Classic Reuben

For the Russian Dressing:
2 1/2 tablespoons (35ml) mayonnaise
2 tablespoons (30ml) sour cream
1 1/2 tablespoons (20ml) ketchup
1 tablespoon (15ml) dill pickle relish
1 tablespoon (15ml) fresh juice from 1 lemon
1 teaspoon (5ml) grated horseradish from a jar
Kosher salt and freshly ground black pepper

For the Sandwiches:
1 pound (500g) sliced corned beef (see note)
1/2 pound (225g) sauerkraut
8 slices Jewish rye bread
5 tablespoons (70g) unsalted butter, softened
8 slices Swiss cheese

For the Russian Dressing: In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.

For the Sandwiches: Preheat oven to 350°F. Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven to heat corned beef, 10 minutes.

Meanwhile, in a small saucepan, combine sauerkraut with 3 tablespoons (45ml) water and set over medium heat until warmed through, about 4 minutes; keep warm.

Brush 1 side of each slice of bread with butter. Heat a large cast iron skillet or griddle over medium heat. Working in batches, add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up.

Spread Russian dressing generously all over untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of cheese slices over sauerkraut and the other half on the remaining Russian-dressed bread slices.

Transfer to oven and cook until cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.

Corned Beef Hash

4 tablespoons (1/2 stick) unsalted butter
2 pounds Yukon Gold potatoes, peeled and cut into a 1/2-inch dice (about 4 cups)
1/2 pound fully cooked corned beef (about 1 pound raw, simmered for 3 hours until fork-tender), shredded into 1/2-inch pieces
1 large onion, cut into medium dice (about 1 1/2 cups)
1 poblano chile, cut into medium dice (about 1/2 cup)
2 tablespoons ketchup or chili sauce (for spicier hash)
1 teaspoon hot sauce (such as Frank’s)
Kosher salt
Freshly ground black pepper
4 large eggs

Melt the butter in a 12-inch heavy-bottomed nonstick or cast-iron skillet over medium-high heat until the foaming -subsides. Add the potatoes and cook, stirring frequently with a rubber spatula or wooden spoon, until they are tender and light golden brown, about 12 minutes total. Add the cooked corned beef, onion, and poblano, and cook, stirring frequently, until the vegetables are beginning to soften, about 4 minutes. Add the ketchup or chili sauce and hot sauce, stir to combine, and season to taste with salt and pepper.

Using a rubber spatula or a wooden spoon, gently pack the potatoes and hash into the pan, creating a smooth top. Raise the heat to high and cook undisturbed until the bottom layer is deep brown, about 3 minutes. Using the spatula, lift the browned bits from the bottom of the pan and stir into the upper layers. Repack the skillet and repeat three or four times, until the entire skillet is full of well-browned potatoes, about 10 minutes total. Reduce the heat to low.

Make four indentations in the surface of the hash and break an egg into each one. Season with salt and pepper, cover the pan, and cook until the eggs are barely set, about 5 minutes. Bring the skillet to a trivet on the table, and serve immediately.

Corned Beef Brisket, Potatoes, Cabbage, and Carrots

1 whole flat or point cut beef brisket, trimmed, about 2250 grams/5 pounds
100 grams/3 1/2 ounces (about 3/4 cup) Diamond Crystal kosher salt
10 grams/.325 ounces (about 1 1/2 teaspoons) of pink salt or 7.5 grams/.25 ounces (about 2 teaspoons) saltpeter
30 grams/1 ounce (about 2 tablespoons) packed brown sugar
2 tablespoons whole black peppercorns
2 tablespoons yellow mustard seeds
2 tablespoons whole coriander seeds
1 tablespoon allspice berries
6 whole cloves
1 tablespoon ground ginger
6 bay leaves, roughly torn

2 pounds carrots, peeled and roughly chopped
2 pounds russet potatoes, peeled and roughly diced
1 whole head white or green cabbage, cut into 6 to 8 wedges (2 to 3 pounds total)

8 days before serving, combine salt, saltpeter (or pink salt), and brown sugar in a small bowl and whisk until homogenous. Rub evenly over every surface of brisket. Combine peppercorns, mustard, coriander, allspice, cloves, ginger, and bay leaves and sprinkle evenly over both sides of beef, pressing spices gently into the meat until they stick. Seal the beef in a vacuum sealed bag or a zipper-lock bag with all of the air pressed out of it. Place in coldest part of refrigerator and let rest for 7 days, flipping once a day.

To Cook in a Sous-Vide Cooker: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Re-seal in a vacuum bag and cook at 180° until tender, about 10 hours. Proceed to step 4.

To Cook in a Dutch Oven: The day before serving, remove the beef from the bag and carefully rinse off all spices under cold running water. Pat dry with paper towels. Preheat oven to 200°F. Place brisket in large Durch oven, cover with water by several inches, and bring to a simmer over high heat. Remove from heat, cover with lid slightly ajar, place in oven, and cook until completely tender, about 10 hours. Proceed to step 4.

