Vegetarian

Quinoa-Stuffed Acorn Squash with Walnuts & Cranberries

INGREDIENTS:

  • 2 acorn squashes, halved and seeded

  • 1/4 cup olive oil, divided

  • 2 pinches each sea salt and ground black pepper, divided

  • 1/2 cup quinoa, rinsed

  • 1 yellow onion, diced

  • 2 tbsp apple cider vinegar

  • 2 tbsp raw honey

  • 4 tsp fresh lime juice

  • 1 tbsp Dijon mustard

  • 1/2 tsp ground cayenne pepper, optional

  • 2 cups spinach, finely chopped

  • 1/2 cup naturally sweetened dried cranberries, chopped

  • 1/2 cup raw unsalted walnuts, chopped

PREPARATION:

  1. Preheat oven to 350°F. Cut a little bit off the end of each squash half, if needed, to help it stand cut side up. Lightly coat squash with 1 tbsp oil, sprinkle with pinch each salt and pepper and place cut side down on a large baking sheet. Bake for 40 minutes. 

  2. Meanwhile, cook quinoa: In a small saucepan, bring quinoa and 3/4 cup water to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat; fluff with a fork.

  3. Meanwhile, in a small skillet on medium, heat 1 tbsp oil. Add onion and cook until softened and starting to turn golden, 4 to 6 minutes. 

  4. In a large bowl, whisk together remaining 2 tbsp oil, vinegar, honey, lime juice, mustard, cayenne pepper (if using), and remaining pinch each salt and pepper. Add quinoa, onion, spinach, cranberries and walnuts; toss to coat. 

  5. To each squash cavity, place one-quarter of quinoa mixture in each well, pressing to fit. 

  6. To heat, place one serving on baking sheet and cook for 15 minutes at 350°F or until squash is soft and filling is hot. To heat leftovers directly from refrigerator, heat at 350°F for 30 minutes.

Roasted Fennel Pasta with Ricotta

INGREDIENTS:

  • 10 ounces fresh linguine

  • 1 fennel bulb

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • ⅓ cup part-skim ricotta cheese

  • 3 cloves garlic minced

  • 1 lemon zested and quartered

  • ¼ cup chopped parsley

  • 1 shallot minced

  • ¼ cup breadcrumbs

  • Salt and Pepper

PREPARATION:

  1. Preheat the oven to 450°F.

  2. Heat a medium pot of salted water to boiling on high.

  3. Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.

  4. While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.

  5. In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.

  6. In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.

  7. Boil the pasta until just short of al dente. Reserving ¼ cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.

  8. Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley.

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.

Napa Cabbage Salad with Parmesan and Pistachios

INGREDIENTS:

  • 1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces

  • 1½ tsp. flaky sea salt, plus more

  • ½ cup coarsely chopped raw pistachios

  • 1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

  • ½ tsp. freshly ground black pepper, plus more

  • 1 sprig thyme

  • ½ tsp. finely grated orange zest

  • ½ tsp. sugar

  • 2 Tbsp. apple cider vinegar

  • 2 tsp. honey

  • 1 cup parsley leaves with tender stems

  • 1 Tbsp. thinly sliced chives

  • 3 oz. Parmesan, shaved, plus more for serving

PREPARATION:

  1. Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

  2. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

  3. Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

  4. Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

    Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.