Enjoy the flavor of ripe mangoes all year round with this sweet and satisfying homemade chutney.

Inspired by the Fiero Antiquario in Arezzo: Hand-cut pasta with woodfired sausage and mushrooms.

Wild greens, chicken and broccoli rabe on a home-baked Sesame Seeded Sandwich Roll.

Hot and Smoky Red Beans and Rice, veggie style. It’s just not Mardi Gras without them!

This real east coast Ham Hoagie was made on a home-baked hoagie roll… in Seattle!

Italian Black Truffle Honey drizzled on French triple cream Brie. Easy and oh, so good!

Homebaked cheese crackers: the perfect crunch.

Vegetarian for Festivus: faux chicken parmigiano ringed with fresh green beans.

Cemitas. These fried pork and avocado sandwiches come from Puebla Mexico and are fistfuls of flavor, even for a Philly boy!

Woodfired light rye bread, made with long-rising dough. Perfect with creamy apple butter, falling leaves and bonfires.

Fresh chanterelles with acorn squash ravioli. Autumn on a plate.

For serious mushroom lovers: savory bruschetta topped with wild and cremini mushrooms.

Hearty Lentil Stew. Our favorite veggie comfort food for autumn.

Fasolia Gigantes Plaki: Big Greek Beans baked in a sweet red sauce. Recipe comes with woodfired or conventional oven methods.

Mountain Man Bread with Creamy Chopped Broccoli Soup. Cabin fare at its finest.

Great zucchini bread from an old family recipe. Now comes with less fat and more flavor!

Lasagna layered with fresh ripe tomato slices, mozzarella di bufala and béchamel sauce. It’s late summer heaven on a plate!

Fresh blueberry scones, bursting with summer goodness.

Camping Clam Spaghetti. Dining in the Redwoods never tasted so good. Chipmunks included at no extra charge!

Italian Pequillo Peppers stuffed with Tonno Genovese. Molto Bene!

All Fired Up: Fresh Tomato and Mushroom Pizza with Truffle Oil. So good it might not make it to the table!

Delicious homemade pepperoni pizza, made with a yeast-risen crust. On your table in just 40 minutes.