Ingredients

• 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
• 6 tablespoons extra-virgin olive oil, plus extra for drizzling
• Salt and pepper
• 2 teaspoons grated lemon zest plus 7 teaspoons juice
• 1 (15-ounce) can chickpeas, rinsed
• 2 ounces feta cheese, crumbled (1/2 cup)
• ½ cup coarsely chopped fresh parsley
• 4 scallions, sliced thin on bias
• 2 tablespoons chopped toasted pistachios

Preparation

1. Adjust oven rack to middle position and heat oven to 375 degrees. Brush cut sides of squash with 2 tablespoons oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast squash until just tender and tip of paring knife can easily be slipped into flesh, 40 to 45 minutes. Transfer squash to wire rack, cut side up, and let cool completely, about 1 hour.

2. Combine lemon zest and juice, remaining 1/4 cup oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Holding squash over bowl, use fork to scrape flesh from skin into strands; discard skin.

3. Add chickpeas to bowl with squash and toss gently to coat with dressing. Transfer to serving platter and sprinkle with feta, parsley, scallions, and pistachios. Drizzle with extra oil before serving.

Ingredients

• 1/3 cup slivered almonds
• 1 teaspoon vegetable oil
• 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
• 1 small shallot, minced
• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1 sage sprig
• 1 tablespoon minced chives
• 1 tablespoon chopped parsley
• Salt and freshly ground white pepper

Preparation

Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

Food & Wine

Ingredients

• 3/4 cup half-and-half
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• Pinch of freshly grated nutmeg
• Salt and freshly ground pepper
• One 2-pound head of cauliflower, cut into 1 1/2-inch florets
• 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces)
• 3/4 cup plus 2 tablespoons finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3 1/2 ounces), such as Gouda
• 1 medium onion, finely chopped
• 1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)

Preparation

Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.

In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.

Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.

Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.

Food & Wine

Ingredients

• 6 large ripe tomatoes, diced about 1/2"
• 4 spring onions (or yellow onions, shallots), finely chopped
• 1 large handful fresh mint leaves, finely minced
• juice of 1 - 2 lemons
• salt and pepper
• cayenne pepper

Preparation

Place tomatoes and onions into a bowl. Juice the lemons. Grind salt and pepper to taste into the lemon juice. Add any other spices, such as cayenne. Add the minced mint to the lemon dressing, mix well, then pour over the tomatoes.

Delishably

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
• 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
• 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
• Salt and freshly ground pepper
• 1 large shallot, minced
• 1 pound plum tomatoes, cut into 1/2-inch dice
• 3 ounces feta cheese, crumbled (3/4 cup)
• 1/4 cup chopped basil
• 1/3 cup panko or coarse dry bread crumbs

Preparation

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.

Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.

Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Food & Wine

Ingredients

• 6 kohlrabi
• 2 tbsp. olive oil
• 3/4 tsp. salt
• cayenne pepper
• 3 tbsp. parmesan cheese
• 1 tbsp. parsley, chopped

Preparation

Peel kohlrabi and cut into 1-inch wedges; toss with olive oil, salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with parmesan and parsley.

Food Network

Ingredients

• 2 or 3 large cloves garlic
• 2-inch piece fresh ginger root
• 3 scallions
• 1 pound sweet potato
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon Worcestershire sauce
• ½ teaspoon sugar
• 6 ounces ground pork
• 1 tablespoon canola or grapeseed oil
• Pinch crushed red pepper flakes

Preparation

Mince enough of the garlic to yield 1 tablespoon. Peel and mince the ginger to yield 1 tablespoon. Separate the scallion whites and greens; chop each. Peel the sweet potato, and either grate it in a food processor (cut into chunks first), cut it into matchsticks or use a spiralizer.

Whisk together the wine or dry sherry, the soy sauce or tamari, the Worcestershire sauce and sugar in a medium bowl. Add the pork and stir with a fork to incorporate.

Heat a wok or large, well­-seasoned cast-iron skillet over high heat. Drizzle in the oil so that it coats the sides of the wok. Working quickly, add the garlic, ginger and scallion whites; stir-fry for 5 seconds, then add the pork mixture and crushed red pepper flakes. Stir-fry for 3 to 4 minutes, until the pork is cooked through.

Add the sweet potato; stir-fry for about 6 minutes and try to create some crisped edges on it, if possible. Some of the sweet potato pieces will still be somewhat firm. Remove from the heat.

Divide among individual bowls. Garnish each portion with the scallion greens. Serve hot.

Washington Post

Ingredients

• One 2-pound butternut squash—peeled, seeded and cut into 3/4-inch pieces (6 cups)
• 1/4 cup plus 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• Kosher salt
• Pepper
• 3/4 pound whole-wheat fusilli
• 1/4 cup plus 1 tablespoon unrefined hazelnut oil
• 1 head of Treviso or 1/2 a small head of radicchio, thinly sliced
• 1/2 cup packed parsley leaves
• Shaved Pecorino Tuscano or Romano, for serving

Preparation

Preheat the oven to 425°. On a rimmed baking sheet, toss the squash with 1/4 cup of the vinegar, the olive oil and honey and spread evenly on the baking sheet. Season with salt and pepper. Roast for about 35 minutes, tossing halfway through, until browned and glazed.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain. Toss with 3 tablespoons of the hazelnut oil.

In a large bowl, whisk the remaining 2 tablespoons each of vinegar and hazelnut oil. Stir in the squash, Treviso and parsley, then fold in the pasta. Season with salt and pepper. Serve warm or at room temperature with shaved pecorino.

Food & Wine

Ingredients

• 1 small red onion, diced
• 1/4 c. apple cider vinegar
• 2 tsp. sugar
• salt
• 1/4 c. olive oil
• 1 15-oz. can white beans, drained and rinsed
• 3/4 lb. green beans, trimmed and halved
• 2 tbsp. chopped parsley
• 2 tbsp. chopped chives
• pepper

Preparation

Soak the onion in water for 10 minutes. Drain and pat dry. Whisk the vinegar, sugar, and 1/2 tsp. salt in a bowl, then whisk in olive oil. Add the onion and white beans. Bring a saucepan of salted water to a boil. Add the green beans and cook until just tender, 4-5 minutes. Drain beans, and drop into an ice bath. Drain again, dry, and add to the salad. Marinate at room temperature for about 1 hour. Stir in chives and parsley just before serving, check seasoning with salt and pepper.

Ingredients

For salad:

• 2 small eggplants
• 1 tsp. salt
• 2 tomatoes, cut in large dice
• 4 scallions, sliced thin
• 1 cucumber, cut in large dice
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/4 c. parsley, minced
• spinach leaves
• yogurt for topping

For dressing:

• 2 garlic cloves, crushed
• 3 tbsp. lemon juice
• 3 tbsp. tahini
• 1/2 c. olive oil
• 1/4 c. red wine vinegar
• 2 tsp. cumin seeds
• 1/2 tsp. ground pepper
• 1/2 tsp. oregano
• salt to taste

Preparation

Peel eggplant and slice into 1/2" rounds. Place on baking sheet, sprinkle with salt, and let stand for 30 minutes. Meanwhile, mix together all ingredients for dressing.

Rinse and dry eggplant. On an oiled baking sheet, broil eggplant until it browns lightly on both sides. Avoid overcooking. Eggplant should be tender enough to cut with a fork. Cut the warm eggplant into bite-size pieces. Toss with dressing and let cool for several hours, unrefrigerated.

Just before serving, toss all the other vegetables gently with the eggplant and dressing. Serve over spinach leaves, with yogurt on top.