Directions

1. Heat 1 tbsp oil in a medium frying pan over medium-high heat. Add squash and cook for 4-5 minutes, stirring frequently. Add garlic, jalapeno and cilantro and cook for another 5-6 minutes or until squash begins to soften. Drizzle soy sauce over entire contents of the pan and cook for another minute or two, until the sauce is absorbed. Transfer to a bowl and allow to cool for 2-3 minutes.
2. To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put 2-3 teaspoons of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Repeat with remaining ingredients and set the assembled dumplings on a clean plate.
3. To cook, heat the remaining oil in a large frying pan over medium-high heat. Place as many dumplings as will fit into the pan (with space between them) and cook for 2-3 minutes, allowing the dumplings to develop a crisp crust on the bottom. Once crust has formed, pour 3 tbsp water over the dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
4. Carefully remove the lid and allow any excess water to cook away, moving the pan around a few times.
5. To make the sauce, whisk together the soy sauce, orange juice and sugar or honey. Serve alongside the dumplings.

Makes about 30 dumplings and 1/3 cup sauce.

Directions

1. In a large frying pan over medium heat, heat 1 tbsp oil. Add scallops, garlic, cilantro and scallions. Cook for 2-3 minutes or just until scallops become slightly firm. Drizzle soy sauce over the pan's contents and cook for 1-2 minutes, or until sauce is mostly absorbed. Transfer mixture to a bowl and allow to cool for 2-3 minutes.
2. To assemble the dumplings, lay one won ton wrapper on a clean, flat surface and put 2-3 teaspoons of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges. Gently pinch the corners together to form a point and seal the edges to seal in the filling. Repeat with remaining ingredients and set the assembled dumplings on a clean plate.
3. To cook, heat the remaining oil in a large frying pan over medium-high heat. Place as many dumplings as will fit into the pan (with space between them) and cook for 2-3 minutes, allowing the dumplings to develop a crisp crust on the bottom. Once crust has formed, pour 3 tbsp water over the dumplings and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
4. Carefully remove the lid and allow any excess water to cook away, moving the pan around a few times.
5. Serve hot with soy sauce for dipping.

Makes 30 dumplings.

Directions

1. Melt butter over medium heat. Whisk in flour and stir continuously until a sticky dough forms. Add 1 cup water, slowly, whisking as you pour it in. Continue to whisk as you slowly add the milk. You should have a very creamy soup base.
2. Add the potatoes, onions and clams with their liquid and stir. You may need to add a bit more water if the soup becomes too thick.
3. Cover and reduce heat to low. Cook for 18-20 minutes or until potatoes are soft. Add half-and-half, parsley and season with salt and pepper to taste.
4. Serve hot, garnished with additional parsley.

Directions

1. Preheat oven to 400 degrees F.
2. Roast butternut squash on an ungreased baking sheet for 45-55 minutes, or until very soft. Allow to cool until they can be handled. (Alternatively, you may microwave the squash halves on a plate, covered loosely with plastic wrap, for 6-7 minutes on high.)
3. While the squash roasts and cools, heat the olive oil over medium heat in a soup pot and add the shallots. Allow to caramelize, 5-10 minutes. Add most of the pear, reserving a few spoonfuls for garnish. Cook the shallots and pears together for an additional 5 minutes or until the pears begin to soften.
4. Once the squash is cool enough to handle, use a spoon to discard the seeds and scoop the flesh into the pot with the shallots and pears. Add the sage, maple syrup and enough water to cover. Cover pot with a lid and simmer for 12-15 minutes, or until very fragrant.
5. Puree soup using a blender or food processor and return to pot. Alternatively, use an immersion blender directly in the pot. Season with salt and pepper and stir in half-and-half until incorporated. Cook for another 2-3 minutes.
6. To serve, ladle into bowls and garnish with the reserved pear and more sage if desired.