Chef Paul Bertolli’s Zucchini CarpaccioBy wpBaked Cranberry-Ginger ChutneyBy wpNotes: You can make this sauce up to 1 week ahead; cover and chill.Sweet Plum SauceBy wpNotes: If making ahead, cover and chill sauce up to 1 week.Pastis-marinated ChèvreBy wpNotes: Campagne restaurant in Seattle serves this French-style appetizer. Pastis, such as Pernod or Ricard, is an unsweetened anise-flavor liqueur.Perfect TeaBy wpNotes: Taste the tea as it steeps, and remove leaves when the liquid tastes good to you, usually in 3 to 5 minutes--after 5 minutes tannins get bitter. For stronger tea use more leaves. To contain leaves for easy removal, place them in a tea ball or infuser (a metal basket or cloth bag) that allows plenty of room for leaf expansion. Or place loose leaves in a teapot; when the tea is ready, pour all of it through a fine strainer into cups or another heated pot.Pumpkin PilafBy wpNotes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.Habanero VinegarBy wpNotes: If making ahead, cover and chill vinegar up to 1 month.Salmon with Ginger-Banana SauceBy wpYellow RiceBy wp