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.

Curried Chickpea Salad with Apples and Pecans

Yield: 4 servings

1 (15-ounce) can chickpeas, rinsed and drained

4 teaspoons freshly squeezed lemon juice

1 small shallot, peeled and diced small

¼ cup mayonnaise

½ teaspoon Dijon mustard

1½ teaspoons curry powder

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 medium apple, cored and diced small

2 stalks celery, diced small

¼ cup chopped toasted pecans

1/3 cup dried cranberries or dried cherries

Crackers or butter lettuce (optional, for serving)

Add chickpeas to a medium bowl and mash half with the back of a fork or potato masher. Add lemon juice and shallot followed by the remaining ingredients and stir well to combine using a rubber spatula.

Serve with crackers or make a lettuce wrap with butter lettuce.

Lentil Salad with Toasted Walnuts, Fresh Mint and a Dijon Vinaigrette

Yield: 4 servings

1¼ cups French green “puy” lentils, rinsed and drained

4 cups vegetable stock

3 large dried bay leaves

5 medium garlic cloves, peeled and thinly sliced

2 tablespoons Dijon mustard

2 tablespoons freshly squeezed lemon juice

2 teaspoons sherry vinegar

2 tablespoons extra-virgin olive

1 medium shallot, peeled and diced small (3 tablespoons)

3 medium carrots, peeled and chopped roughly (1½ cups)

4 medium celery stalks, halved lengthwise and diced small (1 cup)

1/3 cup packed flat-leaf Italian parsley leaves, chopped roughly

¼ cup packed fresh mint leaves, chopped roughly

¾ pound grape or cherry tomatoes, halved

½ cup toasted walnut pieces, chopped roughly

3 ounces feta cheese, crumbled

Kosher salt, to taste

Freshly ground black pepper, to taste

Add the lentils, stock, bay leaves and garlic to a medium saucepan. Place over high heat and bring to a boil. Reduce heat to low and simmer 15-18 minutes, until lentils are cooked through. Drain and rinse lentils with cold water for 30 seconds to cool. (Drain well.) Discard bay leaves. Set aside.

In a large bowl whisk together the Dijon mustard, lemon juice, sherry vinegar and olive oil. Add the shallot, carrots, celery, parsley, mint, tomatoes, walnuts, drained lentils and feta. Fold gently to combine.

Season to taste with salt and pepper and serve.

Gluten Free Crepe with Fresh Thyme and Lemon Zest

Watch me make this on my YouTube Channel!

Yield: 10 7-inch crepes

2 large eggs

2 tablespoons extra-virgin olive oil

1 cup water

1 cup garbanzo bean flour

¼ white rice flour

1 ½ tablespoons finely chopped fresh thyme

1 tablespoon lemon zest

1 teaspoon kosher salt

Freshly ground black pepper

Place the eggs and olive oil in a large bowl and whisk until combined. Add the water and whisk until well combined. Add the flours, thyme, zest, salt and a few grinds of pepper and whisk thoroughly until well combined.

Allow the batter to sit for 30 minutes at room temperature.

Place a crêpe pan or small nonstick sauté pan over medium-low heat. Once hot, measure approximately ¼ cup batter (you can use a 2-ounce ladle for this), and pour into the center of the pan.

Quickly rotate and tilt the pan to spread the batter evenly, just enough to cover the bottom of the pan.

Cook for 30 to 45 seconds, then flip the crêpe over with a plastic spatula. The crêpe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.

Cook the second side for approximately 30 seconds, then transfer to a plate.

Raw Kale Salad with Toasted Almonds, Apples, Avocado and an Orange Vinaigrette

Watch me make this on my YouTube Channel!

Yield: 4 servings

Salad:

3 large oranges

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

Vinaigrette:

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.

Lentil Sloppy Joes

Watch me make this on my YouTube Channel!

Yield: 4 servings

3 cups chicken or vegetable stock

1¼ cups French green Puy lentils, rinsed and picked over for stones

1 large clove garlic, peeled and crushed plus 4 large garlic cloves, peeled and minced

1 medium dried bay leaf

3 tablespoons of extra-virgin olive oil, divided

1 medium yellow onion, peeled and diced small

3 medium stalks celery, diced small

1 large red, yellow or orange bell pepper, cored and diced small ­

¼ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon chili powder

3 tablespoons tomato paste

1½ teaspoons Dijon mustard

1/2 cup unsweetened ketchup

2 teaspoons Worcestershire sauce

2 tablespoons dark brown sugar

2 teaspoons apple cider vinegar

1 (14.5-ounce) can diced fire-roasted tomatoes

¼ cup water

4 toasted hamburger buns

Add 3 cups of stock, lentils, bay leaf and the 1 crushed garlic clove to a medium saucepan and bring to a boil. Cover with a lid, reduce heat to low, and simmer lentils for approximately 25 to 30 minutes, or until cooked through. Remove from heat, drain lentils and discard bay leaf and crushed garlic clove.

