Curried Red Lentil Kohlrabi and Couscous Salad

INGREDIENTS:

• 1/2 cup white wine vinegar

• 1 1/2 tablespoons sweet curry powder

• 2 garlic cloves, pressed

• 2/3 cup extra-virgin olive oil

• 1 16-ounce package red lentils (about 2 1/4 cups)

• 2 kohlrabi; leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice

• 1 cup plain couscous (about 6 ounces)

• 1 cup chopped green onions

• 6-ounces baby spinach

• 1/2 cup chopped fresh mint

PREPARATION:

1. Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.

2. Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.

3. Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.

4. Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.

5. Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Shredded Carrot & Chicken Salad with Raisins, Jicama & Citrus Yogurt Dressing

INGREDIENTS:

Dressing:

• ½ cup whole-milk plain Greek yogurt

• ¼ cup extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 2 tbsp white wine vinegar

• 1 tbsp fresh orange juice

• 1 tbsp Dijon mustard, optional

• 1 small clove garlic, minced

• ½ tsp sea salt

• Pinch ground black pepper

Salad:

• 1 ear corn (grilled, boiled or fresh), kernels removed

• ½ jicama, peeled and julienned

• 3 cups shredded or grated carrots

• 1½ cups shredded red cabbage

• 1/2 cup organic golden raisins

• ⅓ cup fresh flat-leaf parsley, chopped

• ¼ cup fresh mint, chopped

• 10 oz cooked chicken breast (preferably grilled)

PREPARATION:

1. Make dressing: In a small bowl, whisk together all dressing ingredients until combined. Set aside.

2. Make salad: In a large bowl, combine corn, jicama, carrots, cabbage, raisins, parsley, and mint. Add chicken and dressing; toss to coat.

Roasted Butternut Squash & Lemony Lentil Salad

INGREDIENTS:

• 3 cups low-sodium vegetable broth

• 1 cup brown lentils, rinsed

• 1 lemon (NOTE: Grate 1/2 tsp lemon zest and juice 1 1/2 tbsp plus 2 tsp fresh lemon juice),

• 1 butternut squash, peeled, seeded and cubed, seeds reserved

• 2 tbsp plus 1 tsp extra-virgin olive oil, divided

• 1/2 tsp each coarse sea salt and fresh ground black pepper, divided

• 3 tbsp torn fresh mint leaves

• 2 tbsp apple cider vinegar

• 1 1/2 tsp raw honey

• 8 cups spring mix greens

• 3 oz goat cheese

PREPARATION:

1. Preheat oven to 400°F. In a medium saucepan, bring broth and lentils to a boil. Reduce heat and simmer for 30 minutes or until lentils have absorbed liquid; remove from heat. In a small bowl, combine 1 cup lentils and 1 1/2 tbsp lemon juice.

2. Line a large and a small rimmed baking sheet with foil. In a large bowl, toss 2 cups squash with 1 tbsp oil and ¼ tsp each salt and pepper; spread in an even layer on large sheet. Bake squash for 30 minutes. Toss squash seeds with 1 tsp oil and 1/8 tsp each salt and pepper; spread in an even layer on small sheet. Bake seeds for 15 minutes; set aside.

3. Meanwhile, prepare dressing: In a small bowl, whisk mint, vinegar, remaining 1 tbsp oil, honey, remaining 2 tsp lemon juice, lemon zest and remaining 1/8 tsp each salt and pepper.

4. In a large bowl, toss together spring mix, remaining lentils, squash, cheese and dressing. Divide among serving plates. Sprinkle 1 tbsp roasted seeds over each.

Quinoa with Moroccan Winter Squash and Carrot Stew

INGREDIENTS:

Stew:

• 2 tablespoons olive oil

• 1 cup chopped onion

• 3 garlic cloves, chopped

• 2 teaspoons Hungarian sweet paprika

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground ginger

• 1/2 teaspoon cayenne pepper

• Pinch of saffron

• 1 cup water

• 1 14 1/2-ounce can diced tomatoes, drained

• 2 tablespoons fresh lemon juice

• 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)

• 2 cups 3/4-inch cubes peeled carrots

Quinoa:

• 1 cup quinoa

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 cup finely chopped onion

• 1/4 cup finely chopped peeled carrot

• 2 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon turmeric

• 2 cups water

• 1/2 cup chopped fresh cilantro, divided

• 2 teaspoons chopped fresh mint, divided

PREPARATION:

Stew:

1. Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Quinoa:

1. Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

2. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

Roasted Eggplant and Pickled Beet Sandwiches

INGREDIENTS:

Roasted Eggplant & Garlic Mayo:

• 1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds

• 1/4 cup olive oil

• 1/4 teaspoon smoked paprika

• Kosher salt, ground pepper

• Freshly ground black pepper

• 1 garlic clove, finely grated

• 1/2 cup mayonnaise

• 2 teaspoons Sherry vinegar

Beet Salad & Assembly:

• 4 scallions, thinly sliced

• 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large

• 1/2 cup chopped pickled beets

• 1/4 cup chopped pitted oil-cured olives

• 2 tablespoons drained capers

• 1 tablespoon olive oil

• 4 6x4" pieces focaccia, split

• 6 ounces feta, thinly sliced or crumbled

PREPARATION:

For Roasted Eggplant & Garlic Mayo:

1. Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

For Beet Salad & Assembly:

1. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

2. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.