Herby Spring Coleslaw

Herby Spring Coleslaw

INGREDIENTS

• 6-8 carrots, grated (or 1lb bag pre-shredded carrots)

• 1/2 head red or green cabbage, finely shredded/sliced

• 2 kohlrabi, de-stemmed, peeled, and shredded

• 1 bunch scallions, light green and green parts sliced into thin rounds

• 1/4 cup finely chopped dill

• 1/4 cup finely chopped parsley

• 1/2 cup plain greek yogurt

• 1/4 cup mayonnaise

• 1/4 cup tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 2 tablespoons honey

• Salt & pepper, to taste

INSTRUCTIONS

1. Combine the shredded carrots, kohlrabi, cabbage, scallions, and chopped herbs in a large bowl.

2. In a smaller bowl, whisk together the yogurt, mayonnaise, apple cider vinegar, olive oil, honey, salt and pepper. Taste and adjust seasoning to your liking.

3. Pour the dressing over the slaw, and mix until fully coated. Best enjoyed after being chilled for a few hours before serving, to allow all the flavors to meld.

Sheet Pan Harissa Chicken with Potatoes, Leeks & Herby Yogurt

As someone who loves to cook, but doesn’t love doing dishes / spending hours in the kitchen, I’m all about sheet-pan dinners (ie, when a protein and side dish can cook together at the same time on a sheet pan and voila! you’ve got dinner and only one pan to clean). This recipe, which is adapted from Food52, is hands down one of my go-to sheet pan meals. It’s packed with bright Mediterranean flavors, takes only a few minutes to prep, cooks for about 45 minutes in the oven, and makes for a fabulous weeknight meal that also feels special enough for a weekend dinner party.

SHEET PAN HARISSA CHICKEN WITH POTATOES, LEEKS & HERBY YOGURT

INGREDIENTS

• 1.5-2 lbs pounds bone-in, skin-on chicken thighs

• 2 lbs Yukon Gold potatoes, cut into 1” chunks

• 3 teaspoons kosher salt, divided

• 3/4 teaspoon freshly ground black pepper

• 3 tablespoons harissa

• 1 teaspoon ground cumin

• 5 tablespoons extra-virgin olive oil, plus more as needed

• 2-3 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons

• Zest and juice of 1 lemon, divided

• 1 cup plain Greek yogurt

• 1 small garlic clove

• 1/2 cup chopped soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves

INSTRUCTIONS

1. Heat the oven to 425°F.

2. Combine the chicken and potatoes in a large bowl. Season them with 2½ teaspoons of the salt and ½ teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine.

3. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes.

4. While the chicken and potatoes are roasting, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 2 tablespoons olive oil in a medium bowl.

5. After the chicken and potatoes have been cooking for 20 minutes, use a spatula to toss the potatoes lightly, then scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.

6. While the chicken cooks, put the yogurt in a small bowl. Grate the garlic clove over the yogurt, add a handful of your chopped herbs and season with the remaining ¼ teaspoon salt, ¼ teaspoon pepper, and juice of your lemon. Taste and adjust seasoning as needed.

7. To serve, you can spoon the yogurt over the chicken and veggies in the baking sheet, or you can transfer everything to serving platters/bowls. Scatter remaining herbs over everything, add a pinch (or two) of flakey sea salt, and drizzle with additional olive oil and/or lemon juice and enjoy!

Overnight Oats

I’m usually not very hungry in the morning, and I’m often rushing out the door to do chores outside, which means that many days I realize it’s 11am, I haven’t eaten anything, and I am HANGRY. Which is 0% enjoyable for anyone. So to combat my hangry-ness, I’ve starting making jars of overnight oats, and I’m loving it.

If you’re new to overnight oats, it’s pretty straightforward – literally just soak rolled oats in liquid along with chia seeds and whatever other fruit/nuts/sweeteners you’d like, let sit overnight, and enjoy the next morning! It makes a great on-the-go breakfast/snack, since it’s already in a jar and you can just pop it in your bag to wherever you’re headed. This is definitely a “no recipe” kind of recipe – and while I give specific measurements here, when I make these I never measure anything, so feel free to just “eyeball” the ingredients, use what you have on hand, and taste as you go!

