• Preheat oven to 400°F. Brush the cut sides of the squash with 1 tablespoon olive oil and season well with salt and pepper. Place cut-side down on a rimmed baking sheet and roast until tender and lightly browned, about 40–45 minutes.
• While the squash roasts, heat remaining olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent. Stir in garlic and cook briefly, just until fragrant.
• Add kale and cook until wilted. Fold in quinoa, chickpeas, cranberries, thyme, lemon/orange zest, and juice. Season with salt and pepper. Cook until warmed through and evenly combined, keeping the mixture fluffy rather than compact.
• Remove squash from the oven and flip cut-side up. Divide the quinoa mixture evenly among the squash halves, mounding it slightly and letting some fall naturally to the sides.
• Return to the oven for 8–10 minutes to heat through. Remove and top with crumbled feta so it softens but remains visibly textured.
• Finish with fresh herbs or a light drizzle of olive oil before serving.
• Pair with Lange Chardonnay!

• Preheat a large saute or cast iron skillet to medium heat, place butter in the preheated pan and immediately place the sourdough bread into the pan. Lowering heat to low or simmer. You are looking to heat the bread and create a golden brown crust.
• While bread is toasting combine the cranberry, mayonnaise, truffle oil, garlic in a small bowl and season with salt. Set aside.
• Check bread to make sure you are not burning it! Once golden brown remove from pan and set on a cutting board (toasted side down)
• Add turkey breast (sliced) to the preheated pan and begin to warm to desired temperature.
• In a separate bowl combine the sweet potato mash and the mascarpone cheese, seasoning with salt and pepper. Fold into each other until fully combined and smooth.
• Creating the sandwich! Spread the cranberry aioli on one piece of the open faced bread (covering all of the bread) and spread the sweet potato-mascarpone mixture over the other piece of bread. Remove turkey and place on the sweet potato side. Add butter lettuce on the top of the turkey and top with the cranberry aioli bread. (if adding the onions now is the time to add them on top of the turkey)
• Cut in half and enjoy!

• Preheat the oven to 350°F and place a rack in the center.

• On a large plate, mix the flour, salt, and pepper. Toss the beef cubes in the mixture until evenly coated.

• Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef until lightly browned, 4–6 minutes per batch. Remove with a slotted spoon and set aside. Discard any remaining flour mixture.

• Reduce heat to medium. Add the pancetta and cook until the fat is rendered and the pieces are browned and crisp. Transfer the pancetta to a paper towel–lined plate, reserving the fat in the pot.

• Stir in the onion, carrot, and celery. Cook until the onion is translucent and the vegetables have softened. Add the garlic and tomato paste, cooking for 1–2 minutes more until fragrant.

• Return the beef and pancetta to the pot. Pour in the wine, add the bay leaf and thyme sprigs, then cover and transfer to the oven. Braise until the beef is tender, about 1 1/2–2 hours.

• (Optional pearl onions) While the stew cooks, place 1/4 cup water in a small saucepan and bring to a boil. Add pearl onions, reduce to a simmer, and cook uncovered for 15 minutes. Drain well.

• In a skillet, melt the butter over medium heat. Add mushrooms (and pearl onions if using) with a pinch of salt, and cook until golden brown, 5–7 minutes. Spoon over the stew.

• Garnish with parsley if desired, and serve hot with crusty bread—and a glass of Pinot Noir.

Rinse the chicken and pat it dry. Pour a generous amount of kosher salt into the palm of your hand, then rub the salt into the cavity of the bird. Set aside.

Combine the buttermilk, salt, garlic, rosemary and thyme. Place the brining bag in a large metal bowl, add the chicken, then pour the brine over the top. Seal the bag, massage the brining mixture into the bird, then refrigerate it for six to twelve hours. (We left ours overnight).

Preheat the oven to 425° and place a rack in the center of the oven. Remove the chicken from the brine and pat it dry with paper towels. Tuck the wing tips under the breasts, truss the legs if desired, then place it in a roasting pan.

Roast the chicken for 15 minutes, then turn the heat down to 350°. Continue roasting until the juices run clear or an instant read thermometer inserted between the breast and thigh reads 165°.

Garnish with lemon wedges, rosemary, and thyme sprigs.