Once beef is cooked, transfer to an airtight container along with cooking liquid (if cooked in a water oven, just store it in its vacuum bag). Let rest at least overnight, and up to 3 days.

The day of: transfer cooking liquid to a large saucepan or Dutch oven along with carrots, potatoes, and cabbage. Top up with water until vegetables are submerged. Slice beef thinly against the grain and fan slices out in large skillet. Add 1 cup of liquid from pot to skillet and place skillet on top of pot. Cover skillet. Bring the pot to a boil over high heat, then reduce to a simmer. Cook until vegetables are completely tender and beef is heated through, about 45 minutes. Serve immediately with hot mustard.

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.

Pasta with Ricotta and Lemon

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving
Optional: To make it more filling, peas, asparagus or spinach (add in the last few minutes of the pasta boiling), or fresh arugula or watercress (stir in with the sauce in Step 3)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, ½ teaspoon salt and ½ teaspoon pepper and stir until well combined.

Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Green Bean Poriyal (with variations)

Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – a few, roughly torn
Shallots – 2 tbsp, chopped (can also use red onions)
Whole dried red chilies – 3-4
Green beans – 1 lb, washed and diced into 1/4? pieces (very short!)
Shredded coconut – 1/4 cup
Salt – to taste

Heat oil in a deep skillet or pan. Add mustard seeds and curry leaves. When they start to sizzle and crackle, add the onions and red chilies. Saute till onions are lightly golden.

Then add the chopped green beans and stir fry for a minute or so. Sprinkle some water and salt, reduce heat to low, cook and cover till beans are just cooked.

Open the lid, fold in the shredded or grated coconut and saute for a few more seconds to make sure there is no residual water in the pan.

Remove from heat and serve hot along with rice and sambar or dal.

Notes:

You can add 1/2 tbsp of urad dal (or dehusked black lentils) along with the mustard seeds and fry them till they just begin to change color. You can also add a pinch of turmeric and coriander powders along with the salt, but we actually prefer to have thoran without it.

You can cook vegetables like carrots, beetroot, cabbage, long beans and gourds the same way. You can also try combinations like carrots-beans, cabbage-carrots-beans or asparagus-green peas. Try it for yourself and see!

Green Pea Socca

1 cup green pea flour
1 teaspoon kosher sea salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper, freshly ground
6 tablespoons olive oil + a little extra to brush
1 cup water, at room temperature
1/2 cup shallots, thinly sliced into rings
1 tablespoon fresh lemon thyme leaves + a little extra for garnish
1 teaspoon lunu miris or harissa
2 tablespoons asiago cheese, shredded

In a medium sized mixing bowl, add all the ingredients from the green pea flour to the black pepper. Dry whisk to combine. Then add 2 tablespoons olive oil and the water. Whisk to combine to form a smooth slurry. There should be no visible lumps in the batter. Taste the batter and adjust the salt if necessary. Wrap the bowl with cling film or a lid and leave in the refrigerator overnight (maximum up to 48hours). (See notes above)

The next day, place a wire rack on the upper-second level of the oven. Preheat to 450F.

Heat 2 tablespoons of olive oil in a 12 inch cast iron pan or oven-safe skillet on medium-high heat. When the oil just starts to smoke, add the shallots and sauté until they brown. This will take around 4 to 5 minutes. Remove from heat.

Fold the harissa, the lemon thyme leaves, and the browned shallots into the refrigerated pea flour batter using a silicone spatula. Coat the same cast-iron skillet with the remaining two tablespoons of olive oil. Pour the batter on the pan and place it in the preheated oven for 12 to 15 minutes or until the edges turn golden brown and the bread begins to release from the sides of the pan.

At this point, carefully remove the pan from the oven and brush the surface very lightly with extra olive oil. Sprinkle the asiago cheese over the surface of the socca. Return the pan to the oven and broil for 2 to 3 minutes or until the cheese is starts to melt and just golden brown on the edges.

Remove the pan from the oven and using a silicone spatula remove the socca by sliding the spatula underneath the sides of the bread. Score and cut the socca into wedges (any size you desire) or strips. Garnish with a little extra lemon thyme if desired and serve warm.

Spinach Salad with Rhubarb

2 cups chopped fresh or frozen rhubarb
1/2 cup sugar
1/4 cup white vinegar
3/4 cup vegetable oil
3 tablespoons grated onion
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon salt

SALAD:
6 cups torn fresh spinach
6 bacon strips, cooked and crumbled
1/2 cup bean sprouts
1/2 cup shredded cheddar cheese
1 to 2 hard-boiled large eggs, chopped

In a saucepan, combine rhubarb, sugar and vinegar; cook over medium heat until the rhubarb is tender, about 6 minutes. Drain, reserving about 6 tablespoons juice; discard pulp.
Pour juice into a jar with tight-fitting lid; add oil, onion, Worcestershire sauce and salt. Shake well. Refrigerate for at least 1 hour.

