Herbed White Bean Stew with Sausage

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Greek Lentil Soup

1 pound lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 teaspoons dried oregano
2 bay leaves
2 medium potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
2 lemons

In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Cauliflower Cheese Soup

2 tablespoons olive oil or vegetable oil
2 cups (10 ounces) diced onion, 1 large
1 teaspoon kosher salt, divided
4 cups (16 ounces) cauliflower florets, 1 medium
2 cups (16 ounces) low-sodium chicken broth or vegetable broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warmed
1/2 cup dark beer, such as Guinness
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
2 cups (8 ounces) grated sharp cheddar cheese

In a 5-quart stock pot over medium heat, heat the olive oil until shimmering. Add the onion and ½ teaspoon salt, stir and cook until the onion turns slightly golden, about 10 minutes. Add the cauliflower, stir everything together to coat with the oil, cook for an additional 3 to 4 minutes, add the broth and bring to a boil. Reduce the heat to medium-low so the liquid is just simmering. Cover the pot and cook until the cauliflower is fork-tender, 7 to 10 minutes.

While the cauliflower cooks, in a small saucepan over medium-high heat, melt the butter until foaming. Sprinkle the flour over the melted butter and whisk until smooth, forming a roux. Reduce the heat and continue to whisk until the roux turns golden brown, about 7 minutes. Add the warmed milk in a stream, whisking until thick and smooth. Add the beer, whisking until smooth, and bring to a simmer, warming just until the bubbles have dispersed, 2 to 3 minutes.

Using a rubber spatula, scrape the beer sauce into the soup and stir until smooth. Add the remaining ½ teaspoon salt, the thyme, Worcestershire, mustard, black pepper and cheese. Stir and heat until a silky cheese soup surrounds the cauliflower, 3 to 4 minutes. Serve hot.

Pork Chops and Cabbage with Mustard Cream Sauce

4 thin center-cut boneless pork chops (about 1 pound total)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup finely diced onion (about 1/2 large onion) is
4 cups rough chopped green cabbage (about 1 pound)
1 tablespoon butter (optional)
3/4 cup heavy whipping cream
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon white pepper, or to taste
Chopped fresh parsley, for garnish

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

Classic Cauliflower Cheese

1 medium to large cauliflower
Olive oil
Salt and Pepper
Cheese Sauce:
4 Tbsp butter salted or unsalted
3-4 Tbsp all purpose flour *see Notes
1 cup milk at least 2% b.f.
1 cup whipping cream 35% b.f. ** see Notes
2 cups aged cheddar cheese grated, well packed
Pinch nutmeg grated or powdered
Salt and freshly ground pepper to taste

Preheat oven to 425F.

Prepare and roast the cauliflower: Remove the stem leaves and core from the cauliflower and break off the florets into large chunks. (Not sure how to cut the cauliflower? Try my easy method details in the Cook’s Noes above). If you like, you can cut away most of the stalks and just use the florets or use it stalks and all. Cut the florets into bite-sized pieces, but not too small.

Place the cauliflower in a large bowl. Drizzle with olive oil and season with salt and pepper. Scatter onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender (test with a knife) and golden in spots. Remove from the oven, set aside and REDUCE THE OVEN TEMPERATURE TO 400F.
Prepare the cheese sauce: Measure out your milk and cream in a 2-cup measuring cup and set aside. Grate your cheese and have ready.

In a large saucepan (you’ll be adding the cauliflower to it later, so make sure it’s big enough), melt the butter oven medium heat.

Add the flour and cook, stirring constantly for 2-3 minutes, or as long as you feel you can without letting it scorch.

Reduce the heat under the pan to medium-low. Pour in a small amount of the cream/milk and whisk until a smooth paste forms.

Add the remaining milk a bit at a time and whisk until smooth, until all the milk has been added. Cook sauce over medium-low heat and whisking regularly, until the sauce noticeably thickens.

Remove the pot from the heat and stir in the grated cheese. Let stand without stirring for about 2 minutes, then stir together. The cheese should have all melted in to the sauce. If by chance it hasn’t, you can return the pot to the burner over low heat to finish the melting.

Add the nutmeg and stir in. Taste the sauce and add salt and freshly ground pepper, as needed.

Add the roasted cauliflower to the pot with the cheese sauce and stir to completely coat the cauliflower. Spoon the cauliflower cheese mixture into a baking dish large enough to hold it all. Place the baking dish onto a baking sheet (to catch any bubble overs).

Place into the preheated 400F and bake for 25-30 minutes, or until bubbly and deep golden on top. Let stand a few minutes before serving, to allow the sauce to set up a bit.

Notes: If using heavy cream, you should be good with 3 Tbsp of flour. If using a lighter cream, whole milk or you’re using cream, but want a thicker sauce, go with the 4 Tbsp of flour.
** Heavy whipping cream will produce the best results, but if you prefer, you could use a lighter cream, such as table cream (18% b.f) or half and half cream (10% b.f.)

