For some time in the fitness and dieting world, there’s been a war, sweet potato vs. potato. The sweet potato has been deemed a “superfood” and has in many ways earned that title. They’re packed with vitamin A and beta-carotene, and provide a rich source of complex carbohydrates with a low glycemic index rating (meaning they don’t spike your blood sugar).

From healthy eaters, to body builders, to flavor enthusiasts, this clean starch is popular and easy on the taste buds. Sweet potato nutrients are some of the best you can find, and the slight edge in protein in sweet potato makes it a strong contestant for king of the spuds. Right now, there are over 4,000 known types of potatoes and about 5,000 types of sweet potatoes growing throughout the world.

Potatoes and sweet potatoes can come in a rainbow of colors, like white, orange and even purple. For the most part, sweet potato nutritional value is the strongest amongst the spuds. Sweet potatoes excel in filling up hungry stomachs, providing energy and leaving you feeling fuller for longer. They’re packed with vitamin A and beta-carotene as well as a low glycemic index and load. Their high levels of glucose also make sweet potatoes an IDEAL component of your post workout meal.

These are the kinds of carbs that you want in your diet. And, if you are prone to giving in to your sugar cravings, a sweet potato might be the right choice for you to satisfy your sweet tooth. Or, try the purple sweet potatoes, people say they have a caramel-esque taste.


Oven Baked Sweet Potato Fries with Sea Salt and Parsley

  • 3 large sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped parsley

Preheat the oven to 400 degrees F. Cut the potatoes into wedges. Place on a baking tray. Drizzle with oil and sprinkle with paprika, salt and pepper. Toss everything together with your hands.  Place in the oven to cook for 25-30 mins. Turn once with a spatula during cooking and keep an eye on them for the last 10 minutes to ensure they don’t overcook. Once cooked, sprinkle with a little chopped parsley and a sprinkling of salt and pepper before serving.



Salads. On its own or mixed in with other greens, arugula makes a great salad. It can stand up to a stronger vinaigrette but is often paired with a sweeter balsamic, which balances well with its peppery notes. Its leaves are soft and chewy and pleasant in the mouth.

On pizza. If you want to jazz up a store-bought pizza, dress some arugula lightly in a lemony vinaigrette and mound onto your pizza. It’s also great on your homemade pizza, of course.

Toss into soups. If you’d like a little green in your soup, toss in a few handfuls of arugula just after you take it off the flame. You don’t want to cook the arugula, just wilt it in the broth.

Toss into pasta. Like with soups, a toss a handful of arugula into your pasta while dressing it with sauce. Or add it to the sauce, but only in the final moments of cooking.

With eggs. Sauté some arugula in butter or olive oil with a touch of garlic. When the arugula has wilted (it should only take a minute) add beaten eggs and cook until done. Arugula also makes a nice bed to serve sunny side up eggs on. Just toss it with a little vinaigrette but not too much as the egg yolk will create a nice sauce.

Sandwiches. Arugula makes a more interesting substitute for lettuce in sandwiches and is a classic green for hot sandwiches such as panini.

Grains. Arugula pairs well with hearty grains and small pastas such as farro, couscous, wild rice, and whole wheat couscous.

Roasted Vegetables. Toss warm, just out of the oven roasted vegetables with arugula before serving. Especially delicious are roasted squash, potatoes, beets, and carrots.

Pesto. A delicious substitute for the classic basil, arugula pesto is a good way to use up a surplus of arugula.

Lasagna. Use arugula instead of spinach or a combination of arugula and spinach as one of your lasagna layers. In fact, try using arugula as a spinach substitute in general when you want the tenderness of spinach but with a little more bite.

from the kitchn, one of our favorite recipe websites


  • 1/2 cups farro
  • 1 1/2 cups water
  • 1/4-teaspoon salt
  • 1 firm apple, cored and chopped into
  • Small cubes
  • 1-tablespoon coconut oil
  • Dash of cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup toasted hazelnuts, chopped
  • 1/2 cup Greek yogurt
  • 3 tablespoons honey


Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.


In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.


To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.