OVERNIGHT OATS

Photo: One Lovely Life

INGREDIENTS

• 1 cup rolled oats

• 1.5 cups almond milk (or whatever milk you prefer), plus more to taste

• 2 tablespoons chia seeds

• 3 tablespoons peanut butter or almond butter (or other nut or seed butter)

• 3 tablespoons maple syrup

• 1/2 cup blueberries (or other fruit of your choice like bananas, peaches, apples, etc)

• 1/4 cup chopped almonds (or other chopped nuts/seeds)

• 1 teaspoon cinnamon

• 1/4 teaspoon kosher salt

INSTRUCTIONS

• In large (quart sized) mason jar or in bowl with a lid, add all ingredients and stir well to combine. If the mixture seems dry, add a bit more milk. Taste and adjust seasoning (ie sweetness, saltiness, other spices) to taste.

• Cover securely with a lid/seal and set in the refrigerator overnight (or for at least 6 hours) to set and soak.

• The next day, open and enjoy as is or garnish with other toppings (like additional fruit, nuts, yogurt, maple syrup, etc). Overnight oats will keep in the refrigerator for 3-4 days (if it lasts that long)!

Crispy Smashed Potatoes with Parmesan & Garlic

The secret to this recipe is cooking the potatoes two ways: first by par-boiling them in salted water until tender, and then smashing and roasting them in a hot oven until crispy and golden. The extra steps are 100% worth it, and once you cook potatoes this way, you won’t go back! Recipe is inspired by Cookie & Kate.

CRISPY SMASHED POTATOES WITH PARMESAN & GARLIC

These potatoes may not win any beauty contests, but they will win any taste test!

INGREDIENTS

• 2 pounds small-to-medium red or yellow potatoes

• 3 tablespoons plus ¼ teaspoon salt, divided

• 4 tablespoons olive oil, divided

• Freshly ground black pepper, to taste

• 2 cloves garlic, minced

• Parmesan cheese, freshly grated

• 2 tablespoons chopped fresh parsley, chives and/or green onion

• A few lemon wedges

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.

2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 3 tablespoons of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).

3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.

4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.

5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)

6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Add ¼ teaspoon salt and freshly ground pepper over the potatoes.

7. Bake until the potatoes are nice and golden on the edges, about 20 minutes. Remove from oven and toss the potatoes with the minced garlic and a hefty dusting of freshly grated parmesan, and bake for an additional 5 minutes.

8. Remove from oven and sprinkle with chopped fresh herbs, a squeeze of lemon juice, and an extra bit of parmesan cheese if you feel inclined!

Kale, White Bean & Sausage Soup

This tuscan-style soup comes together super quickly and is made from staple ingredients that you most likely already have on hand. If you wanted to make this vegetarian/vegan, you could certainly leave out the sausage (though I’d suggest adding another hearty vegetable like potatoes for some extra body/protein if you leave out the sausage). One secret to making this soup uber delicious is throwing in a wedge of parmesan cheese (or a leftover parmesan rind) to simmer with all the other ingredients. The parmesan (while optional) is highly encouraged, as it adds a bit of salty / umami flavor that makes this soup just a liiiiitle something extra that will have you going back for seconds (and thirds)!

Kale, White Bean & Sausage Soup

INGREDIENTS

• 1 tablespoon olive oil

• 12 oz beef Polska Kiebasa Sausage , sliced into 1/4” thick slices

• 1 medium yellow onion, diced

• 2 cups chopped carrots (4-6 carrots)

• 2 cups chopped celery (4-6 stalks)

• 4 cloves garlic, minced

• Parmesan wedge/rind (optional, but highly encouraged)

• 5-6 cups chicken or veggie broth (or water)

• 2 teaspoons dried oregano

• 1 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

• 1 bunch kale, thick ribs removed and roughly chopped

• 3 cans cannellini or great northern white beans

• 2 tablespoons red wine vinegar

INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving any fat in the pot, and side aside sausage on a plate lined with paper towels.

2. Return to pot with oil to medium heat, add onion, carrots, and celery with a pinch of salt and saute for 4-5 minutes (while scraping bottom of pan to get the browned bits). Add garlic, dried oregano, and dried rosemary and saute another minute longer.

