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.

Celery Root and Apple Remoulade

INGREDIENTS:

• 1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges

• 2 Granny Smith apples, peeled, quartered, and cored

• 1/2 cup mayonnaise 

• 2 tablespoons Dijon mustard

• 1/4 cup whole milk

• 2 tablespoons fresh lemon juice

• 1/3 cup toasted walnuts, roughly chopped

• 3 tablespoons chopped fresh parsley

PREPARATION:

1. Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl.

2. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture.

3. Add walnuts and parsley and toss to combine. Serve at room temperature.

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.

Roasted Fennel Pasta with Ricotta

INGREDIENTS:

• 10 ounces fresh linguine

• 1 fennel bulb

• 1 tablespoon olive oil

• 2 tablespoons butter

• ⅓ cup part-skim ricotta cheese

• 3 cloves garlic minced

• 1 lemon zested and quartered

• ¼ cup chopped parsley

• 1 shallot minced

• ¼ cup breadcrumbs

• Salt and Pepper

PREPARATION:

1. Preheat the oven to 450°F.

2. Heat a medium pot of salted water to boiling on high.

3. Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.

4. While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.

5. In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.

6. In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.

7. Boil the pasta until just short of al dente. Reserving ¼ cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.

8. Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley.

Napa Cabbage Salad with Parmesan and Pistachios

INGREDIENTS:

• 1 28-oz. Napa cabbage, tough outer leaves removed, halved, leaves torn into 3"–4" pieces

• 1½ tsp. flaky sea salt, plus more

• ½ cup coarsely chopped raw pistachios

• 1 tsp. plus 2 Tbsp. extra-virgin olive oil; plus more for drizzling

• ½ tsp. freshly ground black pepper, plus more

• 1 sprig thyme

• ½ tsp. finely grated orange zest

• ½ tsp. sugar

• 2 Tbsp. apple cider vinegar

• 2 tsp. honey

• 1 cup parsley leaves with tender stems

• 1 Tbsp. thinly sliced chives

• 3 oz. Parmesan, shaved, plus more for serving

PREPARATION:

1. Preheat oven to 350°. Place cabbage in a large bowl and sprinkle with 1½ tsp. salt. Toss, massaging with your hands, to soften a bit; set aside.

2. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown, about 5 minutes. Transfer to a small bowl. Add thyme, orange zest, and sugar and toss to combine. Let cool; discard thyme sprigs.

3. Whisk vinegar, honey, and ½ tsp. pepper in a small bowl to combine; season with a pinch of salt. Drizzle over cabbage and add parsley, chives, 3 oz. Parmesan, ¼ cup pistachios, and 2 Tbsp. oil. Toss to combine, then taste and season with more salt and pepper if needed.

4. Transfer cabbage salad to a platter and top with more Parmesan and remaining pistachios. Season with pepper and drizzle with some more oil.

Do Ahead: Cabbage can be massaged up to 3 hours in advance. Cover and keep chilled.