Just rolled oats, chopped apple, and water — blended and left to ferment for 3–4 days until lightly tangy and bubbly, then cooked into golden pancakes.

A one-pan fall and winter staple — Brussels sprouts, four apple varietals, chicken sausage, and bacon baked together and finished with a honey-Dijon cream sauce. Serve it over millet, rice, or straight from the pan.

Dry-toasted millet — one of the Five Sacred Grains of ancient China — simmered until nutty and fluffy, then topped with walnuts and warm spiced pear compote.

Ground bison layered with coriander, mustard, chipotle in adobo, and lemon zest — all tucked under a savory root vegetable mash.

Delicata squash and roasted potatoes seasoned with coriander, cumin, and red pepper flakes, finished with lemon and sherry vinegar, and topped with a perfectly runny egg.

Crimson pears slow-cooked with honey, fresh ginger, and a pinch of salt until caramelized and jammy.

Delicata squash and roasted potatoes seasoned with coriander, cumin, and red pepper flakes, finished with lemon and sherry vinegar, and topped with a perfectly runny egg.

Sweet carrots and onions caramelized low and slow with garlic and fresh-grated ginger, simmered in coconut milk and chicken bone broth, then blended silky smooth and finished with rice wine vinegar.

Toasted sourdough slathered with Gray Poupon Dijon and orange marmalade, layered with Havarti, crispy bacon, and peppery arugula.

Stone-ground polenta cooked in half-and-half with butter and finished with goat cheese, served over shallot-wilted greens with apple cider vinegar and green peppercorns, topped with eggs.

Chickpea miso meets honey in a double-layered glaze over salmon, roasted alongside purple carrots and parsnips, then finished with fresh chives.

Corona beans and sautéed cabbage with thinly sliced onion, garlic, fennel seeds, thyme, and a touch of red pepper — braised in stock