3. Stir in chicken/veggie broth (or water) and parmesan wedge/rind and season with salt + pepper to taste. Bring to a boil over medium-high heat, then lower heat to a simmer and cook for 15-20 minutes, until the soup begins to thicken a bit.

4. Stir in chopped kale, cooked sausage, white beans (I like to include the liquid from the cans of beans, but you can drain if desired), and red wine vinegar and allow the flavors to meld over medium-low heat for about five minutes. Serve warm, top each serving with parmesan cheese.

Green Power Salad

If I could only eat one salad for the rest of my life, this one might be it. It has all the things I’m looking for in a good salad… it’s colorful, has a great crunch, filled with bright flavor, and is chock-full of protein and healthy fats. This recipe is very forgiving (which was first inspired by The Sprouted Kitchen)– so feel free to mix up, add, or omit ingredients depending on what you have on hand. For instance, if you don’t have (or like) lentils, you can easily sub with quinoa. Another perk of this salad is that it’s super hearty and won’t wilt in the fridge, so it makes great leftovers for several days.

GREEN POWER SALAD

Photo credit: The Sprouted Kitchen

INGREDIENTS 

For the salad

• 1 bunch of lacinato kale, de-stemmed and chopped 

• 3 cups cooked French green/black lentils 

• 1 green apple, diced 

• 1 avocado, diced 

• 1 english hothouse cucumber (or 3 persian cucumbers), diced 

• 1 cup pumpkin seeds/pepitas 

• 1 pint blueberries 

• 1/2 cup chopped parsley 

• 1/4 cup chopped mint

• 1/2 cup freshly grated parmesan cheese (optional) 

Lemon Vinaigrette 

• 1/2 cup olive oil 

• 1/4 cup lemon juice (juice of ~2 lemons) 

• 2 tablespoons freshly chopped parsley 

• 1-2 tablespoons Dijon mustard 

• 1-2 tablespoons honey (or maple syrup) 

• 1 clove minced garlic (1 teaspoon) 

• Kosher salt and freshly ground pepper to taste 

PREPARATION 

• To cook the lentils: Fill a medium saucepan with water and bring to a boil. Add 1.5 cups of uncooked lentils and simmer for 15-20 minutes, stirring occasionally, until al dente (make sure to taste them to see when they are finished). When the lentils are finished cooking, drain immediately and set aside. 

• Make the vinaigrette: Combine all vinaigrette ingredients in a mason jar and shake, shake, shake! Taste and adjust seasoning as needed. 

• De-stem the kale, roughly chop, and set aside in a large salad bowl. 

• Pour a few tablespoons of the vinaigrette into the salad bowl with the chopped kale. Using your hands, massage the kale for 1-2 minutes, until the it breaks down and turns dark green.

• Add the cooked lentils, chopped apples, avocado, cucumber, parsley, mint, pepitas, blueberries and parmesan cheese (if using) to the salad bowl with the massaged kale. 

• Pour additional vinaigrette over the salad and toss well to combine (you may have some extra vinaigrette). Taste and adjust seasoning as needed.

Spiced Chickpea Stew with Coconut & Turmeric

If you’re a fan/follower of Alison Roman, than there is a 99% chance that you have made (or at least heard of) #thestew. If you have no idea what I’m talking about, I’ll explain… back in 2018, the cook/writer/instagram queen Alison Roman published a recipe in NY Times that basically broke the internet. And by that, I mean that for several weeks, seemingly everyone was cooking, talking/gossiping about, and posting photos of their versions of #thestew – not to mention there were shortages of cans of coconut milk and chickpeas in grocery stores nationwide (not kidding).

And while many still question whether it’s really a stew (or rather a curry? or just a plain soup?) most anyone who’s made the recipe will agree it’s a pretty foolproof, seriously flavorful recipe that is perfect for whipping up on a weeknight. It all comes together in less than an hour (and most of that time, it’s just simmering while you’re doing other things), and it calls for ingredients you likely already have in your pantry and fridge.

