Grilled Fennel Salad with Fresh Herbs and Parmesan

INGREDIENTS:

• 2 fennel bulbs, sliced

• olive oil

• fresh herbs like basil, parsley and thyme and some fennel fronds

• lemon juice and zest

• Parmigiano Reggiano shavings

PREPARATION:

1. If your fennel bulbs have stalks and fronds on them, then you'll want to trim them off.

2. Cut off any hard and inedible outer parts.

3. Trim a tiny bit off the bottom, the core helps to keep your slices in tact.

4. Holding your fennel bulb upright cut ¼ inch slices vertically from top to bottom.

5. Brush each side with olive oil and a sprinkling of salt and pepper.

6. Place slices on a medium hot grill turning until you get a nice char on each side and fennel is tender to the touch.

7. Whisk together the lemon, olive oil, herbs and zest adding salt and pepper to taste, then drizzle all over.

8. Garnish with the shavings of Parmigiano Reggiano.

9. Delicious slightly warm or at room temperature.

Quinoa Stuffed Bell Pepper

INGREDIENTS:

• 6  bell peppers

• 1 cup quinoa

• 4 garlic cloves

• 3 medium shallots (1 cup chopped)

• 1/4 cup plus 1 tablespoon chopped parsley

• 3/4 cup chopped pistachios

• 2 tablespoons extra virgin olive oil

• 1/4 teaspoon red pepper flakes

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 2 tablespoons lemon juice plus zest from 1/2 lemon

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/4 cup feta cheese crumbles (optional)

PREPARATION:

1. Preheat oven to 425°F.

2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.

3. Meanwhile, cook the quinoa. Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.

4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Green Garlic Pesto

INGREDIENTS:

• 6 whole green garlic shoots trimmed of the dark green tips and cut into 2-inch pieces

• 1 handful fresh parsley leaves

• 1/4 cup grated parmesan cheese

• 1/2 cup pine nuts

• 3/4 teaspoon sea salt

• 1/2 teaspoon freshly-ground black pepper

• 1/2 cup extra virgin olive oil

• 8 ounces uncooked penne pasta

PREPARATION:

1. To the carafe of a food processor, add green garlic, parsley, Parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.

2. Bring a large pot of water to a boil and add kosher salt to the water.  Add pasta and cook until al dente, about 9 minutes. Drain and rinse pasta.

3. Spoon pesto over hot penne pasta and serve immediately.

Garlic Scape Hummus

INGREDIENTS:

• 1/4 - 1/3 cup chopped garlic scapes

• 2 cups cooked chickpeas

• juice of 1 lemon

• 1/3 cup extra virgin olive oil

• 1/2 tsp salt plus more to taste

• 2 tbsp fresh chopped herbs (dill, parsley, etc.)

PREPARATION:

1. In a food processor, pulse garlic scapes, lemon juice and salt.

2. Add chickpeas and blend until smooth adding olive oil as you go.

3. Top with herbs and spices such as dill, parsley, etc.

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).