Tuscan Kale Soup

INGREDIENTS:

• 1 tablespoon olive oil

• 1 onion, chopped

• 3 ribs celery, chopped

• 3 carrots, chopped

• 1 teaspoon salt

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/4 teaspoon crushed red pepper flakes (more if you like a little more heat)

• 1 15oz. can fire-roasted tomatoes (or regular if you can’t find fire-roasted)

• 4 cups vegetable broth (I use low-sodium and then adjust for salt)

• 2 cups water

• 3/4 cup orzo pasta

• 4 cups chopped kale

• 1 tablespoon fresh lemon juice

PREPARATION:

1. Cut kale into ribbons.

2. Heat olive oil in a large soup pot over medium heat.

3. Add the onion, celery, carrots, salt, oregano, basil and red pepper flakes. Cook for 10 minutes, stirring occasionally, until softened.

4. Add the tomatoes with their juice, broth, water and orzo and bring to a boil. Reduce heat to medium and cook until orzo is tender, about 12 minutes.

5. Stir in the kale until wilted, seasoning to taste if needed.

6. Stir in the lemon juice and serve.

Lentil and Vegetable Stew with Kale

INGREDIENTS:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)

• 1 medium celery root (celeriac), peeled, chopped (3 cups)

• 1 medium rutabaga, peeled, chopped (2 cups)

• 1 pound brown lentils, rinsed

• 1 tablespoon herbes de Provence

• 8 cups (or more) vegetable broth

• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

PREPARATION:

1. Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.

2. Stir in lentils and herbes de provence. Add broth and kale.

3. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.

4. Season with salt and pepper.

Roasted Carrot and Fennel Soup With Miso-Glazed Mushrooms and Cashew Cream

INGREDIENTS:

• 1 cup raw cashews

• 1 bunch carrots (about 10 oz.), trimmed, peeled, cut into 1" pieces

• 1 large fennel bulb (about 10 oz.), fronds reserved, bulbs halved, cored, and cut into 1" pieces

• 4 Tbsp. extra-virgin olive oil, divided

• 1¼ tsp. kosher salt, divided, plus more

• Freshly ground white or black pepper

• 1 medium onion, finely chopped

• 2 tsp. finely chopped peeled ginger

• 1 Tbsp. mirin

• 2½ cups (or more) no- or low-sodium vegetable broth

• 2 tsp. plus 1 Tbsp. white miso

• 4 oz. shiitake mushrooms (about 4 large), thinly sliced

• 1 tsp. unseasoned rice vinegar

PREPARATION:

1. Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.

2. Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.

3. Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30–40 minutes.

4. Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.

5. Drain cashews and transfer to a blender. Pour in enough water to cover (½–¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you’re using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.

6. Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.

7. Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.

Roasted Chicken with Creamy Celeriac Apple Slaw

INGREDIENTS:

• 4 
cloves garlic, peeled 
(2 minced, 2 whole)

• 2 
lemons (zest 1 lemon; 
cut 1 lemon in half)

• 1 tbsp dried oregano

• 1 tsp coarse sea salt

• 3/4 tsp ground black pepper

• 1 5-lb 
whole roaster chicken, 
giblets removed, rinsed and patted dry

• 1/2 sweet onion, sliced

• 1 
handful flat-leaf 
parsley sprigs

SLAW:

• 4 cups 
celeriac, cut into thin 
short strips

• 2 
carrots, cut into thin 
short strips

• 1 
Gala apple, cut into thin 
short strips

• 3/4 cup whole-milk plain yogurt

• 1/3 
avocado, peeled, pitted 
and mashed

• 1/2 cup minced sweet onion

• 1/3 cup feta cheese

• 3 tbsp apple cider vinegar

• 2 tbsp pure maple syrup

• 1 lemon, zested + 1 tbsp 
 fresh lemon juice

• 1/4 tsp 
each sea salt and ground black pepper

• 1/2 cup 
chopped fresh flat-
leaf parsley

• 1/3 cup 
unsweetened raisins

PREPARATION:

1. Preheat oven to 350°F. In a small bowl, combine 2 minced cloves garlic, zest of 1 lemon, oregano, 1 tsp salt and ¾ tsp pepper.

2. In a roasting pan, place chicken, breast side up. Carefully, without tearing the skin, rub garlic mixture under skin. Place remaining cloves garlic, sliced onion, lemon halves and handful parsley into chicken cavity. Roast, uncovered, for 1 hour, 40 minutes to 1 hour, 50 minutes, or until a thermometer inserted in inner thigh, not touching bone, reads 165°F. Remove from oven, tent with foil and let rest for 10 minutes.

3. Toward end of chicken roasting time, prepare slaw: In a large bowl, combine celeriac, carrots and apple. In a medium bowl, stir together yogurt, avocado, minced onion, cheese, vinegar, maple syrup, lemon zest and juice, and ¼ tsp each salt and pepper. Pour dressing over celeriac mixture and toss well to coat. Stir in chopped parsley and raisins. Serve 1½ cups slaw with 5 oz chicken.

Ginger Acorn Squash Soup with Spicy Chickpeas

INGREDIENTS:

• 2 acorn squash, each cut into quarters and seeds removed

• 1 yellow onion, peeled, trimmed and quartered (core still intact)

• 1 carrot, peeled and cut into 2-inch chunks

• 1 1/2 tsp olive oil

• 3 sprigs thyme

• 1 tbsp peeled and chopped fresh ginger

• 1 tbsp curry powder

• 1 tbsp fresh lime juice

• 1 tsp sea salt

• 3/4 tsp fresh ground black pepper

• 6 cups low-sodium vegetable broth

SPICY CHICKPEAS:

• 1 cup BPA-free canned chickpeas, drained and rinsed

• 1/2 tsp olive oil

• 1 tsp ground ginger

• 1/4 tsp each sea salt and fresh ground black pepper

PREPARATION:

1. Preheat oven to 400°F. Line 1 large and 1 small baking sheet with foil and set aside.

2. To large baking sheet, add squash, onion and carrot. Drizzle 11⁄2 tsp oil over top, sprinkle with thyme leaves and toss well to coat. Transfer to oven. Roast until squash and carrots are tender, about 40 minutes. Remove sheet from oven and set aside to cool.

3. Meanwhile, thoroughly dry chickpeas with a kitchen towel and place on small baking sheet. Sprinkle with 1⁄2 tsp oil, ground ginger and 1⁄4 tsp each salt and pepper; toss to coat. Roast until browned and crunchy, about 25 minutes, tossing once halfway through.

4. When squash is cool enough to handle, scoop out flesh into a blender, discarding peels. To blender, add roasted onions, carrots, fresh ginger, curry powder, lime juice, 1 tsp salt and 3⁄4 tsp pepper. Add about 3 to 4 cups broth and carefully blend mixture on medium speed to a smooth purée. Empty into a large pot. Add remaining broth to pot and stir. Bring to a boil and remove from heat. Serve with spicy chickpeas over top.