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 Beet Baba Ghanoush

INGREDIENTS:

• Olive oil (for grill and drizzling)

• 2 pounds red beets (about 4 large)

• 2 tablespoons fresh lemon juice

• 1 tablespoon tahini

• ½ garlic clove, finely grated

• Kosher salt and freshly ground black pepper

• Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

PREPARATION:

1. Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally, until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.

2. Halve beets; scoop flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.

3. Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.

Do Ahead: Dip can be made 3 days ahead. Cover and chill.

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.

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.