Toasted hazelnuts and a beach plum dressing turn lightly sautéed greens into a delicious warm salad or side dish.

Michael Brisson

Bold colors and clean flavors make this dish a star showcase for fresh bay scallops.

Catherine Walthers

This delicious fall fruit crisp can serve 12 people for Thanksgiving. Make it in individual ramekins or one big pan.

Michael Brisson

Cooking the compote in the oven, rather than the stovetop, keeps some of the cranberries whole.

Michael Brisson

Cheater's polenta is so handy for weeknight cooking, perfect under sausages, scallops, or roasted vegetables.

Susie Middleton

Just a couple minutes in a hot pan plus a quick citrus butter sauce = delicious Vineyard dinner. Oh, and pick something — polenta, mashed potatoes, sauteed spinach — for the scallops to nestle in.

Susie Middleton

Roast beets with aromatics in a foil pouch, then dress with citrus juice and zest to serve warm or cold.

Susie Middleton

From All About Dinner by Molly Stevens comes this full-flavored chili with a streamlined technique.

Molly Stevens

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Chicken, Kale, Parmigiano and Ricotta Meatballs

These incredibly light and tender meatballs are a customer favorite at Black Sheep — and so easy to make at home.

Curly Pasta with Broccoli, Sundried Tomatoes, Garlic-Chile Oil & Goat Cheese

This terrific warm pasta gets a flavor boost from a quickly made garlic and red pepper-flake oil. Goat cheese adds creaminess, sundried tomatoes and browned broccoli add umami.

Crispy Broccoli Florets with Tamari-Lime-Ginger Dipping Sauce

Everyone loves roasted broccoli florets; add a dipping sauce to make them an appetizer or snack.

Shiitake and Spinach Sauté with Parmigiano

Use this quick sauté as a bed for sear-roasted fish filets or a sliced ribeye steak.

Roasted Bell Pepper and Sundried Tomato Romesco

Use this sauce with grilled or roasted fish or shellfish, on roasted potatoes, on crostini, with eggs, or stirred into a soup.

Braised Fingerling Potatoes with Crispy Sage and Garlic

Braising is a great way to cook fingerling potatoes for a creamy texture and delicious flavor.

Buffalo Cauliflower

Traditional Buffalo wings are deep-fried pieces of chicken doused with a spicy sauce that is very high in sodium. We make our vegetarian version using cauliflower and bake them.

Braised Short Ribs with Ginger, Coriander and Apricots

Braising yields tender short ribs and a deeply flavorful sauce. This one gets personality from ginger, garlic and tamari.

Hearty Grains Cooked Pasta-Style

The secret to cooking hearty grains perfectly is solved.

Roasted Butternut Squash Risotto

Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

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