The one adaptation I make to the recipe is adding 2-3 cups of whatever extra veggie I have on hand (like chopped carrots, cauliflower florets, or potatoes), just to add a bit more veg in there. Leftovers the next day are even better!

ALISON ROMAN’S SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC

Photo credit: Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

Ingredients

• ¼ cup olive oil, plus more for serving

• 4 garlic cloves, chopped

• 1 large yellow onion, chopped

• 1 (2-inch) piece ginger, finely chopped

• Kosher salt and black pepper

• 1 ½ teaspoons ground turmeric, plus more for serving

• 1 teaspoon red-pepper flakes, plus more for serving

• 2 (15-ounce) cans chickpeas, drained and rinsed

• 2 (15-ounce) cans full-fat coconut milk

• 2 cups vegetable or chicken stock

• 2-3 cups cauliflower florets (or chopped carrots or quartered yukon gold potatoes).

• 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

• 1 cup mint leaves, for serving

• Yogurt, for serving (optional)

Instructions

1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper. If you’re going to add a few extra cups of veggies to this stew, now is the time to add them to the pot.

4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency.

5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

6. Divide among bowls and top with mint, reserved chickpeas, a scoop of yogurt (optional) a sprinkle of red-pepper flakes and a good drizzle of olive oil.

White Bean Chicken Chili

White Bean Chicken Chili

INGREDIENTS

• 2 tablespoons olive oil

• 2 yellow onions, diced

• 1 can (4-oz) diced mild green chiles

• 2 tablespoons ground cumin

• 1 tablespoon dried oregano

• Kosher salt

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced

• 4-5 carrots, chopped in 1/4-inch rounds

• 1 lb small red potatoes, washed and quartered

• 3-4 lb cooked rotisserie chicken, meat removed and shredded

• 5-6 cups chicken broth (or you can just use water)

• 3 15-oz cans white beans

• Handful of freshly chopped parsley

• Shredded parmesan cheese (optional)

• Plain greek yogurt (optional)

INSTRUCTIONS

1. Heat olive oil over medium-high heat in a dutch oven or large saucepan. This recipe makes a lot of soup, so be sure to use a big pot! I usually use my 5.5 quart dutch oven. Add the diced onions and a pinch of kosher salt and cook until translucent and beginning to brown, stirring occasionally, 4-5 minutes.

2. Stir in the can of diced green chiles and cook for 2 minutes, stirring occasionally. Add the cumin, oregano, red pepper flakes, garlic and 1 teaspoon kosher salt and cook for 1-2 minutes, until fragrant. Stir in the carrots and potatoes, coating them in the spices.

3. Pour in the chicken broth (or water), bring to a boil, then lower the heat and gently simmer - partially covered and stirring occasionally - until the potatoes and carrots are tender, 15-20 minutes. Next, add the shredded chicken and white beans (I usually add the beans with their liquid, which gives the soup extra body), heat for until warmed through, 5-10 minutes. Taste and add more kosher salt to taste, and thin with more broth (or water) if needed.

4. Turn off the heat and let the soup sit for 15-20 minutes to let the flavors meld together. Reheat if needed and serve topped with chopped parsley and shredded parmesan. This may sound weird, but I also love eating this with a dollop of tangy plain greek yogurt!

One-Pot Chicken with Caramelized Lemon & Dates

If (or when) you find yourself craving a darn good roast chicken dish that goes from pot to plate in under 45 minutes, give this recipe a try! It’s from Alison Roman’s most recent cookbook, Nothing Fancy. While one version of the recipe has you using a whole chicken (which is delicious) – I just didn’t have the time/patience to roast a whole chicken, so I used a version of the recipe that’s meant for smaller chicken parts, like thighs or quarters. All in all, the recipe takes about 10 minutes of prep, followed by 25 minutes in the oven, and viola! We had a most delicious, one-pot dish of juicy, crispy-skinned chicken and some mouth-watering caramelized lemons, dates, and shallots that we spooned over brown rice.

