Roasted Eggplant “Steaks” with Chickpea, Tomato and Feta Salad

Yields: 6 servings

Roasted Eggplant

3 medium Italian eggplants (approximately 2¼ pounds), tops removed

10 tablespoons extra-virgin olive oil, divided

kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons za’atar, divided

Adjust an oven rack to the middle position, then preheat the oven to 425ºF.

Slice each eggplant in half lengthwise. With the skin side resting on a cutting board, score the flesh into a 1–inch crosshatch pattern. Score the flesh as deep as possible while trying not to cut through the skin. Open the eggplant, spreading and bending the eggplant so it lays as flat as possible, flesh side up. To accommodate this, you can make small cuts around the circumference of the eggplant to release any tension in the eggplant.

Lay eggplant halves scored side up on a parchment-lined sheet tray.

Brush olive oil (1 tablespoon + 1 teaspoon per eggplant half) evenly over flesh. Sprinkle each half with a little salt and pepper and evenly sprinkle over 1/2 teaspoon of za’atar per eggplant half.

Transfer to oven and bake for 25 to 30 minutes, rotating the tray after 15 minutes, until eggplant is soft and cooked through.

Remove from oven, evenly drizzle with the remaining 2 tablespoons olive oil and evenly sprinkle over the remaining 1 tablespoon za’atar. Lightly press (with a fork) the center of each steak to create a nice bed for the salad.

Serve on plates, scored side up and top each eggplant half with a serving of the salad.

Chickpea, Tomato and Feta Salad

1 large shallot, peeled and diced small

1 teaspoon red wine vinegar

2 tablespoons freshly squeezed lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 small Persian cucumbers (½ lb), halved lengthwise and diced on an angle into ½-inch slices

1 (15-ounce) can chickpeas drained and rinsed

25 cherry tomatoes, halved or quartered, depending on size (1/2 pound)

3 ounces Feta cheese, crumbled

¼ cup packed roughly chopped fresh parsley

¼ cup packed roughly chopped fresh mint

Add the shallot, red wine vinegar, lemon juice, salt and pepper to a medium bowl. Whisk to combine. Let sit for 5 minutes to mellow the shallot. Add the olive oil and whisk again to combine.

Add the remaining ingredients to the bowl. Gently fold to combine just before serving.

Season to taste with salt, pepper and/or additional lemon juice.

Saffron Rice Pilaf with Garlicky Shrimp

Saffron Rice Pilaf with Garlic Shrimp

Yields: 6 to 8 servings

Pilaf:

1 teaspoon saffron threads

3 cups chicken stock

Zest of 1 lemon

1/4 cup extra-virgin olive oil

1 large fennel bulb or yellow onion, halved and thinly sliced

6 large garlic cloves, peeled and thinly sliced

2 teaspoons fennel seed

1½ teaspoons ground coriander

2 cups white basmati rice, rinsed and drained

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 (12-ounce) package frozen peas

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

In a medium container, combine the saffron, stock and zest. Set aside.

Add the olive oil to a large 5.5-quart Dutch oven and place over medium heat. Add the fennel and cook, stirring occasionally, until the fennel softens and is translucent, 8 to 10 minutes.

Add garlic, fennel seed and coriander, stir and cook until fragrant, about 1 minute.

Add the rice and cook, stirring often, until grains are coated in the oil and begin to toast, about 3 minutes.

Add the stock, salt and pepper and bring to a boil.

Turn off the heat, cover the Dutch oven, and transfer it to the oven.

Bake for 20 minutes – do not peek!

Remove the Dutch oven from the oven, open lid and quickly and evenly disperse the peas atop the rice (do not stir) and cover again quickly and let sit at room temperature, undisturbed, for 15 minutes.

(Cook the shrimp during this time.)

After 15 minutes, remove the lid and fluff the rice with a large fork, stirring/fluffing in the peas. Cover until ready to serve.