Roast the cauliflower just until tender with just a few golden spots. Test it with a knife to be sure it’s tender, then remove. You don’t want to roast all of the moisture out of it.

Add the milk/cream mixture in small increments (a scant 1/4 cup-ish at a time), to ensure a smooth sauce.

Be sure to properly season your dish, starting with seasoning the cauliflower before roasting and ending with tasting and seasoning the cheese sauce at the end of cooking it on the stove-top, to really bring out the flavours.

Turning off the heat under your pot (or removing it from the burner if you have an electric stovetop) immediately after adding the cheese helps to ensure a smooth and creamy sauce, as the cheese is allowed to melt slowly from the residual heat in the sauce.

Crispy Brussels Sprouts and Gnocchi

1 pound brussels sprouts
1 lemon
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
1/2 teaspoon honey
Freshly grated Parmesan, for serving

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with ½ teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

Sweet Potatoes with Tahini Butter

2 1/2 pounds sweet potatoes of any color (about 4 medium), washed
6 tablespoons unsalted butter (3/4 stick), at room temperature
1/4 cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)

Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.

Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.

When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

Cauliflower Korma with Blackened Raisins

2 large heads cauliflower, broken into bite-size florets
Canola oil
2 1/2 teaspoons kosher salt, divided, plus more to taste
2 large yellow onions, thinly sliced
6 garlic cloves, grated
1 (2 1/2-inch) piece fresh ginger, peeled and grated
2 teaspoons garam masala
1 teaspoon freshly ground black pepper
Pinch of ground cardamom
Pinch of cayenne pepper
1 cup ground almonds
2 tablespoons honey
2 cups plain whole-milk Greek yogurt
3/4 cup whole milk
1/2 cup raisins
1/2 cup sliced almonds

Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and ?1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes.

Meanwhile, heat 3 tablespoons oil in a large skillet over medium. Add onions and cook, stirring often, until softened and lightly caramelized, 12 to 15 minutes.

Add garlic and ginger and cook, stirring often, until fragrant.

Stir in garam masala, black pepper, cardamom, and cayenne.

Add ground almonds, honey, and 1 1/2 teaspoons salt. Cook, stirring, until almonds cling to onions, about 3 minutes.

Stir in yogurt and reduce heat to low. Simmer until sauce is thickened and a rich golden color, about 10 minutes.

Add milk and cook, stirring, until the sauce is smooth and coats the back of a spoon. Season to taste with salt and remove from heat.

Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and ?1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes.

Heat a small frying pan over medium. Add raisins and sliced almonds; cook, shaking pan to keep raisins and almonds moving, until raisins start to blacken and puff up and almonds are golden brown, about 2 minutes.

Spoon sauce onto a platter. Top with cauliflower, and sprinkle with raisins and almonds.

Cauliflower, Potato, and Pea Curry

1/4 cup cooking oil
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon dried red-pepper flakes
1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
1 cup canned crushed tomatoes in thick puree
1/2 cup chopped cilantro
1/2 cup water
1 teaspoon salt
1 cup frozen petite peas

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.

Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

Variation: If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.

Baked Shells with Cauliflower and Taleggio

Salt
1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced 2 teaspoons minced rosemary
Freshly ground pepper
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
1/2 pound Taleggio cheese—rind discarded, cheese cubed
1 pound large shells, such as conchiglioni
1/4 cup dry bread crumbs

Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.

In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes. Add the wine and boil until evaporated. Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.

Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.

Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp. Let stand for 10 minutes before serving.

Make Ahead: The unbaked assembled pasta dish can be refrigerated overnight. Return the pasta to room temperature before baking.

Cauliflower Gratin with Manchego and Almond Sauce

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 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3 1/2 ounces), such as Gouda
1 medium onion, finely chopped
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.

Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.

Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

Note: The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.

Smothered Cauliflower with Eggs

One 10-ounce head of cauliflower—leaves removed, head cut into slabs
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
1 pound yellow tomatoes, cored and finely chopped (3 cups)
1/4 teaspoon crushed red pepper
1/2 teaspoon finely grated lemon zest
Salt
2 tablespoons sliced almonds
4 large eggs Marjoram leaves and herb flowers (optional), for garnish
Crusty bread, for serving

In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 3 minutes. Drain and pat dry. Transfer to a bowl and toss with the flour, tapping off the excess.

Step 2
In a large, deep skillet, heat the oil until shimmering. Add the cauliflower and cook over moderately high heat, turning, until browned. Add the tomatoes, crushed red pepper and lemon zest to the skillet and season with salt. Cook over moderate heat until the tomatoes have broken down, 5 minutes.

Meanwhile, toast the almonds in a small, dry skillet over moderate heat, stirring, until lightly browned, 5 minutes. Let cool.

Using a spoon, make 4 wells in the tomato sauce. Crack the eggs into the wells, cover and cook over moderately low heat until the eggs are just set, 3 minutes. Garnish the eggs with the almonds, marjoram leaves and flowers and serve right away with crusty bread.