ALISON ROMAN’S ONE-POT CHICKEN WITH CARAMELIZED LEMON & DATES

Photographed for Nothing Fancy by Michael Graydon & Nikole Herriott, props by Kalen Kaminsk

INGREDIENTS

• ~3 lbs. bone-in, skin-on chicken quarters or chicken thighs

• Kosher salt

• Freshly ground pepper

• 1 tablespoon canola oil

• 1 lemon, cut into thick slices crosswise (about 1/4” thick), seeds removed

• 2 shallots, peeled if you want, halved lengthwise (or one red onion, peeled and cut into wedges)

• 6 medjool dates, pitted

• 4 sprigs thyme or oregano, plus more for serving  

• 1–2  teaspoons crushed red pepper flakes

INSTRUCTIONS

1. Preheat oven to 425°.

2. Season chicken with salt and pepper. Heat oil in a large dutch oven over medium–high heat. Place chicken, skin side down and using tongs or your hands (be careful!) press lightly to make sure the skin comes into even contact with the pot.

3. Cook, without moving, until chicken is nice and browned, 5– 8 minutes. You will likely need to brown the chicken pieces in batches. Once you’ve finished browning a piece, remove it with tongs to a plate and a new piece in its place. A note that during this step while the chicken is browning, I’ll slices the lemons, shallots, and dates to speed up the prep for this dish.

4. As you get to the end of browning the chicken, add the lemon slices to the pot, maneuvering the chicken as needed so that the slices come into contact with the bottom of the pot. Some of the chicken pieces will probably need to stay out of the pot a bit longer, for the lemon slices to fit.

5. Let the lemons sizzle in the chicken fat until caramelized on one side, about 2 minutes. Add all the chicken pieces back into the pot (skin side up), along with the shallots, dates, thyme and 1.5 cups of water. Sprinkle the top of the chicken with crushed red pepper flakes and another pinch of salt.

6. Place dutch oven in the oven (with the lid OFF the pot so the chicken skin can get crispy) and roast until the dates are plump, the lemon is jammy and the chicken is cooked through and golden (and a thermometer inserted into the thickest part of the chicken reads at least 165F).

7. Remove from oven and let chicken rest in the dutch oven for 10 minutes before transferring it to a serving platter. Serve alongside shallots, lemons, and dates with some more thyme sprinkled over. I recommend enjoying with rice, and spooning some of the yummy juices from the dutch oven spooned over the rice.

8. DO AHEAD: This chicken can be made a few hours ahead, kept in the dutch oven. If you wish to reheat it before serving, pop it back into the oven without a lid for 10–15 minutes or so.

Pumpkin & Peanut Soup

I love this soup recipe from Flagstone Pantry because it comes together in less than 30 minutes, and the end result is velvety smooth and chock-full of flavor. And the leftovers are even better!

PUMPKIN & PEANUT SOUP

Serves 6

INGREDIENTS

• 2 tablespoons olive oil

• 2 medium yellow onions, diced

• 3 cloves garlic, minced

• 1/2 teaspoon turmeric

• 1 teaspoon paprika

• 1 teaspoon chili pepper flakes

• 2 15-ounce cans solid-pack pumpkin puree

• 3 cups chicken or vegetable broth (possibly more)

• 1 16-ounce jar roasted red peppers, drained

• 2 tablespoons tomato paste

• 2/3 cup natural peanut butter

• 2 tablespoons apple cider vinegar

• salt and pepper to taste

• Yogurt (optional garnish)

INSTRUCTIONS

1. Heat oil in a saucepan over medium-high heat. Add diced onion and cook, stirring, until no longer translucent and beginning to brown, 5-6 minutes. Add garlic and cook an additional 2 minutes.

2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, tomato paste, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then add apple cider vinegar along with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper).

3. Remove the pot from heat. Using a stick/immersion blender, puree soup until smooth (or use a blender to puree in batches). Add additional broth as needed to achieve desired consistency.

4. Taste again for seasonings, adding vinegar, salt and pepper to taste. This soup is especially nice topped with a dollop of plain yogurt, some fresh green herbs, and chopped peanuts or almonds.

Butternut Squash Risotto

I’ll admit that when I usually think about making risotto, I assume it’s going to be a giant pain (ie lots of standing over a pot and constantly stirring) and I end up making something else. And sometimes, you just want a warm, creamy, salty bowl of risotto, ya know? So, while there is some stirring involved, I’m usually surprised by how quickly it all comes together. This recipe for Butternut Squash Risotto is from The Kitchn.

