Miso Orange Glazed Chicken with Carrots & Leeks

INGREDIENTS:

• Olive oil cooking spray

• 5 large carrots, peeled, halved lengthwise and cut into 1⁄2-inch pieces

• 2 leeks, white and light green parts, halved lengthwise and sliced 1⁄2-inch thick

• 2 tbsp olive oil, divided

• 1 tsp ground ginger, divided

• 1 tsp dried thyme, divided

• 1 tsp fresh ground black pepper, divided

• 1⁄4 tsp sea salt, divided

• 8 chicken thighs, bone-in, skin removed (about 2 lb)

• 3 tbsp fresh orange juice

• 2 tbsp white miso

• 1 tbsp raw honey

• 1 tsp Sriracha or other hot sauce

• 2 tbsp chopped fresh tarragon leaves

PREPARATION:

1. Preheat oven to 425°F and mist a large, rimmed baking sheet with cooking spray.

2. To a large bowl, add carrots and leeks. Add half of each of the following: oil, ginger, thyme, pepper and salt. Toss to coat. Spread in a single layer on prepared sheet. To same bowl, add chicken and remaining half of oil, ginger, thyme, pepper and salt. Mix and place chicken over vegetables. Roast on center oven rack for 20 minutes. Turn chicken and gently stir vegetables. Continue roasting until juices run clear and temperature reaches 165°F in thickest part of chicken, 10 to 15 minutes more. (NOTE: If using larger chicken pieces, remove vegetables after 30 minutes and continue cooking chicken as needed.)

3. Meanwhile, in a small bowl, combine orange juice, miso, honey and Sriracha. Pour over cooked chicken and vegetables and gently stir. Divide among serving plates and sprinkle with tarragon.

Cabbage and Fennel Slaw

INGREDIENTS:

• 1/4 small head red cabbage (about 1 pound), shredded

• 1 large fennel bulb, trimmed, halved, and sliced very thin

• 2 large carrots, shredded

• 1/4 cup thinly sliced scallion greens (from 2 scallions)

• 1 teaspoon minced peeled fresh ginger

• 1/4 cup fresh orange juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons cider vinegar

• Coarse salt and ground pepper

PREPARATION:

1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

4. Toss slaw before serving.

Acorn Squash Soup

INGREDIENTS:

• 2 acorn squash (peeled, seeded and cut into large cubes)

• 1 onion (diced)

• 2 carrots (sliced)

• chili flakes (to taste)

• 1/2 teaspoon freshly grated nutmeg

• 2 cloves garlic (minced)

• 5 cups water (plus more if needed)

• creme fraiche (to serve)

• chives (minced, to serve)

• salt and freshly ground black pepper (to taste)

• extra-virgin olive oil

PREPARATION:

1. In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft. 

2. Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more. 

3. Blend the soup until smooth and creamy. Adjust seasoning. 

4. Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.

Celeriac Soup with Thyme

INGREDIENTS:

• 1 medium celeriac (celery root) (roughly 9 oz)

• 2 carrots (roughly 4 oz)

• 2 medium russet potatoes (roughly 14 oz)

• 1 medium shallot (roughly 3 oz)

• 2 cloves large garlic

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 3 to 4 cups low sodium vegetable broth

• 5 sprigs thyme

• 2 tablespoon olive oil

• 10 fresh sage leaves

• 1 to 2 tablespoons heavy cream (optional)

PREPARATION:

1. Preheat oven to 425° F.

2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe. If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup. The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.

Raw and Roasted Carrots and Fennel

INGREDIENTS:

• 1 large fennel bulb, halved lengthwise and divided

• 1 bunch small carrots, divided

• 1 bunch scallions, halved crosswise and divided

• 5 tablespoons olive oil, divided

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon black pepper, divided

• 3 tablespoons fresh lemon juice

• 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

• 3 ounces feta cheese, crumbled (about 3/4 cup)

• 1/4 cup toasted unsalted pistachios, chopped

PREPARATION:

1. Preheat oven to 425°F.

2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

3. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice and cilantro; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.