Smashed Carrot Salad with Garlic and Ginger (with Variations)

2 pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces (see note for other options) 2 tablespoons neutral oil, such as grapeseed or safflower, or peanut oil 2 teaspoons fine salt, plus more as needed 2 tablespoons black vinegar or rice vinegar, plus more to taste 1 1/2 tablespoons soy sauce,… Continue reading Smashed Carrot Salad with Garlic and Ginger (with Variations)

Apple and Cheddar Crisp Salad

DRESSING 1 small shallot, minced 3 tablespoons (45 grams) apple cider vinegar 1/2 teaspoon smooth dijon mustard 1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt 6 tablespoons (80 grams) olive oil Salt and freshly ground black pepper CRISPY STUFF 1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated 1 cup (85 grams)… Continue reading Apple and Cheddar Crisp Salad

Persimmon and Pomegranate Salad

6 Fuyu persimmons Salt and black pepper 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/2 cup pomegranate seeds (from 1 medium pomegranate) 2 tablespoons pomegranate juice Mint leaves, for garnish Peel persimmons with a vegetable peeler. Cut lengthwise into ½-inch wedges or ¼-inch slices and place in a bowl. Season lightly with salt… Continue reading Persimmon and Pomegranate Salad

Pomegranate-Glazed Baby Beets

2 1/2 pounds baby beets with greens (1 1/2 pounds trimmed), root ends intact and all but 1 inch of stems removed 2 tablespoons unsalted butter 1 cup pomegranate juice 1 tablespoon sugar, or to taste Salt Preheat the oven to 350 degrees. Have a rimmed baking sheet and a pair of food-safe gloves at… Continue reading Pomegranate-Glazed Baby Beets

Brussels Sprouts With Walnuts and Pomegranate

1 1/2 pounds brussels sprouts, trimmed and halved 3 tablespoons olive oil Kosher salt and black pepper 1/4 cup roughly chopped walnuts 2 tablespoons pomegranate seeds, plus more to taste Pomegranate molasses, for drizzling (optional) Flaky salt, to serve Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive… Continue reading Brussels Sprouts With Walnuts and Pomegranate

Beet Salad With Coriander-Yogurt Dressing

1 (15 1/2 ounce) can chickpeas, drained and rinsed Salt and freshly ground black pepper 1 1/2 teaspoons ground coriander 3 tablespoons olive oil 1 orange 1/4 cup full-fat Greek yogurt 3 tablespoons rice vinegar 2 pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into 1/2-inch-thick rounds 3 cups baby… Continue reading Beet Salad With Coriander-Yogurt Dressing

Roasted Squash With Turmeric-Ginger Chickpeas

2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 1/2 inch pieces 10 sprigs fresh thyme 1/4 cup plus 2 tablespoons grapeseed or other neutral oil Kosher salt and black pepper 1 small red onion, thinly sliced (about ½ cup) 1/4 cup apple cider vinegar 4 garlic cloves, sliced… Continue reading Roasted Squash With Turmeric-Ginger Chickpeas

Sheet Pan Roasted Honey Nut Squash and Chickpeas With Hot Honey

2 (14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed 2 1/2 pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups) 1 3/4 teaspoons baharat, garam masala or another spice blend 1 1/4 teaspoons fine salt, plus more as needed 5 thyme sprigs 1/8 teaspoon red-pepper… Continue reading Sheet Pan Roasted Honey Nut Squash and Chickpeas With Hot Honey

Fall Vegetable Soup With Chicken Sausage

3 tablespoons olive oil, divided 12 ounces Italian-style chicken or turkey sausage (if raw, casings removed and crumbled; or if cooked, diced) 1 large yellow onion (12 ounces), diced 2 medium carrots, scrubbed and diced 2 cloves garlic, minced or finely grated 2 teaspoons chopped fresh sage 1/2 teaspoon fine salt 1/4 teaspoon freshly ground… Continue reading Fall Vegetable Soup With Chicken Sausage

Beet Bliss Bowl

1 cup quinoa, rinsed 1 cup beets, peeled and diced small (1/2 inch dice) or grated raw, see notes 14 ounce can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas) 1 1/2 cups water (or veggie stock) 1 teaspoon olive oil 3/4 teaspoon salt, more to taste 1/2 teaspoon pepper 1/2 teaspoon granulated garlic… Continue reading Beet Bliss Bowl

Coconut Millet Bowl with Sheet Pan Berbere-Spiced Squash and Chickpeas

Sheet Pan Roast 2 tablespoons Berbere spice 2 tablespoons avocado oil (or other neutral-flavored oil) 2 tablespoons water 1 1/2 lb kabocha squash 3/4 ” slices (substitute yams, butternut or delicata) 15 oz can chickpeas, drained or 1 1/2 cups cooked 2 large shallots, peeled and thickly sliced (I cut in half and then cut… Continue reading Coconut Millet Bowl with Sheet Pan Berbere-Spiced Squash and Chickpeas