Cauliflower Cheddar Casserole

4 cups cauliflower florets (from 1 medium head cauliflower)
8 ounces sour cream
1 cup coarsely grated mild white cheddar cheese
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes

Preheat the oven to 350° and butter a shallow 9-by-13-inch ceramic baking dish.

Bring a large pot of salted water to boil. Blanch the cauliflower until just tender, 4 minutes. Drain in a colander.

In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.

Sheet Pan Sausage and Butternut Squash

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.

When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.

In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Tip
The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.

Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

Sheet Pan Pork Loin with Maple, Butternut Squash, and Potatoes

Ingredients send grocery list
1 tablespoon olive oil
4 tablespoons balsamic vinegar
4 tablespoons maple syrup
2 tablespoons Dijon mustard
3 garlic cloves, crushed
2 tablespoons fresh rosemary, or 1 tablespoon dried
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 cup white wine
2 1/2 pounds boneless pork loin roast or tenderloin
2 cups peeled, cubed butternut squash
1 pound baby potatoes, scrubbed clean and dried
Olive oil, salt, and pepper, as needed

Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.

In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.

Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.

Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.

Pour the balsamic mixture over the pork roast and the vegetables. Drizzle a little olive oil over the vegetables and season with salt and pepper as desired.

Bake for 30-40 minutes or until the internal temperature of the pork reaches 145°F. The vegetables should be cooked through at this point. If the veggies need more time, increase the oven temperature to 425 degrees and put the tray back in the oven to continue cooking while the pork rests.

Remove from oven and let the pork rest for 10-15 minutes before carving. Serve with vegetables and pan juices.

Chipotle-Maple Sweet Potato Mash

4 large sweet potatoes (2 1/2 to 3 pounds)
1 cup milk
1 chipotle pepper in adobo
1/4 cup maple syrup
1/2 cup sour cream
4 tablespoons softened butter
1/2 teaspoon salt
1/2 teaspoon pepper

Wash sweet potatoes and fork prick all sides. Microwave until cooked through. Once cooled enough, remove the skins. Then put the cooked sweet potatoes in a large bowl.

In a food processor or using an immersion blender (my choice) pulse the milk and chipotle together. In a saucepan bring the milk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter, and salt and pepper to the milk mixture.

Pour the milk mixture over the cooked sweet potatoes and again use the immersion blender or a hand mixer to mix the ingredients together.

Maple Sweet Potato Mash with Coconut Milk

5 to 6 sweet potatoes, peeled and chopped roughly (about 3 1/2 pounds)
3/4 cup cup coconut milk, full fat
salt and pepper, to taste
1 tablespoon maple syrup
1 teaspoon ginger, grated

Bring a large pot of salted water to boil. Add the sweet potatoes and boil for 20 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and transfer them back to the pot, or another large, flat-bottomed container. Add 1/2 cup of the coconut milk, salt (about 1/2 teaspoon) and pepper. Mash the potatoes until they’re tender, adding more coconut milk as needed until they’ve reached a desired consistency. Stir in the maple syrup and ginger, if using. Potatoes will keep, refrigerated, for up to four days.

Roasted Winter Squash with Yogurt and Pistachios

1 winter squash (about 2 pounds), preferably kabocha, red kuri or acorn
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or more as needed
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup raw shelled pistachios, coarsely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 pinch ground cinnamon
1 to 2 pinches crushed red pepper flakes (optional)
1 cup Greek yogurt
2 tablespoons fresh lemon juice

Preheat the oven to 425 degrees with the rack in the middle.

Using a large, sharp knife, stab the squash in the middle and carefully work the knife down to cut the squash in half, going through the stem. Scoop out the seeds and stringy pulp, and discard or reserve for another use. Cut the squash halves into 1 1/2-inch wedges, leaving the peel on.

On a large, rimmed baking sheet, drizzle the squash with the olive oil. Season with 1/2 teaspoon salt and the pepper and roast for 40 to 50 minutes, until the squash is very tender and golden brown with caramelized bits.

Meanwhile, in a small pot over medium heat, melt the butter. Cook, swirling occasionally, until the butter has browned and started to foam, about 5 minutes. Remove from the heat and add the pistachios, cumin, turmeric, cinnamon and pinch of red pepper flakes, if using. Stir in 1/4 teaspoon salt, taste, and add more salt, if needed.

In a small bowl, whisk together the yogurt, lemon juice and the remaining 1/4 teaspoon kosher salt. Taste and add more salt, if needed. Spread the yogurt sauce over a large serving platter or bowl. Arrange the squash on the sauce and spoon the buttered pistachios over everything. Sprinkle with another pinch of red pepper flakes, if desired, and serve.

Roasted Kabocha Squash with Maple Syrup

3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
3 tablespoons pure maple syrup
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated peeled fresh ginger
6 thyme sprigs, plus thyme leaves for garnish
Kosher salt

Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

Spice Roasted Butternut Squash

One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper

Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.