Crispy Cauliflower with Gochujang

2 lb/910g cauliflower, broken into bite-sized florets
2 Tbsp/30ml extra-virgin olive oil
fine sea salt
1/2 cup/120ml water
2 Tbsp/40g gochujang
2 Tbsp/30ml apple cider vinegar
1 Tbsp grated fresh ginger
1 tsp/5ml light soy sauce
1/2 tsp packed light brown sugar
2 Tbsp/20g roasted salted peanuts
1 Tbsp chopped chives

Preheat the oven to 425F/220C.

Place the cauliflower florets on a baking sheet, drizzle with the olive oil, and season with salt. Fold and toss to coat well and when I mean toss, be gentle, the worst part is losing cauliflower to the kitchen floor.

Place the baking sheet in the oven and roast the cauliflower till the florets turn golden brown and crispy, 20 to 30 minutes, stirring halfway through during roasting to evenly cook them. Remove the cauliflower from the oven and transfer to a serving bowl.

While the cauliflower roasts, place the water, gochujang, vinegar, ginger, soy sauce, and sugar in a small saucepan. Whisk till smooth, bring to a boil over medium heat, and remove from the stove. Taste and season with salt if needed (you probably won’t need to).

Pour the hot sauce over the roasted cauliflower.

Top the roasted cauliflower with the peanuts and chives. Serve warm.

Note: You can make very good crispy cauliflower in the oven keeping a few points in mind. The goal is to avoid over crowding, so the larger the baking sheet or roasting pan, the better. This will allow the hot air from the oven to circulate and do a better job crisping up those florets. Keep your florets, bite-size, if they’re too big or tiny, they will cook unevenly.

Miso-Butter Pasta With Butternut Squash

2 tablespoons unsalted butter, at room temperature
2 teaspoons white miso
3 to 5 large garlic cloves, smashed
2 1/2-pounds butternut squash, peeled and cut into 1/2-inch cubes (see Tip)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound mezze rigatoni or other short pasta
1/2 cup grated Parmesan, plus more for serving
1 lime, zested and juiced (2 teaspoons zest, 2 tablespoons juice)
1/4 teaspoon red-pepper flakes (optional)

Heat the oven to 450 degrees. On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.

When the squash is done, return the pasta to the pot over low heat. Scrape in squash, garlic and any liquid that accumulated, then add the Parmesan and 1/2 cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency. Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.

Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy

1 pound brussels sprouts, trimmed and halved through the stems (cut larger ones in quarters)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 garlic cloves, thinly sliced
1/4 cup balsamic vinegar
1 teaspoon fresh lime juice, plus more for serving
1/2 teaspoon soy sauce

Heat air fryer to 400 degrees, if preheating is necessary.
Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through.

Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes.

Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce.

Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

Apple Cheddar Cheese Straws

1 large egg
1/2 cup plus 2 teaspoons apple butter, divided
1/4 teaspoon kosher salt
1 sheet frozen puff pastry (about 8 ounces), thawed
4 ounces sharp yellow cheddar cheese, grated (about 2/3 cup)
3 ounces sharp white cheddar, grated (about 1/2 cup)
Flaky salt

Heat the oven to 375°F (190°C). Line 2 sheet pans with parchment.
Beat the egg with 2 teaspoons of apple butter and the salt.

On a lightly floured surface, roll the puff pastry to 1/4 inch (about 1/2-centimeter) thick, if necessary. Evenly spread the 1/2 cup of apple butter on the pastry, then evenly top with the grated cheese. Fold the pastry in half (starting at the short end if your pastry is a rectangle). Gently press it down to seal the layers. Brush both sides of the folded puff pastry with the egg wash. Position the rectangle so that one of the short ends is facing you. Cut crosswise into 12 sticks. Twist each one and evenly divide between the lined sheet pans. Sprinkle them with flaky salt.

Bake until deeply golden brown, 25 to 35 minutes, rotating the pan halfway through. Cool for at least 10 minutes before serving—these are great warm or at room temperature.

Note: can substitute gouda for cheddar.

Sheet-Pan Italian Sausages With Caramelized Shallots and Apples

6 shallots, trimmed on both ends and peeled (about 6 ounces)
2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
1 pound sweet or hot Italian sausages
3 fresh rosemary sprigs
1 teaspoon whole-grain mustard
1 to 2 teaspoons apple cider vinegar, to taste
Chopped fresh parsley, for serving (optional)

Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.

Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.

Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

Sheet Pan Italian Sausages with Brussels Sprouts and Potatoes

1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 pound small potatoes, like baby Yukon gold or red potatoes, halved
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon yellow mustard seeds (optional)
1/4 cup almonds or walnuts, chopped (optional)

Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

Apple Crisp

FOR THE TOPPING:
1/2 cup/71 grams all-purpose flour
3 tablespoons packed brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
6 tablespoons/84 grams cold unsalted butter, cut into 1/2-inch cubes
1 cup/116 grams chopped pecans or walnuts, or a combination
1/4 cup/28 grams old-fashioned rolled oats

FOR THE APPLES:
1 to 4 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon, cardamom or nutmeg, or a combination
1/4 teaspoon fine sea salt
3 pounds apples, preferably firm, with a mix of tart and sweet-tart (8 to 10 apples)
1 to 2 tablespoons fresh lemon juice

Make the topping: Rub together the flour, both sugars, the spice and salt in a medium bowl. Toss in the butter and nuts to coat, then pinch the butter into the dry ingredients until no floury bits remain. Add the oats, and gently rake and squeeze them through the buttery mixture to form peanut-size crumbles. Freeze while you prepare the apples. The crumb mixture can be frozen in an airtight container for up to 1 month.

Prepare the apples: Heat oven to 375 degrees. Use 1 tablespoon sugar for all sweet apples; 2 to 3 tablespoons for sweet-tart apples or a mix; and 4 tablespoons for all tart apples. Mix the sugar with the flour, spice and salt in a 10-inch cast-iron or other heavy ovenproof skillet.

If you’d like, peel the apples. Cut into 1/2-inch chunks, discarding the seeds and cores. Add to the skillet and drizzle with 1 tablespoon lemon juice for tart apples and 2 tablespoons for sweet-tart and sweet ones. Mix until evenly coated, then spread in an even layer. Crumble the frozen crisp mixture on top. (There will be gaps.)

Bake until the topping is golden brown, and the apples are tender and bubbling, 45 to 50 minutes. Cool for at least 15 minutes on a rack before serving hot, warm or at room temperature.

Golden Cauliflower Dal with Spinach and Coconut

1 cup split red lentils (masoor dal) see notes on “timing”
2 cups boiling water
2 tablespoons ghee (or for vegan use coconut oil) ( ***see note at bottom!)
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon fennel seeds
2–3 fat shallots, finely chopped
4 garlic cloves, finely chopped
2 teaspoons ginger, grated or finely minced (or use ginger paste)
2–4 fresh or dried chilies (optional, for heat)
1 teaspoon yellow curry powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon fenugreek leaves
1 can full-fat coconut milk
1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.
couple handfuls baby spinach

Cover the split lentils with 2 cups boiling water, set aside.

In an extra-large saute pan or Dutch oven, heat the ghee over medium heat, add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute.

Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.

Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.

Remove lid and let some of the liquid cook off, about 3-4 more minutes. Carefully stir in spinach. Taste, adjust seasonings. Add a squeeze of lemon if you like.

Garnish with cilantro or scallions and if you made the extra tempering oil ( see notes), spoon this over top before serving.

Serve with naan bread or basmati rice, or on its own in a bowl like a stew.

Notes

***For extra flavor (as is, this is “gently” spiced) create a tempering oil. Double the ghee and double the whole seeds. After sauteing the seeds in the oil or ghee, spoon half of this into a small bowl and set aside -to drizzle over the finished dish (this is the “tempering oil”) super tasty!

Timing: If your lentils seem extra-large, or your cauliflower florets seem extra small, cook the lentils a few minutes before adding the cauliflower, so the cauliflower doesn’t get overcooked. ****I used tiny lentils and extra-large florets.

You could also, roast off the cauliflower separately (toss with oil, salt and pepper at 400F until tender) and stir into the cooked lentils.

Dijon and Cognac Stew

1/4 pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tablespoons unsalted butter
2 pounds beef chuck, in 1-inch cubes
2 tablespoons all-purpose flour
Kosher salt and black pepper
1/2 cup Cognac
2 cups beef stock
1/2 cup Dijon mustard
4 tablespoons Pommery mustard or other whole-grain Dijon mustard
4 large carrots, peeled and cut into half-moon slices
1/2 pound mushrooms, stemmed, cleaned and quartered
1/4 cup red wine

Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.

Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

Tip:
For a slow-cooker version, render the salt pork in a large sauté pan, then sear the flour-dusted beef cubes in the fat. While the beef is browning, add onions, shallots, carrots, mushrooms and red wine to the slow cooker, along with the browned beef. Add Cognac to the empty pan, and deglaze. Add 1 cup stock (instead of 2), Dijon mustard and 1 tablespoon Pommery mustard. Transfer to the slow cooker. Cook on low for 6 to 8 hours. Add the remaining 3 tablespoons Pommery mustard and warm through before serving.

Indian Caramelized Brussels Sprouts

2 tsp oil divided
1/2 tsp cumin seeds
1 lb brussels sprouts
1/2 cup (80 g) chopped onion
2 cloves of garlic
1/2 green chili
1/2 tsp turmeric
1/2 tsp garam masala or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation
1/3 tsp cayenne
1/2 tsp salt divided
1 (182 g) large tomato diced
1/2 cup (118.29 ml) or more water
cilantro pepper flakes, lemon juice for garnish

Remove outer leaves and tough stems from the brussels sprouts.

Slice into half if large.

Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove carefully from skillet.

Add 1 tsp oil and heat over medium heat. Add onion, garlic, chili and a good pinch of salt. Cook until translucent.

Add the spices and 1/4 tsp salt and mix in. Add the tomatoes and 1/4 cup water and cook until tender. Mash the larger tomato pieces.

Add the brussels, 1/8 tsp salt, and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins. Taste and adjust salt and flavor. Add more sal or garam masala as needed. Steam for a bit longer if the brussels are not cooked to preference.

Take off heat. Garnish with cilantro, pepper flakes, lime and serve. Serve with a curry of choice such as chickpea coconut curry.

Store: Refrigerate for upto 3 days.

Notes:
For saucier: Double the sauce ingredients except cayenne.

For creamier sauce: Fold in 1/4 cup cashew cream in the sauce and simmer.

Whole Roasted Cauliflower with Pistachio Pesto

FOR THE CAULIFLOWER:
1 head cauliflower, preferably orange (about 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
2 small yellow onions, sliced 1/4 inch thick lengthwise
3/4 teaspoon kosher salt
Pinch of black pepper

FOR THE PESTO:
Zest of 1 lemon
1/2 cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish
1/4 cup extra-virgin olive oil
1/4 cup raw shelled pistachios
1 garlic clove, sliced
1/4 teaspoon kosher salt
Pinch of black pepper

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

Air Fryer Buffalo Cauliflower

5 cups Cauliflower chopped, about one large head
6 cloves Garlic peeled and chopped
4 tablespoons Vegetable Oil
1/2 teaspoon Kosher Salt

FOR THE SAUCE
1/3 cup hot sauce
2 tablespoons Butter or coconut oil for vegan
1 teaspoon Worcestershire Sauce

FOR THE AIR FRYER
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt.
Turn your air fryer to 400F for 20 minutes and add the cauliflower, flipping once at the halfway mark.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the air fryer. Set it to 400F for 3-4 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

FOR THE OVEN
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt. Don’t be shy about the oil when cooking in the oven, and maybe add another tablespoon of oil to be safe.

Broil on HIGH for 10-15 minutes, checking and stirring often.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the oven. Set it to 400F for 1-2 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

Tips and Tricks for Making Buffalo Cauliflower:

Crisp. Everyone loves crispy wings, so don’t undercook these Cauliflower Hot Wings. You want them crispy!

Heat. Don’t want them too spicy? Easily customize this recipe by using the brand of hot sauce you love the most.

Dip. Don’t be afraid to pair these with some delicious dips like some Blue Cheese, Ranch Dressing, or any of these Keto Salad Dressings.

Frozen. If using frozen cauliflower, thaw completely, then drain the liquid and pat down for best results.

Sauce. Mix it up and make these with gochujang mayo.

Cauliflower Adobo

1 large cauliflower (2 1/2 to 3 pounds)
Kosher salt
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
1/2 cup rice-wine vinegar
5 tablespoons soy sauce
2 teaspoons raw or light brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving

Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.

In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.

Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.

Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.

Serve the cauliflower with plenty of sauce and a sprinkle of scallions.

Roasted Cauliflower Salad with Halloumi and Arugula

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.

In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You’ll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.

Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

Buffalo Cauliflower

FOR THE CAULIFLOWER:
1 large head cauliflower, cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

FOR THE BUFFALO SAUCE:
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce

FOR THE YOGURT RANCH (OPTIONAL):
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper

Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)

In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.

