Fennel, Celery, and Green Apple Salad

Serves 4 – 6

• ¼ cup extra-virgin olive oil
• 3 tbsp. fresh orange juice
• 1 tbsp. apple cider vinegar
• ¼ tsp. salt
• ¼ tsp ground black pepper
• 2 heads fennel with fronds (about 20 oz)
• 1 Granny Smith Apple, cored
• 2 stalks celery
• 1/3 cup thinly sliced red onion
• 2 tbsp. roughly chopped fennel fronds
• ½ cup chopped toasted almonds
• ¼ cup roughly chopped dried cherries
• ½ cup shaved Parmesan

In small bowl, make dressing by combining olive oil, orange juice, vinegar, salt and pepper.  Whisk to combine. 

Remove outer tough leaves of fennel.  Cut off tops of fennel but reserve fennel fronds for garnish Cut each bulb in half, remove and discard core.  Thinly slice bulb and place in large bowl.  Thinly slice apple and celery stalks and add to bowl with fennel.  Add red onion.  Pour dressing on and stir to coat. 

Top with fennel fronds, almonds, dried cherries and Parmesan.  Stir to mix and serve immediately.

Roasted Delicata, Butternut, and Acorn Squash with Greens and Gruyère Croutons

Serves 4 to 6

• 2 cups sliced Delicata squash
• 2 cups diced acorn squash
• 2 cups peeled and diced butternut squash
• ½ cup extra-virgin olive oil, divided
• ¼ + 1/8 tsp. salt, divided
• ¼ + 1/8 tsp. pepper, divided
• ¼ tsp. ground cumin
• ¼ tsp. ground ginger
• ¼ tsp. ground coriander
• ½ tsp. ground cinnamon
• 1 ½ tbsp. balsamic vinegar
• 1 ½ tsp. maple syrup
• 1 ½ tsp. Dijon mustard
• 2 slices whole wheat country bread
• ½ cup grated Gruyère cheese
• 6 cups mixed lettuces

Preheat oven to 425°F.

Put delicata, acorn, and butternut in large bowl. Add 2 tbsp. olive oil, ¼ tsp. salt, ¼ tsp. black pepper, cumin, ginger, coriander, and cinnamon and stir to coat. Transfer to baking tray and roast until squash can be pierced easily with a fork, about 20 minutes.

While squash is baking, make dressing by whisking remaining olive oil, balsamic vinegar, maple syrup, Dijon mustard, and remaining 1/8 tsp. salt and 1/8 tsp. black pepper.

Once squash is finished, prepare croutons by placing slices of bread on small baking tray. Toast until bread begins to dry out a bit and take on color, about four minutes. Sprinkle Gruyère evenly over both pieces. Return to oven for about four more minutes until cheese has melted. Remove from oven and set aside to cool briefly.  Once cool enough to handle, cut each piece into 16 small squares. 

In large bowl, dress mixed greens, add roasted squash and toss to combine. Top with Gruyère croutons and serve.

Roasted Sweet Potato Stacks with Herbs

Makes 12 stacks

• 2 lbs. sweet potatoes
• ¼ cup extra-virgin olive oil, plus extra for greasing pan
• 1 ½ tbsp. minced rosemary leaves
• 1 tsp. sea salt
• ½ tsp. ground black pepper
• ½ tsp. cinnamon
• ¼ tsp. ground nutmeg
• 2 tbsp. roughly chopped parsley

Preheat oven to 400°F.  Grease a 12-cup muffin tin with olive oil. 

Peel sweet potatoes and thinly slice into 1/8-inch rounds and place in large bowl. In small bowl, add olive oil, rosemary, salt, pepper, cinnamon, and nutmeg. Whisk to combine. Pour over sweet potatoes and stir well to coat sweet potatoes evenly, using hands if necessary to make sure rosemary and spices are evenly distributed.

Layer sweet potatoes into each section of muffin tin, filling each space to the top. Cover pan with aluminum foil. Bake for 20 minutes, then remove foil. Bake an additional 20 minutes, or until the sweet potatoes are cooked through and starting to crisp on the edges.

Once sweet potatoes are cooked, run small knife or offset spatula around edges of each stack to release them. Transfer to a platter. Sprinkle parsley over sweet potato stacks. Serve immediately.

Arugula and Radicchio Salad with Spiced Sweet Potatoes

Serves 4-6

• 1 lb. sweet potatoes
• ¼ cup extra-virgin olive oil, divided
• ¼ tsp. cumin
• ¼ tsp. ground coriander
• 1/8 tsp. chipotle powder
• ½ tsp. salt
• ¼ tsp. ground black pepper
• 1 tbsp. balsamic vinegar
• 1 tsp. maple syrup
• 1 tsp. whole grain Dijon mustard
• 5 oz. baby arugula
• 1 small head radicchio (about 7.5 oz) roughly chopped
• ¼ cup roughly chopped toasted pecans

Preheat oven to 400°F.

Peel sweet potatoes and dice into half-inch pieces. 

In a medium bowl, combine sweet potatoes, 1 tbsp. olive oil, cumin, coriander, chipotle powder, salt, and pepper. Stir to coat the potatoes with oil and spices.  Transfer to baking sheet and roast 20 minutes, stirring after 10 minutes.

While sweet potatoes are roasting, make dressing by combining remaining three tablespoons olive oil, vinegar, maple syrup, and grain mustard. Whisk to combine. 

Once sweet potatoes are done, put arugula and radicchio in large bowl. Pour in dressing and toss to coat leaves.  Add sweet potatoes and pecans and toss to mix. Serve immediately.

Farro with Pistachios, Shallots, and Dried Apricots

Serves 4 – 6

• 1 ½ cups dried farro
• ¼ cup extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• 1 tsp. honey
• ½ tsp. ground cinnamon
• 1 ½ tsp. lemon zest
• ½ tsp. sea salt
• ¼ tsp. ground black pepper
• ½ cup diced dried apricots, ¼” dice
• ½ cup roughly chopped roasted and salted pistachios
• 1 tbsp. minced shallots
• 2 tbsp. roughly chopped parsley

Cook farro according to package instructions.  Once cooked, transfer to large bowl.

In small bowl, combine olive oil, vinegar, honey, cinnamon, lemon zest, salt, and pepper.  Whisk to combine.  Pour over farro and stir to evenly coat grains. 

Add apricots, pistachios, and shallots to bowl.  Stir to combine.  Add parsley and stir again.