Sweet Potato, Sage, and Parmesan Gratin.

This variation on traditional gratin showcases the tangerine hue and mellow, honeyed flavor of sweet potatoes. The tangy, salty combination of Gruyere and Parmesan offsets the sweetness, with sage adding an earthy depth. 1 cup milk {or 1/2 cup milk and 1/2 cup cream} 1 large clove garlic, peeled and halved 3 lbs. sweet potatoes, … Continue reading Sweet Potato, Sage, and Parmesan Gratin.

Lasagna with Arugula Pesto and Mushrooms.

This lasagna does away with the red sauce and relies instead on a pesto made from fresh arugula and basil to make the dish pop. A combination of dried and fresh mushrooms lends texture and flavor, and pecorino, a cheese derived from goat's milk, offers a tangy zip. For the pesto: 2 1/2 cups packed … Continue reading Lasagna with Arugula Pesto and Mushrooms.

Ashley November Deep Dish Pumpkin Pie.

Makes one 9-inch pie, enough to serve 10 to 12 * 1 unbaked 9-inch Pie Crust, homemade or store bought 1 15-ounce can pumpkin puree * 3/4 cup sugar 1 1/2 teaspoons cornstarch 1/2 teaspoon fine sea salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 … Continue reading Ashley November Deep Dish Pumpkin Pie.

Gramie’s Dark & Spicy Pumpkin Pie.

Makes a big pie. One Pie. Bake at 425 degrees for 50 minutes. 2 large eggs {or 3} 1 cup dark brown sugar 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup maple syrup {blend is suitable} 1 1/2 cups pumpkin 1 cup evaporated milk Combine all ingredients … Continue reading Gramie’s Dark & Spicy Pumpkin Pie.