Confetti Lentils

Ingredients

  • 2 tablespoons olive oil
  • 2 medium carrots, peeled, shredded on a box grater
  • 1 medium celery root, peeled, shredded on a box grater
  • 1 medium onion, shredded on a box grater
  • 2 teaspoons kosher salt, plus more
  • 1¼ cups French green lentils

Directions

  1. Heat oil in a large heavy pot over medium. Add carrots, celery root, onion, and 2 tsp. salt.
  2. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
  3. Stir in lentils. Pour in 3¾ cups boiling water and bring to a boil once more. Reduce heat to low and simmer, stirring occasionally, until lentils are tender but retain their shape, 20-30 minutes.
  4. Season with more salt, if desired. (Do not drain excess liquid; lentils remain tender better if stored in their cooking liquid.) To serve, use a slotted spoon or mesh strainer.
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Bitter Greens with Carrots, Turnips, and Oranges

Ingredients

  • ½ cup walnuts
  • 2 tablespoons Champagne vinegar or Riesling vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon whole grain mustard
  • ⅓ cup grapeseed oil or olive oil
  • Kosher salt, freshly ground pepper
  • 1 teaspoon thyme leaves
  • 3 cups watercress, tough stems removed
  • ½ head of radicchio, halved lengthwise, core removed, leaves separated
  • 6 baby carrots, scrubbed, thinly sliced into rounds
  • 4 baby turnips, preferably Tokyo, tops trimmed to ½ inch, scrubbed, very thinly sliced lengthwise
  • 2 oranges, peel and white pith removed, sliced into rounds, seeds removed
  • ¼ cup kumquats, sliced into rounds, seeds removed (optional)
  • Flaky sea salt (for serving)

Barley, Fennel, and Beet Salad

Ingredients

  • 2 cups cooked barley (from about ⅔ cup dried)
  • 1 fennel bulb, thinly sliced
  • 2 small golden beets, thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted almonds
  • ¼ cup torn fresh mint
  • ¼ cup olive oil
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper

Directions

  1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

Roasted Brussels Sprouts

Ingredients

  • 3 pounds brussels sprouts, trimmed, halved, quartered if large
  • 5 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 450°.
  2. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet.
  3. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Marinated Beets with Pistachios and Tarragon

Ingredients

  • 1 pound baby yellow or red beets, trimmed, scrubbed
  • ½ cup Sherry or red wine vinegar, divided
  • 2 tablespoons plus ¼ cup olive oil
  • Kosher salt
  • 1 medium shallot, finely chopped
  • 1 teaspoon chopped fresh thyme
  • ¼ cup raw pistachios, chopped
  • 2 tablespoons coarsely chopped fresh tarragon

Directions

  1. Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt.
  2. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
  3. Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
  4. Toss with pistachios and tarragon just before serving.

Brothy Beans

Ingredients

  • 1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
  • 1 onion, halved
  • 2 carrots, peeled, halved crosswise
  • 2 celery stalks, halved crosswise
  • Kosher salt, freshly ground pepper
  • Olive oil (for drizzling)

Directions

  1. Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours.
  2. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.
  3. Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.

Caponata with Pine Nuts

Ingredients

  • 2 globe eggplants (about 2 pounds total), cut into ¾-inch pieces
  • 2 tablespoons kosher salt, plus more
  • 1 small fennel bulb, cut into ¾-inch pieces
  • 4 cups vegetable oil
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • 1 medium red onion, thinly sliced
  • 2 Fresno chiles, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon paprika
  • 1 cup crushed tomatoes
  • ½ cup red wine vinegar
  • 3 tablespoons sugar
  • ¼ cup sweetened dried cranberries
  • Grilled or toasted country-style bread (for serving)