Miso Orange Glazed Chicken with Carrots & Leeks

INGREDIENTS:

• Olive oil cooking spray

• 5 large carrots, peeled, halved lengthwise and cut into 1⁄2-inch pieces

• 2 leeks, white and light green parts, halved lengthwise and sliced 1⁄2-inch thick

• 2 tbsp olive oil, divided

• 1 tsp ground ginger, divided

• 1 tsp dried thyme, divided

• 1 tsp fresh ground black pepper, divided

• 1⁄4 tsp sea salt, divided

• 8 chicken thighs, bone-in, skin removed (about 2 lb)

• 3 tbsp fresh orange juice

• 2 tbsp white miso

• 1 tbsp raw honey

• 1 tsp Sriracha or other hot sauce

• 2 tbsp chopped fresh tarragon leaves

PREPARATION:

1. Preheat oven to 425°F and mist a large, rimmed baking sheet with cooking spray.

2. To a large bowl, add carrots and leeks. Add half of each of the following: oil, ginger, thyme, pepper and salt. Toss to coat. Spread in a single layer on prepared sheet. To same bowl, add chicken and remaining half of oil, ginger, thyme, pepper and salt. Mix and place chicken over vegetables. Roast on center oven rack for 20 minutes. Turn chicken and gently stir vegetables. Continue roasting until juices run clear and temperature reaches 165°F in thickest part of chicken, 10 to 15 minutes more. (NOTE: If using larger chicken pieces, remove vegetables after 30 minutes and continue cooking chicken as needed.)

3. Meanwhile, in a small bowl, combine orange juice, miso, honey and Sriracha. Pour over cooked chicken and vegetables and gently stir. Divide among serving plates and sprinkle with tarragon.

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.

Grated Black Radish Relish

INGREDIENTS:

• 1 black radish, peeled and coarsely grated

• 1 teaspoon sugar

• ½ teaspoon coarse salt (or to taste)

• 1 tablespoon white wine vinegar

• 1 tablespoon olive oil

• Hot red pepper flakes to taste

PREPARATION:

1. Combine all ingredients.

2. Refrigerate until ready to serve.

Slow-Cooked Acorn Squash with Sage and Thyme

INGREDIENTS:

• 1 lb. acorn squash, halved lengthwise, seeds removed, sliced crosswise ½" thick

• ½ head of garlic

• 2 sprigs sage

• 2 sprigs thyme

• ½ cup extra-virgin olive oil

• ¾ tsp. kosher salt

• 1 Tbsp. white wine vinegar

PREPARATION:

1. Place a rack in middle of oven and preheat to 350°. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60–70 minutes.

3. Let cool slightly, then add vinegar and toss to coat.

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.