Roasted Acorn & Delicata Squash Salad

http://www.epicurious.com/recipes/food/views/roasted-acorn-and-delicata-squash-salad-51256520

Ingredients

1 medium acorn squash (1 1/2 lb), quartered lengthwise, seeded, cut into 1/3" slices
1 medium delicata squash (1 lb), halved lengthwise, seeded, cut into 1/3" slices
2 tbsp plus 1/4 cup extra-virgin olive oil, divided
sea salt
freshly ground black pepper
4 tsp unpasteurized apple cider vinegar
1/2 cup cooked wheat berries, drained, cooled (gluten free idea: quinoa) 
2 oz arugula leaves (about 4 cups, loosely packed)
1/4 cup thinly sliced pearl onions or shallots
4 oz aged goat cheese, rind removed, shaved
1/4 cup Spiced Pumpkin Seeds

Directions

1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
2. Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
3. Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
4. Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.

Refrigerator Dilly Beans

http://www.countryliving.com/food-drinks/recipes/a5196/refrigerator-dilly-beans-recipe-clx0614/

Ingredients

• 1 bunch fresh dill
• 2 clove garlic
• 1 tsp. yellow mustard seeds
• 1 tsp. dill seeds
• ¼ tsp. cayenne pepper
• 1 lb. green beans
• 1⅓ c. cider vinegar
• 1⅓ c. water
• 2 tbsp. Kosher salt
• 1 tbsp. sugar

Directions

1. Place 2 pint-size canning jars and their lids in a pot of boiling water and heat for 1 minute. Lift out, drain, and place on the counter. Divide fresh dill, garlic, mustard seeds, dill seeds, cayenne, and green beans between the 2 jars, packing beans in lengthwise.
2. In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil over high heat, stirring until salt and sugar dissolve.
3. Pour boiling liquid over the green beans and seal. Cool on a wire rack and refrigerate 2 days before serving.

Sautéed Baby Bok Choy

http://cooking.nytimes.com/recipes/1013418-sauteed-baby-bok-choy

INGREDIENTS

• 2 tablespoons neutral cooking oil, like canola
• 2 garlic cloves, peeled and minced
• 1 ½-inch piece ginger root, peeled and minced
•  ¼ teaspoon red-pepper flakes, or to taste
• 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
• 1 tablespoon soy sauce
• 1 tablespoon chicken stock or water
•  Toasted sesame oil for drizzling

PREPARATION

1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
4. Remove to a warmed platter and drizzle with sesame oil.

Cabbage, Carrot and Cranberry Salad Recipe

http://natashaskitchen.com/2014/01/02/cabbage-carrot-and-cranberry-salad-recipe/

Salad Ingredients:
1 medium cabbage
1 bell pepper (red, yellow, or orange), sliced into thin strips
2 large or 3 medium carrots
1/3 cup craisins (dried cranberries)

Marinade Ingredients: 
2 cups water
1 Tbsp salt + 1/2 tsp
1/3 cup sugar
1/3 cup white vinegar
1/3 cup sunflower, vegetable or extra light olive oil (I used the olive oil)
2 large garlic cloves

Instructions

1. Boil water and remove from heat. Off the heat, add 1 Tbsp + ½ tsp salt, ⅓ cup sugar, ⅓ cup vinegar, ⅓ cup oil and stir to dissolve the sugar and salt. Stir in 2 pressed cloves of garlic (Tips for success: You don't want to add garlic to boiling hot water or it will turn blue, that's why you add it last to the syrup and off the heat).
2. Finely slice your cabbage (a mandolin makes this job way easier!) and thinly slice your bell pepper. Grate your carrots. In a large bowl, toss your veggies with your ⅓ cup cranberries to combine.
3. Transfer your prepared veggies to a glass jar and pour in your prepared marinade. It's perfectly ok if your syrup is still warm or even a little hot.
4. Press your cabbage down tightly so it reaches syrup. Your salad won't need to marinate as long if the syrup is warm. Refrigerate your marinated salad. It will be delicious and ready to eat within 4-5 hours.

Braised Eggplant With Garlic and Basil Recipe

http://www.seriouseats.com/recipes/2013/08/taiwanese-braised-eggplant-with-garlic-and-basil.html

INGREDIENTS

• 2 tablespoon light soy sauce
• 1/2 teaspoon sugar
• 1 teaspoons chili bean sauce
• 1/2 teaspoon cornstarch
• 3 tablespoons vegetable or peanut oil

• 1/2 pound Chinese eggplant (about 1 large), sliced into 1/2-inch disks
• 1 medium cloves garlic, minced (about 2 teaspoons)
• salt, to taste
• 1/4 cup fresh basil leaves

DIRECTIONS

1. Combine 3/4 cups water, soy sauce, sugar, and chili bean sauce in a small bowl and stir. Combine 2 tablespoons water and the cornstarch in a separate bowl.
2. Heat the oil over a medium-high heat in a large fry pan or Dutch oven until shimmering. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 2 minutes.
3. Stir in the water, soy sauce, sugar and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, for until eggplant slices are tender and liquid has reduced by about half, about 15 minutes.
4. Stir the cornstarch and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, soy sauce, chili sauce, or sugar as desired. Remove from heat and stir in the whole basil leaves. Serve immediately.

Green Bean & Tomato Salad 

http://ediblemadison.com/recipes/view/green-bean-tomato-salad

Ingredients

1/2 lbs. green beans, ends trimmed

1 shallot, thinly sliced

1 garlic clove, minced

1/2 Tbsp. honey

½ lemon, zested and juiced, separated

2 Tbsp. olive oil

Salt and pepper, to taste

1/2 lb. tomatoes (grape, cherry or heirloom), cut into bite-size pieces

Directions

1. Bring a large pot of salted water to a boil. Cook green beans for 3 to 5 minutes, until they are tender but maintain a bit of crunch. Plunge in ice water. Drain and set aside.
2. In a large bowl, whisk together shallot, garlic, honey, lemon zest, lemon juice, olive oil, salt and pepper to make the vinaigrette.
3. Toss green beans and tomatoes with the vinaigrette.
4. Allow salad to rest for 5 minutes to let ingredients absorb flavor, and toss again before serving.