1 bunch curly kale, de-stemmed, leaves rolled up and sliced into thin strips (chiffonade)
¼ cup toasted, salted almonds, chopped roughly
¼ cup toasted, salted pumpkin seeds (pepitas)
¼ cup toasted, salted sunflower seeds
½ cup dried cranberries
5 small carrots, peeled and chopped roughly
1 large apple, unpeeled, cored and diced small (preferably Pink Lady, Gala or Honeycrisp)
1 large Haas avocado, pitted and diced medium
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh feta cheese, crumbled
1 medium shallot, peeled and diced finely (3 tablespoons)
1 tablespoon red wine vinegar
3 tablespoons freshly squeezed orange juice (from the oranges)
3 tablespoons extra-virgin olive oil
Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.
In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.
Add the kale, nuts, seeds, cranberries, carrots, apple, avocado and orange segments to a large serving bowl. Drizzle the vinaigrette over the salad and toss to combine. Season to taste with salt and pepper and additional orange juice as needed. Serve in bowls and top with some crumbled feta.
3 medium apples (1¼ pound) (any apple you like eating), peeled, cored and thinly sliced
Adjust an oven rack to the middle position, then preheat the oven to 375ºF.
Add milk and 2 tablespoons butter to a small saucepan set over low heat. Heat, stirring occasionally, until mixture just begins to steam. Remove from heat and set aside.
Add the flour and ¾ cup of the sugar to a medium bowl. Whisk to combine. Add the eggs, vanilla extract, Gran Marnier and miso. Whisk until well combined. While whisking continuously, slowly stream in the warm milk mixture into the medium mixing bowl. Set aside.
Add the remaining 3 tablespoons of butter, ¼ cup of sugar, cinnamon and cloves in a large (12-inch) oven safe nonstick pan. Set over medium heat. Once the butter has melted, stir to combine with a rubber spatula. Distribute the apples atop the mixture. Cook, stirring occasionally, until the apples begin to soften, approximately 5 minutes.
Immediately pour the batter from the medium mixing bowl over the apples. Do not stir.
Transfer to the oven and bake for 30 minutes. The dish will soufflé and the edges should be lightly browned.
Remove from the oven and let sit in the pan, undisturbed, for 10 minutes. It will deflate and the clafoutis will pull away from the edges.
After 10 minutes, place a large cutting board on top of the nonstick pan, then holding both the cutting board and pan, invert the clafoutis.
You can slice and serve while it’s still hot (it may be a bit messy, but it’s still delicious) or you can serve at room temperature. It will firm as it cools.
Serve as is (inverted) or if room temperature or chilled (aka easier to work with), you can flip the clafoutis to be apple side up.
1 pound flank steak, cut into ¼-inch slices against the grain
Neutral oil for cleaning the grill
Mix the salt, pepper, garlic, ras al hanout, coriander, cumin, brown sugar, olive oil and orange juice in a medium bowl until a paste is formed.
Add the steak and mix thoroughly to coat all the steak in the paste.
Thread steak on skewers, fitting approximately 2 pieces per skewer.
Turn your grill burners to high, to preheat your grill, for 15 minutes.
(Tip: while your grill is preheating, continue with the recipe)
After 15 minutes, clean the grill, then, using tongs, lightly dip a cloth in neutral oil and wipe to coat the grill rack.
Transfer skewers to the grill and cook, uncovered, over high heat, for 7 minutes, flipping the skewers once halfway through. Transfer skewers to an aluminum-lined sheet tray (for easy clean up) and tent with foil to keep warm until service.
Alternatively, you can cook skewers on an aluminum foil lined sheet tray under your broiler, for approximately 7 minutes, flipping once halfway through.
¼ cup roughly chopped flat-leaf Italian parsley leaves
2/3 cup pomegranate seeds
½ cup roughly chopped roasted, salted pistachios
Heat the butter in a 3 quart saucepan over medium-high heat until the butter foams up, subsides, and begins to turn a light golden brown.
Add the shallot, stir and cook for 1 minute.
Add the couscous and cook for 2 minutes, stirring continuously, until the couscous is warm and thoroughly coated with the butter. Add the cinnamon, coriander, salt and pepper, stir and cook for approximately 30 seconds, until fragrant. Add the dried fruit and orange zest and cook, stirring occasionally, for 1 minute. Add the stock, stir and bring to a simmer. Cover. Remove from heat and let sit for 10 minutes.
To serve, drizzle half of the orange citronette over the couscous and then fluff the couscous with a large serving fork. Transfer couscous to a serving dish and top with the mint, parsley, pomegranate and pistachios. Top with the steak skewers and pass around the remaining citronette for people to drizzle over their serving.
1 pound potatoes (your choice), cut into ½-inch cubes
1 (15.5-ounce) cans chickpeas (do not drain)
4 cups chicken stock or vegetable stock
1 (16–ounce) bag frozen spinach (loose leaf, not a block)
1 tablespoon sherry vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup plain Greek yogurt, sour cream or crème fraiche
Add the olive oil, onions, carrots, celery, salt and pepper to a 5.5 quart Dutch oven or small pot and cook over medium heat, stirring occasionally, until onions are soft and translucent, 10 to 12 minutes.
Add the garlic, lemon zest and harissa. Stir and cook until fragrant, 1 minute.
Add the potatoes, chickpeas (with their liquid) and stock. Cover and increase the heat to high to bring to a boil. Once at a boil, reduce the heat to low and simmer until the potatoes are cooked through, approximately 15 minutes.
Remove from heat and stir in the frozen spinach until fully incorporated and thawed. Stir in vinegar and season to taste with salt and pepper and additional vinegar.
Serve in bowls topped with a dollop of yogurt and, if you’re game, stir in additional harissa.