Just before serving, combine salad ingredients in a large bowl. Add the dressing and toss to coat.

Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Spinach Salad with Apples, Pears, and Nuts

8-10 cups baby spinach (or other greens)
1 apple cored and finely chopped
1 pear cored and finely chopped (instead of 1 apple and 1 pear you could 2 apples or 2 pears)
1/2 cup candied pecans (or walnuts, or other nuts)
1/4 lb crumbled feta (or goat cheese, or blue cheese)

Salad dressing:
4 tablespoons olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon dry mustard
1 garlic clove, pressed
1/4 teaspoon salt

In a salad bowl, combine greens, fruit, nuts, and cheese.
In a separate bowl (or blender) combine all the salad dressing ingredients (olive oil, vinegar, honey, dry mustard, garlic and salt) and whisk to combine.

Pour dressing over salad and serve.

Roasted Carrots with Spiced Yogurt

2 lb [910 g] Thumbelina or other small carrots, cut into 11/2-in [4-cm] lengths
6 Tbsp [90 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tsp fresh thyme leaves
1/2 cup [120 ml] fresh orange juice
1 Tbsp sesame seeds
1/4 cup [60 ml] dry white wine
1/4 cup [60 ml] Chicken Stock
1/4 cup [60 ml] Spiced Yogurt (see related recipe)
1/2 cup [15 g] fresh cilantro leaves

In a medium bowl, combine the carrots with 3 Tbsp of the olive oil and season with salt and pepper. Add the thyme leaves and 2 Tbsp of the orange juice. Let stand at room temperature.

In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 450°F [230°C].

In a roasting pan or a sauté pan large enough to hold the carrots in a single layer, heat the remaining 3 Tbsp olive oil over high heat. Add the carrots and cook until they begin to brown, 2 to 3 minutes. Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still a bit firm, 5 to 7 minutes.

Return the pan to the stove top over medium heat, and add the wine, remaining 6 Tbsp [90 ml] orange juice, and the stock. Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 to 3 minutes longer. Season with salt and pepper.

Transfer to a serving platter. Drizzle the spiced yogurt on top, sprinkle with the toasted sesame seeds, and garnish with the cilantro. Serve warm.

Sweet Potatoes with Honey, Esplette, and Lime Yogurt

1/2 cup [120 ml] Greek-style yogurt
Juice of 2 limes
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium to large yams
2 Tbsp honey
1 Tbsp espelette pepper or crushed red pepper flakes
Flaky sea salt
2 green onions (white and green parts), sliced thinly on the bias

Preheat the oven to 425°F [220°C].

In a small bowl, combine the yogurt with the lime juice and 1 Tbsp of the olive oil. Season with sea salt and pepper. Set aside.

Cut the yams lengthwise into eight wedges (about 1 in [2.5 cm] in diameter). In a medium bowl, toss the yams with the honey, 1/2 Tbsp of the espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.

Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.

Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions and remaining espelette pepper. Season with flaky salt. Serve warm

Roasted Carrots and Red Onions with Fennel and Mint

2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.

Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.

Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.

Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Roasted Carrots with Cumin Yogurt

3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces
2 tablespoons fresh orange juice
1 tablespoon fresh thyme leaves
2 bay leaves
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/4 cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds

Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Roasted Carrots with Creamy Nuoc Cham

2 pounds medium carrots, scrubbed
2 tablespoons plus 1/4 cup vegetable oil
Kosher salt
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 1/2-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

Preheat oven to 425°. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining ¼ cup oil; blend until emulsified. Season dressing with salt.

Drizzle dressing over carrots just before serving.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Harissa and Maple-Roasted Carrots

2 garlic cloves, finely grated
1/4 cup olive oil
1/4 cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2 1/2 pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
1 lemon, thinly sliced, seeds removed

Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.

DO AHEAD: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving.

Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Baked Gobi Manchurian

4 cups chopped cauliflower
1 cup chopped onions
1 large bell pepper chopped or eight small little ones
2 tablespoons oil
2 teaspoons salt
1 teaspoon turmeric

For the sauce
2 tablespoons soy sauce
3 tablespoons ketchup
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Sriracha or other hot sauce

Line a sheet pan with foil and turn on your broiler.

Sprinkle the veggies with oil, salt, and turmeric.

Mix well and place veggies on foil-lined sheet.

Broil for 30 minutes or so until the veggies are cooked.

Meanwhile, in a microwave safe bowl, mix together all the sauce ingredients and microwave for 30 seconds. Let this sit while the veggies cook.

When the veggies are done, remove from the oven and pour sauce on them, mixing as you go.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Warm Winter Vegetable Salad with Feta

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)

Preheat the oven to 425. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

MAKE AHEAD
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.