Lentil and Vegetable Stew with Kale

INGREDIENTS:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)

• 1 medium celery root (celeriac), peeled, chopped (3 cups)

• 1 medium rutabaga, peeled, chopped (2 cups)

• 1 pound brown lentils, rinsed

• 1 tablespoon herbes de Provence

• 8 cups (or more) vegetable broth

• 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

PREPARATION:

1. Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.

2. Stir in lentils and herbes de provence. Add broth and kale.

3. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.

4. Season with salt and pepper.

Roasted Carrot and Fennel Soup With Miso-Glazed Mushrooms and Cashew Cream

INGREDIENTS:

• 1 cup raw cashews

• 1 bunch carrots (about 10 oz.), trimmed, peeled, cut into 1" pieces

• 1 large fennel bulb (about 10 oz.), fronds reserved, bulbs halved, cored, and cut into 1" pieces

• 4 Tbsp. extra-virgin olive oil, divided

• 1¼ tsp. kosher salt, divided, plus more

• Freshly ground white or black pepper

• 1 medium onion, finely chopped

• 2 tsp. finely chopped peeled ginger

• 1 Tbsp. mirin

• 2½ cups (or more) no- or low-sodium vegetable broth

• 2 tsp. plus 1 Tbsp. white miso

• 4 oz. shiitake mushrooms (about 4 large), thinly sliced

• 1 tsp. unseasoned rice vinegar

PREPARATION:

1. Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.

2. Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.

3. Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30–40 minutes.

4. Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.

5. Drain cashews and transfer to a blender. Pour in enough water to cover (½–¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you’re using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.

6. Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.

7. Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.

Spicy Eggplant & Shishitos

INGREDIENTS:

• 2 tablespoons mirin

• 1 ½ tablespoons white miso

• 1 tablespoon minced fresh ginger

• 1 tablespoon honey

• 1 tablespoon sake

• 1 teaspoon toasted sesame oil

• 1 teaspoon reduced-sodium tamari or soy sauce

• ½ teaspoon ground pepper

• ¼ teaspoon crushed red pepper

• 4 tablespoons grapeseed oil, divided

• 1 medium yellow onion, chopped

• 6 shishito peppers, seeded and chopped

• 1 medium eggplant, cut into 1/2 inch cubes

• 2 heads baby bok choy, chopped

• ½ cup unsalted raw cashews, toasted and coarsely chopped

• ¼ cup coarsely chopped fresh cilantro

• 4 scallions, thinly sliced

PREPARATION:

1. Whisk mirin, miso, ginger, honey, sake, sesame oil, tamari (or soy sauce), pepper and crushed red pepper in a small bowl; set aside.

2. Heat 1 tablespoon grapeseed oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add onion and shishitos; cook, stirring often, until the onion is translucent, about 3 minutes. Add the remaining 3 tablespoons grapeseed oil and eggplant; cook, stirring often, until the eggplant is tender, 8 to 10 minutes.

3. Add bok choy and the reserved miso mixture; cook, stirring frequently, until the bok choy is tender-crisp, 2 to 3 minutes. Transfer to a serving bowl. Sprinkle with cashews, cilantro and scallions.

Grilled Teriyaki Chicken Skewers with Shishito Peppers

INGREDIENTS:

• ¼ cup 50%-less-sodium tamari or low-sodium soy sauce

• ¼ cup mirin

• 2 tablespoons toasted sesame oil

• 1 tablespoon light brown sugar

• 2 teaspoons minced fresh ginger

• 1 clove garlic, minced

• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

• 2 tablespoons water

• 1 teaspoon cornstarch

• 6 ounces shishito peppers

• 2 teaspoons toasted sesame seeds

• 1 scallion, thinly sliced

PREPARATION:

1. Preheat grill to medium-high.

2. Combine tamari (or soy sauce), mirin, sesame oil, brown sugar, ginger and garlic in a medium bowl. Transfer half the mixture to a small saucepan. Add chicken to the bowl and toss to coat. Let marinate, stirring once or twice, for 15 minutes.

3. Meanwhile, bring the marinade in the pan to a boil. Whisk water and cornstarch in a small bowl; add to the pan. Cook, whisking, until the sauce is bubbling and thickened, about 1 minute. Remove from heat and set aside.

4. Thread peppers crosswise onto 3 skewers and the chicken onto the remaining 3 skewers. (Discard any remaining marinade.) Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 10 minutes. Grill the peppers, turning occasionally, until charred, 2 to 3 minutes.

5. Brush the chicken and peppers with the reserved sauce. Sprinkle with sesame seeds and scallion.

Eggplant Curry

INGREDIENTS:

• 2 large eggplants (about 1 pound each), cut into 1-inch cubes (8 cups)

• ¼ teaspoon ground pepper

• 3 tablespoons olive oil, divided

• 1 ½ teaspoons kosher salt, divided

• 2 cups chopped white onion

• 1 tablespoon red curry paste

• 3 medium cloves garlic, grated

• 1 (1/2 inch) piece fresh ginger, peeled and grated

• 3 medium plum tomatoes, diced (about 2 cups)

• 1 (15 ounce) can no-salt-added chickpeas, rinsed

• 1 (15 ounce) can light coconut milk, well shaken

• 4 cups cooked brown rice

• Fresh cilantro and lime wedges for serving

PREPARATION:

1. Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.

2. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.

3. Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.