It’s dawn in the desert. The sun has just cracked the sky and the air is still cool. Very few creatures are awake and it seems the perfect time for a hike.

Walking quietly through groves of saguaro cactus and paths marked with mesquite, desert sage and other interesting plants, I am educated by plant markers and signs that help me understand all I am enjoying.

I follow the path uphill, enjoying the tranquility around me. Suddenly, I am surprised by the sound of water rushing. Around a bend in the path, I discover an amazing sight in the dry high desert—a waterfall. And zipping through the mist around the fall is a phalanx of hummingbirds.

This is a magical moment and quite a surprise on a late September morning in Tucson, Arizona.

Sometimes I go on an adventure that makes me want to share the experience. My recent visit to Tucson was just such a trip.

Set in the middle of the Sonoran Desert, much of Tucson seems like a free-spirited Western town offering all kinds of public art, cultural learning and fabulous gastronomy.

But in the midst of all this, I was seeking a quiet spot to enjoy what could easily be missed in such a busy, vibrant town. I wanted a bit of peace and tranquility and a chance to enjoy the desert itself. And I found just such a place set in the hills above town.

The Loews Ventana Resort provides everything one might expect from a luxurious Arizona resort—a fabulous spa, great golf and a world-class tennis facility are all there. Every room overlooks something amazing—either a big desert sky at sunset, an arroyo or a grove of saguaro cactus unlike any other.

The way the resort was built makes each room feel like a private piece of paradise. The fact that they designed the hotel to have the lowest impact on the environment possible is admirable, but they take their reverence for the desert and its traditions a few steps further.

They have some fantastic trails through the desert, views to die for and most important to me—amazing food and unparalleled hospitality.

Their Flying V Bar and Grill features fabulous sunset views and some divine food prepared under the guidance of Chef Tyler Lapotosky.

Chef Tyler incorporates local ingredients and flavors into his menu. He even partners with local artisans like Baker Don Guerra of Barrio Bread to feature breads made from local heritage grains. But even better for us is Chef Tyler’s generosity sharing recipes.

He gave me three easy to prepare ideas that can take our fall entertaining from boring to beautiful. Try his Chipotle Agave Cocktail Sauce to kick your seafood cocktails up a notch. Or maybe offer his Charred Tomato Basil Relish as a succulent condiment for any plain roast beef or chicken dish. Better yet, to introduce your family to an amazing but often forgotten vegetable, serve his Creamy Rutabaga Puree as the topper to lamb chops or even as a base for a simple pork tenderloin.

Chipotle Agave Cocktail Sauce

1 cup Ketchup
1/8 cup Agave syrup
1 ½ Tablespoons Worcestershire
1 Tablespoons Tabasco Sauce
½ medium Chipotle pepper, seeded
2 small cloves garlic
1 Tablespoons Fresh horseradish
2 Lemons
Mince the garlic and chipotle pepper together. Juice the lemons. Combine all the ingredients together.

Charred Tomato-Basil Relish

6 medium ripe tomatoes
6 cloves of garlic
6 fresh leaves of basil
1 lemon
2 Tablespoons of olive oil

Heat up a grill or cast iron grill pan over medium heat. Mince the garlic. Zest the lemon. Cut the basil into thin strips (called chiffonade in many recipes.) Cut the tomatoes in half. Toss both the tomatoes and garlic with the olive oil, place on grill. Cook until a nice char has occurred on the tomato skins. Remove skin from tomato, but save the liquid from the tomatoes after they have been grilled. Roughly chop the tomatoes. Combine all items together while warm to bring out the lemon zest and basil flavor.

Creamy Rutabaga Puree

3 Rutabagas
3 cloves of Garlic
1 Shallot
5 sprigs of fresh thyme Thyme
1 sprig fresh Rosemary
3 Fresh bay leaves
6 cups of Half and Half
salt and pepper to taste

Remove skin from the rutabagas, cut into 1-inch sized cubes. Place all items in a sauce pot. Cook for 25 minutes on low heat or until the rutabagas are soft. Once the rutabaga is soft remove herbs from the cream mixture. Once herbs have been removed, transfer all items into a blender. Add the cream as needed to keep the blade spinning. Blend until desired smooth consistency is reached. Season with salt and pepper to your liking. Keep warm over low heat until you are ready to serve. Use as a sauce or a base for steaks, roast beef or roasted chicken.