drink:
mulled apple cider with quince
.
entree:
brussels sprouts grilled cheese with smoked gouda
roasted fennel and tomato with white beans and fried rosemary
cilantro parsnip gnocchi with roasted carrot romesco sauce
sun-dried cherry tomato jam in the winter
sweet potato hashbrowns with wasabi coleslaw
braised leeks, white beans, black olives, and dilled breadcrumbs
marinated cardoon chiocciole with curly endive pesto
sunchoke mustard couscous with caraway roasted carrots
baked sweet potatoes with maple pecan millet and chipotle cream
smoky roasted stuffed delicata
socca with beet top pesto
lemon-dill roasted turnip tacos
.
on the side:
hard cider braised carrots with fennel
caramelized pears with shallots and thyme
skillet asparagus with blood orange sauce and poached almonds
farro new years dolmas with lemon mint hazelnut sauce
braised rainbow chard stems on toast
curry roasted brussels sprouts and black grapes
red cabbage steaks with ginger lemon miso
tomatillo habanero pear jam
.
salad:
radish and herb salad with fried shallot
green pea salad with spicy pea oil dressing
shaved asparagus salad with roasted strawberry vinaigrette
young artichoke and pea shoot salad
watercress salad with radicchio and arugula
butterhead salad with roasted grapefruit citronette
warm spinach salad with roasted sunchokes and olives
.
soup:
roasted celery on celery soup with sourdough croutons and walnut cream
butternut squash soup with caramelized shallot cream
spinach and lentils in garlic ginger broth
roasted delicata and golden beet soup
celeraic soup with thyme oil and horseradish croutons
.
bread:
.
sweet things:
grapefruit poppy-seed pound cake
.
