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.

Black Bean and Quinoa Chili

One pot meals. How beautiful are they? They save time, stress, time, water, time, and counter space. See a theme here? This chili, loaded with black beans, quinoa, and sweet potatoes, is becoming a go-to in my house as the temps drop and I find myself with fewer and fewer hours in my day. It's delicious by the bowlful, but it's also finding it's way re-purposed into a slew of meals (stuffed into tortillas with plenty of avocado for a hand-held version and ladled over roasted potatoes for a chili-fry combo). Versatile and easily adaptable. For more spice, add in a diced jalapeno as you saute the onions or throw in a chili in adobo sauce. For a richer flavor, toss in a little chunk of dark chocolate and a touch more cinnamon, stir until the chocolate melts. If you're in the need for more greens, toss in a handful until it wilts. Get comfortable with the basics, then try your own.

Did I tell you it was also nutrient-dense? Black beans, quinoa, and walnuts pack lots of healthy plant-based protein. Sweet potatoes are not only look pretty in it, but they offer plenty of good-for-you nutrients like vitamin A and fiber. It's a one pot meal that's filling, satisfying, and It freezes beautifully. As I mention below, it thickens as it cools, so if you'd like it thinner, add a little water, a teaspoon at a time, until your desired consistency. Avocado, a sprinkling of cilantro, a squeeze of lime, and a little red onion or scallion sprinkled on top makes it a chili suited for company.

Black Bean and Quinoa Chili

2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon chili powder (ground chipotle pepper for a kick!)
1 tablespoon cumin powder
¾ teaspoon ground coriander
¼ teaspoon cinnamon
¼-½ teaspoon cayenne pepper, depending on preferred spiciness
1 14.5 ounce can diced tomatoes
5 cups water or vegetable stock, depending on preferred thickness
1 medium sweet potato, chopped in ½-inch pieces
2 15.5 ounce can black beans, drained and rinsed
1 cup dry quinoa
½ cup chopped walnuts
Salt and pepper, to taste

Optional toppings: fresh cilantro, avocado, lime, minced red onion or scallion

Heat oil over medium heat. Add onion and saute 5-7 minutes or until golden. Add garlic, tomato paste, chili powder, cumin, ground coriander, cinnamon, and cayenne pepper and cook 1-2 minutes, stirring constantly.

Add tomatoes, water or stock, sweet potato, black beans, quinoa, and generous pinch of salt. Bring mixture to boil, and then reduce to simmer and allow to cook for 15 minutes. Add walnuts, stir, and allow to simmer until quinoa and potatoes are cooked and mixture has thickened, about 7-10 minutes more. You many want to add more liquid as it cooks if chili is becoming too thick for you. Season to taste with salt and pepper.

To serve, top with chopped cilantro, avocado slices, and lime. Serves 6.

**Mixture will continue to thicken as it cools. Add a few tablespoons of water when reheating if a thinner consistency is preferred.

Swiss Chard and Apple Socca Bites

We finally got around to decorating our little home for the holidays! Lights are up on the windows, garland and bows are strewn on the staircase, and our tree is chilling in its new corner home. Yes, we are proud parents of the cutest little tree there ever could be! We figured we are almost a real family now, so we need to start building our own holiday traditions. With those traditions, come a bit of compromise. I grew up with real Christmas trees. The kind that shed tiny needles everywhere, that are always a bit crooked and a little uneven but that are perfectly imperfect because they smell of Christmas. My fiance, on the other hand, grew up with a fake tree that gets dragged from the basement every year and has perfect little branches for hanging ornaments, and smells of...nothing. Our family tree looks like a Jackson Pollack while his family's tree looks like it came straight out of the Sears catalog. Nothing wrong or right with either of those things, but certainly different takes on what makes a Christmas tree tradition.

So this brings me back to our humble tree and the beginning of our new family traditions. I figured our tree is a compromise between the two family traditions. Yes, it is artificial, but it is a bit sparse and awkward. I was even fooled by its lack of authenticity when I picked it out at the nursery. Draped in itty-bitty lights and just two ornaments, it has not yet been a victim of the cats' curiosity. I give it another day or two before our terrifically I-am-pretty-sure-I-saw-that-inanimate-object-move-therefore-I-must-attack-it cat goes after it.

Now that our house is decorated, I am feeling festive! So festive in fact, we decided to throw a Christmas party by inviting probably way too many people. The more the merrier, right? For this party, we are going to need food, and this is where this nibble comes in. Green and red from the chard and red and white from the bits of apple, it is the perfect holiday bite.

Socca, if you have never heard of it, is a quick flatbread made with chickpea flour. It leans towards the savory side and is quite dense, but if you are thinking it tastes like chickpeas or hummus in baked form, you would be surprised at how different in flavor it is. I dare compare it to a really finely ground polenta with some addicting nuttiness going on. While it can certainly be eaten in pizza form, I make bite-size finger appetizers by using a small biscuit cutter to cut out little rounds. Sure, there are scraps of socca that remain from all of the hole-punching, but they are much appreciated thrown into a bowl of roasted root vegetables and topped with goat cheese. Waste not, want not.

The top is a bit of simply sauteed chard stems and garlic, wilted chard leaves, and a spattering of toasted walnuts. The addition that made this not just beautiful but quite a bit fancy feeling was the apple. I draped julienned apple pieces over top that offered just enough sweet and tart crunch to balance the earthy chard.

This is perfect party food because it is mostly make-ahead. The socca, chard, and toasted nuts can all be prepared ahead of time. Warm the socca and chard topping through, assemble with the walnuts, and top with apple, and you are ready for your holiday shindig.

Swiss Chard and Apple Socca Bites

Socca:
2 cups chickpea flour
2 1/4 cup water
1/2 teaspoon salt
3 1/2 + tablespoons olive oil, divided

Chard:
1 tablespoon olive oil
12 ounces Swiss chard (I used rainbow), washed and stems diced and leaves cut into chiffonade
2 garlic cloves, minced
salt and pepper, to taste

1/2 cup chopped walnuts, toasted
1/2 small apple, julienned

Prepare socca. Whisk chickpea flour with water, salt, and 2 1/2 tablespoons olive oil until smooth. You can adjust seasoning by tasting batter here if you would like. Allow batter to rest for at least 15 minutes, but up to 1 hour.

Preheat oven to 450 degrees Fahrenheit. Place large cast iron skillet in oven on center rack to heat while oven preheats. Remove pan from oven when hot and pour in 1 tablespoon olive oil, swirling to coat. I used a 12-inch pan, but you could do multiple batches in a smaller skillet. Add batter to thickness of scant 1/4-inch (this was all of batter in my 12-inch), and return pan to oven. Allow to cook 15-20 minutes or until golden and starting to pull away from sides. Remove from oven and allow to cool before using a spatula to loosen batter from pan. Cut socca into circles, either with a cookie cutter or by tracing a small cup.

Prepare Swiss chard while socca cooks. Heat 1 tablespoon olive oil over medium heat. Add chard stems and garlic and cook until softened, about 5 minutes. Add chard leaves and toss to combine, cooking for just a few minutes or until leaves have wilted but still have a little bite. Season to taste with salt and pepper.

Assemble bites. Top a socca round with a little pile of chard, sprinkle with toasted walnuts, and top with apple slivers. Enjoy! Makes about 12-15 bites.