Kale Frittata

Ingredients
3 cups coarsely chopped kale (remove ribs), about ½ bunch
1 small onion, cut in half and thinly sliced
2 garlic cloves, minced
9 to 10 eggs
¼ cup grated Pecorino cheese
3 Tbsp. olive oil
~ salt
~ pepper

Steps

1. Preheat oven to 400 degrees.
2. Beat eggs and cheese in a large bowl and set aside.
3. Heat oil in a large ovenproof skillet over medium heat. Add onions and cook for about five minutes, stirring occasionally, until the onions soften. Add garlic and saute briefly. Begin adding kale, a cup at a time. Stir, let the kale wilt, then add the next cup. Cook until all the kale is wilted and is a bright green.
4. Turn off heat, add salt and pepper to taste. Add eggs, turn heat back on to medium. As the eggs begin to set, use a spatula to lift up the mixture around the edges of the pan and allow the eggs to flow underneath. Cook until the eggs set on the edges but the middle is still runny. Place skillet in oven and bake until the frittata is slightly browned and puffy, about 15 minutes.
5. Remove from oven and let cool for five minutes. Carefully slide frittata onto a serving plate. If the frittata is sticking to the skillet just serve from the skillet. The skillet will be hot so use an oven mitt or potholder.

Arugula-Pear Salad

Ingredients
½ lb. arugula
½ cup walnuts pieces, toasted
1 Red Anjou or Starkrimson pear, thinly sliced
4 oz. blue cheese, crumbled
1 Tbsp. fig vinegar (or balsamic vinegar)
4 Tbsp. olive oil
~ sea salt

Steps

1. Wash and dry arugula. Trim ends as necessary.
2. Tear arugula into bite sized pieces and place in a large salad bowl. Add walnut pieces. Mix together vinegar and olive oil, add to salad and toss.
3. Sprinkle a little sea salt, add crumbled blue cheese and toss again. Arrange pear slices on top and serve.

Wild Mushroom and Potato Gratin

Ingredients

• 1/2 lb. wild mushrooms
  4 tablespoons butter (unsalted)
  10-12 medium potatoes (Yukon Gold are best but any potato other than Russets will work )
  1 pint heavy cream
  salt and pepper
  

Instructions

1. Preheat the oven 375 degrees.
2. Gently clean the mushrooms and cut into slices. Saute the mushrooms in butter over medium-high heat until the mushrooms absorb their liquid and start to get crisp. Remove from heat and season with salt and pepper.
3. Peel and dice the potatoes and cook in boiling water until they are fully cooked but not mushy. Scoop the potatoes from the water and set on a sheet pan to cool.
4. Butter a 9 by 12 baking dish. Layer the potatoes and mushrooms alternately. Cover with cream. Bake for about 20 minutes or until the cream is bubbling and the top of the gratin is golden brown.

Winter Squash Soup

Ingredients
1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
handful of parsley, chopped
2 cloves garlic, minced

Steps

1. Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down on the prepared sheet and roast until soft, about 45 minutes (the butternut may need an additional ten minutes of cooking).
2. Allow the veggies to cool, then remove the onion's outer layer , and puree it and the squash flesh in batches with a blender or food processor, adding 1 cup of water or broth per batch. In a large soup pot on medium heat, heat 1 tablespoon oil or butter. Saute the herbs and garlic until fragrant. Add the squash puree. Add salt, pepper, and liquid to your desired consistency.

Notes:
Recipe from Deep Roots Farm
Any combination of winter squash will work. Delicata adds a sweet flavor to the soup. You can also roast and puree the garlic clove along with the squash and onions.