Delicata Squash and Roasted Radicchio with Date Vinaigrette

Sweet, a little bitter, and a whole lotta delicious. That's this dish. It's stunning as a holiday side dish but easy enough and healthy for that what-do-I eat-between-all-of-the-holiday-parties conundrum. Just add a grain, and you're in business. I have a thing for delicate squash. After all, it's one of the easiest winter squashes to cook given that you don't have to peel it and the skin and flesh are tender enough to cut through with a knife without mustering up much might (I'm looking at you butternut and kabocha!). If my dull knives can cut through them with ease, it's a winner in my book.

So radicchio. Let's talk about it. It's the beautiful cabbage looking thing in the produce section that adds a delicious bitter bite and purple hue to salads when thinly sliced but that transforms into something almost sweet when roasted. It's flavor mellows and it just wilts in the best way. Lentils add a little protein and a welcome texture to the vegetables. The star of the show just may be the date vinaigrette. I originally was going to chop dates and add them like you would dried cranberries in order to enhance the natural sweetness of the squash and roasted radicchio, but I threw them in the dressing at the last minute, and I'm glad I did. They soaked up just a little vinaigrette to soften but still retain their shape and in turn gave the vinaigrette a deeper caramel flavor that was able to permeate the whole dish.

We ate this alongside our mains the first go-around, but I served it atop brown rice with some chopped toasted walnuts as a more substantial lunch itself. If you're not vegan, a salty feta or tangy goat cheese (I used a local feta), is yum-o.

Delicata Squash and Roasted Radicchio with Date Vinaigrette

4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1 large delicata squash, seeds removed and sliced into ½-inch crescents
1 small head radicchio, sliced into 2-3 thick wedges
½ cup beluga lentils
Handful parsley, finely chopped

Date Vinaigrette
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 small garlic clove, minced
2 medjool dates, pitted and finely diced
Salt and pepper, to taste

Preheat oven to 400 degrees Fahrenheit. Toss delicata with 2 teaspoons olive oil and spread in single layer on pan. Place radicchio on same baking sheet and drizzle with 2 teaspoons olive oil and 2 teaspoons balsamic vinegar. Sprinkle everything with salt. Roast vegetables in oven for 25-30 minutes or until squash and radicchio are golden brown. Remove from oven and chop radicchio in large pieces.

Meanwhile, cook lentils. Place the lentils in a small pot and cover with water by 1-2 inches. Bring the water to a boil and then reduce to a simmer, cooking for 15-18 minutes uncovered or until lentils are tender but not mushy. Drain and set aside.

Make vinaigrette. Whisk olive oil, vinegar, and garlic clove in small bowl. Add dates and salt and pepper to taste.

Combine radicchio, lentils, and delicata in bowl. Drizzle with vinaigrette and sprinkle with parsley. Serves 4.

Brussels Sprouts Slaw with Pomegranate, Cranberries, and Almonds

I have a habit of roasting most veggies that come across my counter in the winter months. I mean, who doesn't love a roasted Brussels sprout or Roasted Green Beans with Roasted Garlic Vinaigrette ;)?  But as I was thinking about Thanksgiving and the number of heavy mashes, purees, gratins, and bakes, I wanted to break things ups with a fall-inspired salad. Like my green beans, this only gets better with a little time in the fridge, making it ideal for those who like to get ahead. Think of it as a coleslaw, but better. No mayo, just olive oil, and it has a ton of festive add-ins that make it holiday-worthy. Add a sturdy grain like farro or wheat berries, and some chickpeas and it can also be your go-to lunch salad.

Shaving the Brussels sprouts makes them feather-light and a bit wispy, which I love, but it does take a little time to trim them all down. I used a v-slicer (a cheapo mandoline) for some and a knife for others. Turn on the radio or a favorite TV show, and next you thing you know, you have a delicious fall salad. Just don't tell the Brussels sprouts haters what it is until after they tell you how yummy it is.

If you are making this ahead of time, add the almonds right before serving so you don't lose the crunch. I say apple is optional here, and if you plan to use it, it adds fantastic crispness. Just be sure to toss with a little lemon juice or add close to serving to prevent browning.