BUTTERNUT SQUASH RISOTTO

Serves 6

Photo via The Kitchn.

Ingredients

• 8 cups low-sodium chicken or vegetable broth

• 3 tablespoons butter, divided

• 1 medium butternut squash (about 2 1/2 pounds), peeled and cut into 1/2-inch pieces (about 4 cups)

• 1 1/2 tablespoons chopped fresh sage leaves

• 1 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 1 large shallot (or white/yellow onion), finely chopped

• 2 cups arborio rice

• 1/2 cup dry white wine

• 1 cup finely grated Parmesan cheese (about 2 ounces), plus more for serving

Instructions

1. Place the broth in a medium saucepan over low heat and keep it at a very low simmer.

2. Melt 1 tablespoon of butter over medium heat in a large, high-sided sauté pan or Dutch oven. Add the butternut squash, sage, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until the squash is lightly caramelized and tender, 10 to 12 minutes. Transfer the squash to a plate and set aside.

3. Melt another 1 tablespoon of butter in the pan. Add the shallots (or onions) and sauté until fragrant and beginning to soften, about 4 minutes.

4. Add the rice and cook, stirring until the edges have turned translucent but the center is still opaque, about 2 minutes. Add the wine and simmer, stirring constantly, until the wine has completely reduced and the pan is nearly dry, about 3 minutes.

5. Begin incrementally adding the broth one ladle at a time, stirring constantly. Wait until the liquid has been almost completely absorbed by the rice before adding another ladle. After about 12 minutes, stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and begin tasting the rice to gauge how far it has cooked.

6. Continue adding broth until the rice is al dente (still has a bit of chew), the broth is creamy, and the dish has the consistency of thick porridge, 20 to 30 minutes total (you might not use up all of the broth). If you run your spatula through the risotto, the risotto should flow slowly to fill in the space.

7. Remove the pan from the heat. Stir in the reserved squash, Parmesan, and remaining 1 tablespoon butter until melted. Taste and season with salt as needed. Serve immediately, garnishing each bowl with additional Parmesan cheese.

Lentil Soup

This recipe is inspired by my time working for Flagstone Pantry in Santa Barbara, a sweet little gourmet to-go spot where pretty much everything was scratch-made with whole, nourishing ingredients. It was a mostly female-run kitchen (which is very rare and very refreshing), and the owner, Kristen, taught me so much about running your own food business with attention to detail and integrity. Kristen has a wonderful website with over 400 (!) recipes for apps, salads, soups, sides, mains, and desserts that are all seriously delicious (and good for you)… go check it out!

There was always a rotation of scratch-made soups every day at Flagstone Pantry, and this Lentil Soup was always once of my favorites. It’s a humble, filling soup that is pretty darn easy to whip up, and you can easily make it vegan by using veggie broth and leaving out the sausage.

LENTIL SOUP

Serves 6-8

Ingredients

• 1/2 pound brown lentils

• 3 tablespoons olive oil

• 2 yellow onions, diced

• 3 cloves garlic, minced

• 2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1 teaspoon ground cumin

• 1 teaspoon dry thyme or rosemary, crushed

• 2 cups celery (5-6 stalks), finely diced

• 2 cups carrots (4-6 carrots), finely diced

• 4 tablespoons tomato paste (about half of a 6oz can)

• 6 cups chicken or veggie broth

• 2-3 pre-cooked sausages, cut in 1/2 lengthwise and sliced 1/3-inch thick

• 2 tablespoons balsamic vinegar

• 1 Parmesan rind and freshly grated Parmesan, for serving, optional

Instructions

1. Rinse lentils in a strainer and pick out any debris. Set aside.

2. In a large stockpot over medium heat, heat the olive oil and sauté the onions, garlic, salt, pepper, cumin, and thyme for 8-10 minutes, or until the vegetables are translucent and tender.