Thanksgiving Recipes


Fresh Cranberry Sauce with Orange and Lemon  Zest

  • One 12-ounce bag fresh cranberries, cleaned

  • 1 3/4 cups sugar

  • 1 Granny Smith apple, peeled, cored and chopped

  • Grated zest and juice of 1 orange

  • Grated zest and juice of 1 lemon

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.


Roasted Rosemary Potatoes

·       2 lb. potatoes, halved or quartered if large

·       2 tbsp. extra-virgin olive oil

·       4 cloves garlic, minced

·       2 tbsp. freshly chopped rosemary

·       kosher salt

·       Freshly ground black pepper

·       Fresh rosemary sprigs, for serving

Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper. Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes. Add more rosemary sprigs for serving.


Holiday Roasted Vegetables

·       3/4 lb. Brussels sprouts, trimmed and halved

·       2 large carrots, peeled and sliced into 1/2” pieces

·       extra-virgin olive oil

·       1 tbsp. balsamic vinegar

·       1 tsp. chopped rosemary leaves

·       1 tsp. chopped thyme leaves

·       1/2 c. toasted pecans

·       1/2 c. dried cranberries

Preheat oven to 400 degrees F.

Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.

Before serving, toss roasted vegetables with pecan and cranberries.


Caramelized Onions Stuffing with Apples and Sage

  • 3 tbsp. olive oil

  • 1 loaf country bread

  • 2 large onions

  • kosher salt

  • Pepper

  • 3 stalk celery

  • 2 medium parsnips or turnips

  • 2 clove garlic

  • 1 c. chopped fresh flat-leaf parsley

  • ¼ c. chopped fresh sage

  • 3½ c. low-sodium chicken broth

  • 2 crisp red apples

  • 3 large eggs

Heat oven to 375 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to a large bowl.

Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add the onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, covered, stirring occasionally, for 10 minutes.

Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and the onions are beginning to brown, 8 to 10 minutes more.

Stir in the garlic and cook for 1 minute. Add the parsley and sage and cook, stirring, for 1 minute more; remove from heat.

Pour the broth over the toasted bread and toss until nearly absorbed. Add the vegetable mixture and the apples and mix to combine. Fold in the egg, then transfer the mixture to the prepared baking dish. Cover loosely with oiled foil and bake for 25 minutes. Uncover and bake until golden brown, 15 to 20 minutes more.


Cauliflower Stuffing

  • 4 tbsp. butter

  • 1 onion, chopped

  • 2 large carrots, peeled and chopped

  • 2 celery stalks, chopped or thinly sliced

  • 1 small head cauliflower, chopped

  • 1 c. chopped mushrooms

  • kosher salt

  • Freshly ground black pepper

  • 1/4 c. chopped fresh parsley

  • 2 tbsp. chopped fresh rosemary

  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)

  • 1/2 c. vegetable or chicken broth

In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes.


Four Cheese Spaghetti Squash

  • 4 spaghetti squash, halved

·       1/4 c. extra-virgin olive oil

·       kosher salt

·       Freshly ground black pepper

·       3 tbsp. butter

·       3 cloves garlic, minced

·       3 tbsp. All-purpose flour

·       1/2 c. milk

·       1/2 c. low-sodium chicken broth

·       1/2 c. shredded mozzarella

·       1/2 c. shredded Parmesan

·       1/3 c. shredded provolone

·       1/3 c. shredded fontina

·       Chopped fresh parsley, for garnish

Preheat oven to 400°. On a large rimmed baking sheet, brush squash (cut side up) with olive oil and season generously with salt and pepper. Bake until tender, 45 minutes.

Heat broiler.

Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined, then stir in cheese, reserving 1/2 cup for topping. Whisk constantly until creamy.

Scoop out spaghetti squash from skin and add to skillet. Stir until completely combined, then return to squash boats.

Top with remaining cheese and broil until golden.

Garnish with parsley and serve.



