INGREDIENTS
8 scallops
2 teaspoons olive oil

RISOTTO
1 onion finely diced
1 tablespoon butter
1 cup risotto rice
1 cup white wine
4 cups chicken stock
3 tablespoon parmesan
cheese
1 tablespoon butter
salt

SPINACH PUREE
2 cups spinach
4 quarts water
1 tablespoon salt

PORT WINE TRUFFLE SAUCE
1 bottle port wine
1 can truffle juice
1 quart cream

(Click "read more" for method.)

FOR THE PASTA
1 ¾ cups flour
6 egg yolks
1 whole egg
1 teaspoon olive oil

FOR THE FILLING
2 cups butternut squash, peeled and diced
1 tablespoon butter
salt and pepper to taste
pinch of nutmeg
¼ cup cream

FOR THE SAUCE
¼ cup hazelnuts, toasted and chopped
20 sage leaves
3 tablespoons butter
salt and pepper to taste

(Click "read more" for method.)

From "Morning Glory Farm and the Family that Feeds an Island":

This is the quintessential farmers’ pie, served in the fall when the farmers are celebrating the bounty of the season. Bakery manager Jody Drake took several of her favorite autumn-inspired tastes and combined them into a pie that makes you think of wood fires and holiday traditions. It works as both a single-crust pie with streusel topping or as a double crust.

Preparation time: 30 minutes, including pie crust • Cooking time: 40–55 minutes • Servings: 6 generous slices

Jody’s Harvest Pie
3 cups fresh apples, diced
1 cup fresh cranberries
½ cup golden raisins
½ cup chopped walnuts
1 ½ Tbsp. orange zest
1 ½ Tbsp. butter, melted
1/8 cup orange juice
1/8 cup flour
1/2 cup sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon

Preheat oven to 425 degrees. Prepare pie crust (click "read more" for the rest of the recipe, including that of the pie crust).

Created from vegetables and fruits grown in the kitchen gardens at the Ritz-Carlton, Kapalua, this salad is simple but very flavorful -- as is the citrus vinaigrette that comes with it. Feel free to add Dijon mustard to take the dressing to another level.

Ingredients
Serves 2

1 Quart Baby Greens Mix
6 each Belgium endive spears
2 Tbl. Carrots, Julienne
2 Tbl. Red Bell pepper, Julienne
2 Tbl. Red Torpido onions, Julienne
6 each Pineapple, sliced paper thin on plate
6 each Yellow grape tomatoes, halved
1 Tbl. Jicama, julienne
1/2 orange Orange segments
10 each Lime basil Leaves, Torn
1/2 tsp. Lemongrass, Fine Chopped
1/2 each Kaffir Lime Leaf, Fine Chopped
3 Tbl. Tropical Citrus Dressing
To taste Salt and fresh ground Black Pepper
2 Tbl Optional: Wonton wrapper, julienne and fried
6 each Optional:  Sautéed Citrus Prawns

Method

Slice 3 paper thin pieces of peeled pineapple and place in a circle on a plate. Place the Belgium Endive spears in the center pointing out and the 3 orange segments in between the endive. Toss the remaining ingredients except wontons in a bowl with enough dressing just to coat ingredients, check seasoning and place a small amount in center of plate. Garnish with prawns and fried wonton shreds. (Click "read more" for dressing recipe.)