Photography by Grant L. Gursky
Chestnut Relish Ingredients
1/2 cup unsweetened pear or apple cider
1/4 cup honey
1 large shallot, minced
1/3 cup golden raisins
3/4 cup roasted chestnuts, chopped
2 Tbsp apple cider vinegar
1 tsp fresh rosemary, minced
1 tsp kosher salt
Pinch of cinnamon
Roasted Pear Ingredients
3 large, ripe USA Pears
6 slices Camembert cheese
4 cups baby arugula leaves
EVOO
For the Relish: Bring the cider,

Ingredients
8 slices of bacon
1/2 tsp kosher salt
4 slices Swiss cheese
4 oz Brie cheese, thinly sliced
2 firm, but ripe, pears, sliced
4 Tbsp butter, softened
2 cups onions, chopped
8 slices hearty bread
Instructions
Heat a large skillet over high heat. When hot, add the bacon and cook until brown and crispy.

Photography by Grant L. Gursky
Ingredients18 oz. butternut squash, peeled (about a half of butternut squash)1 large apple, cored and thinly sliced4 small red onions, quartered2 whole garlic cloves, peeled2 Tbsp olive oil1 Tbsp cumin1 tsp cinnamon¼ tsp black pepper¼ tsp cayenne pepper (to taste)¼ tsp sea salt
Quinoa Ingredients1 cup quinoa2 cups water1 tsp sea salt
Roasted GarlicVinaigrette IngredientsRoasted garlic from vegetables¼ cup olive oil3 Tbsp white wine vinegar¼ tsp sea salt¼ tsp pepper
Serving Ingredients¼ cup pomegranate seeds1 Tbsp parsley leaves,