Herb-Roasted Parmesan Acorn Squash

INGREDIENTS:

• 1 large acorn squash (or 2 small)

• ⅓ cup grated Parmesan cheese + more for garnishing

• 2–3 tablespoons fresh herbs or 1 teaspoon dried herbs (we suggest: thyme, sage, rosemary, oregano, or a mix)

• 1 tablespoons butter or ghee, melted

• ½ teaspoon garlic powder

• ¼ teaspoon salt + more to taste

• ⅛ teaspoon black pepper

PREPARATION:

1. Preheat oven to 400℉.

2. Cut acorn squash in half and scoop out the seeds. Then slice each half into ½-inch thick slices.

3. In a large bowl, combine all of the ingredients and toss to combine.

4. Transfer to a large sheet pan. Using your hands, gently press parmesan cheese onto the squash for maximum coverage.

5. Bake in the oven for 25 minutes or until squash is cooked through and parmesan cheese is crispy and slightly browned. Garnish with additional parmesan cheese and herbs, if desired.

Braised Green Beans & Summer Vegetables

INGREDIENTS:

• 1 small onion, halved and sliced

• 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried

• ½ cup white wine , or reduced-sodium chicken broth

• 3/4 pound green beans, trimmed

• 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces

• 1 cup halved cherry tomatoes , or grape tomatoes

• ¼ teaspoon salt

• ¼ teaspoon freshly ground pepper

• ¼ cup finely shredded Parmesan cheese

PREPARATION:

1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.

2. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.

3. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.

4. Season with salt and pepper. Serve sprinkled with Parmesan.

Butternut Squash Enchiladas

INGREDIENTS:

• 10 dried California chiles, or other mild chiles, stemmed, split and seeded

• 5 cups peeled and diced butternut squash (1/2-inch dice)

• 2 tbsp sunflower, safflower or grape seed oil

• 1 clove garlic, peeled

• 1 tbsp unsalted tomato paste

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp sea salt

• Olive oil cooking spray

• 12 6-inch corn tortillas

• 1/4 cup crumbled queso fresco (TIP: If queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options.)

• 2 scallions, thinly sliced

PREPARATION:

1. In a large skillet on medium-high, add chiles in batches, and toast, turning occasionally, until blistered and darkened, 1 to 1 1/2 minutes. Transfer to a large bowl, cover with 5 cups water and set aside for 30 minutes. (TIP: To keep chiles submerged, place a plate directly over top chiles.)

2. Meanwhile, preheat oven to 375°F. In a large bowl, toss squash with oil. Arrange on a large, rimmed baking sheet and roast until tender, about 20 minutes.

3. Meanwhile, prepare enchilada sauce: Drain 2 cups water from chiles. Transfer chiles and remaining water to a blender, along with garlic, tomato paste, cumin, oregano and salt; purée. Transfer mixture to a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 minutes.

4. Transfer squash to a medium bowl and stir in about 1/2 cup enchilada sauce; keep oven on. Transfer remaining sauce to a round 8- or 9-inch shallow bowl.

5. Spray a 9 x 13-inch baking dish with cooking spray. Warm a small nonstick skillet on medium. Add one tortilla and cook until soft and pliable, 15 to 30 seconds per side. Dip tortilla in enchilada sauce to coat both sides, then transfer to baking dish. Arrange a scant 1/4 cup squash down center of tortilla. Roll up tortilla, enclosing filling, and place seam side down. Repeat with remaining tortillas and squash. Spoon remaining enchilada sauce over enchiladas and bake until heated through, 15 to 20 minutes. Sprinkle with queso fresco and scallions.

Roasted Beets with Sesame and Marjoram

INGREDIENTS:

• 4 bunches of beets with tops or 2 pounds medium beets

• 1/2 bunch Swiss chard, ribs and stems removed, leaves torn into large pieces

• 5 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1/2 bunch marjoram or oregano, plus 2 tablespoons leaves

• 1/2 cup crème fraîche

• 1/2 cup plain whole-milk Greek yogurt

• 1 teaspoon plus 1 tablespoon Sherry vinegar or red wine vinegar

• 2 tablespoons toasted sesame seeds

PREPARATION:

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

2. Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

3. Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

4. Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

5. Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

6. Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

Slow Cooker Pork Shoulder with Zesty Basil Sauce

INGREDIENTS:

For The Pork:

• 8 garlic cloves, finely chopped

• 1/4 cup olive oil

• 3 tablespoons whole grain mustard

• 3 tablespoons light brown sugar

• 2 tablespoons kosher salt

• 2 teaspoons freshly ground black pepper

• 2 teaspoons oregano leaves, finely chopped

• 1 1/2 teaspoons smoked paprika

• 1 skinless, boneless pork shoulder roast, tied (Boston butt; about 6 pounds)

For The Sauce:

• 1 large shallot, finely chopped

• 2 cups basil leaves, finely chopped

• 1 1/4 cups extra virgin olive oil

• 1/4 cup oregano leaves, finely chopped

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon kosher salt

• 1/2 cup fresh lemon juice

Special Equipment:

• A (4-quart) slow cooker

PREPARATION:

1. Cook the pork: Mix garlic, oil, mustard, brown sugar, salt, pepper, oregano, and paprika in a small bowl to form a paste. Rub all over pork, then transfer to a resealable plastic bag or slow cooker insert and chill overnight.

2. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2–8 hours.

3. Meanwhile, make the sauce: Mix shallot, basil, oil, oregano, red pepper flakes, and salt in an airtight container. Cover and let rest up to 3 hours at temperature or up to 2 days in refrigerator. Stir in lemon juice just before using.

4. Transfer pork to a cutting board and let rest 5 minutes. Slice and transfer to a platter. Drizzle with sauce and serve with additional sauce alongside.

Do Ahead: Pork can be rubbed 2 days ahead; chill in an airtight container. Sauce, without lemon juice, can be made 2 days ahead; chill in an airtight container.

Cooks' Note: Both the rub and the sauce can be made in a food processor if desired. To make the pork in the oven, cook at 300°F in a covered Dutch oven, basting occasionally, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 6–7 hours. If you’re using a larger slow cooker, flip roast at least once and baste occasionally to keep it moist.