Spaghetti Squash Salad

Ingredients 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded 6 tablespoons extra-virgin olive oil, plus extra for drizzling Salt and pepper 2 teaspoons grated lemon zest plus 7 teaspoons juice 1 (15-ounce) can chickpeas, rinsed 2 ounces feta cheese, crumbled (1/2 cup) ½ cup coarsely chopped fresh parsley 4 scallions, sliced thin on bias … Continue reading

Bacon Quinoa with Almonds and Herbs

Ingredients 1/3 cup slivered almonds 1 teaspoon vegetable oil 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice 1 small shallot, minced 1 cup quinoa, rinsed 2 cups chicken stock 1 sage sprig 1 tablespoon minced chives 1 tablespoon chopped parsley Salt and freshly ground white pepper Preparation Preheat the oven to 350°. Spread … Continue reading

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading

Cauliflower Gratin with Manchego and Almond Sauce

Ingredients 3/4 cup half-and-half 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk Pinch of freshly grated nutmeg Salt and freshly ground pepper One 2-pound head of cauliflower, cut into 1 1/2-inch florets 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces) 3/4 cup plus 2 … Continue reading

Wild Mushroom Goulash

Ingredients 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped 1 1/2 pounds wild mushrooms, cut into 1-inch pieces 1 1/2 pounds cremini or white button mushrooms, quartered Salt Freshly ground pepper 4 garlic cloves, smashed 1 teaspoon caraway seeds 1/4 cup … Continue reading

Slow Roasted Lamb Shoulder with Homemade Harissa

Ingredients 1/4 teaspoon caraway seeds 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 2 ounces ancho chiles (about 4) stemmed and seeded 1 tablespoon smoked sweet paprika 1 tablespoon lemon juice 3 large garlic cloves, 1 clove mashed to a paste 1/4 cup extra-virgin olive oil Kosher salt One 3-pound lamb shoulder roast on the … Continue reading

Sweet Potato Stir Fry

Ingredients 2 or 3 large cloves garlic 2-inch piece fresh ginger root 3 scallions 1 pound sweet potato 1 tablespoon Shaoxing wine or dry sherry 1 tablespoon low-sodium soy sauce or tamari 1 teaspoon Worcestershire sauce ½ teaspoon sugar 6 ounces ground pork 1 tablespoon canola or grapeseed oil Pinch crushed red pepper flakes Preparation … Continue reading

Layered Eggplant, Zucchini and Tomato Casserole

Ingredients 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick Salt and freshly ground pepper 1 large shallot, minced 1 pound plum tomatoes, cut into 1/2-inch dice 3 … Continue reading

Roasted Kohlrabi

Ingredients 6 kohlrabi 2 tbsp. olive oil 3/4 tsp. salt cayenne pepper 3 tbsp. parmesan cheese 1 tbsp. parsley, chopped Preparation Peel kohlrabi and cut into 1-inch wedges; toss with olive oil, salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and … Continue reading

Baked Acorn Squash with Chestnuts, Apples and Leeks

Ingredients 4 acorn squash (about 1 pound each), halved lengthwise and seeded 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 1 1/2 cups diced celery 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick 2 Granny Smith apples, peeled and diced 2 teaspoons … Continue reading