Brussels Sprouts Slaw with Pomegranate, Dried Cranberries, and Almonds

1 pound Brussels sprouts, thinly sliced
Generous pinch of salt
2 teaspoons Dijon mustard
2 teaspoons maple syrup
2 tablespoons lemon juice or apple cider vinegar
¼ cup extra-virgin olive oil
Salt and pepper, to taste
 
½ cup dried cranberries, chopped
½ cup almonds, toasted and chopped
½  pomegranate, seeded
1 small apple, finely chopped (optional, but delicious!)

Place sliced Brussels sprouts in a bowl. Mix mustard, maple syrup, vinegar, and pinch of salt in a bowl. Slowly whisk in olive oil until emulsified. Drizzle dressing over Brussels sprouts and mix well to coat. Add cranberries, almonds, pomegranate seeds (and apple, if using!), and toss to combine. Season to taste with salt and pepper. Can be made ahead of time; it tastes even better the next day! Just wait to add the almonds (and apple) until immediately before serving. Serves 4-5.

Roasted Green Beans with Roasted Garlic Vinaigrette

Raise your hand if you're as excited about Thanksgiving as I am! As much as I love all of the Thanksgiving eats, I love even how it makes everyone s-l-o-w down and make time to gather around a table and share a meal. When it's not a holiday, it's easy to give into our hectic schedules and short attention spans; we eat dinner in a hurry, on-the-go, or even in front of a television. But something magical happens on Thanksgiving (and even Christmas); the pause button is pressed and family dinner, if even for just a meal, becomes a reality again.

In my family, we have a tradition of going around and saying what we're thankful for. I always get a little emotional in this part because it makes me pause, look around, and see how lucky I am to have a family as loving and supportive as I do. While I try to acknowledge this each day and show my gratitude for them throughout the year, something about giving thanks to them out loud, over an intimate meal that we all helped prepare together, makes me feel overwhelmed. Overwhelmed with happiness and pride. Then there's always that little bit of guilt that creeps in. My emotions remind me that I could do more for them, spend more time with them, call them more frequently, and let them know how much I appreciate them. I come away with new ambitions to do all of those things, but every year, I know I fall a little short.

We made the last-minute decision to head to Las Vegas this year to spend time with relatives we haven't seen in years, and I'm really looking forward to it. Normally, I spend weeks planning the menu for the feast, but this year, I'm taking it easy. I'm choosing to go with the flow, to recognize that as much as I would love to spend all day cooking in the kitchen with my sisters and Mom (really, I actually like doing that!), I'm using this Thanksgiving to soak up those precious moments with my Grandpa, aunts, uncles, cousins, nieces, and siblings. I'll cook if I'm asked or if they need an extra pair of hands, but I'm showing up to be fully present and fully engaged.

It would be dishonest to say that I'm not going to miss preparing a feast. I feel in my element menu planning, grocery list making, shopping, and choreographing the Thanksgiving cooking flow. To get that fix in, we're still holding a mini Thanksgiving here in Philly with some friends, and I'm still making a few Thanksgiving favorites just for the two of us leading up to the big day. That's where this green bean dish comes into play. Green beans always make an appearance at our Thanksgiving table. Although usually in the form of the classic cream of mushroom soup green bean casserole, I've also done a homemade version with crispy onions. Last year, I did a riff on my Miso Mushroom Stroganoff Toast with green beans with rave reviews. This year, I decided to go simple, roasting greens beans and then tossing them with a roasted garlic vinaigrette that I'm pretty proud of. Creamy without the cream, it's a dish that I found is even better the next day. Therefore, it's perfect for those of you who are in charge of bringing that green bean dish to Grandma's house. ,

As much as I love the crisp of fresh vegetables, as the weather starts to cool, I crave their slow-roasted counterparts. Roasted root veggies are a staple around here, and if you've been reading for a while, you know that roasted cauliflower makes a frequent appearance. After 40 minutes in the oven, sprightly green beans become meltingly tender and garlic transforms into a subtly sweet, velvety paste. If you've never roasted garlic, it's surprisingly simple—and life-changing; you'll find you'll want to put it on everything—smear it on bread, throw some in a pureed soup, or mash with extra-virgin olive oil and salt for an addicting dip. Coming from North Carolina, I use toasted pecans for crunch because no holiday is complete without those buttery nuts, but walnuts work too.

