Ingredients

For dough:

• 1 1/4 cups all-purpose flour
• Kosher salt and pepper
• 1 stick unsalted butter, frozen
• Ice water

For filling:

• 1 pound butternut squash—peeled, seeded and cut into 1/4-inch-thick slices
• 1 pound kabocha squash—peeled, seeded and cut into 1/4-inch-thick slices
• 1 red onion, cut through the core into 1/2-inch wedges
• 1/4 cup extra-virgin olive oil
• 2 teaspoons Madras curry powder
• Kosher salt and pepper
• 1/2 cup sour cream
• 1/2 cup shredded Manchego, plus more for serving

Preparation

In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in 1/3 cup of ice water until the dough is evenly moistened. Scrape out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.

Meanwhile, preheat the oven to 425°. On a large rimmed baking sheet, toss the butternut and kabocha squash and the onion with the olive oil and curry powder. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.

Increase the oven temperature to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.

Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.

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

• 1/4 teaspoon caraway seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cumin seeds
• 2 ounces ancho chiles (about 4) stemmed and seeded
• 1 tablespoon smoked sweet paprika
• 1 tablespoon lemon juice
• 3 large garlic cloves, 1 clove mashed to a paste
• 1/4 cup extra-virgin olive oil
• Kosher salt
• One 3-pound lamb shoulder roast on the bone
• 1 cup plain Greek yogurt
• 2 tablespoons chopped cilantro
• Freshly ground pepper
• Lettuce leaves and warm naan, for serving

Preparation

In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth.

Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes.

Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa.

Food & Wine

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

• 1/4 cup extra-virgin olive oil
• 2 medium onions, coarsely chopped
• 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped
• 1 1/2 pounds wild mushrooms, cut into 1-inch pieces
• 1 1/2 pounds cremini or white button mushrooms, quartered
• Salt
• Freshly ground pepper
• 4 garlic cloves, smashed
• 1 teaspoon caraway seeds
• 1/4 cup sweet Hungarian paprika
• 1 tablespoon hot Hungarian paprika
• One 28-ounce can diced tomatoes
• 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 pound zucchini, cut into 1-inch pieces
• 6 cups vegetable broth
• 2 bay leaves
• 2 tablespoons fresh bread crumbs
• Sour cream and chopped parsley, for serving

Preparation

In a large enameled cast-iron casserole, heat the oil. Add the onions and peppers and cook over moderate heat, stirring, until softened, about 6 minutes. Add all of the mushrooms, season with salt and pepper and cook until browned, about 10 minutes.

Using the side of a chef’s knife, mash the garlic to a paste with the caraway seeds and a generous pinch of salt; scrape into the casserole. Stir in both paprikas, the tomatoes, potatoes and zucchini. Add the broth and bay leaves, season with salt and pepper and bring to a boil. Cover and cook over low heat, until the stew is richly flavored, about 1 hour.

Stir the bread crumbs into the stew and cook until slightly thickened, about 10 minutes; serve with sour cream and parsley.

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.