Butternut Squash & Barley Risotto with Crispy Sage

INGREDIENTS:

• 2 tbsp olive oil, divided

• 1 cup hulled whole-grain barley, rinsed

• 3 cloves garlic, minced

• 1/2 cup dry white wine

• 3 1/2 cups low-sodium vegetable or chicken broth

• 1 bay leaf

• 4 cups peeled, seeded and diced butternut squash

• 1/2 cup fresh sage

• 1/2 tsp ground black pepper

• 3/8 tsp (1/4 + 1/8 tsp) sea salt

• 1/4 cup raw unsalted pine nuts

• 1/2 cup grated Parmesan cheese

PREPARATION:

1. Preheat oven to 425°F. In a large saucepan on medium, heat 1 tbsp oil. Add onion and sauté, stirring frequently, until tender, about 4 minutes. Add barley and garlic and sauté for 1 minute. Add wine and cook, stirring constantly, until most of the liquid has evaporated, about 1 minute.

2. Add broth, bay leaf and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until barley is tender yet still slightly chewy in center, about 50 minutes.

3. Meanwhile, line a rimmed baking sheet with parchment paper. In a bowl, toss together squash, sage, remaining 1 tbsp oil, pepper and salt. Arrange in a single layer on prepared sheet. Bake, without turning, until squash is tender, about 25 minutes. Remove from oven and sprinkle with pine nuts. Bake until pine nuts are golden, about 4 minutes more. Transfer sage to a plate; set aside.

4. In the last 10 minutes of cooking, add three-quarters of the squash mixture to the barley. Once cooked, remove from heat and break up squash completely with the back of a wooden spoon. Add cheese, stirring to combine. To serve, top with remaining squash mixture and sage.

Eggplant & Cherry Tomato Coconut Curry with Whole-Wheat Chapati

INGREDIENTS:

• 1 tbsp coconut oil

• 1 tsp brown mustard seeds

• 1/2 tsp cumin seeds

• 1 yellow onion, sliced

• 1 serrano chile pepper, chopped

• 1 tbsp peeled and minced fresh ginger

• 1 tbsp minced garlic

• 1 eggplant (about 1 1/4 lb), cut into 1/2-inch cubes

• 4 tsp curry powder

• 1 cup low-sodium vegetable broth

• 1/2 cup coconut milk

• 1 pint grape tomatoes, halved if large

• 1/2 tsp each sea salt and ground black pepper

• 1/3 cup chopped fresh cilantro

WHOLE-WHEAT CHAPATI:

• 6 tbsp whole-wheat flour, plus additional for rolling

• 6 tbsp white whole-wheat flour

• 1/4 tsp sea salt 1 tbsp safflower oil, divided

PREPARATION:

1. Prepare chapati dough: In a large bowl, combine flours and 1/4 tsp salt. Add 1 1/2 tsp safflower oil and mix with your fingers until crumbly. Slowly add 3 tbsp water, 1 tbsp at a time, and mix until dough just comes together. (NOTE: Dough will appear dry, but will come together when pressed. If dough is too dry, add more water, 1 tsp water at a time, until dough comes together in a ball.) Knead dough on a lightly floured surface until smooth, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.

2. Meanwhile, prepare curry: In a large sauté pan on medium, heat coconut oil. Add mustard seeds and cumin seeds and heat until seeds turn gray and begin to pop, 45 seconds. Add onion and sauté for 4 minutes, until softened. Add chile pepper, gingerand garlic and sauté until fragrant, about 45 seconds.

3. To pan, add eggplant and curry powder and stir. Add broth and coconut milk. Cover, reduce heat to medium-low and simmer until eggplant is just tender when pierced with a fork, about 5 minutes. Add tomatoes, cover and simmer until tomatoes burst and are falling apart, about 6 minutes. Season with ½ tsp each salt and black pepper. Cover to keep warm.

4. Divide dough into 4 balls and cover with a damp cloth. Dust a rolling pinand work surface with flour. Flatten and roll each dough ball until very thin and about 5 inches in diameter, lifting and rotating dough to keep it from sticking to surface. Cover dough circles with a damp towel.

