Our gift guide includes adaptive utensils and kitchen gadgets like rocking knives, stabilized cutting boards, and weighted forks that make cooking—and eating—much easier. Try them out while preparing and enjoying these recipes, which were developed by Linda Monastra, a chef and graduate of the Natural Gourmet Institute in New York City.

Butternut Squash Macaroni and Cheese

Serves 6–8

• 1 lb pasta (shells or elbows)
• 2 tbsp. grated Parmesan cheese
• ¼ cup panko breadcrumbs
• 1/8 tsp. ground chipotle pepper
• 2 ½ cups whole milk
• ½ cup water
• 3 cups butternut squash, peeled, seeded, and diced
• 1 tsp. Dijon mustard
• ½ tsp. coarse salt
• ¼ tsp. ground black pepper
• ¼ tsp. smoked paprika
• 6 oz. extra sharp cheddar cheese, grated
• 2 oz smoked Gouda cheese, grated

Preheat oven to 350° F. Cook pasta according to package instructions; drain, rinse, and return to the pot. In small bowl, combine Parmesan, breadcrumbs, and chipotle powder; set aside.

In medium pot, combine milk, water, and squash. Bring mixture to a boil over medium-high heat. Reduce heat to medium and simmer, partially covered, until squash is soft, about 15 to 20 minutes.

Once squash is soft, carefully add mustard, salt, and pepper. Combine completely using an immersion blender. Add cheddar and Gouda cheeses and whisk until they are melted. Stir together cheese/squash sauce and pasta until well-combined.

Pour macaroni and cheese into a 9×13 pan. Top with breadcrumb mixture. Bake 30 minutes. Allow to cool slightly before serving.

Roasted Root Vegetables Panzanella Salad

Serves 4

• 2 cups peeled and diced beets
• 2 whole garlic cloves (with skins on)
• 2 tbsp. plus ¼ cup olive oil
• ¾ tsp. salt, divided
• ¼ plus ⅛ tsp. ground black pepper
• 5 sprigs fresh thyme
• 12 thick baby carrots, cut in half
• 1 cup diced red onion
• 1 cup diced fennel
• 4 cups multigrain bread pieces, cubed
• 2 tbsp. apple cider vinegar
• ½ tsp. Dijon mustard
• ¼ cup Parmesan flakes

Preheat oven to 400°F. 

In large bowl, combine beets, garlic cloves, 2 tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Stir to coat vegetables. Spread on parchment-lined sheet pan and add sprigs of thyme. Cover with foil and roast for 15 minutes.

While beets and garlic are cooking, put carrots, onion, and fennel in the same large bowl and toss with any oil that remains. 

Remove pan from oven, discard foil, and add carrots, onions, and fennel. Stir to combine with other vegetables. Continue roasting, uncovered, for 15 minutes. Stir vegetables again and roast another 10 to 15 minutes, until beets can easily be pierced with a fork. Discard sprigs of thyme. Remove garlic cloves and set aside briefly to cool. Allow the vegetables to cool on pan.

Spread bread cubes on a separate sheet pan and toast for 5 minutes or until they take on some color.

To make dressing, whisk together apple cider vinegar, Dijon mustard, ¼ cup olive oil, ¼ tsp. salt, and ⅛ tsp. pepper in small bowl. Carefully squeeze garlic cloves into dressing and discard skins. Whisk to combine.

Put roasted vegetables and bread cubes in large bowl. Add dressing and toss to combine. Top with Parmesan flakes and serve. 

Apple and Cranberry Salad with Coconut Bacon

Serves 4-6
Coconut bacon

• 2 oz. unsweetened coconut flakes
• 1 tsp. soy sauce
• ½ tsp. apple cider vinegar
• ½ tsp. olive oil
• ½ tsp. maple syrup
• ½ tsp. smoked paprika
• ¼ tsp. salt
• ⅛ tsp. ground black pepper

Dressing

• ⅓ cup olive oil
• 2 tbsp. apple cider vinegar
• 1 tbsp. minced shallots
• 1 tbsp. honey
• ½ tsp. salt
• ¼ tsp. ground black pepper
• ½ tsp. minced fresh sage

Salad

• 1 head butter/Bibb lettuce, washed and torn into large pieces
• 1 large Honeycrisp apple, diced
• ½ cup dried cranberries
• ½ cup thinly sliced fennel bulb

Preheat oven to 325°F.