Roasting and Juicing Beets

Roasting beets – Start with the freshest and firmest organic Golden beet roots, or any color beets, you can find. Cut off the green tops and save for another cooking use. Rinse dirt and debris off the roots by rubbing with your hands under cool water. Remove any skin that looks too tough to eat, but leave on as much of the skin as possible to keep essential nutrients (to avoid pesticides, peel entirely if the beets are not organic). Leave whole, drizzle with olive oil, wrap in aluminum foil, and place on a baking sheet. Bake at 375 degrees for up to 1 hour. Check beets as they cook for when they are ready, whether you like them cruncher or softer. After the beets cool down enough for you to touch them, slice or dice them into salads like this Kale and Golden Beet Salad  or grill beets to make this delicious Grilled Beet Salad with Almonds and Dried Cranberries.

Juicing beets – Adding a beet to your morning juice is an excellent way to cleanse your body of toxin build-up. Beet juice is a wonderful tonic for the liver and works as a purifier for the blood. If you are new to juicing beets, start slowly by adding one small beet to your juice or half of a large one. You can even clean and juice the greens. Good fruit and vegetables to combine with Golden beets in a juice are carrots, lemons, cucumbers, tomatoes, celery, pears, ginger, and mint. Mix and match to create a new favorite fresh juice.

Roasted Beet, Kale and Brie Quiche

  • 2 cups all-purpose flour use a gluten free blend if needed

  • 1 teaspoon salt

  • 8 tablespoons unsalted cold butter diced

  • 1 egg beaten

  • 1/4 cup cold buttermilk or water

  • 1/4 cup sesame seeds toasted

  • 2-3 medium to small red beets, sliced into 1/4 inch slices

  • 1 sweet onion quartered

  • 2 tablespoons olive oil

  • 1/4 cup balsamic vinegar

  • salt + pepper to taste

  • 3 cups baby kale

  • 3 whole eggs

  • 1/2 cup plain greek yogurt

  • 1/2 cup heavy cream

  • 2 tablespoons fresh parsley

  • 1 tablespoon fresh dill

  • 1/2 teaspoon crushed red pepper flakes

  • 6 ounces brie cubed

  • 4 ounces fontina cheese or white cheddar cheese

To make the crust, whisk together the flour, 2 tablespoons toasted sesame seeds and salt in a medium size bowl. Toss in the cold, cubed butter and then, using your fingers or a dough cutter, work the butter into the flour mixture. Try to work quickly and break the butter down into the flour mixture. Whisk together the egg and buttermilk (or water). Create a well in the butter and flour mixture and pour in the cold buttermilk/egg mixture. Use a fork to bring the dough together. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Gently knead the dough into a round, flat disk.

Grease a 9 or 10 inch tart pan with cooking spray, sprinkle the bottom and sides of the pan with toasted sesame seeds. Roll the dough out on a lightly floured surface to a 15-inch circle. Press the dough into the bottom of the prepared pan and up the sides. Cover and then refrigerate for 30 minutes.

Preheat the oven to 375 degrees F.

Next, add the beets, onion, olive oil, balsamic vinegar and a good pinch of salt + pepper to a large cookie sheet or roasting pan with sides. Toss well to combine.

Roast for 25-30 minutes or until the beets are tender and lightly charred. During the last 5 minutes, toss in the baby kale and continue to roast until the kale has wilted. Remove from the oven. Once cool enough to handle, chop the onion into thin slices.

Reduce the oven temp to 350 degrees F.

While the veggies roast, whisk the eggs, greek yogurt, heavy cream, parsley, dill, crushed red pepper and a good pinch of salt + pepper in a bowl until combined. Stir in the brie and half of the shredded fontina cheese.

Add the roasted veggies to bottom of you tart pan. Pour the egg mixture over the veggies. Top with the remaining fontina cheese. Place the tart pan on a cookie sheet and bake on the middle rack in the oven for 50-60 minutes or until the quiche is set and no longer jiggly in the center.

Let the quiche sit 5 minutes for before cutting and then EAT!