Shrimp:

2 tablespoons extra-virgin olive oil

7 large garlic cloves, peeled and minced

1½ pound (16/20 count) fresh sustainable shrimp, shelled and deveined

½ cup Sauvignon Blanc or Chardonnay

5 tablespoons unsalted butter, cut into tablespoon-sized pieces

1 tablespoon freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

Add the olive oil to a large sauté pan and place over medium-high heat. Add the garlic and cook until fragrant, 1 minute.

Add the shrimp and cook, flipping shrimp occasionally, until they turn pink and are cooked through, 3 to 5 minutes. Transfer shrimp to a bowl and set aside.

To the same pan, add the wine and reduce until ¼ cup remains.

Add the butter and lemon juice swirl the pan and season to taste with salt and pepper. Stir or swirl pan until the butter melts and the sauce thickens and remove from the heat. Add the shrimp back to the pan and stir to coat.

Serve pilaf in large bowls and top each serving with shrimp. Spoon over any remaining sauce from the pan over each bowl.

Lemon Cashew Herb Dip

Yield: approximately 1.5 cups

Please note that these ingredients are approximate measurements that are totally flexible. You can adjust to taste and thin the dip as desired with water!

1/2 bunch fresh cilantro (stems and leaves), rough chopped

1/4 bunch fresh parlsey leaves, rough chopped

1 large garlic clove, peeled

Juice of 2 lemons

1 cup roasted salted cashews

1/3 cup nutritional yeast

water as needed

Add all ingredients to a blender and thin with water to desired consistency.

Serve with crudite and/or crackers.

Turn into a salad dressing by thinning with water and/or additional lemon juice and whisking in olive oil.

Make creamy by blending in a dollop of cottage cheese.

Asparagus Soup

Yield: 6 to 8 servings

2 tablespoons unsalted butter, divided

2 tablespoons extra-virgin olive oil, divided

1 medium shallot, peeled and chopped roughly (3 tablespoons)

5 large garlic cloves, peeled and chopped roughly(1 tablespoon plus 2 teaspoons)

½ pound Yukon Gold potatoes, peeled and diced medium (2 medium potatoes)

4 cups vegetable or chicken stock

5 sprigs fresh thyme

1 dried bay leaf

2 pounds asparagus, white fibrous bottoms discarded, bottom inch peeled, and cut into 1-inch pieces

2 tablespoons fresh goat cheese (chèvre)

2 teaspoons freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

Pecorino Romano or Parmigiano-Reggiano cheese, not pre-grated, for serving

Breadcrumbs, optional, for garnish

2 tablespoons finely chopped fresh chives or fresh flat-leaf Italian parsley

1. Combine 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan and heat over medium-low heat until the butter is melted.

2. Stir in the shallot and cook for 1 minute until it is soft and translucent.

3. Add the garlic, and cook for 1 minute until fragrant.

4. Stir in the potatoes, stock, thyme sprigs, and bay leaf.

5. Cover and increase the heat to high until boiling, then reduce the heat to low and simmer over low heat for 10 minutes.

6. Add the asparagus, re-cover, and continue simmering for 15 minutes, until the potatoes are cooked through and the asparagus is tender.

7. Remove from the heat, then remove the thyme sprigs and bay leaf. 

8. Add the goat cheese, remaining butter, olive oil, and the lemon juice to the asparagus mixture.

9. Using an immersion blender, regular blender, or food processor, blend or process the soup until smooth.

10. Season to taste with salt and pepper.

11. Serve in soup bowls, topped with freshly grated Pecorino Romano, bread crumbs, chopped chives or parsley, and a grind of pepper.

