Recipes

The addition of mango chutney puts these mini cheese balls (coated in Crunchmaster’s Gluten-Free Sea Salt Multi-Grain Crackers) over the top.

Crunchmaster's White Cheddar Multi-Grain Crackers (certified gluten free) give these delicious stuffed mushrooms an extra…

Need a dip that’ll satisfy every palate in the room, regardless of dietary restrictions? This raw almond “feta” (vegan, paleo and gluten free) ought to do the trick.

Quinoa, a delicately nutty grain, is related to the warm-season wild herb, lamb’s quarters, which has a spinach-like flavor. So, it was not too long a leap to combine them here. Harvested young, lamb’s quarters is quite tender, but baby spinach can be substituted if it's too hard to find.

An interesting look at how meals evolved throughout the past 100 years.

Acclaimed chef-farmer and restaurant owner Eric Skokan is an authority on true farm-to-table fare. Here are some of his favorite recipes to celebrate fall harvest season.

Roasted heirloom pumpkin and a ragout of mushrooms fill a soufflé dish, which is topped with a soufflé made from polenta. With the addition of Parmesan and sautéed Brussels sprouts, this entrée is a showstopper.

Financier is the most regal of cakes, made with nut flours and lots of butter. As if it needed more, Eric Skokan paired it here with poached pears and freshly grated bitter chocolate. The combination is stunning. Financier is best eaten fresh, still warm from the oven. Try freezing the leftovers, if you like (there rarely are any, though.)

Eric Skokan, farmer and owner of Black Cat Bistro in Boulder, Colorado, enjoys serving this elegant, yet exotic entrée in the winter. The eggplant purée is a variation on the idea of baba ganouj, smoky and delicious. Each fall he grills and smokes mountains of eggplant to make this purée. It freezes well and is very versatile; serve it also with grilled or roasted lamb or pork or with summer vegetables.