Directions

1. Heat olive oil in a medium frying pan over medium heat. Add onions and cook for 3-5 minutes, until very fragrant and lightly browned. Remove from pan and set aside.
2. Lay a tortilla on a clean, dry surface and spread with half of the smashed squash. Sprinkle with salt and pepper and top with half of the cheese, half of the spinach and half of the onions. Top with a dash of nutmeg and a second tortilla. Press gently to adhere. Repeat with the remaining quesadilla ingredients so you have 2 assembled quesadillas.
3. Heat the remaining olive oil in the pan you used to cook the onions. Cook the quesadillas, one at a time over medium heat, for 2-3 minutes on each side, or until tortillas are brown and crispy and the cheese has melted.
4. Cut into wedges and serve immediately.

Directions

1. In a medium pot over medium heat, whisk together the half-and-half, sugar, cinnamon, nutmeg and vanilla. Cook, whisking constantly, until steaming.
2. Slowly pour about 1/2 cup of the half-and-half mixture into the eggs and whisk to temper. Add tempered egg-half-and-half mixture to the pot. Whisk constantly until a very thick custard forms. This should take 8-10 minutes. Remove from heat, transfer to a bowl and allow to cool in the refrigerator for 20-25 minutes.
3. Once mixture has cooled, whisk in the pumpkin. Stir well to ensure it is completely distributed. You should have a very thick orange custard at this point.
4. Transfer the custard to an ice cream maker and churn according to manufacturer's directions. As soon as the mixture has turned to ice cream, pour in the chocolate chips and allow the machine to distribute them evenly.
5. Freeze until just hard enough to scoop.

Go Giants!

Makes about 3 cups ice cream.

Directions

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet and set aside.
2. Use the back of a fork to mash the goat cheese with the garlic, lemon juice, olive oil, salt and pepper.
3. Lay a sole fillet on a clean cutting board and use a butter knife or rubber spatula to spread it liberally with 1/4 of the goat cheese mixture. lay a small bunch of chives (7-8 long ones) in the center of the cheese, so that the fish and the chives form a cross.
4. Gently roll the sole around the chives, cheese-side in, so the chives are sticking out of either end of the wrapped-up fish. Place on the prepared pan. Repeat with remaining fish, filling and chives.
5. Top each sole roll-up with a slice of lemon and gently secure with a toothpick. Top with more pepper and bake for 10-12 minutes (check after 8 minutes to avoid over-cooking. The fish is done when it's tender but cooked-through and the cheese is warm and very soft.
6. Serve immediately.

Directions

1. Combine sweet potatoes, scallions, eggs flour, salt and pepper in a bowl and mix well with a wooden spoon. If mixture is too wet to form patties, add a pinch more flour.
2. Heat about 1/8" oil in a large frying pan over medium-high heat. With damp hands, form 4" (diameter) patties and place directly into the hot oil. You will probably need to work in batches.
3. Cook the sweet potato pancakes for 3-4 minutes on each side, or until a very crisp brown crust develops. Flip and cook on the other side.
4. Before removing from heat, cut one pancake in half to check for internal done-ness.
5. Drain the cooked pancakes on paper towels and serve immediately.
6. It's certainly not required, but it's very much recommended that you eat these with Orange-Cardamom Applesauce. A little creme fraiche, sour cream or Greek yogurt would be good too.

Directions

1. Combine all ingredients in a large pot with 1 1/2 cups water. Stir well and cover.
2. Cook over medium-low heat for 30-35 minutes, or until apples completely break down. Use the back of a wooden spoon to gently smash the apple pieces once they begin to soften. Add more water if the applesauce gets too thick.
3. Let cool slightly, then serve warm. Alternatively, let cool completely and store in an airtight container or in mason jars until ready to use.

Makes about 6 cups applesauce.