Roasted Squash with Brown Butter and Hazelnut Gremolata

Ingredients:

• 1 medium-size winter squash (butternut, delicata, acorn, or kabocha would all be great—I prefer the last 3 because you don’t have to peel them!)
• olive oil
• salt
• 4 tablespoons unsalted butter

FOR THE GREMOLATA:

• 2 cloves garlic
• 1 small bunch parsley, chopped (about ½ cup)
• ¼ teaspoon chili flakes
• ¼ cup toasted hazelnuts
• zest of 1 small lemon

Instructions:

1. Preheat the oven to 400°F.
2. Cut the squash in half and remove the seeds and pulp. Slice them into nice even half-moons/wedges and spread evenly on a parchment-lined baking sheet. Toss generously with olive oil and salt. Roast in the oven for about 30 to 40 minutes depending on the size of the squash pieces. (Be sure to rotate the pan halfway through the cook time for even browning.)
3. While the squash roasts, prepare the gremolata. Start by mincing the garlic, then add the parsley, chopping it right in with the garlic. Add the toasted hazelnuts and roughly chop. Add a pinch of salt, the chili flakes, and the lemon zest and give it another rough chop to combine.
4. Cook the butter in a small saucepan over low heat until just browned but not burned.
5. Transfer the squash to a serving dish, pour over the brown butter, and top it with the gremolata.

https://goop.com/recipes/roasted-squash-with-brown-butter-hazelnut-gremolata/

Shawarma Spiced Beets with Garlicky Labneh

Ingredients:

• ½ tsp. coriander seeds
• ½ tsp. cumin seeds
• ½ tsp. fennel seeds
• ¼ tsp. cayenne pepper
• ¼ tsp. ground cinnamon
• Kosher salt, freshly ground pepper
• 3 lb. golden beets, scrubbed, tops trimmed, bulbs halved and sliced lengthwise ½" thick
• 2 medium fennel bulbs, fronds reserved, bulbs halved and sliced ½" thick
• ½ cup plus 2 Tbsp. extra-virgin olive oil
• 1 head of garlic, halved crosswise
• 1 lemon plus 2 Tbsp. fresh lemon juice
• 2 shallots, peeled, thinly sliced
• 1 Tbsp. honey
• 1 tsp. crushed red pepper flakes
• 1 cup labneh or whole-milk Greek yogurt
• 1 cup mint leaves
• 1 cup parsley leaves with tender stems
•  

Instructions:

1. Preheat oven to 400° Lightly crush coriander, cumin, and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl. Add cayenne, cinnamon, and a 4-finger pinch of salt; season with black pepper.
2. Toss beets, fennel, and ½ cup oil in a large bowl. Add spice mixture and garlic and toss again to combine. Divide beet mixture between 2 rimmed baking sheets. Roast, tossing occasionally, until beets are tender and golden brown around the edges, about 30 minutes.
3. Meanwhile, using a vegetable peeler, remove lemon peel in wide strips, avoiding the pith. Thinly slice peel and transfer to a small bowl. Trim both ends of lemon so you can set it upright. Using a sharp knife, cut away lemon rind, exposing flesh. Cut lemon crosswise into ½" rounds; remove seeds. Finely chop lemon flesh and add to bowl with lemon peel. Add shallots, honey, red pepper flakes, 2 Tbsp. lemon juice, and a 4-finger pinch of salt. Stir in 2 Tbsp. oil; season with black pepper. Let dressing sit until ready to use.
4. Pop out garlic cloves into a medium bowl. Add labneh, season with salt and black pepper, and stir to combine.
5. Spread garlicky labneh onto 2 platters. Arrange roasted beets and fennel over, then spoon dressing over. Chop about ½ cup fennel fronds. Scatter fronds, mint, and parsley over vegetables. Serve warm or at room temperature.

https://www.bonappetit.com/recipe/shawarma-spiced-beets-with-garlicky-labneh

Stir Fried Napa Cabbage with Spicy Garlic Dressing

Ingredients:

• 4 cloves garlic—two chopped and two minced
• Kosher salt
• 4 scallions, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 tablespoon water
• 1 teaspoon coarse Korean hot red-pepper flakes
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil
• One 1 1/2-pound head Napa cabbage, thinly sliced
• 2 teaspoons toasted sesame seeds, toasted

Instructions:

1. Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
2. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

https://www.foodandwine.com/recipes/stir-fried-napa-cabbage-spicy-garlic-dressing