Ingredients

Makes about 20-24

For the Crostini

• 1 French baguette, sliced in ½ inch thick slices
• 2-3 Tbsp. olive oil
• Sea salt
• 10 oz. goat cheese
• 1 cup cranberry sauce, recipe follows
• Leftover roasted turkey slices
• 1/4 cup chopped toasted pecans
• Fresh thyme leaves, for garnish
• 2 tsp. orange zest, for garnish

Directions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Arrange baguette slices on a baking sheet and lightly brush tops with olive oil and sprinkle with sea salt. Bake for about 5-7 minutes or until a light golden brown.
3. Transfer crostini slices to serving platter and allow a few minutes to cool before assembling.
4. Top crostini with a spoonful of goat cheese, a small slice of turkey, and a spoonful of cranberry sauce. Top with pecans, orange zest, and thyme if desired.

For the Cranberry Sauce

Makes about 2 cups

• 1 lb. cranberries
• 2 tsp. orange zest
• 1/2 cup orange juice
• 2 tsp. lemon juice
• 1/2 cup brown sugar
• 1 tsp. vanilla extract or 1 fresh vanilla bean
• 1/4 tsp cinnamon
• 1/4 tsp. nutmeg
• 2 tsp. grated ginger
• 1/4 tsp. white pepper, optional

Directions

1. Combine all ingredients in a medium saucepan over medium heat and bring to a gentle boil, stirring frequently.
2. Reduce heat to low and allow the sauce to simmer until it thickens and liquid reduces by more than half. About 8-10 minutes. Keep an eye on it and stir often!
3. Cranberry sauce will last refrigerated for about a week.

Ingredients

• One 3-4lb. beef tenderloin
• 1-2 Tbsp. minced garlic
• 2 1/2 tsp. freshly ground pink peppercorns
• 1 1/2 Tbsp. minced rosemary
• 1/2 cup unsalted butter, room temperature
• Large flaked sea salt or kosher salt*

*I used 3 tsp. large flaked sea salt, but you may need more or less depending on the size of your cut of tenderloin.

For the Horseradish Cream

• 1/2 cup sour cream
• 2 Tbsp. heavy cream
• 1/4 cup freshly grated horseradish
• 1 Tbsp. lemon juice
• 1/2 tsp. lemon zest
• Sea salt to taste

Directions

1. Preheat over to 450°F.
2. Trim any excess fat or connective tissue from the tenderloin or have your butcher do this for you.
3. At this point you can use cooking twine to tie up your tenderloin. This helps it keep its shape and cook evenly.
4. Mix garlic, pepper, salt, and rosemary in the butter and rub evenly over tenderloin.
5. Place tenderloin on a baking dish with baking rack. Bake for about 25-30 minutes (time will vary according to weight and thickness of your cut). I find it best to insert a thermometer in the thickest part of the tenderloin to check for desired internal temperature. 135 degrees for medium rare, 145 degrees for medium.
6. Let rest for 10 minutes before removing twine, carving, and serving.
7. To make the horseradish cream combine all the ingredients in a small bowl and mix well. Refrigerate until ready to serve.

Ingredients

Makes about 6 cups

Serves 4-6

• 24 oz. butternut squash, peeled and cubed
• 1 large carrot, chopped into one inch pieces
• 6 cloves of garlic, skin on
• 2 Tbsp. olive oil
• 2 Tbsp. + 3 Tbsp. brown sugar, divided
• 1/2 cup leeks, trimmed, rinsed, chopped
• 2 Tbsp. chopped sage
• 1 Tbsp. butter
• 1/2 tsp. nutmeg
• 1/4 tsp. cayenne pepper (optional)
• 1/4 tsp. Chinese five spice seasoning
• 2 cups almond milk
• 1 cup vegetable stock
• Sea salt and pepper

For Serving

• Crème fraiche
• Roasted pepitas (pumpkin seeds)
• Pomegranate seeds
• Sage fried in butter

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Arrange squash, carrot, and garlic cloves on baking sheet and toss with olive oil and 2 Tbsp. brown sugar. Season with sea salt and black pepper.
3. Bake for 25-30 minutes or until squash and carrots are tender.
4. Meanwhile, prepare the leeks.
5. Trim ends and dark green tops of a leek. Split lengthwise and rinse very well to remove any grit or soil and roughly chop. In a small saucepan melt butter over medium heat and sauté leeks and sage for 3-5 minutes or until soft and tender. Set aside.
6. In a food processor combine roasted squash, carrots, garlic with the skin removed, leeks, nutmeg, 3 Tbsp. brown sugar, cayenne, Chinese five spice, almond milk and stock. Purée until smooth. Alterna tively you can transfer all ingredients to a large pot and blend with an immersion blender.
7. Transfer to a pot and heat through, season to taste with salt and pepper.
8. Serve topped with crème fraiche, pepitas, pomegranate seeds, and sage.