Miso- and Herb-Rubbed Applewood Smoked Heritage Turkey

miso-turkey
Heritage turkeys give us a chance to connect to our country's history and the farmers dedicated to preserving their breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.

Braised Kale Trio

kale
Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.

Chef Kurt’s Mom’s Wild Rice Dressing

The spirit of the harvest season, the richness of my mother's kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole. ~Kurt Friese

Sweet Potato Puree with Honey and Crispy Shallots

sweet-potato-puree
This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve it with a holiday turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast.

Mushroom, White Bean and Sage Soup

mushroom-white-bean-sage-soup
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.

Harvest Pasta

There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.

Iowa City Chili

There's a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin' for a rib-sticking bowl of chili. It's also a great way to use up the last of your tomatoes and peppers, or to begin to use your new "puttin' ups" (as Kurt's grandma used to call them).

Braised and Glazed Five Spice Short Ribs

Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.