Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

INGREDIENTS:

• 4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings

• 3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon crushed red pepper flakes

• 2 1/2 teaspoons kosher salt, divided

• 15 small sprigs thyme, divided

• 8 ounces fresh cranberries

• 2 cups red wine vinegar

• 1 1/2 cups sugar

PREPARATION:

1. Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.

2. Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.

3. Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

Celery Root and Apple Remoulade

INGREDIENTS:

• 1 large celery root (about 1 3/4 pounds), peeled and cut into large wedges

• 2 Granny Smith apples, peeled, quartered, and cored

• 1/2 cup mayonnaise 

• 2 tablespoons Dijon mustard

• 1/4 cup whole milk

• 2 tablespoons fresh lemon juice

• 1/3 cup toasted walnuts, roughly chopped

• 3 tablespoons chopped fresh parsley

PREPARATION:

1. Using the large holes on a box grater or the grating disk of a food processor, shred celery root and apples and transfer to a large bowl.

2. In a small bowl, whisk together mayonnaise, mustard, milk, and lemon juice. Pour dressing over celery root mixture.

3. Add walnuts and parsley and toss to combine. Serve at room temperature.

Roasted Chicken with Creamy Celeriac Apple Slaw

INGREDIENTS:

• 4 
cloves garlic, peeled 
(2 minced, 2 whole)

• 2 
lemons (zest 1 lemon; 
cut 1 lemon in half)

• 1 tbsp dried oregano

• 1 tsp coarse sea salt

• 3/4 tsp ground black pepper

• 1 5-lb 
whole roaster chicken, 
giblets removed, rinsed and patted dry

• 1/2 sweet onion, sliced

• 1 
handful flat-leaf 
parsley sprigs

SLAW:

• 4 cups 
celeriac, cut into thin 
short strips

• 2 
carrots, cut into thin 
short strips

• 1 
Gala apple, cut into thin 
short strips

• 3/4 cup whole-milk plain yogurt

• 1/3 
avocado, peeled, pitted 
and mashed

• 1/2 cup minced sweet onion

• 1/3 cup feta cheese

• 3 tbsp apple cider vinegar

• 2 tbsp pure maple syrup

• 1 lemon, zested + 1 tbsp 
 fresh lemon juice

• 1/4 tsp 
each sea salt and ground black pepper

• 1/2 cup 
chopped fresh flat-
leaf parsley

• 1/3 cup 
unsweetened raisins

PREPARATION:

1. Preheat oven to 350°F. In a small bowl, combine 2 minced cloves garlic, zest of 1 lemon, oregano, 1 tsp salt and ¾ tsp pepper.

2. In a roasting pan, place chicken, breast side up. Carefully, without tearing the skin, rub garlic mixture under skin. Place remaining cloves garlic, sliced onion, lemon halves and handful parsley into chicken cavity. Roast, uncovered, for 1 hour, 40 minutes to 1 hour, 50 minutes, or until a thermometer inserted in inner thigh, not touching bone, reads 165°F. Remove from oven, tent with foil and let rest for 10 minutes.

3. Toward end of chicken roasting time, prepare slaw: In a large bowl, combine celeriac, carrots and apple. In a medium bowl, stir together yogurt, avocado, minced onion, cheese, vinegar, maple syrup, lemon zest and juice, and ¼ tsp each salt and pepper. Pour dressing over celeriac mixture and toss well to coat. Stir in chopped parsley and raisins. Serve 1½ cups slaw with 5 oz chicken.

Harvest Salad with Roasted Grapes & Pistachios

INGREDIENTS:

• 2 delicata squashes, halved crosswise, seeded and cut into 1/4-inch rings

• 1 fennel bulb, trimmed, halved and cut lengthwise into 1/4-inch slices

• 6 tbsp olive oil, divided

• 1 3/4 tsp sea salt, divided

• ground black pepper, to taste

• 2/3 lb black or red seedless grapes, large stems removed

• 1 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• 1–2 tsp raw honey

• 8 cups butter lettuce

• 1/2 cup roasted, shelled pistachios, chopped

PREPARATION:

1. Preheat oven to 400°F. Line 3 baking sheets with parchment paper.

2. In a large bowl, toss squash, fennel and 2 tbsp oil. Arrange vegetables in a single layer on 2 prepared sheets, making sure not to crowd them. Season with 1 tsp salt and pepper to taste. Roast until tender and slightly caramelized, 20 to 30 minutes. Transfer to a plate and set aside to cool.

3. Increase oven to 425°F. In a bowl, toss grapes with 1 tbsp oil. Arrange on remaining prepared sheet; sprinkle with ¼ tsp salt and pepper to taste. Roast grapes until shriveled slightly, about 12 minutes. Let cool.

4. Meanwhile, to a jar with a screw-top lid, add remaining 3 tbsp oil, lemon juice, vinegar, honey, remaining ½ tsp salt and pepper to taste; shake well until combined. To a large bowl or platter, add lettuce. Toss with a small amount of dressing, just enough to coat leaves lightly. Arrange squash and grapes over top; drizzle with more dressing. Top with pistachios.

Potato & Celery Root Gratin with Leeks

INGREDIENTS:

• 3 cups heavy cream

• 2 garlic cloves, peeled

• 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided

• 2 tablespoons (1/4 stick) unsalted butter, divided

• 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise

• Kosher salt

• 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)

• 1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)

• 2 cups grated Gruyère

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

2. Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.

3. Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

4. Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes.