2 lbs brussels sprouts, cleaned and halved
1-2 pears, sliced 1/4-inch thick, without seeds
3 oranges, peeled & segmented, excess juice reserved
1 lb radishes
1 lb baby carrots, assorted colors
1 cup extra-virgin olive oil
salt and pepper to taste
4 Tbsp Vermont maple syrup (optional)
1 Tbsp horseradish mustard (optional)

Preheat oven to 425 degrees. Prepare a baking sheet with aluminum foil and set aside.

In a large mixing bowl, combine brussels sprouts, pears and half of the olive oil with salt and pepper. Toss to incorporate and transfer to baking sheet. Roast in oven until slightly charred on the outsides of the brussels.

While those are roasting, with a peeler, thinly slice the baby carrots and radishes into strips and mix together. In a separate bowl, combine 1 tablespoon mustard, 4 tablespoons maple syrup, and the reserved juice form the oranges. Whisk until smooth. Slowly drizzle in remaining olive oil and season with salt and pepper. Add orange segments to the dressing to marinate.

For serving, place orange segments over the brussels sprout and pears.

Toss radish and carrots with the remaining dressing to coat.

Transfer the brussels to a serving dish and serve alongside radish carrot salad.

2 lbs Miliken sweet potatoes, cubed
1 lb tomatillos, cleaned, quartered
1 lb sunchokes, cubed
1 cup extra-virgin olive oil
1 lb arugula
salt and pepper to taste

Preheat oven to 450 degrees and prepare 2 baking sheets lined with aluminum foil.

In a mixing bowl, toss sweet potatoes and sunchokes with olive oil to coat, plus salt and pepper. Transfer to one of the baking sheets and arrange sweet potatoes and sunchokes so they lay flat and are not stacked. On second baking sheet, arrange tomatillos so they lay flat as well.

Roast sweet potatoes and sunchokes until tender and lightly golden on both sides. Roast tomatillos until the edges begin to char and burn.

Allow to cool for 5-7 minutes and combine all roasted veggies in a mixing bowl with the arugula and drizzle with olive oil. Transfer to serving dish and season with salt and pepper.

1 bunch red beets, peeled and grated
1 onion, chopped finely
4 cloves of garlic, chopped finely
3 cups of water
1 box Koda brown rice (2 cups)
1 bunch of kale, cleaned and sliced, stem removed
1 bunch of asparagus
2 lemons, juiced
6 oz extra-virgin olive oil
salt and pepper to taste

In a large sauce pot over medium heat, sauté the onions, garlic and 2 ounces of olive oil until tender and translucent. Add the rice and sauté until lightly toasted, free from sticking and pan is dry of any oil and liquids. Add grated beets and water, season with salt and pepper and stir to incorporate. Simmer 30-35 minutes or until fully cooked.

Rice will be tender and moist. Remove from heat and cover until ready to serve.

In a large mixing bowl, combine asparagus and kale with 2 ounces of olive oil. Sauté in large pan on high heat until kale is wilted. Finish with lemon juice and remaining olive oil. Transfer rice to serving dish and cover with sautéed asparagus and kale salad. Garnish with some shaved beets and season with salt and pepper.

For the filling:
5 lbs apples, peeled and diced
1 lemon, juiced
1 cup butter
1 vanilla bean, split and seeds scraped out
1 cup bourbon
1 tsp salt
1 cup maple syrup or brown sugar

For the topping:
2 2/3 cup all purpose flour
1 cup sugar
1 Tbsp baking powder
2 1/2 tsp salt
1 1/2 cup cold butter, cubed
3 eggs, whisked
1/2 cup almonds, rough chopped (optional)
2 Tbsp raw sugar (optional)

Pre-heat the oven to 350 degrees.

For the filling:
Toss diced apples in a bowl with lemon juice to prevent them from browning. Add salt and then set aside.

In a deep-bottomed pan, melt butter with the vanilla bean and seeds at medium-low heat until brown specks form and it begins to smell nutty. Immediately begin whisking and continue whisking to prevent the butter from burning. As soon as the butter changes from a pale yellow to a light caramel color, stop whisking and remove the vanilla bean pod.

Add the apple mixture to pan and cook for approximately 6 minutes, turning apples occasionally to ensure even cooking. The apples will begin to sweat or release moisture. You should see steam rising.

Add the syrup to the mixture and continue cooking for another 8-10 minutes until the mixture is hot and bubbly and there is significantly less “steam.” During this time, heat the bourbon to a low simmer in another small pan.

Now carefully add the warm bourbon to the apple mixture. The mixture may ignite; don’t worry, just stand back and the flame will go out soon. If it does not ignite, just keep cooking the mixture for another 2 minutes so that the bourbon is incorporated into the mix. Remove from heat and set aside.

The filling will hold for about 5 days to make hand pies, pies, or apple sauce (just blend). It’s also nice anywhere you’d use apple butter.

For the topping:
Combine the flour, sugar, baking powder and salt in a large bowl. Add the butter and use your hands to break them up into small pieces as you incorporate the butter into the dry mix. Once the butter is broken up, make a well in the center of the mixture and add the whisked eggs. Using hands again, toss eggs and the dough together until egg is incorporated into clusters. Do not overwork.

The crumble can hold for about 5 days.

To assemble:
Add the cooked apple mixture to your baking vessel (we used a deep cake pan, but a large deep casserole dish will do as well).

Fill the vessel ¾ full of the mixture. Then add an even layer of the topping. The topping should look like globs of dough or like large crumbles. Add sugar and nuts over the topping if desired.

Bake the cobbler for 30-35 minutes or until the topping turns golden brown and you can see the apple mixture bubbling up the sides of the pan.