Shredded Kale and Brussels Sprout Salad with Lemon Dressing

INGREDIENTS:

FOR THE DRESSING:

• 1 Tablespoon minced shallots

• 2 Tablespoons Dijon mustard

• 1/4 cup freshly squeezed lemon juice

• 1 1/2 teaspoons lemon zest

• 2 teaspoons honey or agave nectar

• 1/4 cup olive oil

FOR THE SALAD:

• 4 cups finely shredded kale (loosely packed)

• 4 cups finely shredded Brussels sprouts (loosely packed)

• 1/2 cup sliced almonds, toasted

• 1/2 cup grated Parmesan or Pecorino cheese

PREPARATION:

MAKE THE DRESSING:

1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey.

2. Stream in the olive oil while whisking continuously until well combined.

3. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

ASSEMBLE THE SALAD:

1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds.

2. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

NOTES:

1. To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.

2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

Parmesan Mashed Rutabaga

INGREDIENTS:

• 1 rutabaga

• 2 tbsp butter

• 1/4 cup cream

• 1/3 cup grated fresh parmesan

• Salt

• Pepper

PREPARATION:

1. Peel and chop rutabaga into chunks and toss into a pot of boiling water.

2. Cook for about 20 minutes, until easily pierced with a fork.

3. Drain, return to pot, and add butter, stirring to coat and melt.

4. Mash with a fork or potato masher.

5. Mix in cream and parmesan, and salt and pepper to taste.

Beauty Heart Radish & Sesame Seed Salad

INGREDIENTS:

• 1 large beauty heart radish

• 1 Tbsp. roasted tahini

• ½ tsp. stone ground mustard

• 2 tsp. rice vinegar

• 2 tsp. mirin (sweet rice cooking wine)

• ½ tsp. tamari

• 2 tsp. black sesame seeds, toasted

• Parsley for garnish, (optional)

PREPARATION:

1. Wash and cut beauty heart in half lengthwise (do not peel), then carefully cut each half into very thin half-moon slices. Array prettily on a platter.

2. In a small bowl, whisk together tahini, mustard, rice vinegar, mirin, and tamari with a fork until smooth.

3. Drizzle over beauty hearts and sprinkle with sesame seeds and thinly sliced parsley, if you wish. Serve immediately.

Purple Top Turnip & Apple Slaw

INGREDIENTS:

Slaw:

• 2 purple top turnips

• 1 apple (whatever variety you prefer)

• 1/3 cup raw pumpkin seeds

• 1/3 cup olive oil

• 1/2 lemon

Dressing:

• 1 tablespoon apple cider vinegar

• 1 tablespoon lemon juice

• 1 tsp dijon mustard

• 1 tablespoon honey (sub agave or maple syrup if you don’t use honey)

• 1 teaspoon chopped fresh thyme

• salt + pepper to taste

PREPARATION:

1. Julienne apples and turnips - Peel turnips and slice into 1/4 inch slices.  Stack slices on top of each other cut as thin as you can into “matchsticks”.  Repeat with unpeeled apple.  (or use mandolin).  Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.

2. Make dressing -  Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid.  Shake until combined.

3. Pour dressing over slaw -  Mix pumpkin seeds, dressing, and slaw until combined.

Delicata Squash Carbonara

INGREDIENTS:

• 2 medium delicata squash (about 1 1/2 pounds total)

• 2 tablespoons vegetable oil

• Kosher salt, freshly ground pepper

• 6 ounces pancetta (unsliced; about a 1"-thick piece)

• 12 ounces bucatini or spaghetti

• 5 large egg yolks

• 2 teaspoons finely grated lemon zest

• Pecorino cheese (for serving)

PREPARATION:

1. Preheat oven to 350°. Halve squash lengthwise, scrape out seeds, and slice crosswise into 1/4"-thick half-moons. Toss with oil in a large bowl; season with salt and pepper.

2. Arrange squash slices on a wire rack set inside a large rimmed baking sheet; place pancetta on rack next to squash. Roast until squash is tender, hasn't taken any color, and still holds its shape, and pancetta is browned all over (when pressed, it should feel like a well-done steak), 30-35 minutes. Transfer squash to a platter; set aside.

3. Let pancetta cool slightly, then cut into 1/4" pieces. Pour any rendered fat in baking sheet into a large skillet. Add pancetta and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer pancetta to a small bowl. Reserve skillet with drippings.

4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

5. Add pasta to reserved skillet along with 1/2 cup pasta cooking liquid and toss to coat, scraping up any browned bits stuck to the bottom of the skillet with a wooden spoon.

6. Lightly beat egg yolks and lemon zest in a large bowl just to combine. Working quickly, add hot pasta to egg mixture and toss vigorously with tongs until a thick, glossy sauce forms, about 4 minutes. (If sauce still looks watery, keep tossing.)

7. Add pancetta and reserved squash to pasta, season with salt and pepper, and toss everything together.

8. Shave Pecorino over pasta and top with more pepper just before serving.