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.

Roasted Delicata Squash Salad With Warm Pickled Onion Dressing

INGREDIENTS:

• 2 medium delicata squash

• 3 tablespoons extra-virgin olive oil, divided

• 1 1/4 teaspoon coarse kosher salt

• 1/2 teaspoon freshly ground pepper, divided

• 3 tablespoons red wine vinegar

• 2 teaspoons honey (or use agave to make it vegan)

• 1/4 teaspoon caraway seed

• 1/4 cup minced red onion

• 2 cups shredded cabbage

• 1 large apple, finely diced

• 1/2 cup chopped celery hearts (preferably with leaves)

• 1/2 cup chopped toasted walnuts

• 2 tablespoons Italian parsley, cut into strips (optional)

PREPARATION:

1. Preheat oven to 400°F.

2. Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.

3. Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.

4. Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).

Quick-Pickled Rhubarb Salad

INGREDIENTS:

• 2 rhubarb stalks, sliced on a diagonal

• 1 cup red wine vinegar

• 1/2 cup sugar

• 1 1/2 teaspoons kosher salt, plus more

• 1 fennel bulb, halved, cored, very thinly sliced

• 3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving

• Olive oil (for drizzling)

• Freshly ground black pepper

Special Equipment:

• A heatproof 1-pint jar

PREPARATION:

1. Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.

2. Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.

3. Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.

Do Ahead: Rhubarb can be pickled 1 week ahead. Keep chilled.

Pork Chops with Celery and Almond Salad

INGREDIENTS:

• 1/4 cup dried unsweetened cranberries

• 3 tablespoons unseasoned rice vinegar

• 2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry

• 4 tablespoons extra-virgin olive oil, divided

• 3 sprigs thyme

• 3 garlic cloves, smashed

• 3 tablespoons unsalted butter, cut into pieces

• 1 small shallot, finely chopped

• 6 large or 8 medium celery stalks, thinly sliced on a diagonal

• 1/2 cup parsley leaves with tender stems

• 1/4 cup chopped salted, dry-roasted almonds

• 1 ounce Parmesan, shaved

• Kosher salt

PREPARATION:

1. Place Combine cranberries and vinegar in a small bowl and set aside.

2. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.

3. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

4. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

5. Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

Butternut Squash & Apple Soup

INGREDIENTS:

• 6 slices bacon, cut crosswise into 1/2-inch pieces

• 2 celery ribs, chopped

• 1 carrot, chopped

• 1 medium onion, chopped

• 1/4 teaspoon cinnamon

• 3/4 pound boiling potatoes

• 2 medium Granny Smith apples (about 3/4 pound total)

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)

• 2 cups reduced-sodium chicken stock or broth

• 2 to 2 1/2 cups water

Garnish:

• Sour cream

PREPARATION:

1. Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. (Add vegetable oil if your bacon is very lean and doesn't yield enough fat.)

2. Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.

3. While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.

4. Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

5. Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

6. While soup is heating, cut enough of remaining apple into thin matchsticks (about 1 1/2-inches long) to measure about 1/2 cup.

7. Serve soup topped with sour cream, bacon, and apple matchsticks.

Cooks' Notes: Soup can be made 2 days ahead and chilled, covered once cooled. Cooked bacon can be kept refrigerated in an airtight container. Reheat in a 375°F oven in a small baking pan.