In a medium saucepan, add 2 tablespoons olive oil, onion, celery, bell pepper, salt and pepper. Place over medium heat and cook, stirring occasionally, until the onions are translucent and lightly caramelized, 8 to 10 minutes.

Add the last tablespoon of olive oil, chopped garlic, chili powder and tomato paste and cook, stirring constantly, for one minute to cook off the raw flavor of the tomato paste.

Add the Dijon mustard, ketchup, Worcestershire sauce, dark brown sugar, vinegar, fire-roasted tomatoes and water in addition to the drained lentils. Continue to cook, stirring occasionally, for 3 to 5 minutes, until mixture has thickened to sloppy Joe consistency.

Remove from heat and season to taste with salt and pepper. Serve on burger buns.

Note: you might want to offer spoons for this recipe – it can get a little sloppy!

Lemony Spaghetti with Cannellini Beans, Arugula and Brown Butter Breadcrumbs

Watch me make this on my YouTube Channel!

Yield: 4 servings

Brown Butter Breadcrumbs:

2 tablespoons unsalted butter

¾ cup panko

1/8 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a medium sauté pan, over medium heat, heat the butter until it foams up, subsides, and begins to turn golden brown.

Add the panko, salt and pepper. Cook, stirring frequently, until the breadcrumbs are toasted, approximately 1 to 2 minutes. Remove from the heat. Set aside.

Lemony Spaghetti:

2 tablespoons + ½ teaspoons kosher salt, divided

½ pound spaghetti

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 large shallot, peeled and diced small

10 large garlic cloves, peeled and minced

¼ teaspoon red pepper (chili) flakes

¼ teaspoon freshly ground black pepper

1 tablespoon lemon zest, zested on a Microplane

1 (15-ounce) can cannellini beans, drained and rinsed

3 tablespoons freshly squeezed lemon juice

1 small bunch fresh flat-leaf Italian parsley leaves, roughly chopped

1 packed cup baby arugula

¾ cup freshly grated Parmigiano Reggiano (not pre-grated)

Add 16 cups water to a large pot. Add 2 tablespoons salt and bring to a rolling boil. Add the spaghetti to the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While the pasta is cooking, in a Dutch oven, add the remaining ½ teaspoon kosher salt, butter, olive oil, shallot, garlic, red pepper flakes, black pepper, lemon zest and beans. Place over medium-low heat and cook, stirring occasionally, until the shallot is translucent and the garlic is fragrant, approximately 10 minutes. Remove from heat.

When the pasta is al dente, lift the pasta out of the water with tongs, and add it to the Dutch oven. Add in 1 cup of pasta water and the lemon juice. Stir until the liquid has thickened. Add in the parsley and arugula and stir to combine. If you feel that the sauce has gotten too thick, add additional pasta water.

Serve immediately by dividing the pasta among bowls and topping each serving with generous helpings of breadcrumbs and Parmigiano Reggiano cheese.

Herb Encrusted Chicken Paillard with Spicy Lemon Quinoa Salad

 

Watch me make this on my YouTube channel!

Yield: 4 servings

 

Chicken:

4 large boneless, skinless chicken breasts (approximately 2 pounds)

3 tablespoons finely chopped fresh rosemary, oregano or thyme (or a combination of all three)

2 teaspoons lemon zest (zest of 2 lemons), grated on a Microplane

3 large garlic cloves, peeled and minced (1 tablespoon)

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Extra-virgin olive oil, for drizzling

 

Line a sheet tray with aluminum foil. Adjust an oven rack to the upper position.

Pat the chicken breasts dry. Using a mallet, rolling pin, or the back of a saucepan, pound each chicken breast between two sheets of plastic wrap until ⅓ inch thick.

Remove the chicken from the plastic wrap, then drizzle lightly with the olive oil, just enough to coat both sides, rubbing to coat evenly. Season equally with herbs, lemon zest, garlic, salt and pepper.

