PREPARATION

For the pie crust:
• In a stand mixer, combine the flour, sugar, salt and cold cubed butter. Mix on slow to medium speed until mixture begins to look like moist sand with small and large pieces of butter throughout, about 2 to 3 mins. Add the eggs, Knead sourdough discard and milk and continue mixing until the dough just comes together. Divide the dough into two equal pieces, wrap in plastic and refrigerate 1 hour.
• On a lightly floured surface, roll out one half of the pie dough into a circle, about ?-inch thick. Place the dough into a 9-inch pie pan. Any excess dough can be cut off or crimped to make a decorative edge around the pan. Repeat with remaining dough. Refrigerate the panned pie crusts at least 4 hours or overnight to ensure they do not shrink while baking.

For the filling:
• In a bowl, whisk together the brown sugar, cornstarch and salt. Add the eggs, water and vanilla and whisk together until everything is wet and thoroughly combined. Slowly whisk in the grapeseed oil until incorporated. Set aside

For the pie:
• Preheat the oven to 350 degree.
• Place 1 cup pecans in each of the two pie crusts, then divide the filling evenly between the two.
• Bake pies on a baking sheet until the internal temperature reaches 200 degrees, about 30 minutes. Let cool completely before serving.

PREPARATION

For the pie crust:
• In a mixing bowl, whisk together the flour, sugar and salt. Cut the cold butter into cubes and add to the flour mixture. Using a pastry cutter, fork or your hands, cut the butter into the flour mixture until chunks of butter are about the size of a pea.
• Add Œ cup ice-cold water and gently combine. Continue to add water a little bit at a time until the dough just comes together. (You may not use the entire Ÿ cup ice water). The dough should not be sticky – if you added too much water, add a little more flour but try not to overwork the dough!
• Form the dough into 2 equal discs, wrap in plastic and refrigerate 30 minutes or overnight.

 For the filling and pie:
• Preheat the oven to 350 degrees.
• On a lightly floured surface, roll out one of the refrigerated pie dough discs into a 12-inch circle, reserving the other for another use. Gently transfer to a pie pan and crimp the edges as desired. Refrigerate at least 20 minutes.
• Line the pie crust with parchment and fill with pie weights or dried beans. Bake until the edges are beginning to brown, about 15 minutes. Remove the parchment and weights and bake until the bottom of the pie just begins to brown, about 5 more minutes. Set aside and let cool.
• In a medium bowl, whisk together the melted butter and maple syrup. Add the brown sugar, cornmeal and salt and whisk until well combined.
• In a separate bowl, whisk together the eggs and egg yolk until well combined. Whisk in the heavy cream and vanilla extract.
• Slowly pour the egg mixture into the maple mixture and whisk until well combined.
• Pour the filling into the par-baked pie crust and brush the crust with heavy cream.
• Bake until the pie is puffed in the center and still slightly jiggly, about 55 minutes, rotating the pie halfway through.
• Let cool and set 4 to 6 hours or overnight. Top with flakey sea salt and serve.

PREPARATION

• Preheat the oven to 350 degrees.
• In a large bowl, combine the sliced apples and strawberries. Add the sugar, brown sugar, cornstarch, vanilla and salt and stir gently to combine. Transfer the fruit mixture into the pie crust and set aside.
• Make the streusel topping by combining the flour, sugar, brown sugar and salt in a medium bowl. Work the butter into the flour mixture until combined.
• Top the pie with the streusel topping, transfer to a baking sheet and bake until the top is golden brown and the filling is bubbling, about 1 hour.
• Let cool completely, then serve topped with whipped cream.

PREPARATION

For the crust:
• In a large bowl, combine the flour, salt and sugar. Add half the very cold butter and work it into the flour mixture by hand until a cornmeal texture is reached. Add the remaining cold butter and rub it into the flour mixture until pieces are the size of hazelnuts.
• Add the cold water and vinegar and gently toss together using a fork to create a rough, shaggy dough. The dough should still be dry and crumbly, but will form together when squeezed. Divide the dough in half for the next stage, called fraisage.
• On a lightly floured work surface, smear one half of the dough with the heal of your hand, ball it up and repeat 2 to 3 more times until a cohesive dough has formed. This little trick makes the flakiest crust. Form each half into a round, wrap in plastic and chill 2 hours or up to 2 days.

