Kale & blood orange salad with toasted pumpkin seeds

Pumpkin seeds	¼ cup
Olive oil, extra virgin	1 teaspoon + 1/3 cup
Cumin, ground	1 teaspoon
Lime juice, fresh	¼ cup
Jalapeño, seeded, thinly sliced	1
Salt	1 teaspoon
Pepper, freshly ground	½ teaspoon
Blood oranges, peeled, cut in half vertically, then cut each half crosswise into half-moon slices about 1/4 –inch thick	3
Baby kale	4 to 6 cups

1. In a small bowl, toss the pumpkin seeds with 1 teaspoon oil and cumin. 
2. Spread in a deep frying pan over medium heat, and cook, stirring constantly, until the seeds begin to darken, about 5 minutes. 
3. Pour onto a plate to cool. 
4. In another small bowl, whisk together the juice, jalapeño, salt, and pepper. 
5. Add the 1/3 cup oil in a thin stream, whisking constantly until the dressing is smooth. 
6. Combine the orange slices and kale in a large bowl, and toss. 
7. Immediately before serving, drizzle the dressing over the kale and oranges. 
8. Taste and adjust seasoning as needed. 
9. Divide the salad among plates, sprinkle with pumpkin seeds, and serve. 

Recipe adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

Cheddar & hard cider soup with fried shallots

Flour, all purpose	2 tablespoons + 2 tablespoons
Salt	½ teaspoon +
Pepper, freshly ground	¼ teaspoon +
Shallots, sliced	2
Canola oil	½ cup
Butter, unsalted	4 tablespoons
Onions, yellow, peeled, chopped	2
Celery, chopped	1 rib
Potato, Yukon gold, peeled, chopped	1
Garlic, minced	2 cloves
Chicken broth	2 ½ cups
Hard apple cider	2 ½ cups
Half-and-half	1 cup
Bay leaves	2
Thyme	4 sprigs
Applejack or Calvados brandy	2 tablespoons
Cheddar, white, shredded	¾ pound

1. Combine 2 tablespoons flour, salt, and pepper. 
2. Add the shallots, and toss to coat. 
3. Heat the oil in a saucepan over medium-high heat until very hot. 
4. Shake off any excess flour, and fry until golden brown, about 4 minutes. 
5. Drain on paper towel, and season with salt. 
6. In a Dutch oven, melt 3 tablespoons butter over medium-high heat. 
7. Stir in the onions, celery, potato, and garlic. 
8. Reduce to low, cover, and cook , stirring occasionally, until the vegetables are softened, about 12 minutes. 
9. Sprinkle 2 tablespoons flour over the vegetables, and cook, stirring constantly, until the flour is incorporated. 
10. While stirring constantly, gradually add the broth, cider, and half-and-half. 
11. Increase the heat to medium-high, add the bay leaves and thyme, and bring to a boil. 
12. Reduce to low, and simmer to blend the flavors, about 10 minutes. 
13. Remove the bay leaves and thyme twigs from the soup; discard. 
14. Remove the soup from the heat, and let cool slightly. 
15. Working in batches, purée in a blender; pour into a clean pot. 
16. Stir in the applejack. 
17. While off heat, gradually whisk in the cheese a handful at a time; continue whisking until all the cheese is melted. 
18. Place over medium-low heat, stir in 1 teaspoon salt and pepper to taste, and cook gently, stirring often, until heated through, about 10 minutes. 
19. Taste and adjust seasonings as needed; serve with fried shallots. 

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.

Baked local salmon with California wild rice stuffing

Second attempt using a red snapper, and chopped apricot instead of raisin. Good, but the salmon was better. 

Wild rice, rinsed and drained	1 1/3 cups
Salt	1 teaspoon +
Water	6 cups
Butter, unsalted	2 tablespoons +
Onion, chopped	¼ cup
Mushrooms, coarsely chopped	2 cups
Almonds, slivered, toasted	2/3 cup
Raisins, golden	1 cup
Lemon zest	2 teaspoons
Sour cream	1 cup
Parsley, chopped	3 tablespoons
Green onions, chopped	3
Pepper, freshly ground	½ teaspoon
Salmon, whole, cleaned, scaled	8 pounds

