Spicy Chipotle Butternut Squash Soup

INGREDIENTS:

• 1-3 dried chipotle chiles

• 1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded

• 3 tbsp organic unsalted butter

• 1 tbsp pure maple syrup

• 2 small carrots, halved crosswise

• 1 small yellow onion, thinly sliced

• 6-7 cups low-sodium vegetable or chicken broth, divided

• 1½ tsp sea salt + additional to taste

• Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt

PREPARATION:

1. In a small bowl, soak chiles in warm water for 2 to 6 hours; drain.

2. Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.

3. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.

4. With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).

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.

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

INGREDIENTS:

• Nonstick vegetable oil spray

• 1 cup large pecan halves

• 1/4 cup pure maple syrup

• 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup whole grain Dijon mustard

• 2 tablespoons apple cider vinegar

• 2 tablespoons fresh lemon juice

• 1 tablespoon sugar

• 1/4 cup vegetable oil

• 1 pounds brussels sprouts, trimmed

Shopping Tip: Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A.

PREPARATION:

1. Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.

2. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

3. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.

4. Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.

Chicken Veggie Bowl

INGREDIENTS:

• 1 lb boneless, skinless chicken breast, cut into 1 1/2-inch cubes

• 3 cups eggplant, trimmed and cubed

• 2 tbsp plus 1 tsp reduced- sodium soy sauce, divided (tamari for gluten free)

• 2 tbsp rice vinegar

• 1 tbsp plus 2 tsp sesame oil, divided

• 2 tbsp peeled and minced fresh ginger

• 1 1/2 tsp five-spice powder, divided

• 1 cup quinoa, rinsed

• 3 cups shredded Brussels sprouts

• 3/4 cup matchstick-cut carrots

• 3/4 cup chopped scallions (white and light green parts) plus 1/2 cup chopped scallions (dark green parts), divided

• 1/2 cup shelled edamame, thawed

• 12 fresh basil leaves, thinly sliced

PREPARATION:

1. To a large shallow bowl or baking dish, add chicken and eggplant. In a small bowl, whisk together 2 tbsp soy sauce, vinegar, 1 tbsp oil, ginger, 1 tsp five-spice powder and 1 tbsp water. Pour mixture over chicken and eggplant and let marinate at room temperature for 15 minutes.

2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and transfer to a large bowl.

3. In a large nonstick skillet on medium-high, add chicken-eggplant mixture with marinade; sauté for 5 minutes. Add Brussels sprouts, carrots, 3⁄4 cup white and light green parts of scallions, 1⁄4 cup dark green parts of scallions, edamame and remaining 1⁄2 tsp five-spice powder. Cook for 10 to 12 minutes, stirring frequently, until chicken is fully cooked and eggplant is tender.

4. Add chicken mixture to bowl with quinoa. Stir in remaining 1 tsp soy sauce and 2 tsp oil and toss to mix. Top with remaining 1⁄4 cup dark green parts of scallions and basil.

Curried Brussels Kraut

INGREDIENTS:

• 13 oz brussels sprouts, outer leaves removed, trimmed and finely chopped

• 2 tsp sea salt, divided

• 1/2 tsp cumin seeds

• 1/4 tsp each yellow mustard seeds and coriander seeds

• 1/3 cup fresh orange juice

• 1 tsp mild curry powder

• 1/2 tsp ground turmeric

• 1 small green or purple cabbage leaf

Equipment:

• 1 1-qt wide-mouth glass jar with lid, sterilized

PREPARATION:

1. To a large bowl, add brussels sprouts and 1 1/2 tsp salt. Using your hands, vigorously massage until softened and about 1/4 cup of liquid is released (10 to 15 minutes). Taste and add remaining 1/2 tsp salt, if desired. Cover and set aside.

2. Heat a dry skillet on medium-high. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop, about 3 to 5 minutes. Transfer spice mixture to a spice grinder; grind to a fine powder.

3. Add ground spice mixture, orange juice, curry and turmeric to Brussels sprouts, massaging to combine. (TIP: Wearing gloves will prevent turmeric from staining skin.)

4. Transfer Brussels sprouts mixture and juices to a 1-qt wide-mouth glass jar. Using a spoon or your hand, press mixture down firmly to release liquid and remove any air pockets, pressing until mixture is completely submerged.

5. Arrange cabbage leaf in jar directly over top of mixture to keep them submerged in liquid; seal loosely with lid. Let ferment in a cool place away from direct sunlight, opening jar every 24 hours to release pressure, pressing down on cabbage as needed to keep mixture submerged in liquid, and tasting occasionally until desired tanginess is reached, 7 to 21 days.

6. Discard cabbage leaf, seal tightly and refrigerate for up to 12 months.