This apple, cheddar, and maple granola stuffing is not only perfect for pork chops, but I’m certain it would be excellent in chicken and turkey, too. There’s tartness from the granny smith apple, sharpness and creaminess from the cheddar, and the perfect sweet balance from the granola and crunch from the nuts within. I highly recommend using a whole-grain, limited ingredient granola.
This cassoulet is non-traditional in a couple ways but it includes some of the key components of the ‘peasant’s dish’: beans, various meats, and veggies all of which are slow cooked for hours. What you get on the other end is a bowl full of soupy, sweet and savory, meaty, stick-to-your-ribs union of flavors that may or may not be the best bite of beans you’ve ever put in your mouth. There’s a lot going on in every bite. A lot.
This autumn lasagna was inspired at the Portland Farmer’s Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is that of the one-and-only Julia Child with some pureed cooked pumpkin and nutmeg added for depth.
This recipe is a slight variation of a traditional tagine, stuffed inside a sweet squash. Its flavor is heightened by the sweetness of prunes and honey, caramelized shallots, and acorn squash. If you don’t have a tagine to cook with, a heavy bottomed pot or dutch oven will work just fine.
Risotto is creamy simply by its cooking process. You could easily make this dish vegetarian (even vegan) by using veggie stock instead of chicken stock, almonds instead of bacon and nix the parmesan if vegan. Keep it light for summer by adding Marcona almonds and save the bacon for fall or winter when you want something soul-warming.
Living in Maine, I’m blessed to have fresh seafood markets around most every corner. This recipe combines a variety of seafoods in a creamy, rich broth and it topped with a crusty, buttery pastry. You could use all shrimp or a fish-shrimp mixture to cut down on the cost, but the variety of the fruits de mer are well worth the price.