5. Heat a large cast iron skillet or griddle on medium high. Heat 1 chapati at a time in dry skillet until small bubbles appear on surface, about 30 seconds. Flip chapati over and brush surface with about one-quarter of remaining safflower oil. Heat until lightly puffed, about 30 seconds. Wrap chapati in foil or a towel to keep warm and repeat with remaining dough. Sprinkle cilantro over curry and serve with chapati.

Smoky Eggplant Dip

INGREDIENTS:

• 2 medium globe eggplants

• 1 garlic clove, finely grated

• 1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)

• 1/2 cup finely chopped mint, plus torn leaves for serving

• 1/2 teaspoon crushed red pepper flakes

• 2 tablespoons olive oil, plus more for drizzling

• Kosher salt

Special Equipment:

• Hardwood or lump charcoal

PREPARATION:

1. Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15–20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20–25 minutes.)

2. Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.

3. To serve, drizzle dip with more oil and top with mint leaves.

Do Ahead: Dip can be made 1 day ahead. Cover and chill.

Spicy Eggplant Parmesan with Ricotta

INGREDIENTS:

• Olive oil cooking spray

• 3 large cloves garlic

• 1/4 tsp red pepper flakes

• 1 24-oz jar unsalted puréed strained tomatoes or unsalted crushed tomatoes

• 1 tbsp white balsamic vinegar

• 2 tsp raw honey

• 1/2 tsp plus 1/8 tsp dried oregano, divided

• 3/4 tsp sea salt, divided

• 1/4 tsp fresh ground black pepper, divided

• 1 small eggplant, cut into 1/4-inch-thick slices and patted dry

• 1/2 cup white whole-wheat flour

• 3 large egg whites, divided

• 1 cup plain whole-wheat bread crumbs

• 2 tbsp grated Parmesan cheese, divided

• 1 1/2 cups whole-milk ricotta cheese

Special Equipment:

• 14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

PREPARATION:

1. Preheat oven to 375°F. Mist a medium saucepan with cooking spray and heat on medium. Add garlic and pepper

2. flakes; sauté for 1 minute, stirring constantly. Add tomato purée, vinegar, honey, ½ tsp oregano, ¼ tsp salt and 1/8 tsp pepper. Bring to a boil on medium-high, then reduce heat to low, cover and simmer until reduced to 2 cups, about 20 minutes. Remove and discard garlic.

3. Meanwhile, using paper towels, pat eggplant dry. Season with 1/4 tsp plus 1/8 tsp salt. Line up 3 shallow bowls. To first bowl, add flour. To second bowl, add 2 egg whites and whisk in 2 tbsp water. To third bowl, add bread crumbs, 1 tbsp Parmesan and remaining 1/8 tsp each oregano and black pepper.

4. Dredge each eggplant slice in flour, then in egg mixture and finish in bread crumb mixture, turning to coat evenly and shaking off excess. Arrange eggplant in a single layer on a large parchment-lined baking sheet. Mist slices on both sides with cooking spray. Bake until tender, about 25 minutes total, turning halfway.

5. In a small bowl, combine ricotta, remaining 1 egg white and remaining 1/8 tsp salt.

6. Mist an 8 x 8-inch baking dish with cooking spray. Spread 1 cup tomato sauce on bottom of dish. Top with half of eggplant. Using half of ricotta mixture, spoon a dollop onto each slice of eggplant. Pour remaining tomato sauce over ricotta layer and top with remaining eggplant. Press eggplant down to partially submerge in sauce. Dollop remaining ricotta mixture onto eggplant slices. Sprinkle remaining 1 tbsp Parmesan over top. Bake until ricotta melts and sauce bubbles at edges, about 30 minutes. Let rest for 20 minutes before serving.

Summer Savory Chicken

INGREDIENTS:

• 1 whole chicken (3 1/2 lb)

• 3 tablespoons soy sauce (sub Tamari for gluten free)

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• 2 teaspoons summer savory

• 2 garlic cloves, pressed

• 1 lemon, quartered

PREPARATION:

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry.

2. Place chicken, breast side up, on a rack in a shallow roasting pan.

3. Blend soy sauce, lemon juice, olive oil, summer savory and garlic. Brush chicken cavity and skin thoroughly with mixture, then place lemon wedges in cavity.

4. Brush with soy-lemon mixture every 30 minutes while cooking.

5. Roast at 350F for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185°F.

6. Remove chicken from oven and let stand 10 minutes before carving.