Gold Beet Salad with Cider Vinegar Dressing

·       5 golden beets

·       1 tablespoon extra virgin olive oil

·       ¾ cup apple cider vinegar

·       Sea salt

·       3 cups mâche or other tender greens

·       1 tablespoon walnut oil

·       Freshly ground pepper

·       ½ cup toasted walnut pieces

·       ½ cup ricotta salata or fresh goat cheese

Preheat oven to 425 degrees.

Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.

While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.

When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.

Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.

Beet Chips

·       2 medium beets

·       1 teaspoon extra-virgin olive oil

Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.

Watch: How to Cook from Martha: How to Use a Japanese Mandoline

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Sautéed Beet Greens with Bacon

·       3 beets

·       4 slices bacon, chopped

·       4 scallions, sliced

·       Coarse salt and ground pepper

Cut greens off beets; discard stems and chop leaves. In a large skillet, cook bacon over medium until golden brown, 6 minutes. With a slotted spoon, transfer to a plate; pour off all but 1 teaspoon fat from skillet. Add scallions and cook until softened, 1 minute. In two batches, add beet leaves and cook until tender, 5 minutes. Season with salt and pepper and stir in bacon.

Beet and Apple Salad

  • 6 medium beets

  • 1 tablespoon fresh rosemary, chopped

  • 2 tablespoons extra virgin olive oil

  • salt & pepper to taste

  • 1 large tart apple, cut into matchsticks

  • 1 cup torn baby spinach

  • 2 tablespoons salted pistachios, chopped

  • Dressing:

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon honey

  • 1 tablespoon dijon mustard

Preheat the oven to 375 degrees and grease a baking dish.

Wash and trim beets leaving them whole.

Toss the beets with olive oil, rosemary, salt & pepper.

Transfer to the baking dish and roast for about 1.5 hours.

Remove beets from the oven and let cool.

Once cool enough to handle, peel the skin from the beets, cut into wedges and transfer to a large bowl.

Add the apples and spinach to the bowl.

Whisk together the dressing ingredients and then pour into bowl and toss to combine.

Plate the salad and top with the pistachios.


Carnival Acorn Squash Recipes

How to Make as Stuffed Carnival Acorn Squash

1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash

2 to 3 cups of filling:

General amounts for filling — to equal 2 to 3 cups total:

1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu

1 to 2 cups veggies — onions, mushrooms, zucchini, peppers, greens

1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans

1/2 to 1 cup shredded cheese

1 to 3 teaspoons herbs or spices

Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to root and scoop out the seeds.

Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.

Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.

Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.

Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.

Stuffed Squash for a Crowd: This recipe is easily multiplied to feed whatever sized gathering you are hosting. The squashes and the fllling can also be prepped in advance and warmed just before serving. One half of a squash is typically a good main course meal for an adult.

Carnival Acorn Squash with Apples and Thyme

·       2 carnival or acorn squash

·       2 tablespoons melted butter

·       4 sprigs fresh thyme

·       4 small or 2 large tart apples

·       ¼ teaspoon cinnamon

·       2 tablespoons brown sugar

Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon. Remove the squash from the oven.

Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.

Roasted Acorn Squash Salad

·       1 medium large carnival squash

·       seeds from the squash

·       olive oil salt, and pepper

·       4 cups of assorted seasonal greens

·       1/2 cup crumbled soft cheese

·       2 Tbsp olive oil

·       1 Tbsp balsamic vinegar

·       1/2 tsp dijon mustard

·       salt and pepper

Preheat your oven to 200 C / 400 F. Line a baking sheet with parchment or a silpat.

Split the squash in half and scrape the seeds out. Split the halves in to quarters, brush with olive oil, then sprinkle with salt and pepper. Set on the lined baking sheet and slide into the oven to roast for about 10 minutes.

Rinse the squash seeds under water, pat dry, then put them in a bowl and drizzle with some olive oil. Remove the squash from the oven, add the seeds to the baking sheet, sprinkle with salt and pepper, and replace in the oven.

Roast everything for an additional 20-30 minutes, until the squash is golden and tender and the seeds are golden and crisp.

While the squash is roasting, whisk together olive oil, balsamic vinegar, mustard, salt and pepper. Toss the dressing with the greens.

