1 lb. ground pork1⁄2 t salt1⁄2 t black pepper1 medium apple, shredded3⁄4 c dried cranberries1⁄4 c chopped pine nuts1⁄4 c chopped cilantro1⁄2 small orange, zested1 T olive oil20 sage leaves1⁄4 lb. chorizo Preheat oven to 400°F. Combine the first 8 ingredients in a bowl. Lightly grease a 12-in. sheet of aluminum foil with olive oil.… [keep reading]

Serve as a side dish with any roast dinner or eat them cold the next day with jam and clotted cream. The secret to Yorkshire puds is hot, hot oil. Preheat the oven to 375°F. Add 1 tsp. of vegetable oil to each cup of a 6-cup muffin pan and put it in the oven… [keep reading]

3 lb. eating pumpkin, peeled, seeded, and cut into chunks4 garlic cloves, minced1 large yellow onion, diced1 in. ginger root, grated1 dried ancho chilli, chopped1⁄2 t ground coriander1⁄2 t ground cumin4 T olive oil4 c vegetable stock2 c milk1 lime4 slices chevre1⁄4 c cilantro, chopped finelyBlack pepper to taste Preheat oven to 350°F. Add first… [keep reading]

Harvested more zucchini than you know what to do with? Think dessert! 2 medium zucchini (about 1 c)1 c butter2 eggs1⁄4 c milk1 t vanilla extract1⁄4 c sugar1⁄2 t salt1⁄2 t baking soda2 T all purpose flour Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside. Shred the zucchini with… [keep reading]

When life gives you lemons, you W know what to do. Grated ginger and fresh basil leaves make this the perfect summer tonic. 2 in. fresh ginger, peeled and sliced as thin as you can1/2 cup honey (or agave for a vegan op, tion)1 cup boiling water5 lemons1 bunch basil Add the ginger and honey… [keep reading]