3. Add the celery, carrots and tomato paste. Mix to combine. Sauté for another 5 minutes.

4. Add the chicken broth and lentils. If you’re adding a Parmesan rind to the soup, add it now. Bring to a boil, reduce the heat and simmer uncovered for about 30 minutes or until lentils are tender. Add the sausage and vinegar and simmer until heated through. Remove the Parmesan rind (if using). Taste and adjust seasonings as needed (I usually add some more salt). Serve sprinkled with grated Parmesan cheese.

Sweet Potato Chili with Ground Beef

I love the addition of sweet potatoes to a classic chili recipe. This may look like a lot of ingredients, but I’ll bet they are all things that you have on hand. This recipe is very forgiving, so feel free to swap in/out based on the ingredients you have available. I don’t really like super spicy chilis, so if you want extra heat, go ahead and add more!

SWEET POTATO CHILI WITH GROUND BEEF

Serves 4-6

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 pound lean ground beef (or turkey)

• 2-3 sweet potatoes, chopped into ½ inch pieces

• 1 (14 ounce) cans diced fire-roasted tomatoes

• 3 (15 ounce) cans beans (pinto, kidney, black beans all work)

• 2 cups vegetable or chicken broth (or water)

• 1-3 teaspoons chili powder (depending on your heat tolerance)

• 1 tablespoon ground cumin

• 2 teaspoons smoked paprika

• 1/2 teaspoon ground cinnamon

• 1 teaspoon fine sea salt, plus more to taste

• 2 tablespoons red wine vinegar, plus more to taste

• 1/4 cup plain greek yogurt (optional)

Instructions

1. Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the diced onion and a pinch of salt and pepper. Cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.

2. Add in the ground beef (or turkey) and cook, breaking it up with a wooden spoon, for about 5 minutes, until no longer pink and cooked through.

3. Stir in the sweet potato, tomatoes, beans (I don’t drain the beans, as I find the liquid adds flavor and depth to the chili), broth, chili powder, cumin, paprika, cinnamon and salt. Increase the heat and bring the mixture to a simmer.

4. Continue to simmer gently, adjusting the heat as needed and stirring occasionally, for about 30 minutes, until the chili has thickened and the sweet potatoes are tender (if you find your chili getting too thick, add in some extra broth a little at a time). Remove from the heat.

5. Taste and add additional salt if needed. I also like to add a splash (or two) of red wine vinegar, to give it a bit of acid. Another secret is to add a big scoop of plain greek yogurt as the chili is cooling, which gives it a delicious tang and richness that I love (but is totally optional, and might be totally weird).

Homemade Pizza Dough

HOMEMADE PIZZA DOUGH

Makes 1 very large pizza or two 12” pizzas

INGREDIENTS

• 3 cups (375 grams) all-purpose flour

• Slightly heaped ⅛ teaspoon (Overnight), ¼ (All-Day) or 1/2 teaspoon (Part-Day) instant or active dry yeast

• 1 1/2 teaspoons sea or kosher salt

• 1 1/3 cup room temperature water

PREPARATION

• In a very large bowl, mix all ingredients with a spoon. The dough will be craggy and rough; this is fine! Cover bowl with plastic and keep at room temperature for approximately 22 (for Overnight schedule), 12 (for All-Day schedule) or 6 (for Part-Day schedule) hours, or until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but don’t fret too much over this, as the dough is generally forgiving of a loosened schedule.

• About 30 minutes before the dough is ready, heat the oven to its highest temperature – usually 550F. Put a baking tray in the oven *upside down* while the oven heats up. If you have a pizza stone, use that instead. 

• Tear off a sheet of parchment the same size as your pizza stone/baking tray, and sprinkle it with cornmeal. 

• Flour your counter very well. Scrape dough out of the bowl onto a floured counter; in the time it has risen it should change from that craggy rough ball to something very loose, soft, sticky and stretchy. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Use floured fingers to press and nudge dough into a roughly round or rectangular shape. Pick up the dough and circle it around your fists, letting the gravity gently stretch the dough. 

• Land the dough on your prepared sheet of parchment paper. Add desired fixings and bake for 12 to 15 minutes, rotating if it’s baking unevenly, until the top is blistered and the crust is golden. 

Do ahead option: Once risen and formed into ball-like shapes, the dough can be wrapped in plastic and refrigerated for up to 3 days.

