1. RUTABAGA-AND-APPLE MASH 

Cut a peeled rutabaga and a peeled, cored sweet apple (such as gala) into 1-inch pieces. Cover with water and boil until fork tender. Drain, then mash with butter and cream. Add salt and pepper to taste.

2. CARAMELIZED PEARL ONIONS AND BACON

Cook 2 slices of coarsely chopped bacon in a skillet until crisp. Drain on paper towels. Add small onions from your garden, or 1 bag of thawed frozen pearl onions to skillet with ¼ cup water, cover, and simmer until tender. Uncover and simmer until water evaporates and onions turn golden brown. Stir in bacon.

3. ROASTED KALE, GOLDEN RAISINS, AND GARLIC

Preheat oven to 400˚. Toss kale leaves (stems removed), golden raisins, and thinly sliced garlic with extra-virgin olive oil and coarse salt. Spread on a baking sheet and roast until kale darkens slightly and raisins plump up, about 12 minutes. Add salt and pepper to taste. 

4. ROASTED SWEET POTATOES AND SOY SAUCE

Preheat oven to 400˚. Prick sweet potatoes with a fork in several places and place on a foil-lined rimmed baking sheet. Roast until soft and tender inside and juices are caramelized, at least 1 hour, depending on size. Split open and drizzle with soy sauce.