 2 cups of butternut squash, cut into 1 inch cubes 1 ½  tbsp extra virgin olive oil ¼  tsp each salt and pepper 1 8 oz. bag of fresh spinach leaves 1 cup pomegranate seeds 1 cup roasted sliced almonds 1  cup crumbled goat cheese Dressing: 2 tbsp extra virgin olive oil 1 tbsp honey 1 tbsp red wine vinegar 2 tbsp fresh lemon juice  ½ tsp Dijon mustard ¼ tsp each salt and pepper Preheat the oven to 400F and line a large baking sheet with foil. Cook the wild rice according to package directions. Once cooked,  Cool in the refrigerator for 1 hour. Peel and cut butternut squash into 1 inch cubes or buy them pre-cut squash at the store. Drizzle squash with the extra virgin olive oil, salt and pepper.  Evenly spread them out in one layer on the baking sheet. Bake for 10 minutes, flip the squash over and bake another 10 minutes or until browned and fork tender.  Set aside to cool. Add all the ingredients for th
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Sausage and Mushroom Bread Pudding

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  Sausage and Mushroom Bread Pudding  2 tbsp extra virgin olive oil 8 ounces Italian sausage, crumbled 2 leeks chopped, white and light green parts only 8 oz. of mixed mushrooms, cremini, portobello, oyster, shitake 2 tbsp freshly chopped sage leaves ¼ tsp each salt and pepper 3 large eggs 2 ½ cups of half and half 6 cups sourdough, cornbread or french baguette bread  cut into 1 inch cubes 1 cup grated Gruyere cheese Preheat oven to 350F In a large skillet, heat extra virgin olive oil over medium high heat and add the italian sausage and leeks, breaking the sausage up with a wooden spoon.  Cook until the sausage has browned. Add the mushrooms, sage leaves, salt and pepper.  Mix well and cover. Cook until the mushrooms have given off their liquid.  This will take about 5 minutes.  Remove the lid and take the mixture off the heat and have it cool to room temperature. Adjust seasoning if needed, In a large mixing bowl, combine eggs, half and half and gruyere cheese.  Fold in the bread cub
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Stuffed Acorn Squash

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  2 medium sized acorn squash 3 tbsp extra virgin olive oil, divided 1 cup diced yellow onion 1 cup diced green pepper 1⁄2 lb ground Italian sausage 3 garlic cloves, minced 1 cup panko breadcrumbs 1⁄4 cup grated Parmesan cheese 1⁄2 cup chicken or veggie stock 1 tbsp fresh sage, chopped 1⁄2 tsp dried basil 1⁄2 tsp dried oregano 1⁄2 tsp each salt and pepper 1 cup shredded cheese (ie. Monterey Jack, cheddar or mozzarella) Arrange a rack in the middle of the oven and preheat the oven to 375 degrees. Cut the squash in half vertically (stem to root). Scoop out seeds with a spoon. Place the squash cut side down in a baking dish and fill pan with water about a 1⁄4 inch up the side of the squash. Loosely cover with foil. Roast squash until tender enough to poke with a paring knife. This will take 30-50 minutes depending on the size of the acorn squash. While the squash are roasting, prepare the filling. On medium high heat, add 1 tbsp extra virgin olive oil to a large saute pan. Saute onion and
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Roasted Butternut Squash Tacos with Smoky Black Bean Slaw

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  8 corn taco sized tortillas I medium butternut squash, peeled and chopped into 1 inch cubes (approximately 2 lbs.) OR  2 12 oz. bags of pre sliced butternut squash 2 tbsp. extra virgin olive oil ½  tbsp ground cumin  1 tbsp chili powder ¼ tsp each salt and pepper Slaw: 2 cups of shredded mixed purple and green cabbage 1 15 oz. can of black beans, drained and rinsed 3 green onion, chopped 2 tbsp fresh lime juice 1 tbsp extra virgin olive oil ¼ tsp ground cumin Salt and pepper to taste Garnishes: Guacamole, chopped cilantro, crumbled cotija cheese Preheat the oven to 425 F. Line a baking sheet with foil.  In a small mixing bowl, add chopped butternut squash, extra virgin olive oil, cumin, chili pepper, salt and pepper. Mix well to coat the squash pieces. Lay the squash pieces onto the baking sheet in a single layer. Roast for 25-30 minutes or until tender and caramelized. While the butternut squash is roasting, toss together the cabbage, black beans, green onions, lime juice, extra vir
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Chianti Braised Beef Stew

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  2 lbs. Beef chuck or stew meat cut into 1 inch cubes 1-2 tbsp extra virgin olive oil ¼ tsp each salt and pepper 6 garlic cloves, minced 3 carrots peeled and chopped into 1 inch pieces 1 can diced tomatoes, drain the liquid 1 bottle of Isole e Olena Chianti Classico 3 tbsp chopped fresh parsley Heat extra virgin olive oil in a dutch oven over medium high heat. Season meat with salt and pepper. Brown the beef on all sides.  You may need to do this in 2 batches so that the meat browns and not steams. Add all the beef and the drippings back into the dutch oven and add the garlic, carrots, tomatoes and bottle of Chianti Classico. Bring the liquid to a boil, cover and turn to low.  Simmer for 1 ½ hours.  Uncover the pot and continue to cook for another hour until the liquid has slightly reduced.  During the time the stew is simmering uncovered, check and stir the meat  to make sure it doesn’t stick or dry out. The beef should be tender.  Adjust seasoning if needed, add chopped parsley and
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Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

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  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
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Brie and Cranberry Pull Apart Bread

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  Brie and Cranberry Pull Apart Bread 1 round loaf of sourdough bread 16 oz. of brie 1 cup cranberry sauce ½ cup chopped roasted pecans 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme Preheat oven to 350 F Cut the loaf of bread vertically and horizontally to make 1 inch cubes.  Cut the loaf down to the bottom, but don’t cut all the way through. Cut the brie into small chunks and tuck the cubes into the bread. Repeat with the cranberry sauce and the pecans. Place the stuffed bread onto a sheet pan lined with foil or parchment paper.   Bake for 15-20 minutes.  Garnish with chopped rosemary and thyme and serve immediately.
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