Greek Oven Roasted Rutabaga

INGREDIENTS:

• 2 smallish rutabagas, about 750g | 1.75lb total

• 1/4 cup extra-virgin olive oil

• 2 tbsp Dijon mustard

• 2 tbsp lime juice

• 2 tbsp fresh thyme, finely chopped

• 1 tsp Himalayan salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1/2 tsp chili pepper flakes

PREPARATION:

1. Preheat the oven to 400°F

2. Peel the rutabagas and cut them into roughly 2" chunks; place them in a large mixing bowl.

3. Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.

4. Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.

5. Spread the rutabaga in a single layer across a broiler pan, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.

6. Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, about 25 minutes.

7. Once the rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt. Let it cool for a few minutes and then serve, garnished with fresh herbs and a dribble of extra-virgin olive oil, if desired.

Grilled Chicken with Arugula and Warm Chickpeas

INGREDIENTS:

• 6 tablespoons olive oil, divided, plus more for drizzling

• 1 15-oz. can chickpeas, rinsed

• 4 sprigs thyme

• ¼ teaspoon crushed red pepper flakes

• 8 small skin-on, bone-in chicken thighs (about 2½ lb. total)

• Kosher salt and freshly ground black pepper

• 3 cups arugula with tender stems

• 1 tablespoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• Flaky sea salt (such as Maldon)

PREPARATION:

1. Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.

2. Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.

3. Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.

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.

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.

Slow-Cooked Summer Squash with Lemon and Thyme

INGREDIENTS:

• 1 lb. summer squash or zucchini, sliced crosswise 1/4" thick

• 1/2 head of garlic

• Zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 1/2 cup extra-virgin olive oil

• 3/4 tsp. kosher salt

• 1 Tbsp. fresh lemon juice

PREPARATION:

1. Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.