As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.

Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.

Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.

Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

Roasted Whole Cauliflower with Tahini and Garlic-Chili Oil

1/4 cup extra-virgin olive oil, plus more for brushing
2 pound head cauliflower, trimmed
1/2-1 teaspoon red pepper flakes
2 medium garlic cloves, finely grated
Kosher salt and ground black pepper
2 ripe but firm tomatoes, halved
1/4 cup tahini
1 tablespoon lemon juice, plus wedges to serve
2 teaspoons ground cumin
2 teaspoons ground sumac
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup lightly packed fresh flat-leaf parsley, roughly chopped
1/4 cup pine nuts, toasted

Heat the oven to 475°F with a rack in the middle position. Line a broiler-safe rimmed baking sheet with foil and lightly brush the foil with oil. Place the cauliflower in the center, then draw up the edges of the foil; drizzle 2 tablespoons water onto the cauliflower, then enclose the head, folding and crimping the edges of the foil to seal. Bake until a skewer inserted into the cauliflower meets no resistance, 40 to 50 minutes.

Remove the baking sheet from the oven and let the wrapped cauliflower cool for 10 minutes. Carefully open the foil but leave it in place under the cauliflower; set aside to cool.

While the cauliflower cools, in a 10-inch skillet over medium-low, cook the oil, pepper flakes and garlic, stirring, until the mixture sizzles lightly, 2 to 3 minutes. Transfer to a small bowl, stir in 1/2 teaspoon salt and set aside. Grate the tomatoes on the large holes of a box grater set in a medium bowl, pressing the cut sides against the grater, until only the skin remains; discard the skins. Stir ¼ teaspoon salt into the tomato pulp and set aside. In a small bowl stir together the tahini and lemon juice. Then stir in 2 tablespoons water, adding more as necessary 1 tablespoon at a time until the mixture is a smooth, spreadable paste. Stir in the cumin, sumac, cardamom, cinnamon and 1/4 teaspoon each salt and black pepper; set aside.

Heat the broiler. Spread the tahini mixture onto the entire surface of the cauliflower, then broil until deeply browned, 3 to 4 minutes. Transfer to a serving platter and cool for about 5 minutes. Spoon the tomato pulp over the top, drizzle with the chili-garlic oil and sprinkle with the parsley and pine nuts. Serve with lemon wedges.

Tip: Don’t bother opening the foil packet to test the cauliflower for doneness. It’s fine to insert the skewer through the foil. When making the garlic-chili oil, be careful not to overcook the garlic and pepper flakes or the flavors will turn acrid. When the mixture starts to sizzle gently, transfer it to a small bowl; if left in the skillet, the residual heat may cause scorching.

Winter Minestrone

1/4 cup extra-virgin olive oil
1 yellow onion, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 bunch (5 ounces) Swiss chard, trimmed and thinly sliced
5 ounces cabbage, cored and thinly sliced
2 carrots, scrubbed and thinly sliced (2 cups)
5 cups homemade or no-salt-added vegetable broth (see related recipe)
One (14 1/2-ounce) can diced tomatoes
1 1/2 cups ditalini or other small macaroni
One (14-ounce) can no-salt-added cannellini or cranberry beans, drained and rinsed
2 tablespoons red wine vinegar

In a large pot over medium-high heat, heat the oil until shimmering. Stir in the onion and cook, stirring, until translucent, about 4 minutes.

Stir in the thyme, oregano, salt, pepper, cinnamon and cloves, and cook until fragrant, 30 seconds. Add the chard, cabbage and carrots and cook, stirring frequently, until the carrots start to become tender, 8 to 10 minutes.

Stir in the broth, tomatoes and ditalini. Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the ditalini are al dente and the greens are tender, about 20 minutes.

Stir in the beans and vinegar. Cook until the beans are heated through, about 3 minutes. Taste and add more salt and pepper, if needed. Serve hot.

Brussels Sprouts with Pickled Shallots and Labneh

FOR THE PICKLED SHALLOTS:
1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 large shallot, peeled and sliced into rings

FOR THE BRUSSELS SPROUTS:
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper

FOR THE LABNEH:
1 cup labneh
1 garlic clove, peeled and grated
1/2 teaspoon black pepper
Fine sea salt
2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.

Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.

As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.

Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

Maple Roasted Squash with Sage and Lime

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don’t have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving

Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It’s not necessary but will prove helpful when cleaning up.)

In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.

Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

Beef Stew with Red Onions and Ale

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.