Lentil Salad With Roasted Vegetables

For the Lentil Salad 1 small whole acorn squash, peeled if desired, halved, seeded and diced into ½-inch pieces 2 medium carrots, peeled and diced into ½-inch pieces 1 medium celeriac, peeled and diced into ½-inch pieces 3 small beets, peeled and diced into ½-inch pieces 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 2… Continue reading Lentil Salad With Roasted Vegetables

Brown Butter Lentil and Sweet Potato Salad

For the Salad 1 pound sweet potatoes, butternut squash or carrots, peeled and cut into ¾-inch pieces (about 4 cups) 2 tablespoons olive oil Kosher salt and black pepper 1 cup French green lentils or black lentils, rinsed 1/2 cup chopped fresh parsley leaves and tender stems 1/2 cup crumbled goat cheese (optional) For the… Continue reading Brown Butter Lentil and Sweet Potato Salad

Thai Peanut Brussels Sprouts

3 cups chopped Brussels sprouts 1-2 tbsp ghee 1 garlic clove, minced Salt & pepper Red pepper flakes Cilantro for garnish Optional: add in chopped peanuts for a little crunch! For the peanut sauce: 1/3 cup creamy peanut butter **creamy is key 2 tbsp coconut aminos 1 tbsp rice vinegar juice of 1 lime 1/4… Continue reading Thai Peanut Brussels Sprouts

Brussels Sprouts With Peanut Vinaigrette

2 pounds brussels sprouts, trimmed, halved and rinsed in cold water 1/4 cup peanut oil Salt 4 teaspoons champagne vinegar 2 teaspoons honey or maple syrup 2 tablespoons unsweetened peanut butter, creamy or chunky Hot sauce or chile oil (optional) 1 large navel orange 3 tablespoons dried tart cherries or cranberries, plumped in warm water,… Continue reading Brussels Sprouts With Peanut Vinaigrette

Beehive Brussels Sprouts with Spicy Vinaigrette

For the Vinaigrette: 2 tablespoons soy sauce 2 tablespoons lime juice 2 tablespoons orange juice 2 tablespoons rice vinegar 2 tablespoons vegetable oil 2 tablespoons sriracha or sambal oelek (in Asian markets and some supermarkets) 1 tablespoon sesame oil 1 tablespoon chopped jalapeño 1 1/2 teaspoons grated ginger 1 1/2teaspoons chopped garlic For the Brussels… Continue reading Beehive Brussels Sprouts with Spicy Vinaigrette

Sautéed Brussels Sprouts With Sausage and Pickled Red Onion

1 small red onion, peeled and cut into 1/8-inch slices 1 tablespoon red wine vinegar Kosher salt and black pepper 3 tablespoons olive oil 1 pound Italian sausage (hot or sweet), casings removed 1 1/2 pounds brussels sprouts, trimmed and halved 1 cup flat-leaf Italian parsley, tender leaves and stems (about ½ bunch), roughly chopped… Continue reading Sautéed Brussels Sprouts With Sausage and Pickled Red Onion

Roasted Brussels Sprouts With Pistachios and Cipollini Onions

3 cups brussels sprouts, cleaned and halved 1 cup cipollini onions or shallots, peeled and quartered 1/2 cup raw pistachios 1/2 teaspoon black pepper 1/2 teaspoon sea salt 3 tablespoons olive oil Pinch of chili flakes 3 tablespoons sherry wine (or vegetable stock if omitting alcohol) Preheat oven to 375 degrees. Combine brussels sprouts, onions… Continue reading Roasted Brussels Sprouts With Pistachios and Cipollini Onions

Stir-Fried Brussels Sprouts With Shallots and Sherry

1 pound brussels sprouts 3 tablespoons dry sherry 1 tablespoon soy sauce (low-sodium if desired) 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons peanut or canola oil 1/3 cup thinly sliced shallot 1 tablespoon minced garlic 1/4 cup roasted pine nuts Trim the ends off the brussels sprouts and remove and discard any… Continue reading Stir-Fried Brussels Sprouts With Shallots and Sherry

Cider-Glazed Brussels Sprouts

2 pounds brussels sprouts, trimmed and halved, quartered if very large 3 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 2 tablespoons unsalted butter 1/2 cup finely chopped shallots (about 2 medium shallots) 2 cups apple cider 3 tablespoons apple cider vinegar 1 1/2 teaspoons Dijon mustard Heat the oven to… Continue reading Cider-Glazed Brussels Sprouts