Saucy Shrimp & Polenta

Here’s my take on the classic Shrimp & Grits – which, I’ll admit, looks way longer/more complicated than it actually is! When it comes to making the saucy shrimp, it’s all about creating layers of flavor – starting by cooking the bacon, and then the seasoned shrimp in the bacon fat, followed by the aromatics and veggies, and finally adding liquid to bring it all together together. With each step, you’re creating layers of complex flavor that will be totally worth it in the end, I promise!

SAUCY SHRIMP & POLENTA

Serves 4

INGREDIENTS

For the Polenta

• 3 cups whole milk

• 2 cups water

• 1 tablespoon olive oil

• 1 tablespoon kosher salt, plus more to taste

• 2 cups polenta

• 1/2 cup grated parmesan cheese

• 2 tablespoons butter

• Freshly ground pepper

For the Saucy Shrimp

• 4 slices bacon, diced

• 1 lb large shrimp, shelled and deveined, tails removed

• 2 teaspoons Old Bay (or preferred seasoning mix)

• 1 small yellow onion (or shallot), finely diced

• 2 cloves garlic, minced

• Salt

• 2 tablespoons tomato paste

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes

• 2 yellow, red, or orange bell peppers, finely diced

• 1/2 cup dry white wine

• 1 cup chicken or vegetable broth

• 1 tablespoon cornstarch (optional)

• 2 cups cherry tomatoes, cut in half

• 1-2 tablespoons red wine vinegar

• 1/2 cup heavy cream or half & half (optional)

INSTRUCTIONS

For the Polenta

• In a medium saucepan, combine the milk, water, olive oil, and salt and bring to a simmer over high heat. Be careful, as this mixture can boil-over quickly!

• Reduce heat to low and slowly whisk in the polenta, stirring constantly until it thickens, 10-15 minutes, adding more water or milk as needed. 

• Turn the stove off and stir in the parmesan cheese and butter. Taste and adjust seasoning as needed. If the polenta seems too thick, just add a bit more water or milk.

For the Saucy Shrimp

• Begin by patting the shrimp dry and tossing in a bowl with 2 teaspoons of Old Bay (or your preferred seasoning) and set aside.

• Cook the diced bacon over medium-high heat in a large non-stick skillet until crisp. Remove bacon with a slotted spoon, transferring to paper towels to drain. Set aside. Pour off all but 2-3 tablespoons of bacon fat.

• Add the seasoned shrimp to the skillet and cook in the bacon fat over medium-high heat until only just cooked and no longer translucent – about 2 minutes total, stirring as needed to make sure all sides are cooked. Use a slotted spoon to transfer the shrimp to a bowl and set aside.

• If the skillet looks try, add another tablespoon or two of bacon fat (or butter or olive oil). Add the diced onions, minced garlic, and 1/4 teaspoon salt into the skillet and cook over medium heat until softened and beginning to brown, 4-5 minutes.

• Add the tomato paste, cumin, paprika, oregano, red pepper flakes, and a pinch of salt and stir until well combined and fragrant, about a minute. Stir in the diced peppers and coat in the tomato paste and spices and cook for another minute over medium-high heat.

• Add 1/2 cup dry white wine to the pan and use a flat wooden spoon to loosen any brown bits from the bottom of the skillet (this is where the flavor lives)! Once the wine has reduced by about half, stir in 1 cup chicken or vegetable stock to the skillet. Bring to a simmer and stir in 1 tablespoon cornstarch (optional, but will help thicken the sauce). Allow the sauce to simmer over medium heat for 4-5 minutes to soften the peppers and reduce the liquid.

• Add the bacon, shrimp, and halved cherry tomatoes to the skillet and stir to combine. Add 1-2 tablespoons red wine vinegar and 1/2 cup heavy cream (if using). Simmer gently for another few minutes, or until the sauce reaches a consistency to your liking. Taste and adjust seasoning as needed.

To Serve

• Warm the polenta over very low heat, if needed. If the polenta is too thick, add a bit of milk or water to thin and stir well to combine.

• Scoop the creamy polenta into bowls to serve an top with the saucy shrimp. Garnish with fresh green herbs (like chives or parsley) and enjoy!