Set your oven to broil. Place chicken on sheet tray and broil for approximately 8 minutes, flipping the breasts halfway through, until the internal temperature is 150 degrees Fahrenheit. (Keep your eyes on that chicken under the broiler – things can happen fast!)

Remove from oven and let rest for 5 minutes before slicing / serving over the quinoa salad.

 

Spicy Lemon Quinoa Salad:

Citronette:

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice, plus more to taste

1 medium shallot, peeled and diced finely (3 tablespoons)

1 teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

 

In a small container with a tight fitting lid, combine the citronette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

 

Salad:

1 cup quinoa, rinsed and drained

½ teaspoon crushed red chile pepper (chile flakes), or to taste

3/4 cup roughly chopped fresh flat-leaf Italian parsley

¼ cup toasted pine nuts

1 (15-ounce) can of garbanzo beans (chickpeas), rinsed and drained

1/4 cup roughly chopped kalamata or green olives, pits removed

 

Cook quinoa according to package instructions.

Transfer the quinoa to a medium sized bowl. Add the chile flakes, parsley, pine nuts, garbanzo beans and olives. Drizzle the citronette over the salad. Fold to mix everything together. Season to taste with additional salt, pepper, and lemon juice.

Tray Baked Chicken Thighs with Roasted Grapes and Arugula

 

Yields: 4 servings

 

Zest of 1 lemon (grated on a Microplane)

10 (3-inch) sprigs fresh thyme

1¾ boneless skinless chicken thighs (approximately 6 chicken thighs)

2 tablespoons extra virgin olive oil

¾ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

1 pound seedless red grapes

4 packed cups arugula (5 ounces)

2 teaspoons balsamic vinegar

 

Adjust an oven rack 5 inches from the broiler and set the oven to broil.

Add the lemon zest, thyme, chicken thighs, olive oil, salt and pepper to a large mixing bowl. Mix to combine.

Place chicken thighs on an aluminum foil lined sheet tray.

Add grapes to the same large mixing bowl and mix so that you coat the grapes with the excess olive oil and seasoning left in the bowl.

Distribute grapes on the sheet tray, but do not cover the chicken. (You may need to do some rearranging on the sheet tray so nothing is overlapping.)

Place sheet tray in oven and set a timer for 7 minutes. After 7 minutes, flip the chicken. Continue cooking for another 7 to 10 minutes or until the internal temperature of the chicken reaches 165 degrees with a digital thermometer.

Remove sheet tray from the oven and transfer chicken and grapes to a plate (don’t pour out the jus!).

Add arugula to a large mixing bowl. Pour ¼ cup of the warm chicken/grape jus from the sheet tray over the arugula. Add the balsamic vinegar and gently fold to combine. Season with salt.

Serve by dividing the arugula onto plates. Top each salad with chicken and some roasted grapes. Got any leftover jus? Drizzle it over each plate for extra flavor.

 

Rosemary White Bean Soup with Smoked Bacon

Bacon makes everything better…

 

Yield: 4 servings

 

1 bunch curly kale

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 slices smoked bacon, halved lengthwise and then cut crosswise into ¼-inch slices (3/4 cup)

2 medium yellow onions, peeled and diced small (2 cups)

5 large garlic cloves, peeled andminced (1 tablespoon plus 2 teaspoons)

3 (5-inch) sprigs fresh rosemary, bruised with your fingers

5 sprigs fresh thyme

2 dried bay leaves

2 (16-ounce) cans white kidney beans (cannellini beans), rinsed and drained

6 cups vegetable or chicken stock

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ teaspoon red wine vinegar, plus more to taste

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

 

Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop roughly. You should have approximately 6 packed cups of kale.

Add the bacon and 1 tablespoon of olive oil to a small pot. Place over medium-low heat and cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the onions, stir occasionally, and continue to cook until soft and translucent, 6 to 7 minutes.

Add the garlic and cook until fragrant, 1 minute.

Using a piece of butcher’s twine, tie together the rosemary, thyme sprigs and bay leaves; toss the herbs in the pot.

Stir in the beans, kale, and stock.

Cover and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the beans are soft and the kale is cooked through.

Remove the tied herbs and discard. Add the vinegar and season to taste with salt, pepper and additional vinegar.

Serve in bowls. Shave some Parmigiano-Reggiano over the soup with a vegetable peeler, then top with a drizzle of olive oil and some pepper.