• 1 winter squash, cubed
• 2 golden yams, sliced
• 1 package mushrooms
• 1 large yellow onion
• 1 beet, cubed
• 1 rutabega, cubed

Spices:

• piri piri (peppers, fairly hot, purchased from World Spice in the Market)
• curry powder (also purchased from there)
• sage (same)

dump them all in a crockpot, spice to taste, and cook on low for about seven hours. yum!

Ok, so it’s not really like a pizza, but kind of it is. It is cooked on a pizza pan…

• Two large russet potatoes, cleaned and thinly sliced
• a handful of shallots, diced
• 3 garlic cloves, diced
• 1/2 lb crimini mushrooms, sliced
• World Spice’s Dukka and Urfa Biber
• olive oil
• herbed goat cheese, crumbled

Lightly coat potato slices in olive oil and place on perforated pizza pan. Sprinkle garlic, shallots, and mushrooms over the top as well as a nice dusting of dukka and urfa biber. Bake at 375 for 30 minutes, then add goat cheese for the last ten minutes. I served this with a wine reduction sauce made after pan searing a nice peppery steak. mmm!

To be fair, I got this idea from a very fancy tapas restaurant I went to, but added a few things. Theirs had morels, which I don’t know how to work with yet.

• farro
• marscapone
• shallots
• crimini mushrooms
• garlic

Boil farro for 45 minutes. While that’s happening, saute some minced garlic (about three cloves) and add sliced shallots and mushrooms until mushrooms are nicely shrunken. When farro is finished, add sauted veggies and a little tub of marscapone. It’s an incredibly unique side dish and is incredibly, incredibly good cold the next day.

I hadn’t before tried Falone bread, but it has a great spongy texture and a smell of toasted asiago cheese that’s quite addicting. The bread was shaped much like loaves from Subway, which made it perfect for stuffing and baking.

• 1 loaf Falone bread
• yellow cherry tomatoes
• marscapone
• walnut sage pesto

Cut bread along side and spread a layer of marscapone. Put tomatoes in and dollops of the pesto in between them. Bake at 250 degrees for twenty minutes.

This made for a great side dish, but was a little dry. It would likely be stunning with a red wine reduction or red wine cream sauce or something slightly sweeter like an orange teryaki.

• Red peppers
• cous cous, prepared
• 1 mango, roasted in pieces
• 1/4 habanero pepper
• broccolini
• feta cheese (probably better with goat cheese)

Mix all ingredients and stuff red peppers. Bake at 350 for forty minutes.