TheVineyardMom

  2 salmon filets (skin removed) 16 oz. brussels sprouts 2 tablespoons maple syrup 2 tablespoons dijon mustard 1 tablespoon soy sauce 3 teaspoon salt, divided 2 teaspoon pepper, divided Preheat the oven to 400 degrees F.  Line a baking sheet with foil.   In a small bowl, mix together the maple syrup, dijon mustard and soy sauce. Trim the ends off the brussels sprouts and cut in half or quarters depending on how large the sprouts are. Place the salmon filets and brussels sprouts on the baking sheet.  Brush the salmon generously with the maple dijon sauce.  Season each salmon filet  with a teaspoon of salt and ½ teaspoon of pepper.  Pour the remaining sauce over the brussels sprouts and season with the remaining teaspoon of salt and teaspoon of pepper.  Mix well.   Bake in the oven at 400 degrees for 10-12 minutes.  Increase temperature to broil and cook for another 6-8 minutes.  Serve.

24 wontons ½ cup pumpkin puree 1 package cream cheese, softened 1 teaspoon vanilla extract ½ cup sugar ½ teaspoon cinnamon ⅛ teaspoon salt 3 tablespoons vegetable oil ¼ cup powdered sugar Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a bowl or hand mixer, add cream cheese, vanilla and sugar and mix until completely smooth. Add pumpkin puree, cinnamon and salt and mix to combine. Arrange a workstation with a small bowl of water, your wonton wrappers, and pumpkin filling. Working one at a time, add about 1 tbsp of pumpkin filling to the centre of your wonton, then using your finger, wipe water across all sides of the wonton. Bring one corner up to the other in the centre, and press together to seal. Then bring up the other 2 corners, and run your finger along to seal all edges. Set aside and repeat for all wontons. Transfer wontons onto the lined baking sheet.  Brush with vegetable oil and bake until crispy.  This will take 10-12 minutes. ...

1 lb. Farfalle or any short pasta 1 teaspoon extra virgin olive oil ¾  lb. Sweet Italian Sausage either ground or links cut into small pieces 1/2 cup finely diced yellow onion ¼ teaspoon salt 1 cup canned Pumpkin Puree  8-10 Sprigs of fresh sage cut in a chiffonade or small strips 1 ½ cup chicken stock 3/4 cup half and half or whole milk 1/4 teaspoon pepper 1/2 cup grated Parmesan Cheese   Cook pasta according to directions.  Drain the pasta well. In a large saute pan, heat extra virgin olive oil over medium high heat and cook sausage, breaking it up with a wooden spoon, until it is browned.  This will take 5-6 minutes. Add the onions and the salt. Saute until the onions are tender.  This will take 2-3 minutes.  Add pumpkin puree, sage, chicken stock, and pepper.  Stir well to combine.  Allow the mixture to come to a slight bubble.   Once the pumpkin sauce starts to bubble, turn heat to medium and add cream. Stir well to combine....

 4 chicken apple sausages cut into thirds 2 teaspoons extra virgin olive oil 1/2 yellow onion, thinly sliced 1 small head of cabbage, cored and thinly sliced  1 green tart apple, Granny Smith or Pink Lady, cored and thinly sliced 1 tablespoon apple cider vinegar 1/4 teaspoon each salt and pepper Place a large skillet  over medium high heat and add sausages and cook until they brown. Drop the heat to medium, and add the extra virgin olive oil and onions to the skillet.  Saute the onions and sausages for 2-3 minutes or until onions are tender. Add the sliced cabbage to the skillet and stir to incorporate.   Add the apples to the skillet and cook for 2 more minutes to soften them. Do not overcook them or they will be mushy. Turn the heat off and add the vinegar, salt and pepper. 

2 tablespoons butter ½ yellow onion, chopped 2 cloves of garlic, minced ¼ teaspoon ground ginger 1 tablespoon curry powder ¼ teaspoon cinnamon ¼ teaspoon salt 1 can of pure pumpkin puree 2 ½ cups chicken broth 2 bay leaves ½ cup half and half Gremolata 2 tablespoons pumpkin seeds ¼ teaspoon cumin ½ teaspoon lemon zest 1 tablespoon chopped parsley Place pumpkin seeds into a bowl and sprinkle with cumin. Toss to combine.  Place seeds into a dry skillet over medium high heat. Heat for 3 minutes or until fragrant.  Place seeds back in the bowl and add lemon zest and parsley.  Toss to combine.  Melt butter in a medium sized pot on medium low heat.  Add onion and garlic.  Saute for 2 minutes. Add ground ginger, curry powder, cinnamon and salt.  Stir to combine and saute for another 30 seconds.   Pour in pumpkin puree and chicken stock.  Add bay leaves and stir well to combine. Cover and bring to a boil.  Reduce heat and simmer for 5 minut...

  Makes 18 regular size muffins 2¼ cups all-purpose flour 1 cup cornmeal ¼ cup sugar 4 tsp baking powder 1¼ tsp salt 2 large eggs 1½ cups milk ¾ cup unsalted butter, melted ¼ cup chives diced 1 cup crumbled goat cheese Grease a muffin pan, or line with paper liners; set aside. Preheat the oven to 400°F. In a large bowl, add all dry ingredients (flour, cornmeal, sugar, baking powder and salt.) Stir until well combined. In a separate bowl, whisk together the eggs, milk and melted butter. Add this mixture to the dry ingredients along with chives and crumbled goat cheese; stir until well combined. Fill each muffin cup until ¾ full.  Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out mostly clean.