Cream of Mushroom Mashed Potatoes

Prep Time: 40 minutes

Serves 4

• 2 lbs Yukon Gold Potatoes, peeled and diced
• 8 oz Cremini Mushrooms, stems trimmed, sliced thinly
• 8 Tbsp Butter
• 2 cups Cream or Milk
• Sea Salt and Pepper

Bring a large pot of salted water to a boil over a high flame. 

Add potatoes and cook 20-25 minutes, until easily pierced with a fork. 

Meanwhile, in a large sauté pan, melt 2 tablespoons butter over a medium flame. Add mushrooms with a pinch of sea salt; and stir. Continue to cook, while stirring, about 6 minutes, until lightly browned. 

Add cream or milk and simmer over a low flame until reduced by half, about 10 minutes. When potatoes are done, drain and return to the same pot over a low flame. Stir rapidly for 4 minutes. 

Remove from heat and add mushroom and cream mixture along with remaining butter and a pinch of sea salt and pepper. 

Mash together until desired consistency is achieved. 

Roasted Brussels Sprouts with Crispy Bacon

Prep Time: 30 Minutes

• 1 lb Brussels Sprouts, trimmed
• 3 slabs Bacon, cut into lardons
• Extra-virgin olive oil
• Flaky Sea Salt
• Pinch of Red Pepper Flakes
• Parmigiano-Reggiano, for topping (optional)

Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise, from top to bottom. Toss with olive oil, 1/2 teaspoon sea salt and red pepper flakes and spread on a baking sheet. Put in oven and roast until tender, about 20 minutes.

While sprouts are roasting, put bacon in a small sauté pan with a splash of olive oil; bring pan to medium heat. Cook bacon 7 to 8 minutes, until crispy. Remove from pan.

Toss roasted Brussels sprouts with crispy bacon. Using a peeler, shave a few slices of Parmigiano on top, if desired.

Simple Cranberry Sauce with Orange and Rosemary

Prep Time: 30 Minutes

• 2 cups fresh Cranberries
• Sprig of Rosemary
• ½ cup of fresh Orange Juice
• 2 tsp Orange zest
• 1/3 cup Sugar
• 1 Tbsp Sherry

Mix sugar and orange juice in a pot, and place on low heat until sugar dissolves.

Add cranberries, zest, sherry and rosemary. Bring to a quick boil; then reduce heat and simmer. The berries will eventually 'pop', releasing their juice.

After 10 min, remove from heat and allow to cool. Sauce will thicken as it cools. Store in a covered container.

Whole Roasted Sweet potatoes with Rosemary

Preheat oven to 400 degrees. 

Cut sweet potatoes in half lengthwise. Using your hands rub the potatoes completely in olive oil. Rub the potatoes in salt.

Lay the potato halves skin side down on the baking sheet. Sprinkle lightly with pepper.

Sprinkle lightly with finely chopped fresh rosemary.

Bake for 40-45 minutes, or until potatoes are tender.

Serve plain, or with honey, butter, or cinnamon and brown sugar (1/2 cup brown sugar + 1/2 tsp. cinnamon mixed together).