This recipe comes to us from Sarah Lanzman, the head chef at Top Broccoli Catering, which serves the Jefferson Area Board of Aging (JABA).

Serves 6

2 ripe Bartlett or Bosc pears, peeled, quartered, and cored
2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks
1 small-to-medium onion, peeled and quartered
2 cloves garlic, crushed
2 Tbsp. extra-virgin olive oil
1⁄3 to 1⁄2 cup roasted almond butter
1⁄2 tsp. salt
1⁄8 tsp. cayenne pepper, or to taste
4 cups vegetable broth, or reduced-sodium chicken broth
2⁄3 cup crumbled blue-veined cheese (Everona Dairy in Rapidan makes
a semi-soft blue cheese called Blue Ridge that would be delicious here)
1 Tbsp. thinly sliced fresh chives (or scallion greens)

1. Preheat oven to 400°F. Combine pears, squash, onion, garlic, oil, 1⁄4 tsp. salt, and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.

2. Place half the vegetables, the almond butter, and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1⁄4 tsp. salt.

3. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among bowls and garnish with cheese and chives.

You can substitute smoked ham or smoked tofu for the turkey if desired.

Serves 4

2 bunches collard greens
2 Tbsp. extra-virgin olive oil
1 medium clove of garlic, minced
1 to 2 ounces smoked turkey, diced
very small
Pinch of hot pepper flakes
Dash of mild vinegar (such as brown
rice vinegar)
Sea salt
Freshly ground pepper

1. Wash collards in a large bowl or sink full of water. Strip the leaves off the stems; slice the leaves into 1⁄2-inch strips.

2. Heat the olive oil in a large sauté pan over medium-high heat. Add the collards, and sauté until wilted and dark green. Add garlic and stir thoroughly to combine the flavors.

3. Pour in enough water to cover by 1⁄4 to 1⁄2 inch. Cover and simmer, for 15 to 20 minutes or until collards are tender. Then remove lid and cook away any remaining water.

4. Add the turkey and pepper flakes; cook briefly just to heat the turkey. Season with a dash of vinegar, salt, and pepper.

7 back ribs (the whole rack)

Barbecue sauce (Collins likes Cattlemen's Classic)

1. Submerge the bones in a pot of water. Bring to a boil, then turn down to a simmer. Cook for about 2 hours, until meat is almost falling off the bone.

2. Preheat oven to 350 degrees. Transfer bones and meat to a sheet pan. Toss with barbecue sauce, and let it cook for 5 to 10 minutes, at which point the meat will be completely falling off the bone.

1-inch-thick bone-in rib steak (a rib-eye or strip steak would work as well)

Salt and pepper

2 tsp chopped rosemary

Extra-virgin olive oil

Rub steak with salt and pepper, a little chopped rosemary, and a bit of olive oil. Let rest. In the meantime, preheat the oven to 350 degrees, and heat a good-sized cast-iron frying pan almost to white hot. The skillet should be large enough that the steaks are not crowded. Cook about 4 minutes on the first side, then flip and place in the oven. Cook about 10 to 15 minutes, depending on the degree of doneness you prefer (using a meat thermometer, the beef should register 145 F for medium-rare, 160 F for medium, and 170  F for well-done). Remove from oven, cover with foil and let rest for another 5 minutes. Serve.