by Jesse Griffiths

Photography by Jody Horton

This rich, earthy gratin could stand on its own at a meatless Thanksgiving celebration as well as being a perfect foil for roasted bison. Make this a day ahead and reheat it when you’re ready to serve. Serves 8.

By Amy Crowell

I love to bake using eggs from my own chickens. As a local-food enthusiast, I am currently researching other local sources (beyond my backyard) of essential baking ingredients such as flour, sugar, butter and salt. I was happy to discover Butter Cup Farms butter and creamy milk at the Austin Farmers Market. I encourage folks to seek out and use local cheeses, eggs, spinach and tomatoes in this recipe as well. 

Warm Winter Greens Salad with Water Buffalo Mozzarella wrapped in Proscuitto

By Mara Jernigan, Fairburn Farms (Cowichan Valley, BC)

Most people only think about serving fresh mozzarella in the summer with heirloom tomatoes, but this quick and easy warm salad using local winter greens and proscuitto is a wonderful way to enjoy Natural Pastures Fairburn Buffalo Mozzarella any time. I like to serve it with a vinaigrette made using Venturi Schulze Balsamic Vinegar from BC’s Cowichan Valley.

By Iliana de la Vega 

Courtesy of Matthew Buchanan of The Leaning Pear, Wimberley