Autumn Bread Salad Combine toasted Italian or French bread cubes, sautéed diced bacon and red onion, raw green cabbage, thinly sliced Fuyu persimmons and apples, baby spinach, pomegranate seeds and currants. Mix balsamic vinegar, apple cider, olive oil, mustard and a little cream and season with salt, pepper and allspice; toss with the bread salad.
Cauliflower Gratin Season cauliflower florets with salt and pepper and sauté in olive oil with garlic slivers until almost tender. Transfer to a buttered gratin dish. Top with buttered fresh bread crumbs mixed with freshly grated Parmesan cheese, chopped thyme and salt and pepper. Bake until the crumbs are browned and the cauliflower is tender. —Kathleen Weber and Kay Baumhefner at Della Fattoria in Petaluma, California