Adapted from Cooks Illustrated
Most gratins need milk and cheese to add flavor and richness, but for our butternut squash gratin, we wanted the sweet, nutty flavor and brilliant color of the squash to shine. We cut the squash into bite-size pieces to eliminate pre-cooking and then toss them with fruity extra-virgin olive oil, salt, and pepper.. Caramelizing the onions before layering them with the squash not only deepens their flavor but also gets rid of excess moisture so the squash doesn’t taste steamed or waterlogged. Avoid buying pre-peeled or chunked butternut squash for this dish.
​
INGREDIENTS
1 pound Ground Beef
6 tablespoons extra-virgin olive oil
Salt and pepper, to taste
3 pounds onions, halved and sliced thin
¼ cup water
4 teaspoons chopped fresh sage
6 garlic cloves, minced
4 pounds butternut squash
¼ cup minced fresh parsley (optional)
1 teaspoon grated lemon zest (optional)
Optional:
Instead of fresh garlic, I used Vik’s Garlic Blend; 1 teaspoon when browning the meat, and 2 tablespoons with the caramelized onions.
Instead of fresh sage, I used the Turkey Herb Rub Blend; ½ teaspoon sprinkled on top of each layer of butternut squash slices.
Both of the herb and spice blends are from Spice and Tea Exchange, salt free.

INSTRUCTIONS
1.  Adjust oven rack to middle position and heat oven to 425 degrees. Grease a 13 by 9-inch baking dish with spray olive oil. Over medium heat, cook the ground beef with one large onion, halved and thinly sliced.  Season the ground beef and onions with salt and pepper. Cook until the meat is browned and the onions are translucent. Add one teaspoon of minced garlic. Cook until fragrant, about 30 seconds; set aside.
2. Heat 3 tablespoons oil in now-empty skillet over medium heat until shimmering. Add the remaining onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until soft and golden brown, about 30 minutes. Add 2 tablespoons water and cook, scraping up any browned bits, until water is evaporated, about 5 minutes. Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer. Add 2 teaspoons sage and garlic and cook until fragrant, about 30 seconds; set aside.
3. Trim ends from squash and peel. Cut in half lengthwise, then quarter each half lengthwise and remove seeds. Cut each piece into 1/4-inch-thick slices (you should have 11 cups). Toss squash, remaining 2 tablespoons oil, remaining 2 teaspoons sage, 1 teaspoon salt, and 3/4 teaspoon pepper together in large bowl. Arrange half of squash evenly in prepared dish. Spread half of onion mixture evenly over squash. Arrange remaining squash evenly over onion mixture. Spread remaining onion mixture evenly over squash.
4. Cover dish with aluminum foil and bake until squash is nearly tender, about 40 minutes. Transfer dish to wire rack. Combine parsley and lemon zest in bowl and sprinkle over gratin (optional). Serve.

​TECHNIQUE: CUTTING BUTTERNUT SQUASH

Halved

Quartered

Sliced

​SERVES 6
Adapted from: Cooksillustrated.com
​Of the eight wedges of squash, use the two that are least attractive for the stuffing. Any variety of kale will work in this recipe.
 
INGREDIENTS
2 Acorn squash (1 1/2 pounds each), quartered pole to pole and seeded
1/4 cup extra -virgin olive oil, plus extra for drizzling
Salt and pepper
6 ounces kale, stemmed and sliced into 1/4-inch-thick-strips
1 garlic clove
1 tablespoon Bragg’s apple cider vinegar
2 tablespoons whole blanched nuts of choice, toasted and chopped coarse
 
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss squash wedges, 2 tablespoons oil, 1 teaspoon salt and 1 teaspoon pepper together in bowl until thoroughly coated. Arrange wedges on rimmed baking sheet with 1 narrow, cut side down. Roast until browned on first side, about 20 minutes. Flip wedges so other narrow, cut side is down and continue to roast until browned on second side and tip of paring knife slips easily into flesh, about 15 minutes longer.
2. Remove sheet from oven and let wedges cool slightly. Once cool enough to handle, scoop flesh from the 2 least
attractive wedges into bowl; discard skins. (You should have about 3/4 cup of scooped squash.) Turn remaining 6
wedges skin side down on sheet.
3. Heat 1 tablespoon oil in 12-lnch nonstick skillet over medium heat until shimmering. Add kale and 1/4
teaspoon salt and cook, covered, until kale is wilted, about 3 minutes. Uncover and continue to cook until any liquid has evaporated, about 30 seconds. Stir In scooped squash, mashing with spoon to Incorporate, and cook until beginning to brown, about 1 minute.
4. Push squash mixture to sides of skillet. Add garlic, rosemary, and remaining 1 tablespoon oil to center of skillet
and cook until fragrant, about 30 seconds. Stir garlic mixture into squash mixture. Stir in vinegar and cook until
evaporated, about 1 minute. Off heat, season with salt and pepper to taste.
5. Divide filling evenly among wedges on sheet. Evenly sprinkle the nuts of your choice over filling. Bake until squash is heated through, 5 to 7 minutes. Drizzle with extra oil before serving.

SERVES 4 TO 6
INGREDIENTS
1 head cauliflower (2 pounds)
3 tablespoons extra virgin olive oil
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 small onion, halved and sliced thin
2 cloves garlic, minced
Salt and pepper
4 ½ – 5 cups water (or broth of choice)
3 tablespoons minced fresh chives
INSTRUCTIONS
Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.
1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut cauliflower crosswise into 1/2-inch thick slices.
2. Melt 3 tablespoons extra virgin olive oil in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes. Add the minced garlic, stirring until fragrant, approximately 30 seconds.
3. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
4. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with extra virgin olive oil and chives, and seasoning with pepper to taste.