Seedsy Kale Salad with White Beans

Yields: 4 servings

Juice of 1 large lemon, plus additional lemon juice for seasoning

1 tablespoon pure maple syrup

¼ cup extra-virgin olive oil

½ teaspoon kosher salt

Freshly ground black pepper, to taste

1 bunch curly kale, stems discarded and leaves very finely chopped

1 large avocado, pitted and diced small

1 (15-ounce) can white beans (great northern, kidney, navy or cannellini), drained and rinsed

1/3 cup roasted and salted sunflower seeds

1/3 cup roasted and salted pumpkin seeds

1/3 cup hemp hearts

Add the lemon juice, maple syrup, olive oil and pepper to a large bowl. Whisk to combine. Add the remaining ingredients and stir to combine. Season to taste with additional salt, pepper and/or lemon juice.

Serve immediately.

(This is inspired by/a replica of the kale salad with avocado from Erewhon which I had last year and was quite tasty!)

Maple Corn Flake Granola

Yield: approximately 8 cups

6 tablespoons unsalted butter

1 cup pure maple syrup

1 teaspoon pure vanilla extract

3 cups uncooked old-fashioned oats (not instant)

3 cups corn flakes

1 cup sliced almonds

½ cup raw pumpkin seeds (pepitas)

½ cup raw walnut pieces

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

Orange zest from 1 small orange, grated on a Microplane

1/2 teaspoon kosher salt

2 cups of any combination of the following:

dried blueberries

dried cranberries

dried sweet cherries

black currants or raisins

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Melt the butter with the maple syrup in a medium saucepan over low heat.

3. Remove from the heat and add the vanilla.

4. Combine the oats, corn flakes, almonds, pumpkin seeds, walnuts, cinnamon, cardamom, zest, and salt in a large mixing bowl.

5. Add the melted maple-butter love to the granola-seed mixture and stir until everything is evenly coated.

6. Evenly spread the granola mixture onto a parchment paper-lined sheet pan and place it in the oven. Cook, uncovered, for 30 minutes, rotating the pan once after 15 minutes (do not stir!), until the granola is a toasty light brown color.

7. Remove from the oven and cool to room temperature.

8. Combine the dried fruit and the cooled granola in a large bowl and gently mix together.

Creme Miracle with Fresh Berries

Yield: 4 servings

Fruit:

1 pint strawberries, hulled and quartered

1 pint blueberries or blackberries

1 pint raspberries

1 teaspoon granulated sugar

In a medium bowl, gently fold together the fruit and sugar. Set aside. Stir before serving.

Crème Miracle:

¾ cup heavy whipping cream

½ cup mascarpone

⅓ cup confectioners’ (powdered) sugar

¼ teaspoon pure vanilla extract

1 small angel food cake, cut into slices

Add the heavy whipping cream, mascarpone, sugar and vanilla extract to a large bowl. Using a hand mixer (or whisk attachment in a stand mixer), whip until medium peaks form.

To serve, spoon a generous amount of the Crème Miracle on top of a slice of angel food cake and top with the fresh fruit.

Endive Salad with Hazelnuts, Orange Supremes and Toasted Quinoa

Yield: 2 to 4 servings

2 tablespoons quinoa

2 medium oranges

2 small heads endive, leaves separated (root end trimmed as needed)

½ cup toasted hazelnuts, roughly chopped

¼ cup packed roughly chopped fresh Italian flat-leaf parsley

1 medium shallot, peeled and diced small

2 tablespoons red wine vinegar, plus more to taste

2 tablespoons freshly squeezed orange juice

2 tablespoons extra-virgin olive oil

¾ cup freshly grated Parmigiano Reggiano (grated on a box grater – not pre-grated)

Kosher salt, to taste

Freshly ground black pepper, to taste

Place a medium sauté pan over medium heat. Let pan heat up until hot, about 1 minute. Add the quinoa to the pan. Toast, stirring frequently, until the quinoa begins to pop. Reduce the heat to medium low. Shake or stir pan continuously to prevent any quinoa from burning once the popping starts. Remove from heat when the popping sound diminishes, approximately 45 seconds to 1 minute. Transfer to a small bowl and set aside. (Pro Tip: if you have a glass lid, it will help to contain any rogue poppers!)

Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds and squeeze the remains for juice and reserve the juice for the vinaigrette.

