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 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.

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.

Lentil and Vegetable Stew with Kale

INGREDIENTS:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)

• 1 medium celery root (celeriac), peeled, chopped (3 cups)

• 1 medium rutabaga, peeled, chopped (2 cups)

• 1 pound brown lentils, rinsed

• 1 tablespoon herbes de Provence

• 8 cups (or more) vegetable broth

• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

PREPARATION:

1. Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.

2. Stir in lentils and herbes de provence. Add broth and kale.

3. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.

4. Season with salt and pepper.

Roasted Carrot and Fennel Soup With Miso-Glazed Mushrooms and Cashew Cream

INGREDIENTS:

• 1 cup raw cashews

• 1 bunch carrots (about 10 oz.), trimmed, peeled, cut into 1" pieces

• 1 large fennel bulb (about 10 oz.), fronds reserved, bulbs halved, cored, and cut into 1" pieces

• 4 Tbsp. extra-virgin olive oil, divided

• 1¼ tsp. kosher salt, divided, plus more

• Freshly ground white or black pepper

• 1 medium onion, finely chopped

• 2 tsp. finely chopped peeled ginger

• 1 Tbsp. mirin

• 2½ cups (or more) no- or low-sodium vegetable broth

• 2 tsp. plus 1 Tbsp. white miso

• 4 oz. shiitake mushrooms (about 4 large), thinly sliced

• 1 tsp. unseasoned rice vinegar

PREPARATION:

1. Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.

2. Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.

3. Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30–40 minutes.

4. Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.

5. Drain cashews and transfer to a blender. Pour in enough water to cover (½–¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you’re using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.

6. Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.

7. Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.