1. In a large saucepan, add the rice, salt, and water; bring to a boil. 
2. Reduce heat, and simmer, uncovered, adding water, if needed, until the grains burst, about 35 to 60 minutes; drain. 
3. Meanwhile, melt the butter in a skillet, and sauté the onions for 5 minutes. 
4. Add the mushrooms, and sauté until they start exuding moisture, about 6 minutes. 
5. In a large bowl, combine the rice, mushroom mixture, almonds, raisins, lemon zest, sour cream, parsley, green onions, and pepper; add salt to taste. 
6. Preheat the oven to 375°F. 
7. Grease a shallow baking sheet large enough to hold the salmon. 
8. Rinse the salmon inside and out. 
9. Lightly season with salt and pepper. 
10. Stuff with stuffing, pinning the edges together with skewers. 
11. Brush the outside with butter. 
12. Measure the thickness of the salmon, including the stuffing, at the thickest point. Baking time is approximately 10 minutes per inch of thickness. Bake, basting at least once.
    Salmon is done with the flesh has lost its bright red color.

Toasted pistachio ice cream

Pistachios, shelled, toasted	1 cup
Sugar	1 cup
Salt, fine sea	¼ teaspoon
Half-and-half	2 cups
Cream, heavy	1 cup
Egg yolks	6
Almond extract	¼ teaspoon

1. In a food processor, pulse together the nuts, sugar, and salt until the nuts are completely integrated into the sugar, but not turned into a paste. 
2. In a large saucepan over medium heat, combine the half-and-half, cream, and pistachio mixture and bring to a simmer, about 12 to 15 minutes. 
3. Prepare an ice water bath for the custard, and set aside. 
4. Whisk the yolks and almond extract in a large bowl until smooth and light in color, about 3 minutes. 
5. Slowly pour the hot custard into the yolks, whisking constantly. 
6. Return the mixture to the pan, and continue cooking over medium-low heat, stirring constantly, until the custard coats the back of the spoon, about 3 to 5 minutes. 
7. Pour the custard into a clean bowl, and return to the ice water bath for 15 minutes; refrigerate for 3 to 12 hours. 
8. Freeze in an ice cream maker according to the manufacturer’s instructions.

Meatloaf with creamy onion gravy

Canola oil	1 tablespoon
Onion, large, finely chopped	1
Carrots, large, finely chopped	2
Bell pepper, seeded, finely chopped	1
Garlic, minced	5 cloves
Panko bread crumbs	1 ½ cups
Eggs, lightly beaten	4
Dijon mustard	2 tablespoons
Ketchup	2 tablespoons
Worcestershire sauce	2 tablespoons
Tabasco	1 teaspoon
Salt, kosher
Pepper, freshly ground
Bison, ground	2 pounds
Beef chuck, grass fed, ground	1 pound
Sausage, spicy Italian	1 pound
Cheddar, white, cut into ½-inch cubes	½ pound
Gravy
Butter, unsalted	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Onions, large, thinly sliced	2
Flour	1/3 cup
Chicken stock	1 quart
Cream, heavy	1 cup
Salt, kosher
Pepper, freshly ground

1. Preheat the oven to 400°F, and place a rack in the lower third of the oven.
2. In a medium skillet, heat the oil.
3. Add the onions, carrots, bell pepper, and garlic, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
4. Scrape the mixture into a very large bowl, and let cool.
5. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, salt, and pepper, and stir to form a paste.
6. Using your hands, work in the ground meats and cheese until combined.
7. Line a large roasting pan a silicon baking sheet.
8. Firmly pat the meat mixture into two loaves, about 10 inches long.
9. Arrange the loves 3 inches apart, and roast for about 45 minutes, until a thermometer registers 150°F.
10. Let the loaves rest for 15 minutes, and then cut into thick slices and serve with the gravy.

Gravy

1. In a large saucepan, melt the butter in the oil.
2. Add the onions, and stir to coat.
3. Cover, and cook over moderate heat until the onions are very soft but not browned, about 10 to 12 minutes.
4. Stir in the flour, and cook for 2 minutes.
5. Add the stock, and cook, whisking frequently, until the gravy thickens, about 8 minutes.
6. Stir in the cream, and simmer for about 5 minutes.
7. Transfer to a blender, and pureé.
8. Return to the pan, season with salt and pepper, and simmer until reduced, about 5 minutes.