Add the orange segments, endive, hazelnuts, parsley, shallot, red wine vinegar, orange juice, olive oil, Parmigiano Reggiano and toasted quinoa to a medium bowl. Fold to combine. Taste and season with salt and pepper and additional vinegar as needed.

Divide among plates and serve.

Kale Caesar Salad with Roasted Delicata Squash and Crispy Garbanzo Beans

Yield: 4 to 6 servings

Roasted Squash and Garbanzo Beans:

3 small delicata squash, ends trimmed, halved lengthwise, seeded and sliced into ¼-inch slices

1 (14.5 ounce) can garbanzo beans, rinsed, patted dry and roughly chopped

Extra virgin olive oil, for drizzling

Kosher salt, to taste

Freshly ground black pepper, to taste

Adjust 2 oven racks to the upper and middle position and preheat your oven to 400 convection or 425 (still) degrees Fahrenheit.

Line 2 sheet trays with aluminum foil and parchment paper for easy clean up.

Place the delicata in a large bowl and coat the pieces with a healthy drizzling of olive oil. Season with salt and pepper. Mix well and transfer to one of the prepared sheet trays, making sure that the squash is evenly spaced.

In the same (now empty) large bowl, add the roughly chopped garbanzo beans and drizzle to coat with olive oil. Season with salt and pepper and stir to combine. Transfer to your other prepared sheet tray, spreading out the pieces so they are evenly spaced out and not clumped up.

Place both sheet trays in the oven, with the squash on the top rack. Bake for 15 minutes and flip the squash pieces to ensure even cooking. Bake for an additional 10-15 minutes until the delicata is lightly caramelized and the garbanzo beans are crispy. Remove from the oven and set aside.

Caesar Dressing:

1/3 cup mayonnaise

½ teaspoon Dijon mustard

¾ teaspoon Worcestershire

2 tablespoons freshly squeezed lemon juice, plus more to taste

½ teaspoon minced garlic

6 oil packed anchovies, crushed with the side of a knife to form a paste

5 to 6 dashes Tabasco sauce

Freshly ground black pepper, to taste

Combine all ingredients in a large bowl (you can use the same one you used for seasoning the squash and garbanzos) and whisk to combine. Season to taste with additional pepper and lemon juice as needed.

Kale Salad:

1 small bunch Dinosaur/Lacinato kale, leaves stripped from the stem and very finely chopped

2 large Persian cucumbers, quartered lengthwise and diced small

3 medium carrots, peeled and grated on a box grater

1/2 pound (30) cherry tomatoes, halved

½ cup packed freshly grated Parmigiano Reggiano (not pre-grated)

1/3 cup toasted, salted sunflower seeds

1 large avocado, pitted and diced medium

Add all ingredients except the avocado, delicata and garbanzo beans to the large bowl with the dressing and fold gently to combine. Add the avocado and roasted delicata and fold gently one last time.

Divide among bowls, top each bowl with a handful of crispy garbanzo beans and serve.

Celeriac and Cauliflower Salad with Apple, Pine Nuts and Parmigiano Reggiano

Yield: 4 servings

1 medium apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp) 

1 small celeriac (3/4 pound), peeled

¼ of a small cauliflower, root end trimmed  

1/3 cup toasted pine nuts

3 tablespoons finely chopped fresh Italian flat-leaf parsley

2 tablespoons apple cider vinegar

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1 1/3 cup freshly grated Parmigiano Reggiano (grated on a box grater – not pre-grated)

Kosher salt, to taste

Freshly ground black pepper, to taste

Slice the apple and celeriac bulb into 1/8- inch julienne strips on a mandoline, for approximately two cups apple and two cups celeriac. Alternatively, slice into matchsticks using your knife.

Thinly slice the cauliflower for approximately 2 cups cauliflower.

Add the apple, celeriac, cauliflower, pine nuts, parsley, vinegar, lemon juice, olive oil and cheese in a medium bowl. Gently fold to combine. Season to taste with salt and pepper.