Roasted Balsamic Radicchio

Ingredients:

• 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme 
• Balsamic vinegar (for drizzling)

Instructions:

1. Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
2. Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
3. Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

https://www.bonappetit.com/recipe/roasted-balsamic-radicchio

Tortellini in Broth with Escarole

Ingredients:

• 3 cans (14 1/2 ounces each) reduced-sodium chicken or vegetable broth
• 1 dried bay leaf
• 1 small head escarole, trimmed and cut into 1 1/2-inch pieces
• 1 pound cheese tortellini
• Coarse salt and ground pepper

Instructions:

1. Combine broth, 2 cups water, and bay leaf in a large stockpot; bring to a boil.
2. Add escarole; cook, stirring constantly, until wilted, about 15 seconds.
3. Add tortellini; cook until they float to the top, 4 to 5 minutes.
4. Discard bay leaf, and season soup with salt and pepper. To serve, ladle into bowls.

https://www.marthastewart.com/338801/tortellini-in-broth-with-escarole

Roasted Red Pepper Soup

Ingredients

• 6-8 Red Bell Peppers
• 1/2 an onion chopped
• 2 tablespoons olive oil
• 5 cloves of garlic
• 4 cups of chicken or vegetable stock
• 2 teaspoons hot sauce 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream
• 1 teaspoon dried oregano

Instructions:

1. Clean the bell peppers, cut them in half and remove the seeds and membranes.
2. Place them on a baking sheet covered in foil, pressing them down to make them as flat as possible. Place the garlic cloves on the baking sheet among the peppers.
3. Place the baking sheet of peppers and garlic under the broiler in the oven and broil for about 15 minutes until the skins are blackened. Remove from the oven and place the peppers inside a tupperware container, and close the lid. This will allow the steam to soften them more. Keep in there for another 15 minutes.
4. While prepping the bell peppers, in a frying pan saute the onions with the olive oil until the onions are soft and translucent.
5. After peppers have cooled enough to touch, about 15 minutes. Remove from the tupperware and peel off the burnt skin. It will peel off. (I only peeled the burnt parts that were easily removed and left the skin that was still red and attached)
6. Place the bell pepper, garlic cloves, and onion into a food processor and processes for about 3-5 minutes until there are no large chunks left.
7. Add the mixture to a large pot, add in the chicken stock, hot sauce, salt, and pepper. Bring to a simmer, cover and allow to simmer for another 20 minutes.
8. Remove from the heat. Stir in the sour cream. Place the oregano in your hand and crush it up slightly to release the flavor and to make the pieces smaller, then pour into the pot. Stir until completely combined.
9. Serve with extra sour cream and fresh herbs on top if desired.

https://houseofyumm.com/roasted-red-pepper-soup/

Creamy Sorrel Soup

Ingredients:

• 2 tablespoons unsalted butter
• 1cup yellow onion, finely diced
• 1/4 cup carrots, peeled and finely diced
• 1/4 cup celery, washed, trimmed and finely diced
• 2 cups starchy potatoes, finely diced
• 1/3 cup basmati rice
• 4 cups vegetable broth
• 1 cup cream
• 2 1/2 cups sorrel, washed, spun dry and chopped
• 2 teaspoons fresh thyme, minced
• Kosher salt and fresh ground pepper

Instructions:

1. Place a 3 quart enameled Dutch oven over medium heat. Add the butter and as it melts add the onions, carrots and celery. Season them with a two finger pinch of salt and a few grinds of fresh pepper.
2. Let the vegetables sweat until tender then add the potatoes, rice and vegetable stock. Bring the soup to a boil then reduce the heat to a simmer.
3. Cook until the rice and potatoes are tender. Anywhere between 20 and 30 minutes. Once they are tender add the cream, sorrel and fresh thyme. Heat the soup through and until the sorrel is wilted. Taste and adjust the seasoning.
4. Serve

https://food52.com/recipes/19001-creamy-sorrel-soup

Mushroom Stuffed Peppers

Ingredients:

• 4-5 medium orange peppers
• 1 1/4 cups cooked brown rice
• 8 oz. sliced baby portobello mushrooms
• 1 shallot, sliced
• 2 cloves garlic, minced
• 1 tablespoon rosemary, divided
• 1/2 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons sherry wine
• 3/4 cup grated parmesan cheese
• salt & pepper

Instructions:

