more veggies, please!

20 minutes – serves 4 1 large fennel bulb 4 carrots ½ small red onion ¼ cup apple cider vinegar 1/8 cup flat leaf parsley, chopped juice of 1 lemon 2 tablespoons olive oil ¼ teaspoon coriander salt and pepper, to taste optional: other winter produce such as radishes, beets, grapefruit or mandarins 1. Thinly slice the red onion and place in small bowl of apple cider vinegar to marinate for 10 minutes. 2. Core and half the fennel bulb, lengthwise. Thinly slice all vegetables into paper-thin slivers or rounds. If using citrus, remove segments from membranes. 3. Make dressing with lemon juice, olive oil, coriander and salt and pepper. 4. Drain red onion from apple cider vinegar. Toss all ingredients in a bowl. from yours truly

When the thanksgiving turkey is taking too long to cook through, and you don’t eat turkey anyway, you need something to snack on… 1 hr 30 min– serves 12 2 large butternut squash (5 ½ lbs) – peeled, seeded, and cut into 1-inch dice 1 19-ounce can chickpeas- drained, rinsed and dried ¼ cup extra-virgin olive oil 1 tablespoon curry powder ¼ teaspoon cayenne pepper kosher salt and freshly ground pepper 3 cups plain whole-milk yogurt ¾ cup finely chopped cilantro 3 tablespoons fresh lemon juice 1. Preheat the oven to 375ºF. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chickpeas on a large rimmed baking sheet and roast for 1 hour, or until tender. 2. Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper. 3. Spoon the roasted butternut squash and chickpeas onto a platter and d...

I eat this for dessert and breakfast, but you can really enjoy it at any time of day. 1 hr 15 min – serves 6 6-8 apples, peeled and cut into eighths 1 stick unsalted butter, softened ½ cup brown sugar juice of ½ lemon 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 cup old-fashioned oats, divided ½ cup white sugar ½ cup all-purpose flour ½ teaspoon salt 1. Place rack in middle of oven, preheat oven to 425ºF. 2. Butter a baking dish and stir together apples, ½ cup brown sugar, lemon juice, cardamom and cinnamon. 3. Stir together ½ cup oats, white sugar, flour, salt. Blend in butter until incorporated. Add final ½ cup oats until the mixture clumps. 4. Spread over fruit and bake until juices are bubbling, topping is golden and apples are soft when pierced with a fork, about 20 minutes. Cool slightly before serving. modified from a Gourmet recipe

1 hour – serves 4 1 3 pound spaghetti squash, halved lengthwise and seeded 3 tablespoons olive oil ¼ cup sliced almonds juice of 1 fresh lime 1 tablespoon honey ½ teaspoon ground cumin 4 scallions, thinly sliced 1. Heat oven to 400ºF. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tbsp oil, turn cut side down, roast until tender, 40 to 50 minutes 2. Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, about 6 minutes. 3. In a medium bowl, stir together the lime juice, honey, cumin, 2 tbsp oil, 1 teaspoon salt and ¼ teaspoon pepper. 4. With a fork, gently scrape the strands of squash flesh into a bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions. from my mom’s magazine clippings

3 ½ hours total – makes 2 medium pizzas ½ cup extra olive oil, plus more as needed 4 garlic cloves, finely minced 1 cup freshly grated Parmigiano-Reggiano 2 cups fontina, diced (12 oz) 1 ½ cups fresh ricotta (12 oz) 4 cups mixed fresh wild mushrooms, brushed clean and sliced 2 potatoes, scrubbed clean and thinly sliced optional: 4 eggs whole wheat pizza dough (see below) 1. Prepare pizza dough the morning before you plan to make your pizzas. Divide dough into three rounds, save one for another time as this recipe is for two pizzas. 2. Place pizza stone (once I pay off all my grad school tuition) or baking sheet  (that’s more like it) on the lowest oven rack. Preheat oven to 500ºF and let the stone get very hot. 3. In a small bowl, combine the oil and garlic. 4. Form pizza crust. For the next steps, divide ingredients among the two pizzas. Spread the Parmesan and fontina on each dough round, then crumble a quarter of the ricot...