COME RAISE A GLASS. WE’LL RAISE THE BAR.

CELEBRATE YOUR SPECIAL OCCASION WITH US— IN UNFORGETTABLE STYLE. FROM A BIRTHDAY LUNCH WITH FRIENDS TO A ROMANTIC DINNER FOR TWO, WE WILL CREATE A MEMORABLE EVENT. LINGER IN OUR GARDENS OR ON OUR TERRACE, AND LET US SPOIL YOU WITH SUPERB CUISINE AND WINES.

When the roasted sprouts and persimmon are done remove from the oven and add to a large bowl Toss in the extra raw persimmon, pomegranate seeds, tarragon, and walnuts Add the maple dressing and toss to coat Serve warm or cold

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood. com

This plum habanero salsa is a wonderful way to use up seasonal plums and juicy tomatoes It’s a little bit of sweet and spicy wrapped up into one delicious salsa Top it on tacos, burgers, salads, and pork chops

INGREDIENTS

2 lbs tomatoes cored and halved

3 lbs firm-ripe plums pitted and diced

1 medium red onion diced

2 cloves garlic minced

2 tbsp tequila (optional)

1/3 cup bottled lime juice

1 tsp salt

2 tsp coriander seeds, toasted and crushed (or 1 teaspoon coriander powder)

2-3 habaneros minced

Pre-heat oven to 350 degrees F Halve tomatoes and place on a baking sheet cut side down Roast 20 minutes then turn tomatoes over and roast an additional 10 minutes . Let cool then roughly chop .

Prepare boiling water canner Heat jars in simmering water until ready to use, do not boil Wash lids in warm soapy water and set aside with bands

Combine tomatoes with remaining ingredients in a stainless steel pot Bring to a boil, then lower heat to simmer, cook stirring frequently until plums soften and salsa thickens, about 20 minutes

Ladle hot salsa into a hot jar leaving a half-inch headspace Remove air bubbles Wipe jar rim .

Center lid on jar and apply band, adjust to fingertip tight . Place jar in boiling water canner . Repeat until all jars are filled .

Process jars 15 minutes, adjusting for altitude . Turn off heat, remove lid, let jars stand 5 minutes . Remove jars and cool 12-24 hours . Check lids for seal; they should not flex when center is pressed

SANTA BARBARA SMOKED SALMON AND LOCAL ORGANIC PINK GRAPEFRUIT SALAD

What you’ll need:

Smoked salmon, grapefruit segments, lime juice, pistachio oil, shelled pistachios, caviar limes (Look for the limes at Isla Vista Food Co-Op or Mesa Produce)

Arrange Smoked Salmon on your serving plate and layer with sliced pink grapefruit segments, lime Juice and a drizzle of pistachio oil . Garnish with toasted and shelled pistachios and a small spoonful of the delicate meat from the fresh caviar Lime . This recipe as more of an assemble and serve and can be made on a large platter for a party or on individual small plates .

Recipe courtesy of Jane Restaurant. www.janesb.com

GLUTEN-FREE BUTTERNUT SQUASH FLAX BREAD

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com

Butternut squash flax bread is so warm, moist, and delicious without any dairy or added oils . A new healthy holiday favorite bread loaf to bring to the table

1 1/2 cups gluten-free flour

1/2 cup ground flax meal

1/4 cup coconut sugar

2 tsp baking soda

1 15oz can butternut squash puree

4 eggs

1 cup maple syrup

1/2 cup apple sauce

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon pink salt

Whipped Sweet Butter:

1/2 cup vegan butter or regular or ghee can be used if dairy is not a concern

2 tsp maple syrup

1/4 tsp cinnamon

1/8 tsp ground cloves

Preheat the oven to 350 degrees

F Grease the bottom of two 8 5inch bread loaf pans with cooking spray or (vegan) butter; set aside In a small bowl whisk together the butternut squash puree, eggs, maple syrup, and apple sauce

Set aside in a large bowl add the gluten-free flour, flax meal, baking soda, coconut sugar, nutmeg, cinnamon, and salt Add the wet ingredients to the dry ingredients and whisk together until any chunks are dissolved

Bake each loaf for 55 minutes .

Let cool for 10 minutes then transfer to a cooling rack to cool completely

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com

Tangy spicy cranberry salsa topped on rice and leftover turkey is bursting with roasted cranberry flavor! The salsa is a delightful addition to salads, tacos and added to holiday turkey dishes

5-6 cups frozen cranberries see notes

1 16-ounce bag frozen corn (I like grilled frozen corn at Trader Joe’s)

1 jalapeno pepper seeds removed and diced

1/2 cup green onion chopped

1/2 tsp pink salt or to taste

1 teaspoon cumin

1/2 teaspoon garlic powder

1 lime juice of 1/4 cup maple syrup

Optional: 1 serrano pepper diced to garnish

Cooked rice

Leftover roasted turkey or chicken

Preheat the oven to 400 degrees F

Remove corn from the freezer to thaw or heat in the microwave or stove top to thaw

Set aside

Spread the frozen cranberries on a baking sheet evenly so they don’t overlap and

The cranberries will look plump and “airy” but once they remove from the oven and cool they decrease in size .

When the cranberries are done, remove from the oven and let them cool . Meanwhile, prepare the other ingredients by removing the seeds of the jalapeno and dicing it Dice the green onions (and serrano pepper if using it for garnish and extra spicy)

Mix together the roasted cranberries, sweet corn kernels, chopped green onion, jalapeno, garlic, maple syrup, cumin, lime

Serve with rice and roasted turkey (or chicken)

Recipe Notes:

If you like a lot of cranberry flavor, use 6 cups of cranberries. If prefer more crunch and less tang use 5 cups of cranberries.

Makes about 5 cups of cranberry salsa if using 5 cups of cranberries and about 6 cups using 6 cups of cranberries.

Always check the heat of the jalapeno first. If it is not very spicy, feel free to add a second one to the recipe .

Recipes by Danielle Fahrenkrug, Delightful Mom Food www.delightfulmomfood.com

Elegant and comforting creamy vegan corn chowder soup is perfect for fall entertaining Similar to traditional New England clam chowder yet made with sweet maize kernels and potatoes instead of seafood! Pairs well with an extra dry sparkling wine

Serves: 6-8

INGREDIENTS

2 16 oz bags of frozen organic corn kernels

1 small onion, diced

2 celery stalks, diced

1 carrot, diced

2 garlic cloves, minced

3 Tbsp . of cornstarch

2 tsp . of Himalayan salt

1/2 tsp . of white pepper

1 tsp . of paprika

2 cups of diced yellow potatoes

4 cups of vegetable broth

1-1/2 cups of coconut milk creamer

1 Tbsp of freshly chopped parsley

1 Tbsp of freshly chopped chives

1 Tbsp of freshly chopped thyme

Hot sauce (optional)

INSTRUCTIONS

1 Add all the ingredients (except hot sauce) into the slow cooker Cook on low for 4-6 hours or on high for

2-3 hours Add to a blender to puree If desired top with hot sauce

Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

This mouth-watering Roasted Cauliflower and Cranberry with Sage Butter and Black Truffle Oil is slowly roasted to bring out nutty wholesome flavors then drizzled with balsamic reduction dressing .

Serves: 4

1 head of Cauliflower, cut into pieces

1 cup of fresh cranberries

1 Tbsp fresh sage, chopped