When the squash is done, remove from the oven and set onto serving plates. Spoon the salad into the hollow of the squash, then sprinkle with roasted seeds and crumbles of cheese. Serve.

Sausage Stuffed Acorn Squash

  • 2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
  • 2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
  • 3/4 teaspoon kosher salt
  • 6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
  • 1 cup chopped leeks (1 small leek)
  • 1 cup chopped apple (1 to 2 apples)
  • Freshly ground pepper
  • 2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons
  • 4 fresh sage leaves, coarsely chopped
  • 2 cups cooked millet, rice, or quinoa
  • 1/2 cup grated Cheddar cheese

Preheat the oven to 375° F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with 1/2 teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425°F.


Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining 1/4 teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.


Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.


Chopped fried bacon is a great substitute for the chorizo.

Crumbled corn bread is a delicious substitute for the grain. When you make corn bread and have a few pieces left over, just crumble them into a container and freeze them for your next batch of stuffed winter squash.

If you don’t have leeks, substitute a medium red onion.

If you don’t have Cheddar, substitute Parmesan or other sharp cheese.

Pasta with Acorn Squash and Tomatoes

  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup sliced shallots
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 2 cups chopped tomatoes
  • 1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
  • 8 ounces ziti or penne cut pasta
  • Freshly chopped parsley or Parmesan, for garnish

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 minute; add tomatoes and squash, and cook with some salt and pepper.

When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, cook the pasta until it is tender. Combine the sauce and pasta, and serve, garnished with parsley or Parmesan.

Mirepoix Base

A common, quick way to cook mirepoix is to brown the onions and carrots together on medium-high heat (sauté) and then add the celery, cooking until soft. This develops a deeper flavor profile, and is especially delicious in soups. The size you cut your vegetables should be relative to the amount of time they’ll spend cooking. The smaller cut your vegetables are, the faster they’ll release their aromas


Classic French Chicken in White Wine Sauce

  • 2 Tbs. butter
  • 4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
  • Salt and freshly ground black pepper
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 rib celery, finely chopped
  • 2 oz. prosciutto or country ham, finely chopped
  • 3/4 cup dry white wine
  • 3/4 cup homemade or low-salt canned chicken stock
  • 3 Tbs. heavy cream (at room temperature)
  • Chopped fresh flat-leaf parsley

Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.

Pour off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.

Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.

Bolognese Beef Sauce

  • 1 lb (454 g) lean ground beef
    6 oz (170 g) pancetta or bacon, finely chopped
    1 onion, finely chopped
    3 cloves garlic, minced
    2 carrots, finely diced
    2 celery stalks, chopped
    1 tsp (5 mL) dried thyme
    1 tsp (5 mL) each salt and pepper
    1 tsp (5 mL) fennel seeds, lightly crushed
    1/2 cup (125 mL) milk
    1 28 oz can (796 mL can) whole tomatoes
    1 28 oz can (796 mL can) crushed tomatoes
    1/2 cup (125 mL) red wine
    1 bay leaf
    1 pinch granulated sugar
    1/4 cup (45 mL) chopped fresh parsley

In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.

Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.

Add milk; simmer until almost all liquid has evaporated, about 3 minutes.

Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato container until cold. Cover and refrigerate for up to 2 days or freeze for up to masher. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight 1 month.)

Roast Turkey Soup

  • 2 quarts low sodium store-bought or home-made chicken or turkey stock
  • 1 leftover roast turkey carcass, cut into rough chunks
  • 2 bay leaves
  • 2 sprigs thyme
  • 1/2 pound slab bacon, cut into 1/2- buy 1/2- by 1/4-inch batons (optional)
  • 1 large onion, finely sliced (about 1 1/2 cups)
  • 2 medium carrots, diced medium (about 1 1/2 cups)
  • 3 ribs celery, sliced at a bias (about 1 1/2 cups)
  • 1 pound leftover roast turkey meat, roughly torn into bite-sized pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons chopped fresh parsley leaves

Combine stock, turkey parts, bay leaves, and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour. Strain broth into a medium saucepan and discard solids.

