Kale and Wild Rice–Stuffed Winter Squash

INGREDIENTS:

• Extra virgin olive oil

• 2 acorn squash, cut in half and seeded

• Sea salt and freshly ground black pepper

• 1 cup wild rice

• 1 shallot, chopped fine

• 6 kale leaves, ribs removed and leaves chopped fine

• 1 teaspoon Dijon mustard

• Zest of 1 lemon

• Handful of fresh flat-leaf parsley leaves, chopped

• 1/4 cup toasted walnuts, chopped

• 2 tablespoons grated Pecorino Romano

PREPARATION:

1. Preheat the oven to 400ºF.

2. Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.

3. In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.

4. Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.

5. Remove the squash from the oven. Spoon the rice filling into each half and serve hot.

Cucumber and Radish Salad

INGREDIENTS:

• 3/4 cup sliced almonds

• 1 small shallot, finely chopped

• 1/4 cup extra-virgin olive oil

• 1/4 cup red wine vinegar

• Kosher salt, freshly ground pepper

• 1 1/2 pounds cucumbers, cut into 1/2" pieces

• 1 bunch radishes, trimmed, cut into thin wedges

• 2 cups fresh flat-leaf parsley leaves, 1 1/2 cups coarsely chopped, 1/2 cup left whole

PREPARATION:

1. Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.

2. Whisk shallot, oil, and vinegar in a large bowl; season with salt and pepper. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.

Turnips with Garlicky Breadcrumbs and Parmesan

INGREDIENTS:

• 3 pounds small or medium salad turnips, trimmed, peeled, cut into 1"-thick wedges

• 2 garlic cloves, finely chopped

• 1/2 cup panko (Japanese breadcrumbs)

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 lemon

• 2 cups parsley leaves with tender stems

• Grated Parmesan (for serving)

• Kosher salt

PREPARATION:

1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.

Slow Cooker Chicken & Dumplings

INGREDIENTS:

For the Chicken:

• Cooking spray

• 2 cups low-sodium chicken broth, divided

• 1 medium yellow onion, finely chopped

• 3 medium carrots, peeled and diced

• 2 medium stalks celery, diced

• 2 cloves garlic, minced

• 4 sprigs fresh thyme

• 2 bay leaves

• 2 1/2 teaspoons kosher salt, divided

• 1 1/2 pounds boneless, skinless chicken thighs

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup heavy cream

• 1/3 cup all-purpose flour

• 1 cup peas

• 1/4 cup coarsely chopped fresh parsley leaves

For the Dumplings:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon granulated sugar

• 1/2 teaspoon kosher salt

• 1/2 cup heavy cream

• 2 tablespoons unsalted butter, melted and cooled slightly

PREPARATION:

Make the Chicken:

1. Lightly coat the insert of a 6-quart or larger slow cooker with cooking spray. Add 1 1/2 cups of the broth, onion, carrots, celery, garlic, thyme, bay leaves, and 1 teaspoon of the salt and stir to combine.

2. Season the chicken all over with the remaining 1 teaspoon salt and pepper and place in an even layer in the slow cooker.

3. Cover and cook until the vegetables are tender and the chicken is cooked through, about 5 hours on the LOW setting.

4. Transfer the chicken to a large plate and cover the slow cooker again. Using 2 forks, shred the chicken into bite-sized pieces. Whisk the remaining 1/2 cup broth, cream, and flour together in a small bowl until the flour is dissolved. Add the shredded chicken, cream mixture, peas, and parsley to the slow cooker and stir to combine. Taste and season with salt and pepper as needed. Cover and continue cooking while you form the dumplings.

Make the Dumplings:

1. Place the flour, baking powder, sugar, and salt in a medium bowl and whisk to combine. Add the cream and butter and stir until the flour mixture is moistened and a soft dough forms.

2. Evenly drop the dough in heaping tablespoons onto the chicken mixture. Cover and cook until the dumplings are cooked through and the tops are no longer sticky, about 1 1/2 hours. Uncover and let stand 15 minutes for sauce to thicken slightly before serving.

Hearty Chicken Vegetable Soup

INGREDIENTS:

• 4 cups water

• 1 3/4 cups chicken broth

• 1 lb skinless boneless chicken breasts

• 1 medium onion, chopped

• 2 tablespoons olive oil

• 1 garlic clove, minced

• 4 medium carrots, cut diagonally into 1/3-inch-thick slices

• 2 celery ribs, cut crosswise into 1/3-inch-thick slices

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 3 tablespoons finely chopped fresh parsley

PREPARATION:

1. Bring water and broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.

2. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes. Remove from heat.

3. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long). When vegetables are done simmering, stir chicken into soup along with parsley.