Vegan

Slow-Cooked Acorn Squash with Sage and Thyme

INGREDIENTS:

  • 1 lb. acorn squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

  • ½ head of garlic

  • 2 sprigs sage

  • 2 sprigs thyme

  • ½ cup extra-virgin olive oil

  • ¾ tsp. kosher salt

  • 1 Tbsp. white wine vinegar

PREPARATION:

  1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

  2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

  3. Let cool slightly, then add vinegar and toss to coat.

Cucumber & Korean Melon Salad

INGREDIENTS:

For Pickled Onions:

  • 1/2 cup water

  • 2 tbsp Korean apple vinegar (or regular apple cider vinegar)

  • 1 teaspoon sugar

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 shallot or 2–3 pearl onions, sliced thin

For The Rest:

  • 2 cups diced cucumber

  • 1/4 teaspoon salt

  • 2–3 cups cubed Korean melon

  • 1–2 teaspoons apple vinegar

  • 1/8 teaspoon sesame oil (just a few drops)

  • 1–2 mint leaves, torn or chopped fine

  • Salt and black pepper, to taste

PREPARATION:

  1. An hour or well ahead: Make the pickled onions by combining the water, apple vinegar, sugar, salt, and pepper in a small saucepan and bringing it to a boil over high heat. Lower the heat to medium-low and let simmer gently for 5 minutes. Add the onions, then remove from heat and let sit for an hour before refrigerating or using in the salad.

  2. About 30 minutes ahead: Place the cucumbers in a small bowl and sprinkle 1/4 teaspoon salt over them. Let sit for 30 minutes, refrigerated, to draw out the water.

  3. Drain the cucumbers and pat dry. Add the onions (drained of brine), cubed melon, apple vinegar, sesame oil, and mint leaves and toss until well-combined. Add salt and pepper to taste, and serve immediately. Enjoy!

Charred Squash Salad

INGREDIENTS:

  • 2 pounds assorted summer squash (such as zucchini and summer squash), halved lengthwise

  • 1 large fresh red onion, halved

  • Cooking spray

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 cup torn fresh basil leaves

  • 1/2 cup torn fresh mint leaves

  • 1/2 cup fresh flat-leaf parsley leaves

PREPARATION:

  1. Preheat grill to high.

  2. Coat cut sides of squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  3. Arrange squash and onion, cut side down, on grill; cover and grill 5 minutes. Rotate vegetables; cover and grill 3 minutes. Turn vegetables over; grill 2 minutes. Remove squash from grill. Continue grilling onion 4 minutes; remove from grill.

  4. Cool to room temperature.

Sautéed Kale with Tahini Sauce Recipe

INGREDIENTS:

  • 1 pound kale, well rinsed

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 1 clove garlic, minced

  • Salt

  • 4 tablespoons tahini (use tahini made with toasted sesame seeds, not raw)

  • 2 tablespoons lemon juice

  • 3-4 tablespoons water

  • 1 teaspoon dark sesame oil

  • 1 tablespoon toasted sesame seeds for garnish

PREPARATION:

  1. Remove kale ribs, slice kale: Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

  2. Cook onion and garlic: Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

  3. Add kale to the onions: Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

  4. Make tahini sauce: While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

  5. Toss cooked kale with sauce: Once the kale is done, toss in the sauce, reserving a little to drizzle on top.Serve, topped with a little sauce and toasted sesame seeds.