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The perfect fall menu, courtesy of Emma's Eatery Catering

Serves 4 – 6 


  • Kosher salt and ground black pepper
  • 6 skin on, bone in, chicken thighs, patted dry
  • 3 tbsp unsalted butter
  • 1 leek, chopped
  • 1 bunch of swiss chard
  • 8 ounces orzo
  • 1/3c dry white wine
  • 2 1/2 c low sodium chicken stock
  1. Preheat oven to 400°. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer. Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.
  2. Set same skillet over medium; combine chard and leek in skillet and sprinkle in some salt and pepper. Cook until softened and golden brown. Add orzo and cook until pasta is darkened to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.
  3. Remove skillet from heat, taste and add more salt and pepper to your liking. Add in the chicken and serve.



  • Non-stick vegetable oil spray
  • 1 1/2c flour
  • 1 c sugar
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 3 large eggs
  • 1 ½ c ricotta
  • ½ tsp vanilla
  • ½ c (1 stick) unsalted butter, melted
  • 4-5 plums
  1. Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter. Scrape batter into prepared pan put plums cut side up nestled into the batter.
  3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.


Serves 4 – 6


  • 2 heads romaine lettuce
  • ¼ c lemon juice
  • ¼ c red wine vinegar
  • ¼ c olive oil
  • 2-3 garlic cloves minced
  • 1 tbsp anchovy paste
  • Dash of Worcestershire
  • 2 tsp Dijon mustard
  • Salt and pepper
  • Parmesan cheese
  1. Brush one head of romaine lettuce cut in half with olive oil and grill on bbq or cast iron skillet until quickly charred, do not leave on for too long as you don’t want the lettuce to wilt completely.
  2. In a measuring cup whisk together lemon juice, red wine vinegar, garlic, Dijon, salt, pepper, anchovy and Worcestershire. Slow drizzle in oil until it emulsifies into a dressing.
  3. Arrange the grilled and not grilled romaine. Drizzle with dressing and shaved parmesan cheese to your liking.




  • 1 side of smoked trout
  • 1c of labneh
  • 1 small bunch of chives
  • Few sprigs of dill
  • 1 lemon juiced and zested
  • Kosher salt and pepper
  1. Flake trout into a bowl.
  2. Mix in labneh, lemon juice, chopped chives, chopped dill, salt and pepper.
  3. Allow flavours to sit for at least two hours.
  4. Serve with crostini.


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