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)

Date, Feta and Red Cabbage Salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin 3 tablespoons olive oil 2 tablespoons lime or lemon juice (I use lime) Salt and red pepper flakes (I used the mild Aleppo variety) to taste About 1/2 cup pitted dates, coarsely chopped or sliced 4… Continue reading Date, Feta and Red Cabbage Salad

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons minced shallot 1 tablespoon sugar 3 tablespoons finely chopped chives 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups) 6 radishes, diced 2 celery ribs, thinly sliced diagonally Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4… Continue reading Napa Cabbage Salad with Buttermilk Dressing

Crispy Cabbage and Cauliflower Salad

VEGETABLES 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes DRESSING 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil Water, as needed Harissa, to taste… Continue reading Crispy Cabbage and Cauliflower Salad

Cauliflower Salad with Dates and Pistachios

1 large head of cauliflower (2 pounds or 905 grams) Olive oil Kosher salt Freshly ground black pepper 1 bundle (6 ounces or 170 grams) of scallions About 8 dried dates 1/2 cup shelled salted pistachios Juice of 1 medium lemon Heat oven to 450°F and coat a large baking sheet well with olive oil,… Continue reading Cauliflower Salad with Dates and Pistachios

Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Total Time 35 minutes It might be worth getting an air-fryer just to make brussels sprouts. Crunchy and deliciously bittersweet, the charred air-fryer brussels sprouts come to life in this refreshing grain salad, where they are tossed with bits of briny feta, sweet-tart cranberries, and a fennel- and nigella-seed-spiced maple syrup vinaigrette. If I’m looking… Continue reading Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

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

Thai Brussels Sprouts

3 cloves garlic 1-2 Thai chilies, or to taste 6-8 cilantro sprigs, leaves and stems separated, stems chopped 1 1/2 Tbsp palm sugar, chopped, tightly packed 1 1/2 Tbsp good fish sauce 2 Tbsp lime juice 1 small head shallots, julienned 1 lb Brussel sprouts, small to medium size, cut in half A pinch of… Continue reading Thai Brussels Sprouts

Thai Maple Brussels Sprouts

Neutral flavoured oil, as needed 1lb (450 g) Brussels sprouts (trimmed weight) 4 tsp (20 ml) fish sauce 1 Tbsp (15 ml) maple syrup 1/4 tsp white or black pepper Fried garlic (optional) or sub 1/4 tsp granulated garlic Fried garlic: 5-6 cloves garlic, chopped 4 Tbsp (60 ml) neutral flavoured oil Ingredients and Kitchen… Continue reading Thai Maple Brussels Sprouts

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