Ingredients:

1 medium head (¾-1 LB) broccoli, cut into florets, stems peeled and chopped

2 T. avocado oil, divided

Salt and pepper

1 medium (¾ LB) celery root, peeled and cut into ½" slices

6 to 8 basil leaves

½ c. plain Greek yogurt

¼ c. chopped pistachios

Method:

Preheat oven to 420°F. Toss broccoli with 1 tablespoon of avocado oil on rimmed baking sheet; season with salt and pepper. Position on top rack and roast 15 minutes. Stir and return to oven for 10 minutes until golden brown.

Meanwhile, heat an ovenproof pan over medium-high and add remaining 1 tablespoon of avocado oil. Cook celery root 3-5 minutes per side, until a golden color develops. Transfer pan to bottom rack of oven and cook 8-10 minutes until tender. Alternately, if pan is not ovenproof, transfer celery root to preheated baking sheet and roast until tender.

Stack basil, with the largest leaf on the bottom to hold the smaller leaves. Roll the stack lengthwise, and slice crosswise with a very sharp knife. Fluff out into ribbons.

Spoon ¼ cup yogurt onto each plate and spread with back of spoon. Arrange celery root rounds and broccoli over yogurt. Sprinkle with chopped pistachios and basil ribbons.

Servings: 2

Recipe source: gratefulgf.com

Serve this classic Italian pepper sauce with crusty bread, creamy polenta, or toss with your favorite short pasta or cous cous. 

Ingredients:

3 Italian peppers (combine red, yellow, and/or green), cored and cut into 1" pieces

1½ LB fresh tomatoes, in 1" chunks

1 medium onion, chopped

2 cloves garlic, minced

1 pinch red pepper flakes (or to taste)

3 T. extra virgin olive oil plus more for drizzling

⅓ c. fresh herbs (basil, chives, oregano)

1 t. sea salt + more to taste

1 lemon

Method:

Warm a large skillet on medium low flame. Add olive oil and onions to pan with a pinch of sea salt. Sauté for about 10 minutes until beginning to color. Add red pepper flakes.

Add peppers and minced garlic to pan, stir to combine. Cook 30 seconds, add tomatoes. Sprinkle with a pinch of sea salt and cover pan. Cook another 5 minutes or until tomatoes burst and release their juices.

Squeeze juice from half a lemon into the sauce, taste and adjust seasonings with more sea salt and lemon juice.

Remove from heat and finish with a light drizzle of olive oil. Sprinkle with fresh herbs and serve hot with desired accompaniments.

Servings: 4

Recipe adapted from: ciaoflorentina.com

Ingredients:

6 fresh tomatoes, sliced into wedges

5 tomatillos

1 onion, sliced into wedges

2 jalapeños, sliced in half, seeds removed

10 garlic cloves

5 T. olive oil, divided

1 chipotle pepper in adobo sauce

2 t. cumin

2 t. dry oregano

1 whole chicken, broken down into parts

3 c. good chicken stock

12 corn tortillas

1 avocado, peeled, seeded and diced 

1 c. queso fresco cheese

¼ c. chopped fresh cilantro

sea salt and fresh cracked pepper to taste

​

Method:

Place tomatoes, tomatillos, onions, garlic, and jalapeños on a non-stick baking tray and toss with olive oil, salt, and pepper. Roast in 425° oven for 30 to 35 minutes or until lightly charred.

Add roasted ingredients to a blender along with chipotle pepper, ground cumin, dry oregano, salt, and pepper. Puree until smooth.

Season chicken on all sides with salt and pepper and in a large rondeau pot over medium-high heat with 2 tablespoons of olive oil, sear chicken until golden brown on both sides, about 8-10 minutes per side.

Add tomatillo mixture along with the chicken stock, stir and cover. Simmer over low heat for 2 hours.

Remove skin and bones from chicken and shred. Keep warm.

To Plate: Place some shredded chicken in a heated corn tortilla and garnish with avocado, red onion, cilantro, and queso fresco cheese.

Servings: 12

Recipe adapted from: billyparisi.com

Ingredients:

Salt and pepper

3 T. extra virgin olive oil

1 T. chopped garlic

¼ c. sliced onion

¼ t. crushed red pepper flakes, or to taste

2 c. chopped fresh tomatoes

1½ to 2 LB peeled, cubed or shredded butternut or other winter squash, about 5 c.

½ LB cut pasta, like ziti or penne

Freshly chopped parsley or Parmesan for garnish.

Method:

For pasta: bring a large pot of water to a boil and salt it.

Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic, onion, and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.

When squash is tender – about 10 minutes for shreds, 15 or so for small cubes – cook pasta in boiling water (according to package directions) until tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

Servings: 4

Recipe adapted from: cooking.nytimes.com

Ingredients:

Unsalted butter for baking dish

1 T. olive oil

½ c. finely chopped onion

1 t. chopped fresh thyme

2 c. heavy cream

1 t. Dijon mustard

2 t. kosher salt

¼ t. freshly ground pepper

1½ LB potatoes, peeled and very thinly sliced

1½ LB celery root, peeled and very thinly sliced

4 oz. Gruyère cheese, shredded

1 oz. Parmigiano-Reggiano cheese, grated

2 t. chopped fresh chives or flat-leaf parsley (optional)

Method:

Preheat oven to 375°F. Butter a 13" x 9" baking dish.

In a saucepan over medium heat, warm olive oil. Add onion and thyme and cook, stirring occasionally, for 3 minutes. Add cream, mustard, salt and pepper and whisk until just blended. Remove from heat and let cool slightly.

In a large bowl, toss together potato and celery root slices. Pour cream mixture over potato mixture and toss to coat evenly.

In a small bowl, stir together Gruyère and Parmigiano-Reggiano.

Arrange a layer of potato and celery root slices, slightly overlapping, in prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with cheese. Pour any remaining cream from the bowl over the vegetables.

Cover dish loosely with foil and bake for 45 minutes. Remove foil and continue baking until top is golden and vegetables are tender when pierced, 30 to 45 minutes more. Let stand 10 minutes; sprinkle with chives and serve. 

Servings: 8-10

Recipe adapted from: wiliams-sonoma.com

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