Roasted Green Beans with Roasted Garlic Vinaigrette

2 pounds green beans, tough ends trimmed
1 tablespoon olive oil
3 tablespoons Roasted Garlic Vinaigrette (recipe below)
¼ cup pecans, toasted and finely chopped

 Roast green beans. Preheat oven to 400 degrees. Toss green beans with olive oil and a sprinkling of salt. Spread in a single layer on a baking sheet. Roast for 40 minutes or until brown in spots, tossing about halfway through. Remove from oven and toss with vinaigrette while still warm. Sprinkle with chopped pecans, and season to taste with salt and pepper. Serve warm or at room temperature. Serves 6

Roasted Garlic Vinaigrette

1 head garlic
1 tablespoon Dijon mustard
2 teaspoons maple syrup
½ lemon, zested
¼ cup white wine vinegar
⅓ cup extra-virgin olive oil, plus a little for drizzling
Salt and pepper, to taste

 Roast garlic. Preheat oven to 400 degrees. Cut about ¼ off the top of the garlic head to expose the cloves. Drizzle with a little oil, and wrap in aluminum foil. Place in oven and allow to roast 40-50 minutes or until garlic cloves are soft.

 Remove cloves from head and mash into a paste (or use a mini food processor). Mix in Dijon mustard, maple syrup, and lemon zest. Stir in white wine vinegar and a generous pinch of salt until well blended. Slowly drizzle in olive oil until emulsified. Season to taste with salt and pepper, and serve. Can last for up to 1 week in the refrigerator. Shake well before using. Makes about 2/3 cup dressing.

Snow Pea and Mint Salad

The crispy crunch of snow pea is so satisfying when the weather starts to warm. I buy them by the quart at the farmers’ market- a mix of vivid green and deep, dark purple ones if I'm lucky- popping them in my mouth just from the fridge when I need a refreshing, hydrating snack. As much as I could eat all of them raw, unadulterated, a snap pea salad my sister and her boyfriend brought to our house for a potluck showed me new potential for spring's bounty, that snow peas could taste even better tossed with a handful of ingredients.

Their recipe came via the blog, Kosher Camembert, which made their own riff off of NYC’s Union Square Cafe’s Sugar Snap Pea Salad. I made a few changes to their recipe and quite a few to the original, based on what I had on hand. Snow peas worked as a beautiful substitute for sugar snap pea. Lemony, bright, and minty, this salad is addicting. It is just as good right after tossing together as it is a few days in the fridge as the flavors have had time to mingle and the snap peas to marinate. My only recommendation? Make it with the best snap peas you can find- young and sprightly as later in the season they get tough and stringy.  

Snow Pea and Mint Salad

1 lb. snow peas, ends trimmed
1 small shallot, finely minced
½ lemon, zested and juiced
2 tablespoons white wine vinegar
¼ cup extra-virgin olive oil
¼ cup fresh mint, finely chopped
⅓ cup finely grated Parmigiano Reggiano
salt and pepper, to taste

Blanch snow peas. Prepare an ice bath, filling a bowl with ice and water. Bring medium pot of water to a boil. Add a generous pinch of salt and 1 lb. snow peas. Cook for 20 seconds and immediately remove, plunging into an ice bath to stop the cooking process.

Make dressing. In a small bowl, whisk together shallot, lemon zest and juice, vinegar, olive oil, mint, cheese, and salt and pepper to taste. Allow flavors to meld 10 minutes. Drain snow peas from ice bath and chop three-quarters of them in ½-inch pieces. Toss chopped snow peas with whole snow peas and drizzle with dressing, coating evenly. Season to taste with additional salt and pepper. Enjoy immediately or in a few days. Serves 4-6.

Rosemary and Garlic Sweet Potato Fries

Garlic? Rosemary? Sweet potatoes? So I love all of those things because they make my house smell amazing when they get all roasty-toasty in the oven. These are baked, not fried, so they are not quite as crunchy, but oh-so-good. These are a staple in our house, especially when the cooler months roll around, and I am sure they will be in yours too. Try them dipped in tahini or a homemade honey mustard.

Rosemary and Garlic Sweet Potato Fries

3 medium sweet potatoes, washed and cut into 1/4 inch fries lengthwise
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary, minced
3/4 teaspoons salt
pepper to taste

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat. Toss potatoes with olive oil, rosemary, garlic, salt, and pepper to taste and spread in a single layer on a prepared baking sheet. Bake for 25-30 minutes or until golden. I am a bit lazy and do not flip mine halfway through, but go for it if you want a slightly more even bake. Remove from oven and allow to cool slightly. Makes 3-4 servings.