Combine all coconut bacon ingredients in large bowl, making sure flakes are evenly coated. Spread mixture on a parchment-lined baking sheet and bake 10 minutes. Stir and continuing baking for 5 more minutes. Remove from the oven and set aside.

In small bowl, whisk dressing ingredients to combine. Set aside.

Put lettuce, apple, cranberries, and fennel in large bowl, then toss with salad dressing and top with coconut bacon. Serve immediately.

Quinoa with Roasted Vegetables and Maple Dijon Vinaigrette

Serves 4-6

• 1 cup dried quinoa, rinsed
• 1 acorn squash, seeded and diced
• 2 large shallots, peeled and quartered
• ½ cup diced red radish
• 2 cups cauliflower florets
• 3 tbsp. plus ¼ cup olive oil
• ½ tsp. salt, divided
• ¼ plus ⅛ tsp. ground black pepper
• 1 tsp. Chinese five-spice powder
• 2 tbsp. balsamic vinegar
• 1 tbsp. maple syrup
• 1 tsp. whole-grain Dijon mustard
• ½ cup toasted pepitas

Preheat oven to 425°F.

In medium pan, cook quinoa according to package directions; set aside.

In large bowl, combine squash, shallots, radish, cauliflower, 3 tbsp. olive oil, ¼ tsp. salt, ¼ tsp. pepper, and five-spice powder. Spread vegetables on sheet pan and roast for 10 minutes. Stir and roast for 5 more minutes or until vegetables begin to soften and caramelize.

To make dressing, whisk together balsamic vinegar, maple syrup, Dijon mustard, ¼ cup olive oil, ¼ tsp. salt, and ⅛ tsp. ground black pepper in small bowl. Set aside.

Combine vegetables and quinoa in large bowl, toss with dressing, and top with pepitas to serve.

Flounder in Orange-Tarragon Sauce

Serves 4

• ¼ cup all-purpose flour
• ⅛ plus ½ tsp. salt
• ⅛ plus ¼ tsp. ground black pepper
• 4 6-oz. skinless flounder fillets
• 2 tbsp. unsalted butter
• 3 tbsp. olive oil, divided
• 1 tsp. orange zest
• ½ cup fresh orange juice
• ½ cup low-salt vegetable broth
• 1 tbsp. honey
• 2 tbsp. roughly chopped fresh tarragon
• 1 large shallot, peeled and thinly sliced (¼ cup)
• 1 tbsp. capers, drained and rinsed
• ¼ cup sliced kalamata olives

On large plate, combine flour, ⅛ tsp. salt, and ⅛ tsp. pepper. Coat each fish fillet in flour mixture, shaking gently to remove excess flour. 

In large skillet, heat butter and 2 tbsp. olive oil over medium-high heat. Carefully place each fillet in pan. Cook fish 2 minutes on one side, flip, and cook on other side for 30 seconds—just until the fish starts to turn opaque and firm up. Set aside fish on plate, covered to keep warm.

To make sauce, whisk together orange zest and juice, vegetable broth, and honey in small bowl. Add tarragon and stir.

Heat 1 tbsp. oil in same skillet as fish over medium heat. Add shallot, ½ tsp. salt, and ¼ tsp. pepper. Cook, stirring shallot until softened, about 2 minutes. Add orange juice mixture and cook until mixture is reduced by half and slightly thickened, about 5 minutes. Return fish to pan and warm through, about 30 seconds. Turn off heat. Sprinkle capers and olives over fish in sauce. Serve immediately.

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