Ingredients

• 1 tablespoon oil such as avocado or coconut
• 1 teaspoon cumin seed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 thumb-size piece ginger root, grated
• 1 bay leaf
• 1 teaspoon ground turmeric
• scant 1 teaspoon ground cumin
• 2 teaspoons curry powder, optional
• 1/2 teaspoon black pepper
• approx. 3 cups vegetables such as cauliflower, broccoli, peas, carrot, green beans, etc.
• 1 1/4 teaspoons sea salt
• 1 1/4 cups white quinoa, rinsed
• 1 cup split red lentils or mung dal (yellow lentils), rinsed
• 4 3/4 cups water

Preparation

1. In a 6-quart or larger Instant Pot, press the saute button and let it get hot. Add the oil. Once hot, add the cumin seed and cook for 30 seconds. Add the onion, garlic, and ginger. Stirring occasionally, cook for 2 to 3 minutes. The garlic and ginger will start to stick to the bottom; don’t worry about it.
2. Next, add the spices and bay leaf. Stir and cook for 1 minute. Add about 1/2 cup of water, and scrape the bottom until everything is released. Press cancel to end the saute.
3. Add the vegetables, rice/quinoa, lentils, salt, and remaining 4 c. water. Stir very well.
4. Turn on and close the Instant Pot, and set it for 4 minutes on high pressure. At the end of the 4 minutes, allow the pressure to release naturally for 5 minutes, then open.
5. Let stand for a few minutes. I like serving it with a garlic/lemon greek yogurt to add over the top.

adapted from My Quiet Kitchen + others

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, finely chopped
• One 2-inch piece fresh ginger, minced or finely grated
• 2 1/2 teaspoons garam masala, store-bought or homemade (see related recipe)
• 4 cups vegetables, such as bell peppers, summer squash, dark leafy greens, tomatoes, carrots, corn or peas, chopped or otherwise prepared as needed
• 1/2 teaspoon fine salt, plus more to taste
• 1/2 tablespoons unsalted cashew or almond butter
• One 15 oz. can light coconut milk
• Water, as needed
• One 15 oz. can chickpeas, drained and rinsed
• 1 tablespoon maple syrup, plus more as needed
• Freshly ground black pepper
• Flatbreads, for serving

Preparation

Make the korma: In a large Dutch oven or 5-quart saucepan over medium-high heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until just starting to brown, 3 to 5 minutes. Reduce the heat to medium-low, and stir in the garlic, ginger and garam masala, letting the aromatics warm up for just a few seconds. Add any hardy vegetables and the salt, and stir, scraping up any browned bits that are stuck to the bottom of the pan.

Stir in the cashew butter and coconut milk, swirling the nut butter into the vegetables so it melts into the sauce. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to maintain a lively simmer, cover (see Notes) and cook, stirring occasionally and adjusting the heat as needed, until the vegetables are fork-tender and the broth thickens, 8 to 10 minutes.

Adjust the heat to medium. If the korma seems dry, add water, 1/4 cup at a time, until it is as saucy as you’d like.

Stir in any frozen or tender vegetables, plus the chickpeas and maple syrup. Simmer until all of the vegetables are warmed through and coated in the sauce, 2 to 4 minutes.

Taste, and season with black pepper, and more salt and maple syrup, if desired. Remove from the heat.

NYT

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• One large (2 1/2- to 3-pound) head cauliflower
• 4 tablespoons unsalted butter
• 1/4 cup sliced almonds

Preparation

1. Position a rack in the middle of the oven and preheat to 400 degrees. In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.

2. Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or other similarly sized dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.

3. Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.

4. Place a medium, preferably stainless steel (so you can easily see the color of the butter) skillet over medium heat. Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes. Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.

WaPo

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons fresh orange or tangerine juice
• 2 tablespoons date syrup (silan), maple syrup or honey
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Bosc pears, halved, cored and thinly sliced
• 1/3 cup dried, pitted dates, thinly sliced
• 7 cups sturdy greens, such as Belgian endive, frisée, radicchio or arugula (5 oz if it’s something light like frisée or arugula; more like 8 oz if it’s endive)
• 1/2 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup shelled, raw pistachios, toasted
• 4 oz. ricotta salata, shaved with a Y-shaped vegetable peeler

Preparation

1. In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.

3. Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.

4. Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.

WaPo

Ingredients

• Frozen peas, thawed
• Radishes, thinly sliced
• Spring onion, minced
• 1/2 c. heavy cream
• 1 tbsp. cider vinegar
• 1/4 tsp. honey
• salt and pepper

Preparation

Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.

someone on Facebook, I think?

Ingredients

• 3 œufs
• 650 g de chicons
• 1/2 citron
• 80 g de noix de pécan
• 1 pâte brisée
• 100 g d’emmental râpé
• 25 cl de crème fraîche light à 20 % de mg
• 1 càs huile d’olive
• 4 brins de persil
• 1 c à c de curry Madras (facultatif)
• Poivre & Sel

Preparation

Emincez les chicons, mettez-les dans une grande poêle contenant l’huile d’olive et arrosez-les d’un trait de jus de citron. Couvrez et laissez suer 10 min à feu doux. Poivrez, salez, retirez le couvercle et faites revenir 5 min à bon feu, jusqu’à évaporation de toute l’eau rendue.