• Place an oven rack in center position and preheat oven to 475°F.
• Stir together salt, coriander, cumin, and pepper. Pat the duck dry and sprinkle the skin and cavity with spice mixture. Cut 1 half of the orange into quarters and place it in the duck cavity along with the sprigs of thyme and sage.  
• Combine the juice of the remaining half of the orange with the wine and stock. Set aside.
• Place the apple, onion wedges, carrot, and celery in a roasting pan, then place the duck on top of vegetables and roast for 30 minutes.
• Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until a thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1/2 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
• While the duck is cooking make the stuffing. (I am generally a fan of cooking the stuffing separately.)
• Place the rice in a fine-mesh strainer and rinse. Shake out the excess water.
• Combine broth, rice, and salt in a saucepan. Heat on high until boiling, then reduce heat to low and cover. Simmer for 45 minutes or until it is chewy and some of the grains have burst open. Continue cooking, if necessary, until the rice is tender and liquid is absorbed, stirring occasionally. Set aside. 
• Heat a large skillet over medium-high heat, then add the butter and shallot. Lower the heat to medium and cook until the shallots are translucent and just browned. Add the celery and apple and continue to cook for another 4 to 5 minutes, until they begin to soften. 
• Stir in the walnuts, sage, and salt. Set the rice mixture aside. 
• Remove the duck from the oven, then transfer it to a cutting board, reserving the juices in the pan. 
• While the duck rests, cook sugar in a heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts. Add orange juice and salt and simmer over low heat, until the sugar has completely dissolved. Remove syrup from heat.
• Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a bowl, then skim off and discard fat. Add enough stock to pan juices to total roughly 1/2 cup liquid.
• Whisk together butter and flour over medium-high heat until the flour begins to cook, approximately 1-2 minutes. Add the pan juices, whisking constantly to prevent lumps. Add orange syrup and simmer, whisking occasionally, until sauce is thickened, about 5 minutes. 
• Place the duck on a platter and garnish with the baked apple halves, fresh kumquats, and sage leaves. Serve the sauce and stuffing on the side. 

• Preheat the oven to 400 degrees, preheat the grill to medium heat.
• In a small saucepan add the vegetable broth and bring to a lite boil. Add a pinch of sea salt and farro. Reduce heat to a simmer, cover and cook for 20-25 minutes or until the farro is open and semi soft. Keep warm.
• In a small sauté pan on medium heat. Add a splash of oil, sesame seeds, salt and garam masala. Toast until fragrant or golden brown.
• Break off the ends of the asparagus and toss in 1 oz. of oil and place on the grill, making sure to quelch any flames. Cover and cook until bright green with grill marks. Season with sea salt and keep warm.
• Cut off the end root of the enoki mushrooms and toss in 1 oz. oil and place on a baking sheet. Roast in preheated oven for 8-10 minutes or until they are crispy and golden brown.
• Heat a medium to large, over-safe sauté pan over medium-high heat. Coat your lamb ribs (rack) with sea salt and anise powder. Using ½ oz. of oil, sear your lamb rack until brown. Once ribs are seared, add pats of butter one at a time until ribs are well coated. Place in your pre heated oven or grill for desired doneness (We go for medium rare to medium) about 10-12 minutes depending on size. Slice into individual ribs and serve hot.
• In a medium saute pan on medium to low heat add the remaining oil and fennel. Continue to cook until each slice of fennel is darker brown and caramelized. Finish with sea salt and keep warm.
• To assemble; Combine the caramelized fennel and farro, placing them in the center of your dish, next add the asparagus, place 2 lamb ribs opposite or leaning against the asparagus. Sprinkle with enoki mushrooms and sesame seeds. Serve and enjoy! 

Roast Sweet Potatoes

Preheat oven to 425º F. Starting with two large sweet potatoes, peel and chop into half-inch cubes. Place on a baking sheet with olive oil, salt and pepper. Toss the sweet potato for full coverage and roast in a single layer, being sure not to over-crowd the pan.

Roast for 25-40 minutes, checking until the potato is fork-piercing soft. Let cool completely. (As a recommendation, Adriane always makes the sweet potato the night before to ensure it is fully cooled and won’t wilt the greens.)

Assemble the Salad

Wash and prep the Spinach and Arugula, breaking off hard stems.

Once the Greens are ready, pour the cool Sweet Potato over top. Breaking up the chèvre into crumbles, toss the chèvre and dried cranberries on top to add texture and color. For a final crunch, sprinkle candied pecans to taste.

Make the dressing by combining 3 parts Durant Orange Olive Oil to 1 part Aperö Fig Balsamic Vinegar.

Drizzle the dressing over the salad and toss. Serve immediately.