Vinaigrette Ingredients
¼ cup EVOO
1½ Tbsp white wine vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
Pinch of salt
Black pepper
Salad Ingredients
⅓ cup walnuts, chopped
5-6 oz red leaf lettuce, torn into small pieces (about 5-6 cups), or spring mix
2 pears, unpeeled and sliced into ¼-inch thick pieces
⅓ cup craisins
⅓ cup blue cheese chunks (Roquefort or gorgonzola work well,

Photography by Grant L. Gursky
Ingredients
2 lbs sweet potatoes (try to find ones that are long and thin)
1/3 cup olive oil
1 Tbsp honey
2 cloves garlic, minced
1 tsp fresh oregano, finely chopped
1 tsp fresh sage, finely chopped
1 tsp fresh thyme, finely chopped
¼ tsp sea salt
1/8 tsp pepper
¼ cup chopped pecans
Freshly grated Parmesan
Hot honey (used for a light drizzle)
Directions
Preheat oven to 350°F.

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,

Photography by Grant L. Gursky
Ingredients
1/2 large red onion, thinly sliced
2 cloves garlic, finely chopped
2 Tbsp dry red wine
2 ripe pears, peeled and diced
1/2 cup fresh or frozen cranberries
2 Tbsp packed brown sugar
1/2 tsp pumpkin pie spice
4 beef tenderloin steaks,
about 1-inch thick
Instructions
Heat a 12-inch nonstick skillet over medium-high heat.