more veggies, please!

45 minutes - serves 4 2 teaspoons olive oil 1/2 cup chopped onion 2 garlic cloves, minced 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano leaves 1/8 teaspoon cayenne pepper 4 cups (or more) water 1 cup dried brown lentils, rinsed 1/2 cup tomato puree 1/3 cup plus 2 tablespoons chopped green onions 1. Heat oil in heavy large saucepan over medium heat. Add onion and saute 2 minutes.  2. Add garlic and saute 30 seconds. Add chili powder, ground cumin, oregano leaves, and cayenne pepper; stir 30 seconds.  3. Add 4 cups water, lentils, and tomato puree. Increase heat and bring to boil, skimming off any foam from surface.  4. Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed if dry, about 30 minutes.  5. Stir in 1/3 cup green onions. Season chili to taste with salt and pepper. Do ahead: Can be made 2 days ahead. Cover and chill. Rewarm in saucepan over medium heat, stirring occasionally,...

45 minutes – serves 4 to 6 3 tablespoons grapeseed or olive oil 1 tablespoon minced shallot 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded 3/4 cup shelled unsalted natural pistachios 2 tablespoons fresh lemon juice Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve. from Dan Barber, Bon Appetit

20 minutes – serves 6 2 pita breads 2 cloves garlic, crushed juice of 1 lemon 2 tablespoons extra virgin olive oil 1 teaspoon salt ½ teaspoon cumin 1 teaspoon sumac powder, plus more for garnish 1 teaspoon pomegranate molasses 2 heads Romaine lettuce 2 plum tomatoes, diced 1 large or 2 Persian cucumbers, diced ½ small red onion, thinly sliced ½ bunch radishes, thinly sliced ½ bunch fresh mint leaves, chopped 1. Preheat oven to 400ºF. Split each pita into halves, along the side seams. Stack the halves, textured side up, and slice into 6 triangles. Toss onto a baking sheet and toast in the oven until golden brown and crisp. 2. In a large salad bowl, mix garlic, lemon juice, olive oil, salt, cumin, sumac, and pomegranate molasses. Whisk together to make dressing. 3. Remove Romaine lettuces’ outer leaves, and trim dark ends. Wash and dry with a dish towel. Cut Romaine leaves into thirds lengthwise, then turn and chop crosswise into bite-size pieces. 4. Add lettuce, tomatoes, cucumbers, oni...

The CSA sometimes gives you things that you don’t want. Or, more like you think you don’t want. I got a bunch of turnips. Growing up, I only knew turnips two ways: pickled and dyed with beet juice, in a shawarma sandwich (yum!); or stewed in a couscous. I tried preparing turnips simply before, in an American recipe for a warm salad. It was the most disgusting thing I’ve ever cooked. They were bitter and mushy, and the apple cider vinegar-based dressing did not help. I’ve been afraid of cooking turnips again, but I also like exploring new ways of eating things. My turnips’ leaves were yellowing and I had nothing else in my fridge. A neighbor was coming over for dinner, and the weather is shifting into winter, so I thought, “Fine, turnips, you are getting stewed.” When I tasted the couscous, I thought two things: “Why haven’t you made couscous to get you through every New York winter?” and “Why isn’t preserved lemon in everything?” I proceeded to eat this for the next three days and did ...

35 min – serves 4 3 tablespoons butter or olive oil 2 garlic cloves, finely chopped 2/3 cup bread crumbs 1 tablespoon extra virgin olive oil, plus additional for drizzling 1 yellow onion, halved from stem to root and thinly sliced crosswise Kosher salt and pepper 1 pound Swiss chard, ribs removed, leaves chopped 1/2 pound pasta, such as fusilli 1. In a large skillet over medium heat, melt the butter. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl. 2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Cook until melted. Add the Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm. 3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the chard mixture and bread crumbs, season...

1 hour 30 minutes – serves 6 4 tablespoons olive oil, divided 1 2 ½- to 3 pound kabocha or butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 cups) Sea salt 1 tablespoon finely chopped fresh sage 1 tablespoon Sherry wine vinegar 2 onions, chopped (about 3 cups) 4 cups vegetable broth 1 ½ cups arborio rice or medium-grain rice ¼ cup medium-dry Sherry or Marsala ¾ cup pine nuts, toasted, divided Shaved Parmesan cheese (optional) 1. Heat 2 tablespoons olive oil in heavy large nonstick skillet over high heat. Add squash; sprinkle with sea salt and sauté until beginning to brown, stirring often, about 5 minutes. Reduce heat to medium, add chopped sage, and cook until just tender, stirring often, about 8 minutes. Sprinkle Sherry wine vinegar over; toss to incorporate. Transfer squash to plate. Wipe skillet clean. 2. Heat remaining 2 tablespoons olive oil in same skillet over high heat. Add chopped onions, sprinkle with sea salt, and sauté until onions are soft and beginning t...

1 hr 15 min – makes 10 servings 1 1/2 cups wild rice (about 9 ounces) 2 teaspoons coarse kosher salt 3 cups 1/2-inch cubes peeled butternut squash (from 11/2-pound squash) 3 tablespoons olive oil 6 tablespoons (3/4 stick) butter, divided 1 1/2 cups finely chopped leeks (white part only) 1 1/2 cups frozen white corn kernels, thawed 1 tablespoon chopped fresh Italian parsley 1. Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.) 2. Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, st...

4 hours and 15 minutes total – serves 6 Black Beans 2 hours 30 minutes, plus at least 6 hours soaking time – serves 6 1 pound black beans, washed and picked over for stones 2 quarts water 1 tablespoon canola oil or extra virgin olive oil 1 medium onion, chopped 4 large garlic cloves, minced 2 bay leaves 1/4 cup chopped cilantro, plus additional for garnish if desired Salt, preferably kosher salt, to taste 1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator. 2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour. ...