For the filing:
• In a large bowl, whisk together the flour, salt, ginger, cinnamon, clove, cardamom, nutmeg, allspice and brown sugar until no lumps remain. Whisk the eggs into the flour mixture, then the pumpkin puree and sweetened condensed milk. Use immediately or refrigerate the filling overnight or up to 4 days for superior texture.

For the pie:
• On a lightly floured work surface, roll one of the chilled dough rounds into a 12-inch circle, about ?- to Œ-inch thick. Reserved the other half of the dough for another use.
• Lay the dough into a 9-inch or 10-inch deep dish tart or pie pan, form a crimped edge and thoroughly dock the bottom with a fork. Freeze the pie shell 20 minutes (or up to a month).
• Preheat the oven to 400 degrees.
• Line the frozen pie crust with parchment and fill with dried beans or raw rice. Bake 15 minutes, remove the weights and continue baking until golden brown, another 5 to 10 minutes. Remove from oven.
• Pour the prepared pumpkin pie filling into the par-baked crust and bake on a sheet tray until the top is starting to brown around the edges and the center is slightly puffed, about 45 minutes. The pie will be a bit jiggly, but don’t be tempted to bake until firm or the custard will curdle. Baked pie keeps at room temperature for several days.

PREPARATION

• In a stand mixer with a paddle attachment, combine the cream cheese and powdered sugar. Mix on medium speed until smooth, stopping occasionally to scrape down the bowl. Add the pumpkin puree, 1 tablespoon cinnamon, the vanilla, clove, ginger and nutmeg and mix to combine.

• Switch to a whisk attachment and add the heavy cream on low speed. Increase the speed and whisk until the mousse is light and fluffy.

• In a small bowl, combine the graham cracker crumbs, sugar and the remaining 1 tablespoon cinnamon. Stir, then add the melted butter and stir until combined.

• Divide the graham cracker mixture evenly among 8 to 10 little serving cups (or add to 1 pie pan for a full-size pie) and press firmly into the bottom to form the crust. Spoon the mousse evenly among the cups (or into the pie pan) and smooth the top. Top with whipped cream and serve.

PREPARATION

• Preheat the oven to 350 degrees. Place the cubed sourdough in a single layer on a baking sheet and toast until golden brown, about 15 minutes.
• In a pan over high heat, brown the zucchini with the olive oil, salt and pepper, about 2 to 3 minutes. Add the tomatoes and continue to cook until they are blistered and release juice. Remove from heat.
• In a large bowl, combine the vegetable mixture and sourdough croutons. Top with the basil, chicken broth, lemon juice, basil and Parmesan and gently stir to combine.

PREPARATION

• Cut the watermelon into large cubes and place in a large bowl. Sprinkle lightly with salt, then add the red onion, lime zest, honey and vinegar.
• Destem and tear the mint into the bowl. Gently stir ingredients to combine.
• Prepare an ice bath and boil a pot of water. Blanch the basil a few seconds in the boiling water, then move to the ice bath. Dry then destem the basil.
• In a blender, combine the basil leaves and grapeseed oil. Blend on high until the outside of the blender is slightly warm. Strain the basil oil through a fine mesh strainer lined with a coffee filter.
• Place the salad on a plate or in a bowl and finish with the basil oil. Garnish with additional herbs and/or fresh summer greens.

PREPARATION

• Prepare a grill for high heat. Shuck the corn, brush lightly with olive oil and grill over high heat until charred on all sides, about 4 minutes. Let sit until cool enough to handle.
• Prepare the dressing by combining the apple cider vinegar, Dijon mustard, mayonnaise, sugar, lime juice, salt and pepper in a bowl. Whisk to combine, then slowly stream in 2 tablespoons olive oil while whisking constantly. Set aside.
• Cut the corn off the cob and add to a large bowl.
• Add the avocado, red onion, cherry tomatoes, red bell pepper and parsley to the bowl, then drizzle with the desired amount of dressing. Toss to combine.

PREPARATION

Combine all ingredients, tossing well. Chill at least 1 hour before serving.

PREPARATION

• Slice the tomato about Œ-inch thick and place on a plate. Season with sea salt and cracked pepper.

• Spread the desired amount of mayonnaise on both pieces of bread, then arrange the tomato slices on one piece. Gently place the other piece of bread on top, mayonnaise side-down, being careful not to smash the tomatoes.