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

Slow Cooker Spinach Artichoke Dip

1 10 ounce bag fresh spinach, roughly chopped 1 14 ounce can artichoke hearts, roughly chopped 1 8 ounce block cream cheese, cut into cubes 1 cup sour cream 1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 4 cloves minced garlic salt and pepper to taste Add all ingredients to a small crock… Continue reading Slow Cooker Spinach Artichoke Dip

Cocktail Meatball Ideas

Classic Grape Jelly Meatballs 16 ounces grape jelly 16 ounces heinz chili sauce 32 ounces frozen meatballs Mix grape jelly and chili sauce in mixing bowl until well combined, then stir in frozen meatballs until well coated. Add to slow cooker and cook on low for 3-4 hours. Notes: HOW TO MAKE GRAPE JELLY MEATBALLS… Continue reading Cocktail Meatball Ideas

Cocktail Kielbasa Ideas

Kielbasa with Plum Mustard 2 (14 ounces) packages turkey kielbasa + 1 tablespoon olive oil 1 jar (18 ounces) red plum jam 1/4 cup Dijon mustard Add olive oil to a large skillet and heat over medium. While pan is heating up, cut kielbasa into 1/4-inch medallions and add to pan when oil is hot.… Continue reading Cocktail Kielbasa Ideas

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