Celeriac Soup with Thyme

INGREDIENTS:

• 1 medium celeriac (celery root) (roughly 9 oz)

• 2 carrots (roughly 4 oz)

• 2 medium russet potatoes (roughly 14 oz)

• 1 medium shallot (roughly 3 oz)

• 2 cloves large garlic

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 3 to 4 cups low sodium vegetable broth

• 5 sprigs thyme

• 2 tablespoon olive oil

• 10 fresh sage leaves

• 1 to 2 tablespoons heavy cream (optional)

PREPARATION:

1. Preheat oven to 425° F.

2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe. If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup. The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.

Pork Chops with Celery and Almond Salad

INGREDIENTS:

• 1/4 cup dried unsweetened cranberries

• 3 tablespoons unseasoned rice vinegar

• 2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry

• 4 tablespoons extra-virgin olive oil, divided

• 3 sprigs thyme

• 3 garlic cloves, smashed

• 3 tablespoons unsalted butter, cut into pieces

• 1 small shallot, finely chopped

• 6 large or 8 medium celery stalks, thinly sliced on a diagonal

• 1/2 cup parsley leaves with tender stems

• 1/4 cup chopped salted, dry-roasted almonds

• 1 ounce Parmesan, shaved

• Kosher salt

PREPARATION:

1. Place Combine cranberries and vinegar in a small bowl and set aside.

2. Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.

3. Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.

4. Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 Tbsp. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.

5. Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.

Cheesy Delicata Squash and Kale Casserole

INGREDIENTS:

• 1/2 cup apple cider vinegar

• 1 cup golden raisins

• 1 large delicata squash (about 2 1/2 pounds), cut into 1/4" half-moons

• 5 sprigs thyme

• 3 garlic cloves

• 4 tablespoons extra-virgin olive oil, divided, plus more for pan

• 1 3/4 teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper

• 1/2 cup hazelnuts, coarsely chopped

• 8 ounces ricotta

• 3/4 cup heavy cream

• 8 ounces low-moisture shredded mozzarella, divided

• 1/2 cup panko (Japanese breadcrumbs)

• 1/2 bunch (about 6 ounces) Tuscan kale, stemmed, thinly sliced

PREPARATION:

1. Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.

2. Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.

3. Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.

4. Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.

5. Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.

6. Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.

7. Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.

Kale and Mushrooms with Creamy Polenta

INGREDIENTS:

• 6 kale leaves, stemmed, cut into 1-inch pieces

• 4 cups whole milk

• 3 1/2 cups water

• 2 cups polenta

• 1/2 teaspoon salt

• 3/4 teaspoon ground black pepper

• 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped

• 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced

• 4 tablespoons extra-virgin olive oil, divided

• 1 garlic clove, minced

• 1/2 cup low-salt chicken broth

• 2 tablespoons chopped fresh thyme

• 1 tablespoon grated lemon peel

• 4 tablespoons unsalted butter

• 2/3 cup freshly grated Parmesan cheese

PREPARATION:

1. Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

2. Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

3. Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

4. Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Asparagus Goat Cheese Tart with Whole-Grain Crust

INGREDIENTS:

• 8 tbsp cold organic unsalted butter, divided

• 3/4 cup whole-wheat pastry flour

• 1/2 cup whole-grain spelt flour

• 1/2 cup oat flour (TRY: Bob’s Red Mill Gluten-Free Whole Grain Oat Flour)

• 3/4 plus 1⁄8 tsp sea salt, divided

• Olive oil cooking spray

• 3/4 lb thin asparagus (NOTE: Trim asparagus tips to 5 inches and discard stalks or save for another use.)

• 1/8 tsp fresh ground black pepper

• 6 oz goat cheese

• 1 cup whole-milk ricotta cheese

• 2 large eggs

• Zest of 1 lemon

• 1 tsp fresh thyme leaves

PREPARATION:

1. Preheat oven to 350°F. Lightly grease a 9-inch fluted tart pan with removable bottom with 1/2 tbsp butter (keep remaining butter in refrigerator until ready to use). To a food processor, add flours and 1/2 tsp salt. Pulse until combined. Cut remaining 7 1/2 tbsp butter into cubes and add to flour mixture. Process until mixture is coarse and sandy with small pieces of butter visible, about 3 5-second pulses. With processor running, pour in 1/4 cup cold water and process just until combined, 5 to 10 seconds. (NOTE: Dough will stick together if pressed between your fingers, but will not form a ball.)

2. Transfer dough to prepared tart pan, distributing clumps of dough evenly in pan. With floured hands, press dough into pan, working it to edges and up sides. Prick all over with a fork. Cover with foil and add about 1 1/2 cups dried beans, uncooked rice or pie weights over top. Bake in center of oven for 15 minutes. Remove foil and weights and continue baking until barely beginning to brown, 10 minutes more. Transfer to a wire rack. (MAKE AHEAD: Crust can be made up to 1 day ahead. Cool completely, wrap in 2 layers of plastic wrap, keeping crust in pan, and refrigerate. Before proceeding, bring to room temperature, about 1 hour.)

3. Preheat broiler to high and arrange a rack 6 to 8 inches from heat source. Line a large rimmed baking sheet with foil, mist with cooking spray and add asparagus in a single layer. Mist with cooking spray and sprinkle with 1/8 tsp salt and pepper. Broil for 5 to 6 minutes, tossing halfway, until lightly browned and crisp-tender. (MAKE AHEAD: This can be done up to 1 day ahead. Refrigerate in an airtight container then bring to room temperature, about 30 minutes.)

4. Preheat oven to 375°F. Clean processor bowl and blade. To food processor, add cheeses and remaining 1/4 tsp salt and process until combined, about 8 seconds. Add eggs and process until combined, scraping down bowl as needed, about 8 seconds. (MAKE AHEAD: This can be made up to 1 day ahead. Cover and refrigerate. Before proceeding, bring to room temperature, about 1 hour.) Pour into tart shell. Arrange asparagus over top. Bake in center of oven until set in center, 22 to 25 minutes. Cool on a rack for 10 minutes. Garnish with lemon zest and thyme. Serve warm or at room temperature.