1. Preheat oven to 375 degrees.
2. Cut tops of peppers off and clean out the insides.
3. Sauté butter, olive oil, shallots, garlic and half the rosemary (1/2 tablespoon) in a medium pan for 2-3 minutes over medium heat.
4. Add mushrooms and a dash of salt & pepper, toss to combine and sauté for another 3-4 minutes.
5. Add sherry wine and let wine and water from mushrooms cook off completely, about 5-7 more minutes.
6. Remove from heat.
7. Combine mushrooms, cheese and cooked rice with remaining rosemary in a medium bowl and season with salt & pepper to taste.
8. Stuff peppers with the mixture and place in a square baking dish with about 1/2 an inch of water on the bottom.
9. Bake for 30-35 minutes.

https://www.runningtothekitchen.com

Brown Butter Pasta with Tat Soi

Ingredients

• Your pasta of choice, preferably curved or with ridges
• 1/2 stick unsalted butter 
• Salt and pepper 
• Leaves of 2 to 3 bunches of tatsoi, rinsed 
• 1/2 cup chopped sage and/or basil
• Freshly grated parmesan 
• Lemon wedges, optional 

Instructions:

1. Cook pasta to al dente in salted water.
2. When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.)
3. When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste.
4. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes.
5. Plate and serve immediately with grated parmesan and lemon wedges on the side.

https://www.washingtonsgreengrocer.com

Rigatoni with Brussels Sprouts, Parmesan, Lemon and Leeks

Ingredients:

• 1 pound Brussels sprouts
• 1 large leek, white and pale-green parts only
• 4 tablespoons olive oil, divided, plus more for serving
• Kosher salt, freshly ground pepper
• 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
• 4 garlic cloves, finely chopped
• ½ cup dry white wine
• 12 ounces rigatoni
• 2 ounces Parmesan, finely grated, plus more for serving
• Lemon wedges (for serving)

Instructions:

1. Trim Brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½"-thick rings, then chop remaining leek.
2. Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes. Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.
3. Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.
4. Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.
5. Add pasta to skillet along with reserved brussels sprout leaves, brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine. Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.
6. Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

https://www.bonappetit.com

Chick Pea Mushroom Burgers with Mustard Green (or Amara!) Pesto

Ingredients:

• For the Burgers:
• 1 Tablespoons grapeseed oil
• 1 small yellow onion, finely chopped
• 2 cloves of garlic, minced
• 1 1/2 teaspoons dried thyme
• 2 cups mixed mushrooms (buttons, portobello, shiitake)
• 1 1/2 Tablespoon low sodium tamari (or soy sauce)
• 2 cups cooked chickpeas (if canned, drained and rinsed)
• 1/2 cup chickpea flour
• Additional grapeseed oil for cooking
• For the pesto:
• 2-3 cloves of garlic
• 4 cups packed mustard greens
• 1/2 cup chopped walnuts
• 1 Tablespoon fresh lemon juice
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1/4-1/2 cup extra virgin olive oil

Instructions:

1. Drizzle 1 tablespoon grapeseed oil into a large skillet over medium-high heat. Add onion and sauté until tender and lightly browned. About 5 minutes. Add garlic, mushrooms, thyme and tamari. Cook until until tender and fragrant, about 5-8 minutes.
2. Remove veggies from heat and set aside to cool for about 5 minutes. Lightly wipe down the pan since you'll be using it again.
3. Add the chickpeas, chickpea flour and mushroom mixture to a food processor. Pulse until well combined but still clumpy. Be careful not to over-process. Taste test and adjust seasonings if necessary.
4. Place chickpea-mushroom batter in a large bowl in the freezer for 10-15 minutes to set.
5. While batter sets clean your food processor. Place all of the ingredients for the pesto in the food processor and blend until smooth. Add more oil if the consistency is too thick. Taste test and set aside.
6. Once chickpea "dough" has chilled form into 4-6 uniform patties.
7. Heat a few tablespoons of grapeseed oil over medium-high heat. Once oil is hot place patties in pan and fry until golden brown on each side. About 5-8 minutes per-side.
8. Serve with regular hamburger buns or lettuce wraps. Enjoy!

http://dishingupthedirt.com

Paste e Fagioli with Escarole

Ingredients

• 1½ cups dried cannellini (white kidney) beans, soaked overnight
• 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
• 2 medium carrots, scrubbed, halved crosswise
• 2 celery stalks, halved crosswise
• 1 head of garlic, halved crosswise; plus 2 cloves, chopped
• 6 sprigs parsley
• 1 sprig rosemary
• 2 bay leaves
• 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, plus more
• 1 large onion, chopped
• 1 14.5-ounce can whole peeled tomatoes
• ¾ cup dry white wine
• 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
• ½ small head of escarole, leaves torn into 2-inch pieces

Instructions:

1. Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
2. Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
3. Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

https://www.bonappetit.com/recipe/pasta-e-fagioli-with-escarole

Tat Soi Noodle Soup

Ingredients:

• 1 serving of soba or egg noodles
• 2 cups of chicken or vegetable stock (preferably homemade)
• 1 generous handful of tatsoi or bok choi leaves
• I tbsp chili garlic sauce
• 1 tsp of soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil (optional)
• 1 tsp of fish sauce (optional)
• a handful of cilantro

Instructions:

1. Bring a pot of water to a boil and cook the noodles, according to package instructions. Strain and leave aside.
2. Now, heat the broth in the pot. When it comes to a boil, lower the temperature and add the remaining ingredients. Let it simmer for a minute, then add the noodles. Stir for 30 seconds and then pour. Voilà!

https://tastygood.wordpress.com/2011/09/11/tatsoi-noodle-soup/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Instructions:

1. Heat canola oil in a large saucepan over medium-high heat.  Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.  Add the garlic, ginger, turmeric, cumin, coriander and cayenne.  Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips.  Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt.  Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Pan Roasted Radishes

Ingredients

• Cooking spray
• 1 pound red radishes, any shape, (about 3 bunches), halved lengthwise
• 1/2 tablespoon butter
• 2 whole sprigs fresh thyme
• 1 garlic clove, smashed with a knife
• 1/8 teaspoon kosher salt

Instructions:

1. Fire up a large skillet. Medium-high.
2. Spray evenly with cooking spray.
3. Add the radishes. Using a wooden spoon, tumble the radishes in the pan while blistering and browning, about 1 minute. There are plenty of natural sugars to play with in those radishes.
4. When the radishes look toasted in areas and slightly pan-charred in others, lower the heat somewhere between medium-low to low (essentially, we want the radishes to sweat now, not roast, so low and controlled is the answer).
5. Tumble again. Monitor while the radishes collapse a bit. You'll see them getting tender before your eyes. Cook for about 6 minutes, tumbling occasionally.
6. Pierce one with a fork, not a knife. If it's tender, pick it up ceremoniously. Wave it in the air to cool it down. Sway your hips, too. It's cool to dance when you cook. Now, taste. You'll want to experience this flavor, even pre-seasoned.
7. Hopefully, they're not quite ready yet. Add the butter, the thyme sprigs, and the smashed garlic clove to the pan. Raise the heat to medium-high. Tumble for about 1 minute, allowing the garlic to toast. Season with salt.

https://www.myrecipes.com/recipe/pan-roasted-radishes

Roasted Sunchokes with Garlic and Herbs

Ingredients:

• 1½ pounds sunchokes, sliced in half, length-wise
• 2 tablespoons olive oil
• ½ teaspoon course kosher salt
• Cracked fresh pepper
• 1 sprig of fresh rosemary or thyme, leaves removed
• 3 to 4 cloves of garlic, peeled and left whole

Instructions:

1. Preheat the oven to 425 degrees F.
2. Scrub the sunchokes under cold running water and slice in half length-wise.
3. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.

https://www.nerdswithknives.com

Black Bean and Green Tomato Chili

Ingredients:

• 3 tbsp vegetable oil
• 1 medium onion chopped
• 3 cloves of garlic minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika powder
• 1 tsp Cayenne pepper optional
• 6 cups black beans cooked (cooking liquid reserved)
• 1 1/2 lb tomatoes chopped
• 1 lb green tomatoes chopped
• 3 peppers any color, chopped
• 2 tsp oregano
• ¾ cup bulgur (the texture, once cooked, resembles ground beef)
• Hot peppers and cilantro for garnish

Instructions:

1. In a large pot, heat the oil over medium-high heat and cook the onions until lightly browned (~5-7 minutes). Add the garlic, chili powder, cumin, paprika, and cayenne pepper and continue to cook for one more minute.
2. Add all remaining ingredients to the pot, except bulgur. Add the reserved cooking liquid and add enough to cover vegetables. Bring everything to a boil. Turn down the heat to a simmer and continue to cook for 45 minutes. Add bulgur during the last 5 minutes of cooking.
3. Serve hot garnished with cilantro and hot peppers.

http://aleeksupreme.com/black-bean-green-tomato-chili-vegan/

Pink Pickled Turnips

Ingredients

• 1 small red beet, trimmed, peeled, quartered
• 1 red chile (such as Fresno), halved lengthwise (optional)
• 1 pound small turnips, trimmed, peeled, quartered
• ½ cup red wine vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar

Instructions:

1. Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
2. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

https://www.bonappetit.com/recipe/pink-pickled-turnips