1 cup pecan halves
1 1/2 tablespoons melted, unsalted butter
1/2 teaspoon sea salt

Preheat oven to 325 degrees. Toss the pecans with the melted butter and sea salt. Spread pecans in a single later on a rimmed cookie sheet. Bake for 12 to 15 minutes. Check after 12 minutes to make sure they don’t burn.

Kale
Swiss chard
Crumbled blue cheese
Roasted pecans, broken
Dried Colorado bing cherries

Vinaigrette:
This makes 1/2 cup of dressing.

1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano (optional)

Toast the pecans first. You can find that recipe here.

Remove the tough stems from the kale, and roughly rip the leaves. Do the same with the chard. I soak everything in a sink full of water, then rip, and then spin dry in a salad spinner.

Mix together the chard and kale, and toss with a small amount of vinaigrette (you won’t need to use all the vinaigrette). Add the remaining salad ingredients just before serving and lightly toss.

Combine all the ingredients together and let it sit in the fridge at least a couple of hours. This allows time for all the flavors to marry.

2 pounds ground pork
1 T. salt
1 T. fresh, ground fennel seed
1 1/2 T. sweet paprika
1 T. finely minced fresh garlic
1 tsp. sugar
1 tsp. black pepper
2 T. red wine vinegar
optional: 1 to 2 tsp. red pepper flakes, depending on how spicy you’d like it

Mix all the ingredients together. It’s best if it marinates in the fridge at least twelve hours before using.

1/4 pound butter, softened
1 T. freshly grated ginger
1/3 c. coarsely chopped fresh cilantro
1 1/2 tsp. freshly squeezed lime juice
1/2 tsp. salt

Combine all the ingredients in the workbowl of a food processor and pulse until smooth. Shape into a cube or a round (that resembles something like a biscuit), and place it in the fridge for at least an hour before using.

It’s that easy.

1/3 c. freshly squeezed lime juice
2 c. coarsely chopped onion
1 1/2 tsp. coarsely chopped garlic
1 or 2 jalapeños, optional
1 bunch cilantro, coarsely chopped
1 T. honey
1 tsp. salt

1. Combine all ingredients in the workbowl of a food processor and pulse for 30 seconds. Taste and adjust the salt.
2. Pour half the marinade into a glass or stainless steel baking dish. Place 1 or 2 pounds of salmon fillets on the marinade, and then pour the remaining marinade to cover the fillets. Let soak for at least one hour before grilling.
3. Wipe the majority of the marinade from the salmon and grill to desired doneness.

The first step is to purée and freeze the pumpkin, and then you can make this any time of year.

• Butter a cookie sheet.
• Slice the pumpkin in half and scoop out the seeds.
• Bake the pumpkin with skin up at 350 degrees for 45 minutes to an hour, until you can stick a carving knife into the skin without much resistance.
• Remove from the oven and let it cool.

To purée, scoop the pulp from the skin and place it in a food processor. This should be fine on it’s own, but you may want to add a tablespoon of water to moisten it a bit. Then, freeze.

For the bread:

1 3/4 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/3 c. margarine or butter
3/4 c. sugar
2 eggs
1 c. pumpkin purée, thawed
1/3 c. low-fat or skim milk
1 tsp. vanilla extract
1/2 c. pecans, optional
1/2 c. raisins, optional

• Preheat oven to 350 F, and spray a 5 x 8-inch loaf pan with cooking spray.
• In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In another medium bowl, cream the butter and sugar by pressing the ingredients against the bowl with the back of the wooden spoon until soft and fluffy (or use the paddle attachment on the ol’ Kitchen Aid mixer).
• Break the eggs in a small bowl and then mix a fork. Add the eggs, pumpkin, milk, and vanilla, and mix with a wire whip (or continuing mixing in the Kitchen Aid).
• Grind or chop the pecans until corse.
• Add the creamed mixture to the dry ingredients and stir together just until the ingredients are well moistened.
• Fold in the raisins and pecans.
• Pour the batter into the greased baking pan.
• Bake for one hour, or until the bread is firm and deep golden brown.
• Let the bread cool on a wire rack for twenty minutes, then remove and eat.

1. Put peas and baking soda into a large pot, cover with cold water by one inch, and bring to a boil over high heat. Boil for five minutes; then, drain into a colander and rinse under cold, running water.

2. Return peas to the pot, add rutabagas, carrots, leeks, onions, pork, bacon, and maple syrup. Season to taste with the pepper. Add 12 cups cold water and bring to a boil over high heat, skimming foam that rises to the surface. Reduce heat to medium-low and simmer until peas and beggies are very tender and soup has thickened, probably two to two-and-a-half hours.

Preheat oven to 375, and lightly grease an 8-inch square cake pan.
In a large bowl, cream together 1/2 cup sugar and 4 T. butter.
In another bowl, mix the flour, ginger, cinnamon, allspice, and salt. Blend into the creamed ingredients until the mixture resembles moist crumbs. Transfer a third of the mixture to another bowl and reserve for later.
To the remaining mixture, add baking soda, buttermilk, molasses, and egg. Stir until the batter is evenly blended, and then add the reserved flour mixture. Mix well. Pour into the prepared pan.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

For the lemon sauce
1/2 c. sugar
4 T. unsalted butter
1 tsp. fresh lemon juice
1 tsp. grated lemon rind (or zest)
1/4 c. water
Strips of lemon peel for garnish

In a small saucepan, combine sugar, butter, lemon juice, lemon rind, and water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer for four minutes, stirring until the mixture is clear and slightly thickened. Serve warm over the gingerbread. Top with strips of lemon peel, if desired. Serves 9.

1 T. cardamon pods (cardamon seeds can also be used)
1 tsp. whole black peppercorns
1 2-inch stick of cinnamon (break this into a few pieces before grinding, or it will jam the grinder)
1 or 2 tsp. black cumin seeds, to taste
1 tsp. whole cloves
nutmeg (optional, as it’s not my favorite flavor)
* * *
Place all ingredients in a coffee grinder that’s dedicated to grinding spices, and grind. Store in an air-tight container. The freshness of this will not last forever.