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.

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.

Celery Root Risotto and Pesto

INGREDIENTS:

• 2 medium celery roots (celeriac) with leafy tops

• 1/4 cup olive oil

• 3 tablespoons butter

• 1 1/2 cups chopped leek (white and pale green parts only)

• 3/4 cup arborio or medium-grain white rice

• 3 cups (about) low-salt chicken broth

• 1 cup grated Parmesan cheese, divided

PREPARATION:

1. Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.

2. Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.

3. Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

Spiced Pork with Celery Root Purée and Lentils

INGREDIENTS:

Celery Root Purée:

• 2 pounds celery root (celeriac), peeled, cut into 2-inch cubes

• 5 cups whole milk

• 2 tablespoons (1/4 stick) butter

• 1 teaspoon fresh lemon juice

• Ground white pepper

Lentils:

• 3 bacon slices, chopped

• 1/4 cup 1/8-inch cubes peeled carrots

• 1/4 cup chopped shallots

• 1/4 teaspoon minced fresh rosemary

• 1 1/2 cups dried lentils

• 3 cups water

• 1 teaspoon butter

Pork:

• 1/2 cup honey

• 6 tablespoons red wine vinegar

• 1 tablespoon curry powder

• 1 1/2 teaspoons cayenne pepper

• 2 1/2 pounds pork tenderloins

• 1 tablespoon olive oil

• 3/4 cup low-salt chicken broth

• 1 tablespoon cold butter

PREPARATION:

For Celery Root Purée:

1. Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Lentils:

1. Sauté bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; sauté until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For Pork:

1. Preheat oven to 400°F. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; sauté until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145°F, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

2. Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

3. Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

Celery Root Bisque with Thyme Croutons

INGREDIENTS:

• 1/4 cup (1/2 stick) butter

• 1 cup chopped celery

• 1/2 cup coarsely chopped shallots (about 3 large)

• 2 pounds celery roots (celeriac), peeled, woody parts trimmed and discarded, cut into 1/2-inch cubes (about 5 1/2 cups)

• 1 10-ounce russet potato, peeled, cut into 1-inch pieces

• 5 cups low-salt chicken broth

• 1 1/2 teaspoons minced fresh thym

• 1/4 cup whipping cream

• Additional chopped fresh thyme

PREPARATION:

1. Melt butter in heavy large pot over medium heat. Add celery; cover and cook until slightly softened, about 3 minutes. Add shallots; sauté uncovered 3 minutes. Stir in celery root cubes and potato, then broth and 1 1/2 teaspoons thyme. Increase heat to high; bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 40 minutes. Cool slightly.

2. Working in batches, transfer soup to blender and puree until smooth. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

3. Stir cream into soup and bring to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped thyme and serve.