White Wine

This Boston-area restaurant is dedicated to using locally grown organic produce.

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant. Schumachers' is now on the National Register of Historic Places. John's wife, Kathleen, runs the front of the popular restaurant, and John is the chef. His specialties are central European fare — like this veal sauté.

Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

Active time: 10 min Start to finish: 40 min

This autumnal dish is especially appropriate and welcome as the first course on a cool fall evening. The subtle sweetness of the squash is enhanced by the flavors of the pears, orange, and ginger, making it a great addition also to the Thanksgiving Table.

This mixture of vegetables is subtly flavored with apple juice and wine.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

For a quick sauce to go with the fish, whisk together sour cream, mayonnaise, Dijon mustard and chopped fresh dill.

This is a delicate onion soup, a nice change from the heartier types which are so well known.

Buy an apple tart for dessert.