Pendant ce temps, préchauffez le four sur th. 6 -180 °C. Faites griller légèrement les noix de pécan à sec, dans une poêle anti-adhésive. Hachez-les grossièrement.

Garnissez un grand moule à tarte avec la pâte brisée. Battez les œufs avec la crème dans un saladier. Ajoutez l’emmental râpé, les ¾ des noix de pécan et les chicons ; mélangez et rectifiez l’assaisonnement (ajoutez éventuellement le curry, selon vos goûts). Versez le tout dans le fond de tarte et faites cuire 20 min au four. Démoulez et déposez la quiche avec son papier de cuisson directement sur la grille du four. Poursuivez la cuisson 10 min supplémentaires.

Saupoudrez avec le persil haché et le reste des noix de pécan. Servez chaud, accompagné d’une salade.

Delhaize

Ingredients

• 910g cauliflower, broken into florets
• 1 tsp. garam masala
• sea salt
• 60 ml vegetable oil
• 150g red onion, minced
• 1/2 tsp. ground turmeric
• 1/2 tsp. red chili powder (optional)
• 30g chickpea flour
• 480 ml fresh kefir or buttermilk
• 1/2 tsp. cumin seeds
• 1/2 tsp. black mustard seeds
• 1 tsp. red chili flakes
• 2 tbsp. cilantro or flat-leaf parsley, chopped

Preparation

Preheat the oven to 200C fan/gas mark 7.

Place the cauliflower in a roasting pan or baking dish. Sprinkle with the garam masala, season with salt and toss to coat. Drizzle with 1 tablespoon of the oil and toss to coat evenly. Roast the cauliflower for 20-30 minutes, until golden brown and slightly charred. Stir the florets halfway through roasting.

While the cauliflower is roasting, place a deep, medium saucepan or casserole pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Add the onions and sauté until they just start to turn translucent – 4-5 minutes. Add the turmeric and chilli powder and cook for 30 seconds. Lower the heat to medium-low and add the chickpea flour. Cook, stirring constantly, for 2-3 minutes. Lower the heat to a gentle simmer and fold in the kefir, stirring constantly. Watch the liquid carefully as it cooks until it thickens slightly – 2-3 minutes. Fold the roasted cauliflower into the liquid and remove from the heat. Taste and add salt if necessary.

Heat a small frying pan over medium-high heat. Add the remaining 2 tablespoons of oil. Once the oil is hot, add the cumin and black mustard seeds and cook until they start to pop and the cumin starts to brown – 30-45 seconds. Remove from the heat and add the chilli flakes, swirling the oil in the pan until the oil turns red. Quickly pour the hot oil with the seeds over the cauliflower in the saucepan. Garnish with the chopped coriander and serve warm with rice or parathas.

Nik Sharma / BBC

Ingredients

• 1 small butternut squash, halved
• 3 small leeks, cut into rings
• 2 garlic cloves, minced
• 4 slices bacon, diced (optional)
• 1 1/4 c. risotto rice
• 1 c. heavy cream, plus extra if needed
• 1/2 c. Parmesan, grated, plus extra for serving
• 4 c. vegetable stock, warm
• 1/4 c. white wine
• 3 springs thyme
• 6-10 sage leaves
• olive oil (can be flavored, e.g. thyme)

Preparation

Add squash halves to a dish, drizzle with olive oil, and season with salt and pepper. Bake for 45 minutes at 375F, or until the squash is soft.

Meanwhile, add the bacon to a pot and render on medium-low heat until crispy. Reserve the bacon bits. Alternatively, replace with oil to make the recipe vegetarian. Fry the sage leaves in oil until crispy, about 1 minute. Set aside.

Add the leeks and cook for 5 minutes, then garlic and cook for 1 minute more. Add rice and thyme, and cook for 2–3 minutes. Deglaze with the wine. Add the vegetable stock, one ladle at a time, making sure that it is mostly absorbed before adding more. Cook until no stock remains, stirring often.

Scoop out the flesh of the squash and add to a food processor with the cream. Blend until smooth and season with more salt and pepper.

When the risotto is almost ready, add the squash and the parmesan. Season again, and add more cream if needed to thin the risotto. Serve topped with sage, bacon, more parmesan, and olive oil.

Nudo

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 small butternut squash (2 1/4 pounds)
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground pepper
• 1 cup Italian pine nuts (3 1/2 ounces)
• 1 large shallot, minced
• 1 teaspoon tomato paste
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• Pinch of saffron threads
• Finely grated orange zest
• 1/2 cup Parmigiano-Reggiano shavings

Preparation

Preheat the oven to 350°. Peel and slice the butternut squash 1/2 inch thick; spread on a baking sheet, drizzle with olive oil and season with salt and pepper. Cover with foil and roast until tender but not browned, 45 minutes. Meanwhile, spread the pine nuts on a baking sheet and toast until golden, 4 minutes.

Transfer the squash to a food processor and puree until smooth. Set aside 1 cup of the puree and reserve the rest for another use.

Heat the 1 tablespoon of olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 15 PSI (see Note) for 7 minutes. Place the pressure cooker in the sink and run cold water over the lid to depressurize it rapidly; remove the lid once it can be released without force.

Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes. Stir in the reserved squash puree and saffron and cook until heated through. Stir in a tablespoon of water if the puree is too thick. Season with salt and pepper. Spoon the mixture into bowls, garnish with orange zest and the cheese shavings and serve.

Food & Wine