Roasted Brussels Sprouts with Apples, Dried Cranberries and Sage can play the role of a hearty main course or a nutritious side dish.
Photos by Joe Lavine
Making your own pumpkin puree is easy: Simply boil or steam pumpkin chunks, puree in a food processor or blender and strain through a sieve.
Roasted Squash with Mushroom Stuffing and Mushroom Gravy is rich with protein-filled and immune-boosting exotic mushrooms—locally grown.
A cheese platter is appropriate served before, during or after the main course. Toss in a few local nuts and dried fruits to garnish.