• butter for the pan
• 1 cup cranberries, rinsed and picked over
• 1/2 cup confectioners' sugar
• 1 cup all-purpose flour
• 3/4 cup stone-ground cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted

Cranberry Cornbread

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• 12 ears sweet corn or 2 bags frozen corn, defrosted
• 1/2 cup whole milk
• 1/2 vanilla bean, split in half lengthwise or 1/2 teaspoon vanilla extract
• salt and freshly ground black pepper to taste

Vanilla Creamed Corn

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• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 2 lbs baby carrots, bagged baby carrots found in produce
• 1/3 cup walnuts, toasted and chopped
• 1 tablespoon fresh sage, minced
• salt and pepper to taste

Note: Be sure to purchase carrots in which the carrots look moist and uniform; dry-looking, split carrots are old and will taste bland.

Roasted Carrots With Sage And Walnuts

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• 1 lb portobello mushrooms
• 6 tabelspoonsolive oil
• kosher salt and freshly ground black pepper
• 2 leeks, white and light green parts only
• 2 garlic cloves, minced
• 2 lbs mixed white button and cremini mushrooms, halved
• 2 thyme sprigs
• 1/2 cup dry red wine
• 1¼ cups vegetabel broth
• 1/2 teaspoon lemon zest, finely grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon dry Marsala
• 1 tablespoon unsalted butter
• 1 cup packed baby arugula

Sautéed Mushrooms In Red Wine With Leeks, Arugula

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• 2 medium yellow turnips (about 3+ lbs total)
• 1 large head garlic cloves, separated and peeled
• 1 large onion, chopped
• 1/2 cup Parmesan cheese, freshly grated
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon freshly round black pepper
• 1 cup milk (approximately), heated

Mashed Yellow Turnips With Parmesan

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• 1 cup milk
• 1 cup chicken stock or turkey stock
• 1 bay leaf
• 4 tablespoons unsalted butter (1/2 stick)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 2 lbs pearl or white boiling onions, peeled and cooked or 2 lbs thawed frozed baby onions.

Classic Creamed Onions

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• 1½ lbs green beans, cut into 2-inch lengths or frozen 20 ounce bag or 2 cans
• 10¾ ounce can Campbell's Cream of Mushroom Soup
• 1 teaspoon soy sauce
• freshly ground black pepper
• 2.8 ounce can french-fried onions

Note: For another version of this green bean mushroom classic where everything is made from scratch see Green Bean Mushroom Casserole with Bacon

Classic Green Bean Bake

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• 1½ lbs brussels sprouts, trimmed
• 2 tablespoons extra virgin olive oil
• 1/3 cup prosciutto, finely chopped, 1/4-inch dice
• 1 lb chestnuts, roasted, peeled and coarsely chopped
• 1/3 cup chicken stock or turkey stock
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Note: Vacuum-packed chestnuts may be substituted. Image shown with pancetta which may be substituted for prosciutto

Italian Style Brussels Sprouts And Chestnuts

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• 1½ lbs Swiss chard (preferably rainbow or red; from 2 bunches)
• 1/2 cup pine nuts (2½ oz)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1/4 cup golden raisins, finely chopped
• 1 cup water, divided

Swiss Chard With Raisins And Pine Nuts

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• 2/3 cup apple cider
• 5 large yams or sweet potatoes (about 4 1/2 lbs), scrubbed but not peeled
• 4 tablespoons unsalted butter (1/2 stick)
• 2 tablespoons light brown sugar
• 1/2 teaspoon salt

Note: We use yams to mean what most people call sweet potatoes. Louisiana yams are especially sweet and what most people know as sweet potatoes.

Apple Cider Mashed Yams

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