Add bacon, onions, carrots, and celery. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Stir in turkey pieces and season to taste with salt and pepper. Stir in parsley and serve.


Short Rib and Barley Stew

  • 2 pounds boneless beef short ribs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 medium carrots, split in half and sliced into 1/2-inch chunks (about 1 cup)
  • 2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup)
  • 1 large onion, finely diced (about 1 1/2 cups total)
  • 1/2 teaspoon marmite
  • 1 teaspoon soy sauce
  • 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
  • 1 tablespoon tomato paste
  • 1 quart low-sodium chicken broth (preferably homemade)
  • 1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped
  • 1 cup pearl barley
  • 2 bay leaves
  • 4 cups loosely packed kale leaves, roughly torn

Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.

Return pan to medium-high heat and add carrots, celery, and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total. Add marmite, soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

Add broth and scrape up browned bits from bottom of pan with wooden spoon. Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil. Reduce to lowest possible heat and place cover on pot, leaving lid slightly ajar. Cook, stirring occasionally until beef is completely tender and barley is cooked through, about 2 hours. Stir in kale leaves and cook, stirring constantly until wilted, about 2 minutes. Season to taste with salt and pepper. Serve immediately, or for best flavor, chill and refrigerate in a sealed container for up to 5 days.


Crispy Oven Roasted Purple Sweet Potato Fries
• 4 medium purple sweet potatoes
• 1/2 tbs of olive oil
• 1 tsp of sea salt
• 1 tsp of black pepper
• 1 tsp of garlic powder
• 1/2 tsp of paprika powder

Preheat oven to 200°C/ 400°F.
Wash purple sweet potatoes under running water by rubbing it well with your hands. There is no need to peel the potatoes.
Cut the purple sweet potatoes into fry-shaped pieces (about 1/2 cm each). Try to cut them into similarly sized pieces. Add the purple sweet potatoes to a large bowl.
Sprinkle 1 tsp of sea salt, 1 tsp of black pepper, 1 tsp of garlic powder and 1/2 tsp of paprika powder. Drizzle with olive oil. Toss everything together to coat.
Spread the purple sweet potatoes in a single layer on a baking tray covered with baking paper. Make sure the potatoes dont overcrowd, otherwise they will stick together and will not end up crispy.
Put the potatoes in the oven for about 20 minutes on the baking mode and then about 10 minutes on the roasting mode to get crispy fries. Its essential to bake them long enough to get them crispy.

Roasted Broccoli, Sweet Potato and Chickpea Salad
• 1 large or two small sweet potatoes (organic when possible // ~200 g)
• 1 head broccoli (~600 g), torn, chopped into large bite size pieces (organic when possible)
• 2 Tbsp (30 ml) olive, grape seed or melted coconut oil
• Healthy pinch each salt and black pepper
• optional: 1 tsp dried dill or 2 tsp fresh dill
• optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)

• 1 15-ounce (425 g) can chickpeas, drained, rinsed, thoroughly dried
• 1 Tbsp (15 ml) olive or grape seed oil
• 1 Tbsp (7g) tandoori masala spice*
• 1 tsp coconut sugar
• Healthy pinch sea salt
• optional: pinch cayenne pepper or red pepper flake

• 1/3 cup (80 g) hummus
• 3 large cloves garlic, minced
• 1 tsp dried or 2 tsp fresh dill
• 2 Tbsp (30 ml) lemon juice
• Water to thin

Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side.
Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

Garlic Roasted Mashed Purple Sweet Potatoes
• 5 to 8 cloves garlic
• 2 lb. purple sweet potatoes (see tip), rinsed but not peeled
• 1 tbsp. smoked paprika (see tip)
• 1 1/2 tsp. Italian seasoning
• 1 large lemon (or 2 small)
• Ground black pepper, to taste
• Salt, to taste
Preheat oven to 375 degrees. Mince or press garlic and put in a large bowl (see tip). While garlic “rests,” chop sweet potatoes into a medium dice, making sure pieces are similar size for even cooking. Be sure to leave the skin on—it is very thin and is packed with nutrients.

