Kale & Garlic Scape Fritatta

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil

• 2 cups packed kale, rinsed, drained, and finely chopped

• 3 garlic scapes (or 2 scallions + 1 garlic clove), chopped

• 8 eggs

• ¼ cup whole milk

• ½ teaspoon salt

• Freshly ground pepper to taste

• ¼ cup feta cheese

PREPARATION:

1. In a 9-inch cast iron pan, heat 1 tablespoon extra-virgin olive oil over medium to medium-high heat. Add the kale and cook 3-4 minutes, until wilted cooked down quite a bit. Add the scallions and continue to cook for another couple of minutes.

2. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the greens. Cook on medium heat for 2-5 minutes, until starting to set. Sprinkle with feta.

3. Broil for 1-2 minutes, until golden. Watch carefully as it can cook quickly and you don't want to overcook it.

Fettuccini with Zucchini, Garlic Scapes and Lemon

INGREDIENTS:

• 4 small zucchini, julienned

• 1 pound fettuccine

• 3 tablespoons olive oil

• 10 cloves garlic, peeled and finely chopped

• 1 1/2 teaspoons crushed red pepper flakes, plus more for garnish

• 1 bunch garlic scapes, thinly sliced

• 1/4 cup Pecorino Romano cheese, plus more for serving

• Juice and zest of 1 lemon

• Kosher salt

• 1/4 cup bread crumbs

• 4 sprigs mint, leaves only, torn

• Freshly cracked black pepper

PREPARATION:

1. With a mandoline adjusted to a thick setting and fit with a medium julienne tool, slice the zucchini, avoiding the seedy core. Be sure to cut only the green meaty part, stopping on each side before you get to the seeds. Reserve the seedy core of the zucchini for another use.

2. Bring a large pot of water to a boil and season generously with salt. Place the pasta in the water and cook until al dente, 7 to 8 minutes (2 to 3 minutes if using fresh pasta).

3. As the pasta cooks, warm the olive oil in a large sauté pan over low heat. Add the garlic and sweat until fragrant but without color, about 1 minute. Stir in the red pepper flakes.

4. Use tongs to transfer the pasta to the sauté pan. Add 1 cup pasta water, the garlic scapes, and zucchini. Toss over low heat for 3 to 5 minutes, until the fettuccine has absorbed the sauce and the zucchini has softened slightly. Add the cheese and toss once more. If needed, add more pasta water to loosen the pasta.

5. Stir in the lemon juice and zest. Taste and adjust the seasoning with salt if desired. To serve, evenly divide the pasta among four bowls. Top each portion with bread crumbs, cheese, mint, cracked black pepper, and extra red pepper flakes.

Creamy Delicata Squash Pasta with Crispy Sage

INGREDIENTS:

• 1 tablespoon ghee

• 1 small onion, minced

• 1 clove garlic, minced

• 1 small delicata squash, peeled, deseeded, halved and sliced

• 1/4 cup white wine

• 1/4 cup vegetable stock

• 1/4 cup heavy cream

• Salt and black pepper

• 1 teaspoon fresh thyme

• 1 teaspoon freshly chopped sage

• 4 ounces pasta, cooked according to package directions

• Crispy sage, optional for garnish

• Parmesan cheese, optional for garnish

PREPARATION:

• Heat ghee in a large sauté pan and add onion and garlic. Cook over low heat until they start to caramelize, then add the squash slices. Cook for about 5-10 minutes, or until squash is tender, then remove half of the cooked squash from the pan and set aside. 

• Deglaze the pan with the wine and stock and cook until you are able to mash to squash with the back of a fork. Add cream, and season with salt, pepper, thyme and sage. Mash the squash with a fork until a somewhat smooth sauce has formed. 

• Add the cooked pasta and reserved squash to pan and stir to combine. Add a bit of stock or some of the pasta water if needed to help sauce come together.

• Garnish with crispy sage and Parmesan cheese, if desired. To crisp the sage, heat a bit of olive oil in a small sauté pan over medium heat. Add the sage leaves and cook for about 10 seconds, or until the leaves crisp up.

Parmesan Crusted Roasted Delicata Squash

INGREDIENTS:

• cooking spray

• 1 delicata squash, about 14 oz, washed and dried

• 1 tablespoon olive oil

• 1 garlic clove, crushed

• 1/4 teaspoon kosher salt

• black pepper, to taste

• 1/4 cup fresh grated parmesan

• 2 tablespoons finely chopped parsley

• 1 teaspoon finely chopped fresh thyme

• 1/2 teaspoon lemon zest

PREPARATION:

1. Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

2. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.

3. In a small bowl combine the parmesan, parsley, thyme and lemon zest.

4. Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.

5. Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

6. Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Roasted Chicken with Creamy Celeriac Apple Slaw

INGREDIENTS:

• 4 
cloves garlic, peeled 
(2 minced, 2 whole)

• 2 
lemons (zest 1 lemon; 
cut 1 lemon in half)

• 1 tbsp dried oregano

• 1 tsp coarse sea salt

• 3/4 tsp ground black pepper

• 1 5-lb 
whole roaster chicken, 
giblets removed, rinsed and patted dry

• 1/2 sweet onion, sliced

• 1 
handful flat-leaf 
parsley sprigs

SLAW:

• 4 cups 
celeriac, cut into thin 
short strips

• 2 
carrots, cut into thin 
short strips

• 1 
Gala apple, cut into thin 
short strips

• 3/4 cup whole-milk plain yogurt

• 1/3 
avocado, peeled, pitted 
and mashed

• 1/2 cup minced sweet onion

• 1/3 cup feta cheese

• 3 tbsp apple cider vinegar

• 2 tbsp pure maple syrup

• 1 lemon, zested + 1 tbsp 
 fresh lemon juice

• 1/4 tsp 
each sea salt and ground black pepper

• 1/2 cup 
chopped fresh flat-
leaf parsley

• 1/3 cup 
unsweetened raisins

PREPARATION:

1. Preheat oven to 350°F. In a small bowl, combine 2 minced cloves garlic, zest of 1 lemon, oregano, 1 tsp salt and ¾ tsp pepper.

2. In a roasting pan, place chicken, breast side up. Carefully, without tearing the skin, rub garlic mixture under skin. Place remaining cloves garlic, sliced onion, lemon halves and handful parsley into chicken cavity. Roast, uncovered, for 1 hour, 40 minutes to 1 hour, 50 minutes, or until a thermometer inserted in inner thigh, not touching bone, reads 165°F. Remove from oven, tent with foil and let rest for 10 minutes.

3. Toward end of chicken roasting time, prepare slaw: In a large bowl, combine celeriac, carrots and apple. In a medium bowl, stir together yogurt, avocado, minced onion, cheese, vinegar, maple syrup, lemon zest and juice, and ¼ tsp each salt and pepper. Pour dressing over celeriac mixture and toss well to coat. Stir in chopped parsley and raisins. Serve 1½ cups slaw with 5 oz chicken.