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Assembly Sauce the gnocchi with enough ginger cream to lightly coat it. On one side, garnish with the grape chutney. Lay the manchego paper across the top and make three lines of herb dust across the top of that. Serves 4

Frozen Pumpkin Flan, Cinnamon Foam, and Mandarin Candy

Whenever I think of pumpkin, I can’t help but remember the image of myself in a giant papier-mâché pumpkin that my dad made for me on Halloween many years ago. Ever since, it’s been a lighthearted association. Interestingly enough, this dish is actually made with carrot, which provides the same starchiness, and the pumpkin spices supply the rest.

Flan

Filling

3 cups cashews, soaked 2–3 hours

1/2 cup maple syrup

1/2 cup raw agave

1 cup coconut oil

1-1/4 cups carrot juice

1 teaspoon vanilla

1/2 teaspoon salt

1/4 vanilla bean, scraped

3 teaspoons ground cinnamon

3 teaspoons ground nutmeg

Crust

2-1/2 cups cashew flour

1-3/4 cups oat flour

1/4 cup water

3/4 cup maple syrup

1 tablespoon vanilla

1-1/2 teaspoons sea salt

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

Foam

1-1/2 cups cashews, soaked 1–2 hours

3 cups water

2 teaspoons ground cinnamon

1/4 cup raw agave

1/4 cup coconut oil

1 vanilla bean, scraped

Candy

3 cups coconut meat

1 cup fresh orange juice

1/2 teaspoon salt

1/4 cup maple syrup

1/2 cup orange zest

Filling Blend all ingredients in a Vita-Mix until very smooth. Pour into plastic-lined ramekins and freeze.

Crust Mix ingredients in a medium-size bowl by hand. Spread flat on dehydrator screens. Dehydrate at 115 degrees F for 4–5 hours until dry; crumble onto Teflex sheets. Dehydrate an additional 5 hours.

Foam Blend cashews and water in Vita-Mix until smooth; strain through a fine chinois. Return cashew milk to Vita-Mix with remaining ingredients; blend until smooth. Use an immersion blender to create foam.

Candy Blend all ingredients except zest in Vita-Mix until completely smooth. Spread in a 1/8-inch-thick layer over dehydrator Teflex sheets and sprinkle zest over top. Dehydrate 4–5 hours, cut into strips, and carefully wrap around cylinders. Dehydrate until crisp.

Assembly Using a square or round ring mold, press 1/4 inch of the crust into the bottom of the mold and top with the flan. Remove mold and drizzle foam around edges. Top with mandarin candy. Serves 4

End-of-Season Heirloom Tomatoes, Warm “Cheese” Crisps, and Melting Olive Oil “Ice Cream”

Occasionally, the purpose of food is to awaken the palette, tease the mind, and provide entertainment while nourishing at the same time. We wanted to celebrate the end of the amazing heirloom season with an equally grand stage: in this case, frozen olive oil in the form of ice cream and “cheese” crisps. It may sound like a semi-dessert, but the character of the dish is purely savory.

Tomatoes

1-1/2 pounds various large tomatoes (golden, heirloom, green zebra, etc.), the more colorful the better

3 tablespoons olive oil

1 teaspoon salt

Fresh black pepper

Crisps

2 quarts pine nuts, soaked 1–2 hours

1/2 cup nutritional yeast

1 cup fresh lemon juice

2 teaspoons chipotle chile powder

2 teaspoons salt

1-1/2 cups water

1/2 cup chopped fresh thyme

“Ice cream”

3/4 quart olive oil, frozen

2 tablespoons raw agave

1-1/2 teaspoons sea salt

Tomatoes Peel, halve, and seed tomatoes. Cut into small squares or rectangles. Season with olive oil, salt, and pepper.

Crisps Pulse nuts in a food processor to break up. Add yeast, lemon juice, chile powder, salt, and water; blend until smooth. Add thyme; pulse until well combined. Spread on Teflex sheets to 1/8 inch thickness and dehydrate until crisp (1–2 days).

“Ice cream” Run olive oil in a Pacojet or a high-powered Vita-Mix with remaining ingredients.

Assembly Keep crisps warm in dehydrator. Divide tomatoes and arrange in various colors, spreading out on plates. Place 2 warm “cheese” crisps and 1 scoop olive oil “ice cream” on each plate. Serves 4

Lipstick Sweet Pepper and Basil Wrappers with Marinated