Add smoked paprika, Italian seasoning and fresh lemon juice to the bowl with garlic to make a paste. Toss sweet potatoes into the bowl and mix well to ensure all pieces are well-coated. If mixture is too dry, add more lemon juice.
Sprinkle with pepper and roast until tender—check after approximately 35 minutes and then every 10 minutes until ready (stir to ensure even cooking). Season with additional pepper and a sprinkle of salt, to taste.

Purple Sweet Potato Pancakes
3 tablespoons unsalted butter, plus more for the pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
1/2 cup milk
2 tablespoons packed brown sugar
1 cup mashed sweet potato
Maple syrup, for serving (optional)
Chopped pecans, for serving (optional)
Either in the microwave or on the stovetop, melt the 3 tablespoons of butter, then set aside to cool.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs, buttermilk, milk, and sugar, mixing until completely combined. Stir in the mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Fold in the dry ingredients, mixing until just combined. Don’t overmix the batter; it will be lumpy, and that’s okay. Let the batter rest for 5 minutes.
Heat a large skillet over medium heat and add a pat of butter — just enough to coat the surface. Once hot, use a 1/4-cup measure to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
Serve the pancakes immediately with maple syrup and pecans, or your favorite topping.

Roasted Potatoes with Bacon & Brussels Sprouts

  • 1 tablespoon olive oil, divided
  • 1 tablespoon whole grain mustard
  • 1 teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds Yukon Gold potatoes, in 3/4-inch dice OR mini Yukon Gold potatoes, quartered
  • 1/4 pound (about 3 slices) thick-cut bacon, diced
  • 1/2 pound Brussels sprouts, trimmed and halved

Preheat the oven to 425°F. In a large bowl, whisk together the 1/2 tablespoon olive oil, mustard, and salt. Toss the potatoes and bacon in the bowl until evenly coated with the mustard and oil.

Spread the potato mixture evenly on a large, heavy baking sheet. Roast for 25 to 40 minutes, or until potatoes are tender, stirring every 10 minutes.

Turn the oven up to 475°F. Toss the Brussels sprouts with the remaining 1/2 tablespoon of oil. Push the potatoes to one side of the pan, and arrange the Brussels sprouts on the other half of the pan, cut sides down.

Continue roasting for about 15 more minutes, or until the sprouts are tender and browned, and the bacon is crisp. Salt to taste.

Smoky, Lemony Sautéed Shredded Brussels Sprouts

  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon smoked sweet paprika
  • Zest of 1/2 lemon
  • 2 teaspoons lemon juice (or more, to taste)
  • 1 teaspoon fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper

Trim the ends off the Brussels sprouts. Peel off and discard any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. Lay it flat and slice into fine shreds. (Can also shred Brussels sprouts using a mandoline or food processor fitted with a slicing blade.) Using your hands, fluff up the sprouts and separate the shreds.

Heat the olive oil in a large skillet over moderate heat. Add the garlic and paprika and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the Brussels sprouts and lemon zest and sauté until crisp-tender, about 5 minutes.

Remove from heat and stir in the lemon juice and thyme. Season to taste with salt and pepper. Best served immediately, but may also be served at room temperature.

Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing

  • 1/4 cup hazelnuts
  • 12 ounces Brussels sprouts
  • 1 small or 1/2 large crisp, red apple
  • 4 tablespoons unsalted butter
  • 1 tablespoon white wine vinegar
  • 4 teaspoons freshly squeezed lemon juice, divided
  • 1/2 teaspoon kosher salt
  • 2 tablespoons grapeseed or other neutral oil

Arrange a rack in the middle of the oven and heat to 350°F. Spread the hazelnuts on a rimmed baking sheet. Toast until lightly golden-brown and the skins are peeling away, 10 to 15 minutes. Transfer the nuts to a clean dish towel, wrap up the nuts, and let steam for a minute. Rub the nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Coarsely chop the nuts and set aside.

