Roasted Brussels Sprouts

This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips.

Roasted Carrots and Parsnips

Whole sage leaves and thyme sprigs are tossed with carrots and parsnips to add aromatic flavor as they roast.

Winter Squash, Leek, and Apple Soup with Cider Crème Fraîche

Roasting the squash before adding it to the soup concentrates its flavor for this straightforward starter. Both the soup and the Cider Crème Fraîche can be made up to two days ahead.

Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans

Crisp Asian pears, tangy blue cheese, and bitter greens are the star ingredients in this wilted spinach salad.

Rainbow Chard with Pumpkin Seeds

This sauté is as much about the chard stems as it is about the greens.

Wild Mushroom and Caramelized Onion Shepherd’s Pies

This recipe can also be prepared in a 9-inch deep-dish pie plate.

Mushroom-Pinot Noir Sauce

The wine and porcini add depth to this sauce. Serve with Wild Mushroom and Caramelized Onion Shepherd’s Pies.

Honey-Almond Tart with Orange Mascarpone

Use a high-quality honey to keep this tart from tasting overly sweet.