- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Cut each squash half into 1/2-inch thick slices to resemble half-moons. In large bowl, whisk together oil, honey, thyme, orange zest, orange juice, garlic, shallot, salt, pepper and hot pepper flakes; add squash and toss gently to coat. Arrange in single layer on prepared baking sheets.
- Bake, turning halfway through, for 40 to 45 minutes or until tender and golden brown. Transfer to serving platter, overlapping slices slightly. Top with goat cheese, pomegranate seeds, chives and sumac. Serve warm or at room temperature.
Tip: Top open a pomegranate and release the seeds, cut the top and bottom off to create two flat ends. Score around the center and tear open into two halves. Hold each half over a bowl, seed side down, and firmly tap the skin with a wooden spoon while squeezing lightly to release the seeds.
- In large bowl, whisk together 1/4 cup olive oil, red wine vinegar, garlic, salt, pepper and hot pepper flakes; add peppers, capers, shallots and parsley, tossing gently to coat. Transfer to shallow serving dish. Marinate for 20 minutes at room temperature.
- Meanwhile, heat remaining olive oil in large nonstick skillet set over medium-high heat; cook halloumi, flipping as needed, for 5 to 7 minutes or until golden brown on all sides. Drain on paper towel–lined plate. Scatter over roasted red pepper salad. Serve immediately.
Tip: Serve with toasted, crusty bread for dipping.
- Preheat oven to 425°F. Line baking sheet with foil; lay cooking rack on top. Arrange bacon in rows on rack.
- Bake for 10 to 15 minutes or until sizzling and crisp around edges. Drizzle with balsamic glaze; return to oven for 2 minutes. Transfer to paper towel–lined baking sheet.
- Spread Dijon over bottom half of each bun. Top with arugula, tomato slices, avocado slices, bacon and fried eggs. Sprinkle with salt and pepper. Drizzle with additional glaze. Serve immediately.
Tip: Add a slice of aged white Cheddar cheese and a smear of garlic mayo for a bistro-worthy sandwich.
- Preheat oven to 425°F. Stir pesto with marinara sauce; set aside. Whisk together olive oil, Italian seasoning blend, garlic, salt and pepper. Brush over both sides of each slice of eggplant. Arrange eggplant on parchment paper–lined baking sheet.
- Roast eggplant, turning once, for about 20 minutes or until browned and tender. Spoon sauce over each slice of eggplant. Toss together mozzarella and Parmesan; scatter over eggplant.
- Roast for about 10 minutes or until warmed through and cheese is melted. Broil for about 3 minutes or until cheese is browned. Sprinkle with parsley before serving.
Tip: Prepare with baby eggplant to create smaller rounds that are perfect for serving as two-bite hors d’oeuvres.
- Preheat oven to 400°F. Line baking sheet with foil or parchment paper. Brush both sides of mushrooms with 2 tbsp of olive oil; season with salt and pepper. Arrange mushrooms, stem side up, on baking sheet. Roast for about 10 minutes or until slightly tender. Let cool.
- Meanwhile, heat remaining olive oil in large nonstick skillet set over medium-high heat; crumble in sausage and cook for about 5 minutes or until lightly browned. Add onion and garlic; cook for 3 to 5 minutes or until softened.
- Stir in pesto and tomatoes until well combined. Add Swiss chard; cover and cook for about 5 minutes or until wilted. Stir well and remove from heat. Divide mixture evenly among mushroom caps, mounding if necessary. Sprinkle with cheese.
- Roast for 15 to 20 minutes or until mushrooms are tender and cheese is melted. Sprinkle with basil before serving.
Tip: Use the sausage mixture to stuff hollowed-out zucchini or eggplants, or serve over cooked spaghetti squash.
- For the herbed yogurt: In a small bowl, whisk the yogurt, cilantro, lime zest and 1 tsp. lime juice. Reserve the remaining lime juice for the soup.
- For the soup: In a small bowl, stir the ground cumin, ground coriander, turmeric, ground ginger, and paprika. Set aside.
- In a medium (4- to 5-quart) Dutch oven or other wide soup pot, heat the olive oil over medium heat. When the oil is hot, add the onions and 1/2 teaspoon kosher salt and stir. Cover and cook, stirring occasionally, until the onion is translucent and softened, 6 to 8 minutes. Uncover and cook, stirring frequently, until the onion is well browned, another 5 to 8 minutes. Add the garlic and fresh ginger, and stir until fragrant and well combined, about 1 minute.
- Add the spice mixture and 1 teaspoon kosher salt and stir well. Add the pumpkin and stir well. Add the broth and 3 cups water. Stir and whisk to combine. Bring to a boil, reduce to a gentle simmer and cook, uncovered, for 12 to 14 minutes. Remove from the heat and let the soup cool for 15 to 25 minutes.
- Purée the soup in three batches, of coconut milk and a little (up to 1 teaspoon) lime juice to each batch as you blend. Be sure not to fill the blender jar more than two-thirds full—a little more than half is even better. Cover the blender lid partially with a folded dishtowel (leaving a vent opening uncovered to let steam out) to prevent hot soup from splashing on you. Combine the batches in a mixing bowl; rinse out the soup pot, and return the soup to the pot. Alternatively, purée the soup with the coconut milk and 2 teaspoons lime juice in the pot using an immersion blender. Taste the soup—you may need to season with more salt, and you might want to add any remaining lime juice if you like.
Tip: Indian spices are such a great match with pumpkin; be sure to “bloom” them by adding them to the aromatics and olive oil before everything else goes in.