Shave the Brussels sprouts by gripping the stem end with your fingers and using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. (Alternatively, you can use a food processor to shave the sprouts. Trim and discard the stems and use the slicing blade of the food processor to finely shred the sprouts.) Place the shaved sprouts in a large bowl.

Halve and core the apple, then use the mandoline to cut into 1/4-inch thick slices. Place the apple slices in a small bowl and toss with 2 teaspoons of the lemon juice to prevent browning; set aside.

Have a small Pyrex or other heatproof liquid measuring cup ready. Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into the measuring cup to stop the cooking. Let cool slightly.

Place the vinegar, remaining 2 teaspoons lemon juice, and salt in a small bowl and whisk to combine. While whisking constantly, slowly drizzle in the brown butter until the dressing is thick and emulsified. Whisk in the oil. Taste and season as needed.

Pour the dressing over the Brussels sprouts and mix in thoroughly with your hands. Add the apples and nuts and toss to combine.

Pasta (or Spaghetti Squash) with Shaved Brussels Sprouts and Pancetta

  • 8 ounces dry spaghetti (or spaghetti squash, cooked and scooped out of shell)
  • 6 ounces pancetta, small dice
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound Brussels sprouts, trimmed and very thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1/3 cup pine nuts, toasted
  • 1/2 cup shredded Parmesan cheese

Bring a large pot of salted water to a boil. Meanwhile, place the pancetta in a large frying pan over medium heat. Cook, stirring occasionally, until browned and most of the fat has rendered, about 10 minutes.

When the water is ready, add the pasta and cook per package instructions until al dente. reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

Use slotted spoon to transfer the browned pancetta to a paper towel-lined plate. Add the shallots and garlic to the pan and cook, stirring constantly, until soft and fragrant, about 4 minutes. Add the Brussels sprouts, season with salt and pepper, and stir to coat.

Add the wine and simmer until reduced by about half, 1 to 2 minutes. Add the reserved pasta water and butter, and bring to a boil. Add the pasta, then toss to coat with the sauce. Remove from the heat and stir in the pancetta and pine nuts.

Divide among bowls or plates, top with cheese, and serve warm.


Apple and Root Vegetable Hash with Sage

  • Coarse salt and freshly ground pepper
  • 3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
  • 3/4 pound potatoes, peeled and cut into 1/2-inch pieces (2 cups)
  • 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
  • 1/4 cup extra-virgin olive oil, divided
  • 1 onion, diced
  • 2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
  • 1/4 cup roughly chopped fresh sage leaves

Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.

Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.



Roasted Chicken with Celeriac and Onion

  • 1 whole chicken (3 1/2 to 4 pounds), patted dry
  • Coarse salt and ground pepper
  • 1 large red onion, cut into 1/2-inch wedges, root end left intact
  • 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 4 teaspoons lemon zest, plus 4 teaspoons lemon juice


Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.




Celery Root and Apple Slaw

  • 1 small celery root (about 12 ounces), trimmed, peeled, and cut into matchsticks (2 cups)
  • 1 sweet/tart apple, cut into matchsticks (2 cups)
  • 1/4 cup plus 1 tablespoon fresh cider
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped fresh flat-leaf parsley


Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.




Celery Root and Potato Mash


  • 5 pounds of white potatoes, cut into 1 inch cubes, held in water until ready to use
  • Kosher salt
  • 1 large celery root, tough outer parts removed, cut into 1-inch cubes
  • 1 to 1 1/2 cups heavy cream
  • 1 stick cold butter, cut into pats


Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.

Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.



Potato and Celery Root Gratin with Gruyere

  • Unsalted butter for baking dish
  • 1 Tbs. olive oil
  • 1/2 cup finely chopped shallots
  • 1 tsp. chopped fresh thyme
  • 2 cups heavy cream
  • 1 tsp. Dijon mustard
  • 2 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 1/2 lb.  potatoes, peeled and sliced 1/16 inch thick
  • 1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
  • 4 oz. Gruyère cheese, shredded
  • 1 oz. Parmigiano-Reggiano cheese, grated
  • 2 tsp. chopped fresh chives or flat-leaf parsley (optional)

Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.

In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.

In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.

Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.

Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.