Recipes

4 cups peeled and seeded pumpkin, cut into 1″ cubes (1pound)

1 tbsp. brown sugar

1 tbsp. extra-virgin olive oil

1 tsp. ground black pepper, divided

kosher salt

1/2 lb. wide pasta noodles (or use lasagna noodles, broken into 3″ or 4″ pieces)

1 cup diced pancetta (about 1/3 pound)

3 tbsp. fresh chopped sage

1 cup finely grated Parmesan cheese, plus more for garnish

2 egg yolks

1 tsp. nutmeg

1/4 chopped toasted hazelnuts (optional)

(All ingredients should be cut and ready before cooking)
In large pot add the following:
½ c Canola oil
1 Large white or yellow onion
1 Diced each- red, yellow and green pepper
1/3 Chopped fresh parsley
2lbs. Cubed boneless chicken breast

Directions:

In a large bowl, whisk together mayonnaise, vinegar, sugar, and mustard.  Add remaining ingredients and salt and pepper to taste and toss to combine well.  Cole slaw may be made 4 hours ahead and chilled, covered.

Directions:

In a small bowl, stir together Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, salt and pepper to taste until sauce is smooth.  In a large bowl, stir together turkey, onion, breadcrumbs, and ¼ c sauce until combined well and form into 6 ¾ inch thick patties.  Burgers may be prepared up to this point 1 day ahead and chilled, covered.  Divide remaining sauce in half and put in a separate bowl, ½ for brushing burgers on the grill and ½ for drizzling on cooked burgers.  Chill sauce, covered.