MAKES 6 TO 8 SERVINGS
Adapted from:  Kale:  The Complete Guide to the World's Most Powerful Superfood (Superfoods for Life) by Stephanie Pedersen
This is one of those simple, fast, filling, delicious dishes you see on brunch tables. In Australia, these are called “bakes.” In the States, they’re known as breakfast casseroles. Not that your guests care what you call this slightly exotic taste dish—they’ll just want to dig in!
INGREDIENTS
3 tablespoons extra virgin olive oil
¼ teaspoon minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 teaspoon ground turmeric
1½ cup cooked, steamed or blanched kale, squeezed dry and coarsely chopped
Salt and pepper to taste
4 tablespoons  all-purpose gluten-free flour (if on approved list)
½ teaspoon baking soda
7 eggs, beaten
Optional: 2 tablespoons chopped parsley
Optional: paprika for garnish
1. Heat oven to 400°F.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the ginger, onions, and garlic. Cook until soft, about 6 to 8 minutes.  Add turmeric and kale to the skillet, seasoning with salt and pepper as desired. Cook until tender, about 10 minutes.
4. Turn off the heat and stir in 3 tablespoons gluten-free flour and the baking soda. Stir the eggs into kale mixture.
6. Prepare a 9- by 13-inch casserole dish by greasing with remaining tablespoon of olive oil and dusting with remaining two tablespoons of gluten-free flour.
7. Pour egg-kale mixture into prepared pan and place in oven. Bake until set, about 25 to 30 minutes. (You do not want to overcook; the dish will be a bit wobbly in the middle.)
8. Optional: Garnish with chopped parsley and/or paprika.
 

YIELD 4 to 6 servings
Adapted from:  Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, by Bryant Terry
INGREDIENTS
2 teaspoons chopped fresh chives
1 teaspoon minced flat-leaf parsley
1 teaspoon minced cilantro
1½ teaspoons coarse sea salt
1½ pound sugar snap peas, trimmed
1 tablespoon extra-virgin olive oil
1 large clove garlic, minced
2 teaspoons finely grated orange zest
1 teaspoon freshly squeezed lemon juice
Freshly ground white pepper
1 teaspoon black sesame seeds, toasted

1.  Put the chives, parsley, and cilantro in a small bowl and mix well.
2.  Put about 12 cups of water in a large pot and bring to a boil over high heat. Add 1 teaspoon of the salt, then add the sugar snap peas and blanch for 30 seconds. Drain well.
3.  Heat the oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 2 to 3 minutes. Add the peas and the remaining ½ teaspoon salt, increase the heat to high, and cook, shaking the pan and tossing vigorously, for about 1 minute. Transfer to a large bowl, add the orange zest and lemon juice, and toss until the peas are evenly coated. Serve topped with the chive mixture, a few grinds of white pepper, and the sesame seeds.
 

Adapted from Fresh from the Farmers' Market by Janet Flescher. "I think it is best when it has rested for a few hours, allowing the flavors to blend. Make it in the morning for an afternoon picnic, or in mid-afternoon for a dinner with grilled chicken or lamb."
SERVES 6
Ingredients
1½ POUNDS JAPANESE OR ITALIAN EGGPLANTS
6 TABLESPOONS PLUS 2 TEASPOONS EXTRA VIRGIN OLIVE OIL
SALT AND FRESHLY GROUND BLACK PEPPER
1 HEAD GARLIC
1 RED BELL PEPPER
1 GOLDEN BELL PEPPER
½ GREEN BELL PEPPER
1 LARGE RED ONION
¼ CUP COARSELY CHOPPED ITALIAN PARSLEY
2 TABLESPOONS Bragg’s Apple Cider Vinegar

1. Preheat oven to 425 degrees F. Cut eggplants in half lengthwise, then in 3/4-inch chunks. Place in a bowl and toss with 4 tablespoons oil and salt and pepper to taste; transfer to a heavy baking sheet. Roast until just tender and lightly browned, about 30 minutes, stirring once or twice with a spatula to make sure eggplant chunks aren’t sticking to the baking sheet. Transfer to a large, shallow serving bowl.
2.  With a small knife, cut all around the head of garlic at the “equator,” penetrating the paper skin but not the cloves. Remove the papery outer layers from the top half of the head (opposite the roots), exposing the cloves. Place garlic on a large square of aluminum foil and drizzle with 2 teaspoons olive oil. Loosely wrap the foil around it, sealing edges tightly. Slip garlic into oven alongside eggplants and bake until cloves are soft, about 45 minutes.
3.  Remove seeds and ribs from bell peppers. Cut peppers and onion in 1-inch pieces. In a large skillet, heat remaining 2 tablespoons olive oil over high heat. Add bell peppers and onions, season with salt and pepper and sauté until tender but not mushy, 8 to 10 minutes. Transfer to bowl with eggplant. Add  the parsley.
4.  Squeeze the softened garlic out of the skins into a small bowl and mash to a puree. Whisk in vinegar. Pour about three-fourths of the mixture over the vegetables and toss gently, taking care not to break up the eggplant. Taste and add more of the vinegar mixture, salt or pepper if necessary. Serve at room temperature.