Roasted Heritage Red Wattle Coppa with Rosemary, Garlic and Fennel

Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw

Heirloom Spigarello Greens with Pancetta, Goat Cheese, Dried Figs and Mustard Vinaigrette

Roasted Golden Beets, Carrots and Butternut Squash with Maple-Citrus Glaze

This is an excellent side dish to complement a traditional roast or to bring as part of a vegetarian potluck.

El Naranjo Campechana

Warm Golden Beet, Goat Cheese and Basil Pesto Salad

Pomegranate-Orange Gelée with a Citrus Salad

Gelatin desserts deserve a comeback. This easy, from-scratch gelée has a luscious silky texture and jewel-tone appeal. It is a refreshing finish to a rich meal, a beautiful autumn starter, or a between-course palate cleanser. Orange tempers the more assertive flavors of pomegranate; feel free to shift the balance of juices, keeping the total amount of liquid the same.

Honey-Ginger Carrots

Rigatoni with Roasted Cauliflower and Crispy Capers

Heirloom Violetta di Sicilia Cauliflower with Ras el Hanout, Harissa and Yogurt